Soybean Idli

One more Idli!! Yes.. I am making more idlis now than any other breakfast.. They are not only easy to make but also very healthy too.. My idea is when i have planned to prepare idlis every week, why not try variations in them.. So here is the Soybean Idli.. You can try my other variations too.. Here they are:

            I had eyes on the Soybean idli since i had seen here in Jos Culinary Journey.. It looked so soft and fluffy along with the health benefits of soybean.. With such a great combination, how could i not give it a try? But there was a small problem.. When i usually find it everywhere, just when i needed it the most, the bean was nowhere to be seen..I was so disappointed…

Finally last week during our weekend shopping, i found packets and packets of this pretty little bean kept neatly in the supermarket.. Even though i had this great urge to stock more than 1 packet, i suppressed it seeing my long shopping list (lol!).. So finally it was a soybean idli weekend for us and i must say,a healthy weekend too..

The idlis turned out very soft as expected with no hint of the “soya taste” at all.. My husband was very happy as he is a great idli fan and i was happier seeing him dipping the idlis in chutney and enjoying his breakfast.. So, if you have those beans lying in your pantry, use it up in these idlis and enjoy your breakfast healthily like us!

Health Benefits of Soybean: High Protein Content,Contains all eight essential Amino acids,Low in fat with no cholesterol,Excellent source of Fiber,Contains Isoflavones beneficial in reducing risk of Cancer, heart disease and osteoporosis..


2 Cups Rice
1/2 Cup Urad Dal/ Skinned split Black Gram
1/2 Cup Soybean/ Soya Bean
1 tsp Fenugreek seeds/Methi
Salt to taste

1. Wash the urad dal and soybean together well and soak with sufficient water for around 5-6 hours..

2. Wash the rice and methi seeds together and soak with sufficient water for around 5-6 hours..

3. Grind the dal + soyabean with little water to form a smooth paste..

4.Grind the rice+ methi into rava consistency and add to the urad soya batter..

5.Mix both together well with clean hands to kick start fermentation..

6.Cover and keep in a warm place overnight or for at least 8 hours..
7.Add salt to the fermented batter.. Mix slowly..

8.Pour into the idli molds one by one..

9.Steam for 15- 20 minutes..

10.Allow the molds to cool for 5 minutes..

11.Remove the idlis using a knife or spoon..

Serve hot with dip of your choice!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

5 thoughts on “Soybean Idli”

  • Hi,

    I recently tried this recipie and my dosa came awesome but idli came falt and little hard, so the next time I reduced urad dal to a tblsp and my idli came really hard like a stone 🙁 can u please tell what I am doing wrong. My normal idli s come really soft and fluffy.
    Thank you.

  • Hello, I have tried this idli many times and each time it has come out soft.

    Do you live in a cold place? Did the batter ferment? If the batter does not ferment properly, the idlis can turn out hard.

    Do not reduce urad dal as that is the reason idlis turn soft. The measurements are as I have mentioned. 2: 1/2 : 1/2 – Rice:Urad:Soybean.

    Also the batter consistency should not be thick. It should be like regular idli batter. Nor thick nor thin.

    Apart from these, I can't think of anything which might have gone wrong. Do try these tips and hopefully you should get perfect idlis next time!

  • I've noticed the rice used for the batter also makes a lot of difference, I have been trying different types as idli rice is not available where I am.

Leave a Reply

Your email address will not be published. Required fields are marked *