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22 June, 2014

Khushboo Idli

Comments : 6 Posted in : Bachelor Recipes, Breakfast, Daal or Lentils, Fermented, Idli, Indian Cuisine, Kid Friendly, Lowfat, Rice the Versatile Cereal and Its Uses, Sabudana, South Indian Cuisine, Steamed, Urid Daal on by : admin Tags: , , , , , , , , , ,

Khushboo Idli


As a part of the Blogging Marathon groups we chat plus there are
various recipes discussed, well you cannot be a foodie without that can you?
 In one such chats there were various idlis discussed. One of the  idlis discussed was was Khushboo Idli!  Now Khushboo means a pleasant smell in Hindi, so at the back of my mind I kept wondering what an aroma it must be having.
So imagine my surprise when I was told that the idli was named after Khushboo, the actress!! She was and is so famous is something that I was not aware of. Well my GK in the subject of movies is  and has always been questionable.
So with apologies to Khushboo and her fans let’s eat Khushboo Idlis.
Thanks Veena for this delicious recipe.
How fluffy the idlis are, soft and fluffy is obvious from this picture.
Khushboo Idli

Khushboo Idli


  • 4 cups raw rice
  • 1 cup urid dal
  • ½ cup sago/sabudana
  • Salt to taste
  • ½ tsp cooking soda (optional)



  • Wash the rice and urid dal.soak them for 12 hours.
  • Wash the sago and soak them in lots of water. I had approximately 1 ½
    cups water on the sago in leave it again for 12 hours.
  • Grind the dal, rice and the sago to a fine paste.
  • Leave it to ferment for about 8-12 hours.
  • Add the salt and soda if using. Mix well and steam for 8-10 minutes.
  • Serve hot with sambhar and chutney.

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6 thoughts on : Khushboo Idli

  • June 23, 2014 at 2:58 am

    Sacchhi, khusboo idli, looks so tempting.

  • June 23, 2014 at 12:33 pm

    These Kushboo idlis are so famous in TN…..They are so big and fluffy and now I know the secret. Raw rice and sago. Will try this soon 🙂

  • June 25, 2014 at 2:20 pm

    Thanks for the recipe Archana. I have lots of sago in stock but not everyone at home likes khichadi. Now I can add them to idli batter.

  • Pingback: Rice the Versatile Cereal and Its Uses |

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