Idli [Mauritian Recipe]

If not all, most of my posts start with a small anecdote, or history of the recipe post or some relationship between me and the recipe! And today is no different!
*Evil Laugh*

 Idli is a very popular South Indian dish, but it is also a much-appreciated snack in Mauritius as well!
I remember when I was about 15 or 16, every Saturday I would ask my mother to buy me Idlis from the market (La foire, as we call it here) !!

And, for me, when she would get back home with the Idlis, it was like I found a well-hidden treasure!
Yes, despite my age! *Shy*

Moist and Buttery, with a Hint of Coconut,
this Mauritian Idli recipe is one you will keep for the rest of your life!

Though, in India, there are two kinds of Idlis, the savoury and the sweet one, in Mauritius, we have until now rejoiced only the sweet one! And in India they make it with Rice Flour, they use the same batter as that of Dosa, but made thicker!!

Anyways, Idlis are very easy to make, you get to enjoy these sweet delicacies in under 15 minutes!
However, there's one thing about it that you need to have - the Idli mould, which is not expensive at all, I bought mine for Rs 200, it yields 16 idlis, and you know what? The 12-idlis mould generally sells at this price! What a bargain!

Happy Idli-Making!

  • 12-Idli Mould
  • Rice Cooker/Pressure Cooker (Mine doesn't fit in a pressure cooker!)
  • Hand Whisk (Optional)

  • 1 Cup of Semolina (Gréau)
  • 2 Tbsp of Coconut Flakes
  • 1/4 Cup of Sugar
  • 1/4 Cup + 2 Tbsp of Milk Powder
  • 1 Tsp of Baking Powder
  • 3 Tbsp of Melted Butter
  • 1/2 Cup of Lukewarm Water
  • 1/2 Tsp of Vanilla Extract (You can use Pinch of Ground Cardamom instead)
  • Butter, to grease

Makes 12 Idlis

  • Grease idli mould with butter and set aside. Fill pressure cooker or rice cooker with 2 Cups of tap water.
  • Mix all dry ingredients together - semolina, coconut flakes, sugar, milk powder and baking powder (+cardamom powder if used!).
  • Add lukewarm water, mix well using a whisk, followed by melted butter and vanilla.
  • Fill the idli mould.
  • Using a wet knife, level out the surface (If you work quick enough you will be able to skip this step).
  •  Place mould in rice cooker or pressure cooker, covered.
  • Let cook for 10-12 minutes or until a skewer inserted in the middle comes out clean.
  • Carefully remove the idlis from the mould, they will be steaming hot!!
  • Serve warm or at room temperature!

  • Semolina has the tendency to dry quickly, it would be best if you fill the mould as soon as you are done making the batter.
  • My Idlis were ready at 10mins50 seconds!! So be sure to check yours around 10minutes!
  • Rice Cooker give you some control, in that you get to see and test the idlis whether they are ready or not!
  • I am not sure how long it will take in the pressure cooker, it might take lesser time! Please, check on the idlis should you use this method.
  • This recipe is for a 12-Idlis mould, feel free to double or triple the recipe, it should work out as nice as mine!


  1. Lovely idly and Nice clicks. Never tried this sweet version. Will try it soon.

    1. Thank you Nandoos, do try it and let me know how it turns out :) Would love to know if it tastes like South India's version of it!

  2. Thank you fOr this recipe. A life saver for sweet idli /mauritian idli craving

  3. Thanks so much. They turned out great! :)

  4. Best idlis ever tried!!! Thanks so much! :)

  5. Thanks for the recipe.They turned out perfect even though I didn't have any baking powder on hand.

  6. Thanks a lot. I did some modifs 😊
    - used baking tray with 12 moulds
    - added raisins to the ingredients
    - baked in conventional oven for around 10 mins
    Idlis were superb! Thanks again for recipe

  7. I really like this
    Am a big fan of idil
    Thanks for sharing dear


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