Methi Idli/ मेथी इडली
Methi Idli is Also Known as Fenugreek Steamed Rice Cake
Methi Idli - fromMethi Idli is a delightful twist on the classic South Indian delicacy, infused with the earthy flavors of fresh fenugreek leaves. Light, fluffy, and nutritious, this steamed dish is rich in fiber and antioxidants, making it a healthy choice for any meal. Pair it with spicy sambar and tangy coconut chutney for an unforgettable taste.
- Cook Time: 20.00 min
- Serving size: # 4
- Serve: Hot
- Per Serving Calore: 318.9325 Kcal

Methi Idli is a wholesome, nutritious addition to your weekly menu. Rich in iron, fiber, and essential vitamins from fenugreek leaves, it promotes digestion and boosts immunity. This soft, fluffy idli can be enjoyed as a light breakfast or snack, offering a burst of energy without the heaviness. Perfect for all seasons, it’s easy to digest and ideal for meal planning. Add this flavorful dish to your routine and enjoy the benefits of a balanced, plant-based diet!
Nutrition Facts of Methi Idli
Amount per Serving of Methi Idli
Vitamins & Minerals present in
Methi Idli
Methi Idli is an innovative and nutritious twist on the traditional South Indian idli, incorporating the goodness of fenugreek (methi) leaves. Known for its soft, fluffy texture and deliciously aromatic flavor, this dish is a perfect addition to your weekly meal rotation. Not only is it easy to prepare, but it also offers a range of health benefits that make it an irresistible choice for those seeking a balanced diet.
Traditionally, idlis are made with rice and lentils, but with the addition of fresh fenugreek leaves, methi idli provides a unique burst of flavor and a wealth of nutrients. Fenugreek is known for its numerous health benefits, such as improving digestion, regulating blood sugar levels, and promoting healthy skin. This superfood, when combined with the light, fluffy idlis, creates a harmonious dish that not only satisfies your taste buds but also nourishes your body.
The preparation of methi idli follows a similar process to making regular idlis. The rice and lentils are ground into a smooth batter, which is then fermented to develop the natural leavening. What sets this dish apart, however, is the addition of finely chopped methi leaves, which infuse the batter with a slightly bitter, yet savory flavor. The bitterness of the fenugreek complements the mildness of the idli perfectly, creating a well-balanced taste profile.
Customization options for methi idli are endless. You can enhance the flavor by adding spices such as cumin, mustard seeds, or even a dash of turmeric for color and added health benefits. If you're looking for a more hearty version, feel free to add vegetables like carrots, peas, or onions to the batter. For a richer taste, serve the idlis with tangy coconut chutney or a spicy sambar, both of which enhance the dish’s flavors and provide additional nutrients.
While methi idli can be enjoyed year-round, it is particularly refreshing during the winter and spring seasons. The cool, crisp leaves of fenugreek are harvested during the colder months, making it a great way to incorporate seasonal greens into your diet. The idlis themselves are light and easily digestible, making them a great breakfast or brunch option, but they can also be enjoyed as a snack or light dinner.
Aside from being delicious, methi idlis come with a wealth of nutritional benefits. Packed with essential vitamins like vitamin C and folic acid, this dish boosts immunity and helps maintain overall health. The fiber content from fenugreek and rice helps improve digestion and promotes gut health. Additionally, the probiotics from the fermentation process contribute to better digestion and gut flora balance, making these idlis a great choice for anyone looking to boost their digestive health.
Furthermore, methi idlis are incredibly easy to make in bulk and can be stored for a couple of days in the refrigerator. You can also freeze them for a convenient breakfast or snack option on busy days. When reheating, the idlis maintain their soft, fluffy texture, which makes them perfect for meal prepping.
Pro Tip: If you’re trying to reduce the bitterness of the fenugreek, you can blanch the leaves before adding them to the batter. This process helps tone down the bitterness, while still preserving the essential nutrients and flavor of the fenugreek.
Methi idli is a versatile, health-boosting dish that will leave you feeling satisfied and energized. It’s not just a treat for your taste buds but also a nourishing dish for your body, making it the ideal addition to any balanced diet. Whether you’re new to the world of idlis or an idli aficionado, methi idli offers something unique and exciting to your plate. Give it a try and discover a whole new way to enjoy your favorite South Indian dish!
Best to eat with
Percent CaloriesIngredients Required for Methi Idli
Total Ingredients in Methi Idli are # 11
Recipe of Home Cooked Methi Idli/ मेथी इडली
Easy Step-by-Step Instructions for making Methi Idli at Home.
Preparation of Methi Idli
Preparing the Batter: Start by soaking the rice and split urad dal in separate bowls. Ensure they are fully submerged in water and let them soak for several hours. This will help soften the grains, which is key to achieving a smooth, airy batter. While the rice and dal soak, take a moment to wash and finely chop the fresh methi leaves. These leaves will add a wonderful aroma and earthy flavor to the idlis. After soaking, drain the rice and dal and grind them together into a smooth batter. Once the batter reaches the right consistency—thick yet pourable—mix in the chopped methi leaves. The leaves should be well distributed through the batter to ensure every bite is infused with their unique taste. (Time taken: 30 minutes for soaking and 15 minutes for grinding)
Fermentation: Once your batter is ready, transfer it to a large bowl, cover it with a cloth, and let it ferment in a warm place for about 8 to 12 hours, depending on the ambient temperature. During this time, the natural bacteria will work their magic, and the batter will rise and become light and fluffy. This fermentation process not only gives the idlis their characteristic texture but also adds a slight tang to the flavor, making each idli a delight to the taste buds. (Time taken: 8-12 hours)
Preparing the Steamer: While the batter is fermenting, get your steamer ready. Fill the base with water and bring it to a boil. Grease your idli molds with a little oil to ensure the idlis don’t stick. If you don’t have an idli stand, you can also use a regular steamer with perforated trays, as long as they can fit in your pot. (Time taken: 10 minutes)
Steaming the Idlis: Once your steamer is ready, carefully pour the fermented batter into the greased molds, making sure not to overfill them. Each mold should only be half full, as the batter will expand while steaming. Place the stand or trays in the steamer, cover with a lid, and let the idlis steam for about 10 to 15 minutes. The heat will cook the idlis, making them puff up and become light, soft, and fluffy. Check by inserting a toothpick into the center of an idli; if it comes out clean, your idlis are ready! (Time taken: 15 minutes)
Serving the Methi Idlis: Once your idlis are steamed and cooled slightly, remove them from the molds. You’ll notice how beautifully fluffy and aromatic they are, thanks to the methi leaves. Serve the idlis hot with your favorite chutney, sambar, or even a spicy potato curry for a complete meal. These idlis make an excellent breakfast, snack, or even a light dinner. (Time taken: 5 minutes)
Additional Tips: If you want to further enhance the flavor, consider adding spices such as cumin seeds or mustard seeds to the batter before steaming. You can also blanch the methi leaves for a milder taste, especially if you’re not accustomed to their bitterness. (Time taken: Optional, 5 minutes)
And there you have it—perfectly fluffy, flavorful Methi Idlis ready to be enjoyed. With their soft texture and the subtle bitterness of fenugreek, these idlis are an excellent choice for any meal, bringing a healthy and delicious twist to your table! (Total time: 9-13 hours, depending on fermentation)