Soaking of parboiled rice in cold water for about 3 hours Grinding of soaked rice using a wet grinder into a fine paste Making of dumplings from the rice paste and steaming the chunks (at least three variations are known in this step as follows) Sautéeing the paste into dough, make dumplings (also called kozhukkottais, steam the same on an idli vessel) pour the paste into moulds of the idli vessel and steam the same Sautéeing the paste into dough, make dumplings, drop the same into boiling water and through cook Sautéeing the paste into dough, make medium-sized balls of the dough and pass it through "sevai press" into idli plates and then steam it Pressing of cooked dumplings into fine strands using a type of sevai press