Vendhaya / Methi Idli | Super Soft Idli | Spongy Idli

Vendhaya Idli, also known as Methi Idli, is a healthy and flavorful variation of traditional idli. Made with fenugreek seeds (vendhayam/methi), these idlis turn out naturally soft, spongy, and aromatic while offering excellent digestive benefits.

Ingredients

• Idli Rice – 4 cups / glasses (1 cup = 250 g)

• Urad Dal – 1 tbsp

• Fenugreek Seeds (Vendhayam / Methi) – 1 handful (30 g)

• Rice Flakes (Poha Rice) – 1 handful (30 g)

• Castor Seeds (Kottamuthu) – 6–8 nos

• Rock Salt – 1 handful (30 g)

• Water – as required

Preparation Method

In a bowl, add 1 tablespoon urad dal and 1 handful (30 g) fenugreek seeds (vendhayam/methi).

Rinse thoroughly, pour one glass of water, close with a lid, and soak for 8–12 hours.

In another bowl, add 4 cups (1 cup = 250 g) idli rice.

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I hope you enjoyed this healthy and delicious Vendhaya / Methi Idli recipe and will try it at home. It’s a perfect example of how traditional ingredients can create nutritious and tasty meals.

Rinse thoroughly and add water to soak.

Add 1 handful (30 g) rice flakes (poha rice).

Close with a lid and soak for 8–12 hours.

Grinding the Batter

In a mixer jar, add the crushed and skin-removed castor seeds (kottamuthu).

Add the soaked urad dal and fenugreek seeds.

Grind into a thick paste, using the soaked methi water while grinding.

Add the soaked rice and 1 handful (30 g) rock salt.

That’s it! Your Vendhaya / Methi Idli is ready. 💛

Final Thoughts

Grind finely until the batter becomes smooth and soft.

In this recipe, let’s see how to prepare Vendhaya / Methi Idli at home in a few easy steps.

Serve hot with sambar and chutney and enjoy. 🌿🥣

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Fenugreek helps improve digestion, boosts gut health, and gives idlis a beautiful natural fluffiness. These super-soft idlis taste amazing with sambar and chutney and are perfect for breakfast or dinner. 🌿🍽️

Soaking

Crush 6–8 castor seeds (kottamuthu) and remove the shells completely.

Once ground, pour the batter into a container.

Mix the batter well.

Close with a lid and keep aside.

Allow the batter to ferment for 8–12 hours at room temperature.

After 8 hours, the batter will be well fermented and ready to use.

Mix the batter gently and close with a lid.

Steaming the Idlis

Heat the idli pan or pressure pan.

Pour two glasses of water and close with a lid.

Meanwhile, grease the idli plates with ghee, butter, or oil.

Pour the batter into each mould.

Repeat the same for all plates.

Once the water starts boiling, place the idli stand inside the pan.

Close with the lid.

Steam the idlis for 10 minutes on medium-high flame.

Carefully remove the idlis and transfer them to a hot sealed container (hot case).

✨ Check out these feather-soft mini Vendhaya Idlis!

✨ Enjoy the super soft and spongy texture!