Make soft and fluffy idli at home with fermented urad dal and rice batter—the most popular and healthy, protein-packed South Indian breakfast recipe.
Check out popular and healthy Indian breakfast recipe ideas.
What is Idli?
Idli or Idly is a savory steamed cake originating from South India. The steamed cake is made from fermented rice and dal batter. The fermentation process mainly breaks down the starch content, making it easier for your body to absorb.
Traditionally idli sambar is a popularly served combo, after which comes idli chutney. But let me tell you, this is such a versatile and healthy dish that goes well with any famous Indian curry or dishes for breakfast, lunch, and dinner. This filling recipe is also good for your kid's lunchbox.
Village style of eating idly early morning
- Transfer the piping hot idli from the steamer directly to your serving plate.
- Drizzle coconut oil.
- Enjoy with a cup of hot coffee or tea.
Ingredients
Only two main ingredients are needed to make soft and fluffy idli batter at home. As you all know, the first is urad dal, and the second is rice or rice rava made using parboiled rice. Both rice and rice rava gives soft idly, but I prefer using rice rava over rice as it makes your job easier. You do not have to grind the rice.
Next is water and salt. Remember, do not add too much water while grinding. The runny or watery idli batter will make your idlys hard and flat and will not rise.
See the recipe card below for a full list of ingredients and measurements.
Idli batter ratio of rice and dal
- The ratio of dal to rice plays a vital role in making the soft idlis. Most prefer a 4:1 ratio of rice: dal, which restaurants have been using.
- But whenever I make idly at home using idli rava or rice, I prefer the 3:1 ratio that my mom follows.
- This not only makes the idli softer but also healthier, and protein-rich.
Idli batter in grinder
- Idli turns out the best when the batter is made in a grinder (wet grinder or mortar and pestle stone grinder).
- Urad dal turns light and aerated in the grinder, which makes your idly pillow soft and fluffy. If urad dal aerates a lot based on the quality of the dal, you can also add up to 3 ½ cups of rice rava.
Idli dosa batter recipe in mixie
If you make idli dosa batter in a mixie or blender, urad dal will not get a chance to aerate like the one in a wet grinder. So you can adjust the batter two ways.
- Reduce the rice or rice rava to 2 cups.
- Add 2 tablespoon poha (rice flakes) and ½ teaspoon methi (fenugreek seeds) to make fluffy idlis.
Check out my complete guide on how to make idli dosa batter at home.
Wet grinder vs. Mixie blender for idli batter
In the USA, I use a mixie blender, while in India, we use a wet grinder. Use any method, and you will get good results if you keep in mind these key points.
- Use good premium quality urad dal and parboiled rice or rice rava.
- The batter should be fermented at the right temperature. Always see that you keep the batter for fermentation in a warm place. If you live in colder climates or during winter, turn on the light in the oven and keep the batter. If you have an instant pot, use the fermentation or yogurt-making option.
- The consistency of the batter is very, very important. Do not add too much water while grinding. The runny or watery batter will make your idlis hard and flat and will not rise even though the batter may look fermented. Having said that, if you add very little water and make the batter thick, then the batter will not ferment at all. Overall soft idly batter should be thick but have a pouring consistency.
How to make soft idli?
Soaking dal
- Nicely wash the urad dal 3 to 4 times in water. Soak them in fresh water for atleast 6 hours.
- (if using rice instead of rava, you will have to soak rice in a bowl separately here)
Make idli batter
- Nicely wash the rice rava in water. Squeeze the rava and transfer them to a big bowl or pot.
- Drain the water from the dal. Add the drained dal to the grinder and grind with very little water until it becomes fluffy, thick, and smooth.
- Transfer this to a bowl with rice rava.
Fermentation of idli batter
- Mix well using a spatula or hand.
- Place the batter in a warm place and ferment for atleast 8 hours or overnight until the batter doubles. It becomes bubbly and fluffy at this stage.
- Add salt and gently stir the batter once or twice.
Steam idlis
- You can steam the idlis in a pressure cooker without weight, an instant pot, a steamer, or a pot.
- Add water to your pressure cooker or steamer and bring it to a boil. Grease your idli plates. Pour batter into each mold. Place the idli stand in a steamer or pressure cooker and steam for about 10 to 12 minutes on a medium flame.
- Remove the stand and let it sit for 2 minutes. Now using a spoon, remove the idly from the idli plates.
- Serve it hot with sambar or chutney, and enjoy.
Tips
- Dal plays a more vital role in fermentation than rice. So using lesser rice or rice rava will not only have more health benefits but also makes your idli softer and lighter.
- This is a traditional recipe made from generation; no cooked rice is used.
- We like coarse idly and thus do not grind the rice rava, but if you like a smooth, spongy texture, grind the rice rava once with urad dal.
What to serve with idli?
Idli sambar and idli chutney is a popularly served combo for breakfast at home or any restaurant. It can be plain sambar, mixed vegetable sambar, coconut chutney of your choice, or hing chutney.
Visit the coastal region (Mangalore, Udupi). You will see idly also served with gajbaje (mixed vegetable curry), mooga gashi, vegetable stew, ghee roast, prawns curry (hinga udda), chicken roast, and more.
Store and Make Ahead Instructions
If you have idli batter in your refrigerator ready at home, it makes breakfast easy for busy mornings.
For the idli batter:
- Once the batter is made, you can store the batter in multiple containers and keep it in the refrigerator even before fermentation. This way, the batter does not turn sour, and you can use it for up to 8 to 10 days. So the night before you want to make idlis, you can transfer the content from just one conatiner and let it ferment overnight.
- Similarly, you can ferment the batter and store it in containers for up to five days.
- You can also freeze the batter, thaw it overnight, and steam idlis.
Leftover idlis:
- You can store the leftover idlis in the refrigerator for up to four days. Just microwave or steam it in a steamer before serving so that it becomes soft again.
- If you do not want to eat the steamed idlys or because they turned hard for some reason, then you can make it flavorful with idli usli, similar to bread usli or making idli manchurian.
Recipe FAQs
Parboiled rice, called ukda chawal is used to make idlis. But any normal small-grain rice or basmati rice will work. The taste and texture may vary accordingly.
At warmer temperatures, it will take ideally 8 to 10 hours for the batter to ferment. If it is extremely hot, then the batter may ferment quickly. Once the batter doubles, you can refrigerate it to prevent it from turning sour.
The warmer the temperature, the faster the fermentation will be. Some other options that you can try for faster fermentation are
1. Keeping the batter in preheated oven with the oven light on.
2. If you have an instant pot, use the fermentation or yogurt-making option.
3. You can use 2 to 3 tablespoon of poha and ½ teaspoon of fenugreek seeds while grinding the batter.
4. Pinch of baking soda before grinding the batter.
With the batter: not fermented or adding too much water to your batter, idli will turn hard and flat.
During steaming: Do not overcook the idlis as it will make them hard.
Even after 15 to 18 hours, if the batter is not fermented for any reason that is mentioned in this post, you can use this batter to make dosa, uttapam, appe (paniyaram). You can check out endless options here.
Rice idli or rice rava idli is the most popular one, followed by rava idli, thatte idli, ragi, barley, oats, millets, sanna, masala, or stuffed idly or idly with vegetables like potato, pumpkin, cucumber, and so on.
Yes. You do not need any idli plates or stand. You can steam idlis in a small steel cup, bowls, or even in plates called thatte. Also, try the Mangalorean style of steaming idli in jackfruit leaves or even use banana leaves or teakwood leaves. Another easy way is to place a large bowl that fits in your steamer or cooker with a trivet and pour the batter, and steam. In this case, the steaming time may vary because of the thickness of your bowl.
