Kushboo Idli or Idly

  • Yield : 1
  • Servings : 2
  • Prep Time : 13m
  • Cook Time : 20m
  • Ready In : 13m

I don’t know why this recipe is named as a kushboo idli but when i searched and asked my friends from tamilnadu they are very much like this recipe

i asked then how to prepare the kushboo idli

so they have revealed the secret behind this recipe so as usual i am here to show how to make this kushboo idli or idly at your home

please try this at your home and give your suggestions


  • Urad Dal - 1 Cup
  • Raw rice - 4 Cups
  • sago/sabudana - 1/2 Cup
  • Water - 1- Cup Approx
  • Salt-tasty
  • Cooking soda-1/2 T spoon
  • idly cooker / idly maker


Step 1

Soak Urad Dal and Raw rice and sabudana For 5 Hours, after 5 Hours add to the grinder and grind as a Smooth Batter (watch my video for visual)

Step 2

Grind in to smooth paste by adding little water. Close the lid & Ferment for overnight.

Step 3

Next Day Morning, Take Batter and mix once and add salt and cooking soda, add little water to make idly batter consistency. Take idly cooker add 1 cup water and keep on stove. Grease idly stand with little Ghee and fill 3/4 batter in them and place in Idly cooker and cook on low flame for 15 minutes.

Step 4

After 15 minutes open the lid and allow to cool Idly's for 5 minutes, then idly will easily comes out. The Kushboo Idly Ready to Taste These are Different from normal Ravva Idly, They will looks like bulging. Kushboo Idly are very soft and you can try.

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Nutritional Info

This information is per serving.

  • Calories

    208 Cal
  • Fat

    4.2 grams
  • Iron

    1.1 mg
  • Protein

    3 grams

Comment (1)

  1. posted by shazia on 31/07/2015

    Nice recipe, it was named by a small hotel owner who was fan of actress khushboo when she ruled the Tamil film industry as she had a fair complexion and her personality ante bodduga loved by all. So he named as kushboo idli in chennai


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