Gutegura igihe: iminota 25-30 (ntabwo ikubiyemo gushiramo & fermentation)
Igihe cyo guteka: iminota 35-40 h2> Kubikoresho byoroshye bya Idli:

Ibigize:
Urad dal ½ igikombe
Ukhda chawal idli umuceri ibikombe 1.5 h2> Kuri Hotel Jaisa Sambar:

Ibikoresho: (urutonde rwa sambar na cocout chutney)