Pesara Idli and Rajma Idli

I think there is no need of introduction to IDLI๐Ÿ˜‰. It’s the most healthiest and nutritious breakfast of the world and it has been recommended by the several organizations of the world, including the World Health Organization (WHO).

The speciality of these varieties of the popular South Indian breakfast item idlis, is that they are made without rice. This in no way takes away from the taste of the idlis which infact come out soft and fluffy.

These recipes come in handy for those who wish to have idlis but not those with rice and also for those who observe fast on particular days by not eating anything made of rice. Since these idlis are not made with rice, they are ideal for diabetic people. High in proteins and packed with vitamins and minerals.

These idlis are a perfect way to have a healthy breakfast needed to kick start our day.

Here are the recipes

Category : Breakfast

Cuisine : South Indian

Yields 24 idlis

Pesara Idli

Ingredients :

  • 1 cup whole green gram/pesara pappu
  • 1/4 cup urad dal/black gram(white)
  • 1/4 cup poha/beaten rice/atukulu
  • 1/2 tsp fenugreek seeds/methi seeds
  • Salt
  • 1/8 tsp cooking soda (optional)

Method :

1. Wash and soak whole green gram, urad dal, poha and methi seeds for 5 to 6 hrs.

2. Then drain and grind to a smooth paste by adding water little by little. Allow the batter to ferment for 10 to 12 hours or overnight. Add salt and adjust the consistency, the batter consistency needs to be of your normal idli batter consistency. Not too runny or too thick.

3. Add cooking soda just before making the idlis. Pour the batter in greased idli moulds and steam for 15 minutes over medium flame or until done. Demould the idlis after they cool.

4. Serve hot with chutney, sambar and podi.

Rajma Idli

Ingredients : (yields 24 idlis)

  • 1 cup rajma/red kidney beans
  • 1/4 cup urad dal
  • 1/4 cup sago/sabbakki/sabudana
  • 1/4 cup steamed rice
  • 1/2 tsp methi seeds
  • Salt
  • 1/8 tsp cooking soda (optional)

Method :

1. Soak rajma, urad, sago and methi seeds for about 7 to 8 hrs. Then drain, grind to a smooth batter with steamed rice and little water. Allow the batter overnight to ferment. Add salt and adjust the consistency and make idlis as you normally do with regular idli batter. Add cooking soda just before making the idlis.

2. Serve hot with chutney or sambar.

Notes :

If the batter is fermented well, avoid cooking soda.

Allow the batter in a warm place to ferment well.

These idlis are quite filling to palate as these idlis are little dense.

On cooling, the idlis become a bit hard so reheat before serving.

Stay connected with me on Instagram for regular updates.



20 thoughts on “Pesara Idli and Rajma Idli

  1. Extremely healthy and filling to eat! Looks fantastic. I think breakfast should be a well prepared meal that keeps you going – though it’s difficult to always have time, things like toast and pieces of fruit don’t compare to a meal like this.


    1. I’m glad u liked the recipes Ramya ! Seeing you after a long time, hope all is well !
      Do try them out, I am damn sure u ll love them๐Ÿ’›
      And I’m not able to comment on your post ! May be they are in spam…check it out Ramya ๐Ÿ˜Š


  2. I love idli! Healthy and tasty! Unlike other healthy things which mandatorily taste yuck!! ๐Ÿ˜„
    There is even a World Idli Day celebrated on March 30!! ๐Ÿ˜€


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.