- August 1, 2025
📝 About Idli
Idli is a classic South Indian steamed rice cake made from a fermented batter of rice and urad dal (split black gram). Naturally soft, light, and fluffy, idlis are considered one of the healthiest breakfast options as they are oil-free, gluten-free, and easy to digest.
Traditionally served with coconut chutney, sambar, or spicy podi, idlis are popular not only in Southern India but across the world due to their simplicity and nutrition value. This recipe covers the authentic method to make soft and spongy idlis at home using raw rice and urad dal.
🥥 Idli Recipe | How to Make Soft & Fluffy South Indian Idlis
Prep Time: 10 hours (including soaking & fermenting)
Cook Time: 10–15 minutes
Total Time: 10–12 hours
Serves: 4
Course: Breakfast / Snack
Cuisine: South Indian
Difficulty: Medium
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Idli rice or parboiled rice | 2 cups |
| Whole urad dal (skinless) | ½ cup |
| Fenugreek seeds (methi) | ½ tsp |
| Poha or cooked rice (optional, for softness) | 2 tbsp |
| Salt | to taste |
| Water | as required |
👨🍳 How to Make Idli – Step-by-Step Instructions
🔹 Step 1: Soaking
Rinse 2 cups of idli rice and soak in water for 4–5 hours.
Rinse ½ cup urad dal and ½ tsp fenugreek seeds, and soak them together for 4–5 hours.
🔹 Step 2: Grinding the Batter
Drain water from soaked urad dal and grind it in a wet grinder or high-speed blender with water (as needed) until light and fluffy.
Transfer it to a large bowl.
Next, grind the soaked rice (and 2 tbsp poha or cooked rice, if using) until smooth but slightly coarse.
Combine the ground rice and urad dal in one bowl. Add salt and mix thoroughly.
🔸 Note: Use hands to mix the batter to aid natural fermentation.
🔹 Step 3: Fermentation
Cover the bowl and keep it in a warm place for 8–12 hours or overnight.
The batter should rise and turn airy. It will have a light sour aroma.
🔹 Step 4: Preparing the Idli Steamer
Grease the idli plates with oil or ghee.
Pour the fermented batter into each mould (do not overfill).
Boil water in the idli steamer and place the tray inside.
🔹 Step 5: Steaming Idlis
Cover and steam on medium heat for 10–12 minutes.
To check doneness, insert a toothpick—if it comes out clean, idlis are ready.
Allow to cool for 2 minutes, then use a spoon to gently scoop out idlis.
🍽️ Serving Suggestions
Serve hot idlis with:
Coconut chutney
Sambar
Tomato chutney
Spicy podi (gunpowder) with ghee
💡 Tips & Variations
| Tip / Variation | Purpose |
|---|---|
| Use poha or cooked rice | Makes idlis softer |
| Grind urad dal first | Helps create fluffy texture |
| Ferment in warm place | Ensures proper rise |
| Don’t over-steam | Prevents drying or hard texture |
❓ FAQs
Q1: Why are my idlis hard?
Poor fermentation or using old urad dal can cause hard idlis.
Q2: Can I make idli batter in a blender?
Yes. Use ice-cold water and blend in intervals to prevent overheating.
Q3: How long can I store the batter?
The fermented batter can be stored in the fridge for up to 3–4 days.
