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Button Idli Recipe

Button Idli Recipe

Button Idli are tiny, bite-sized steamed rice cakes, named for their small, button-like appearance. Made from the same fermented rice and urad dal batter as regular idli, they are soft, fluffy, and perfect as a snack, appetizer, or side dish. Often served with spicy coconut chutney or sambar, they are popular in South Indian households and restaurants.
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Prep Time 10 minutes
Cook Time 10 minutes
Fermentation Time 8 minutes
Total Time 20 minutes
Servings: 4 servings (about 30-40 pieces)
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Indian, South Indian, Tamil Nadu
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For Button Idli Batter
  • 2 cups idli rice or parboiled rice
  • 1/2 cup urad dal (split black gram)
  • 1/4 tsp fenugreek seeds (methi) optional
  • 1 tsp salt or to taste
  • 2-3 cups water for grinding
For Serving
  • 1 cup coconut chutney
  • 1 cup sambar
  • 1/4 cup tomato chutney optional

Equipment

  • Button idli mold or small idli plates
  • Steamer or pressure cooker
  • Mixing bowl

Method
 

  1. Rinse rice and urad dal separately. Soak them in enough water for 4–6 hours. If using fenugreek seeds, soak with urad dal.
  2. Drain the urad dal and fenugreek. Grind with about ½–¾ cup water until smooth, fluffy, and light.
  3. Transfer urad dal batter to a large bowl. Drain rice and grind with about 1 cup water until smooth but slightly grainy.
  4. Mix both batters. Add salt and mix well. Cover and ferment overnight (8–12 hours) in a warm place.
  5. After fermentation, gently stir the batter. It should be thick but pourable.
  6. Grease button idli molds lightly with oil. Pour batter into each small mold, filling about ¾ full.
  7. Steam in a steamer or pressure cooker (without whistle) for 8–10 minutes on medium heat.
  8. Check doneness with a toothpick—it should come out clean. Let cool for 2 minutes.
  9. Remove button idlis using a spoon or gently tap the mold. Serve hot with chutney and sambar.

Notes

Batter: Use the same batter as regular idli. Consistency should be slightly thick to hold shape in small molds.
Molds: Special button idli plates have numerous small depressions. You can also use mini muffin trays or small bowls.
Steaming: Steam on medium heat—high heat can make them dense. Cooking time is shorter due to small size.
Serving: Great as finger food for parties. Serve with multiple chutneys for dipping.
Variations: Add finely chopped curry leaves, grated carrots, or cilantro to batter before steaming for extra flavor.