Kushboo idli recipe
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Kushboo idli recipe

Kushboo idly recipe | soft and fluffy idli recipe
Author: Jinoo Jayakrishnan
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  • 4 cups idli rice
  • 1 cup urad dal
  • 1/2 cup sago/javvarisi
  • 1 tsp fenugreek seeds
  • 7-8 no castor beans/kottamuthu
  • salt to taste


  • Soak the rice, dal, sago, fenugreek seeds, castor beans in separate bowls for 5-8 hours/overnight. 
  • drain the urad dal and grind it along with the fenugreek seeds. 
  • grind with little water until smooth and thick. Take it out in a bowl. 
  • Drain rice and de-skin the castor seeds. Grind together castor seeds, rice, and sago with water as and when needed to a thick and smooth batter. 
  • Mix in salt and the prepared urad dal fenugreek batter. 
  • Take everything in a bog bowl with enough space to rise. 
  • ferment for at least 4-5 hours. Mix and take a portion of the batter and add soda to it. mix well. let it rest for 10 minutes. 
  • After 10 minutes, mix again and pour a ladleful of batter on each pit of the idli plate that is lined with the wet cloth. 
  • steam cook for 10 minutes or until knife inserted into idlis comes out clean. 
  • serve it hot with side dish of your choice.