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Coriander Idli is made of lightly sauteed coriander and chilies-which when added to the regular plain Idli batter, gives soft, flavorful Coriander Idlis
Course Breakfast
Cuisine south Indian


  • 5 Ladles Plain Idli Batter - Unsalted
  • 1 Cup Coriander, repeatedly washed and cleaned
  • 1 Green Chilli
  • A Small Piece of Ginger
  • 1 tsp Cooking Oil
  • Salt to Taste


  • Add a teaspoonful of cooking oil to a kadhai
  • Add the green chilli, and the ginger
  • Wash the coriander leaves thoroughly. Make sure there is no smell of mud or sand in the coriander. The only aroma should be that of fresh coriander
  • Add the coriander leaves to the kadhai and saute on low flame for five minutes. Do not cover while cooking, as the moisture will seep in the mix and will affect the fluffiness of the Idlis
  • Once sauteed, remove from flame
  • Cool the mixture, and grind the mixture to a fine paste
  • Add the ground paste to the idli batter. Add Salt and mix well
  • Grease idli moulds, and add the batter to it
  • Steam the idlis for 7-10 minutes in an Idli Cooker
  • Once steamed and cooked, remove from the Idli cooker. Sprinkle water on the idlis.
  • After five minutes, remove the idlis on to a casserole
  • Serve warm with Sambhar and coconut or spicy tomato chutney
Keyword Authentic Coriander Idli recipe, Coriander Idli, Coriander Idli recipe, How to Make Coriander Idli, Idli Varieties