idli

Idli recipe to make soft &amp; fluffy steamed cakes made of fermented lentils &amp; rice. This detailed post shares lot of tips &amp; tricks to make the fluffiest idlis. I have shared 2 recipes in this post.

Idli recipe | How to make idli batter recipe

urad dal (or skinned black gram)

idli rice ((or 1 cup + 2 tbsp idli rava))

salt salt

water ((for grinding rice))

urad dal

idli rice

fenugreek seeds ((methi seeds))

poha ((flattened rice) (substitute with ¼ tsp methi))

Add urad dal &amp; methi seeds to a bowl.  Add rice or idli rava to another bowl.

Wash them very well separately until water runs clear. Soak them separately  in lot of water for at least 6 hrs. 

Rinse and soak poha with ¼ cup water for about 30 mins before blending.

Preparation for idli recipe

After 6 hours, drain the water from both the bowls.

Add dal, methi, soaked poha, salt &amp; ¾ cup water to a blender jar or a wet grinder.  You may need another 2 to 4 tbsps water while blending.

If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour. You will have to experiment with salt to know what works well for you.

Blend all of them till thick, smooth, bubbly &amp; frothy. The idli batter should not turn hot or even warm as it makes dense idli.

Transfer urad dal batter to a large bowl.

A. If using rice : Add rice to the blender with water (mentioned in the ingredients). Grind to a little coarse batter (semolina texture). Pour this to the dal batter. Mix both of them well with your clean hands. The batter must be thick yet of pouring consistency. B. If using idli rava : Drain off the water thoroughly from the rava. Squeeze excess water from the rava with the help of both your palms. Rava must not look soggy. It must absolutely have no water in it, else the batter will become runny.

Transfer this to the urad dal batter and mix well.

Now mix everything well. Use your hand to mix as it helps to ferment faster and better. If needed can add little water, if the batter is too thick.

How to make idli batter

Set the batter aside in a warm place for at least 8 to 14 hrs. The batter ferments and rises well to double the quantity. Sometimes it may take up to 18 hours depending on the weather and temperature. 

If you live in a cold country, keep it in the oven with the light bulb ON. Or preheat the oven to 170 F or 80 C for 10 mins. Wait for 5 mins and then keep the batter inside.  If you have a instant pot or microwave (with yogurt function), then you can also turn it ON with the yogurt setting (low) for 6 to 12 hours or until the batter doubles.

A well fermented batter will yield good soft idli. The batter must rise and look fluffy but not turn sour. You will need to experiment to know the fermentation time.

Fermenting idli batter

On a high flame, bring water to a boil in an idly steamer or a pressure cooker. If using instant pot, pour 1½ cups water to your inner pot. Press the saute button and bring the water to a rolling boil.

Meanwhile grease your idly plates lightly. Mix the idli batter gently 1 to 2 times only. Do not over do as the aerated batter will turn flat. Fill the molds with batter.

When the water begins to bubble and steam up, place the stand in the steamer. Cover and steam for exactly 10 mins on a high flame. If using Instant pot, when the water begins to boil,   press CANCEL button. Keep the idli stand in the IP. Cover with the lid &amp; position the steam release handle to venting . Then press STEAM button. Use an external timer to monitor &amp; steam for 10 to 12 mins.

Once done turn off and wait for 2 mins. Remove the idly stand. Set aside to cool down for 2 to 3 mins. When cooled, the idli must not be wet on top.

With the help of a spoon remove the idlis to a plate.&nbsp;Serve idli with a chutney or sambar.

How to make idli

Make these soft and fluffy South Indian savoury rice cakes paired beautifully with sambar and chutney. They are great for batch prepping and you can enjoy idli for days!

Idli Batter and Idli

Idli rice

Urad daal (️rice

rice

tsp fenugreek seeds

Water

Salt (to taste)

Soak rice for at least 6-7 hours

Soak urad daal for 2 hours

Soak fenugreek seeds for 1 hour

Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency

Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha

Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours

Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)

Extra batter can be stored in refrigerator for up to 6 days

Idli batter

Heat about 2 cups water in a large pot or idli steamer

Pour the batter onto greased idli moulds or any steel mould

Place in the pot with boiling water or on a steaming rack if not using an idli stand

Steam for 10 minutes or until a toothpick comes out clean

Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)

Repeat and make as many batches as you require

Serve hot with sambar and/or chutney!

Idli

Idli recipe with lots of tips and suggestions so that you can make soft and fluffy idli easily. This idli recipe post also details the method of making idli batter. It is a popular Indian breakfast which is filling as well as nutritious. 

Idli Recipe | Soft Idli Batter with Tips and Tricks

rice rice

water (-

salt

oil (- as required to apply to the idli moulds)

water (- for steaming idli)

Pick and rinse both the regular rice and parboiled rice.

Rinse the poha and add to the rice.

Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.

In a separate bowl, rinse the urad dal and methi seeds a couple of times.

Soak the urad dal with methi seeds separately in water for 4 to 5 hours.

Soaking rice and lentils

Drain the soaked urad dal. Reserve the water.

Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.

Remove the urad dal batter in a bowl and keep aside.

Grind the rice in batches to make a smooth batter.

Mix both the batters together in a large bowl or pan. Add salt and mix well.

Cover and let the batter ferment for 8 to 9 hours or more if required.

After the fermentation process is over, the idli batter will become double in size and rise.

Making idli batter

Grease the idli moulds.

Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.

If using pressure cooker remove the vent weight (whistle).

Steam for 12 to 15 mins or until the idli is done.

Serve the steaming hot idli with coconut chutney and sambar.

Remaining batter can be stored in the refrigerator for a couple of days.

Steaming idli

https://content.jwplatform.com/videos/gLiLxyv1.mp4

Idli is a popular Indian breakfast that is filling as well as nutritious. This is a tried and tested method to make soft and fluffy idlis at home.

Idli Recipe

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Top 3 idli recipes from across the web

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The most viewed idli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine