Idli | Idli Batter Recipe

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.

Jump to:

• What is Idli?
• Ingredients
• How to make soft idli?
• Tips
• What to serve with idli?
• Store and Make Ahead Instructions
• Recipe FAQs
• More South Indian Breakfast Recipes
• Recipe card
• User Reviews

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. 

1. Reduce the rice or rice rava to 2 cups. 
2. 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.

1. Use good premium quality urad dal and parboiled rice or rice rava. 
2. 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. 
3. 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

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