Low in calories and fat, high in protein, prepared using fermented batter, which lowers cholesterol and blood pressure, Idli is healthy food for kids, diabetic patients, weight loss diets, and people of all age groups.
One medium-sized idli contains 88 calories with 3g of protein.
Add water to your steamer, pressure cooker, or instant pot. Once it comes to a rolling boil and you place the idli plates, it should be done in 10 to 12 minutes on a medium flame, no matter how big your pot is.
How to make idli in Instant Pot?
For fermenting idli batter in your instant pot: Place the bowl with idli batter with a trivet on your IP and close it with the plate. Turn on the yogurt setting low and set the timer to 8 hours on your IP. For colder weather, ferment for 12 to 14 hrs.
Steaming idlis in instant pot: Pour 2 cups of water into the steel insert of your instant pot and bring it to boil on saute mode. Fill the idly plates with the batter and place the idli stand in your IP. Cover with lid, keep steam mode in the venting position, and press start. Steam for 10 to 12 minutes.
More South Indian Breakfast Recipes
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Recipe card
Soft Idli | Idli Batter Recipe
Equipment
- Bowl or Pot
- Wet grinder, mixie, or blender
- Idli stand with plates or Idli molds
Ingredients
- 1 cup Urad dal (Split black lentils)
- 3 cups Idli rava or Rice rava (can also use idli rice)
- 2 teaspoon Salt (approx)
- 2 ½ to 3 cups Water (approx) for batter
Instructions
Soaking dal
- Nicely wash the urad dal 3 to 4 times in water. Soak them in fresh water for atleast 6 hours.1 cup Urad dal
- (if using idli rice instead of rava, you will have to soak rice in a bowl separately here)
Make idli batter
- Nicely wash the idly rava or rice rava in water. Nicely squeeze the rava and transfer them to a big bowl or pot.3 cups Idli rava or Rice rava
- Drain the water from the dal. Add the drained dal to the grinder and grind with little water in increments until it becomes fluffy, thick, and smooth.2 ½ to 3 cups Water (approx)
- Transfer this to a bowl with rice rava. Mix well using a spatula or hand.
Fermentation of idli batter
- Place the batter in a warm place and ferment for atleast 8 hours or overnight until the batter doubles. It becomes bubbly and fluffy at this stage.
- Add salt and gently stir the batter once or twice.2 teaspoon Salt (approx)
Steam idlis
- You can steam the idlis in a pressure cooker without weight, an instant pot, a steamer, or a pot with an idli stand.
- Add 2 cups of water to your pressure cooker or steamer and bring it to a boil. Grease your idli plates. Pour idli batter into each mold. Place the idli stand in a steamer or pressure cooker and steam for about 10 to 12 minutes on a medium flame.
- Remove the idli stand and let it sit for 2 minutes. Now using a spoon, remove the idli from the idli plates.
Video
Notes
- Dal plays a more vital role in fermentation than rice. So using lesser rice or rice rava will have more health benefits and also makes your idli softer and lighter.
- This is a traditional recipe from generation; no cooked rice is used to make idli.
- We like coarse idly and thus do not grind the rice rava, but if you like a smooth, spongy texture, grind the rice rava once with urad dal.
Anu-My Ginger Garlic Kitchen
Rice idli looks super comfy and delicious, Kushi! Beautifully crafted and presented! 🙂
Kushi
Thank you ANu 🙂
Jolly Homemade Recipes
Rice Idli looks so soft and yummy, Kushi....my all time fav breakfast 🙂
Kushi
Same here :-)Thank you Jolly
Traditionallymodernfood
I also cooked raw rice idli on Friday with different proportion.. Ur idli looks perfect
Kushi
Thank you dear 🙂
Indian Food Lover
what is rice rava , idli rava and urad dal?
Kushi
urad dal is split and skinned black lentil, rice rava and idli rava are same (available in Indian store as cream of rice. You can even prepare this at home by dry grinding the rice to coarse powder)
Indian Food Lover
thanks Kushi!