Idli Recipe (Idli Batter Recipe with Pro Tips)

Learn to prepare a fluffy Idli Batter with rice or the rava. Making the softest and most fluffy Idlis in your kitchen is something you could quickly master using my step-by-step recipe instructions. In this article, I provide two methods to prepare the most nutritious and soft Idli in your kitchen. One way is made using rice, and the second uses idly rava, sometimes referred to as rice rava in certain parts of the world. Each method will provide the user with soft Idlis.

Idli Recipe

Making Idli with rava is a simple task. We don’t have to grind rice to prepare the batter. Idlis, with a texture created using rava, is also smooth. Out soft and lovely.

About Idli

Idli is a light and soft steamed cake made from lentils, and fermented rice. They are among the most nutritious protein-rich breakfasts made from South Indian cuisine. Idli can be digested easily as the rice and lentils, also known as DAL, can be soaked and ground before being fermented, roasted, shredded, and made into a batter. They are eaten with Chutney or the addition of a Tiffin Sambar.

Are idli foods healthy? Idli is believed to be one of the best foods because of its unique way of cooking that enhances the absorption of nutrients found in rice and urad dal.

Soaking the lentils, mixing them into the batter, and then fermenting increases the nutritional value and is kept in a jar as idli in steam for a limited period.

Idly is ideal for everyone, from babies to those on diets or even for older people having problems with digestion.

What exactly is the idli that’s made from? Idli combines Urad daal ( skinned black grams) and rice. Urad dal is rich in protein as well as calcium. It’s taken in by your body idly because it’s created from fermented, soaked, and then boiled batter.

How do you make an idli that is healthy? Restaurants and Hotels use an approximate ratio of 1:4 (dal rice: rava, or rice since rice is more affordable and profitable for the restaurant). This means we must choose Dal because it’s rich in protein. We should also cook less rice, specifically rava, at home. Because the price doesn’t matter in cooking home-cooked meals, provided they’re well-balanced, delicious, and nutritious.

My Idli Recipe

This Idli recipe does not require excessive amounts of rice or rava. However, you can always create super fluffy, white, soft, and fluffy idlis.

In fermenting, Dal contributes more towards the process than rice. Using less rava and rice, you can also make super soft Idly. To keep them healthy, you can use less rice than Dal.

Idli Recipe

The recipe I use for my Idli Recipe doesn’t call for cooking rice. This tradition has been practiced for generations throughout South India – to soak grains, mix, and finally make the batter ferment. Finally, steam cooks it for the benefit of health.

Process of Making Idli Batter

There are two methods in which to make idli batter

  1. The initial method is based on the idli rava, made from a particular kind made from parboiled rice. This is a very well-known method in south Indian states, where idli Rava is readily accessible. Making idlis this way is extremely fast as rice doesn’t need to be ground.
  2. Another technique is the traditional one that uses idli and parboiled rice. But they are made using various rice, including sona masuri, Ponni, or partial rice.

How is Idli Batter Ground?

In the past, idli batter was sifted with a stone mortar so that the urad dal batter was extremely soft and airy. The light and fluffy batter makes soft pillows smooth and soft idlis.

Today it’s made using a wet mill or blender. Wet grinders work as well as mortar made of stone in grinding urad daal to the perfect texture and softness. If the Dal is prepared in a damp mixer, ingredients such as methi or poha seeds may be omitted.

Most people like making the batter in blenders since it’s simple. If you make the batter using a blender, methi or poha seeds could help to create soft idlis.

Blender vs Wet Grinder for Batter

According to my experience, they both produce the same result when a high-quality dal is utilized and blended according to the proper procedure. I have a moist blender and grinder.

I prefer the wet blender only for occasions when guests are returning from India. In other instances, I utilize the normal blender. Making Idli batter using a damp blender is great for large families of five or more. It is also quite simple to make using the aid of a blender.

4 Important Factors to Make Soft Idli Batter

(Based upon my own experience), It doesn’t matter if you’re using a wet grinder or a blender.

  1. The age of Dal: Urad dal from the current year’s harvest is the best choice for making soft idlis. But how do we identify? The yield for this year will be white without any pale yellow hues on the surface.

In contrast, the harvest from earlier years is lighter yellow. Sometimes, there will be pale yellow spots in the Dal. Making use of the fresh Dal is certain to produce a successful fermentation.

This will give you an extremely soft Idly if you pay attention to the 3 other elements. If you’re not able to access fresh stock, additional components like fenugreek seed or poha can aid the fermentation.

  1. Use sufficient non-iodized salt: Please stay clear of iodized salts, as they do not help fermentation.
  2. Temperature to ferment batter: Cold climates do not favor fermentation. Therefore, keep the batter in a warm area. If you are in colder regions, you can use a preheated oven to ferment the batter. Turn on the lights in the range.

Additionally, you can use the yogurt or fermentation-making options using the oven, electric cooker, or instant pot.

  1. Finally, the consistency of idli batter (the amount of water you use) for a good ferment, the batter needs to have the proper character. It will always stay the same volume if you make it too thick and thin. However, the fermentation should be okay, albeit not flawless. It will result in a dry and spongy.

However, if the batter is too thick, it won’t ferment. This is because “the organisms need enough moisture for a healthy cultivation.” Blending it until the right consistency is crucial. The soft Idli batter should be consistent with a thick but not pouring.

Tips to Ferment Batter

Temperature: Warm Temperatures, ranging from 25-32 C (80 up to 90F), are perfect for fermenting and taking approximately 8-12 hours. Higher temperatures are right and can make Idli batter faster. Therefore, you must be on the lookout and transfer it into the fridge once it has doubled in size and before it gets too bitter.

The time for soaking The batter won’t be able to be fermenting as quickly when temperatures are lower. Therefore, you must experiment with the soaking and timing of the fermentation to see the results during winter and summer. A longer soaking period aids in the activation of wild yeast. Therefore soak the rice and Dal longer on cold winter days.

Chlorinated water Beware of drinking chlorinated water to soak or even mix. Chlorinated drinking water kills yeast and slows the process of fermentation. This is why you should use dechlorinated water. Utilize Google’s search engine to discover ways to make water dechlorinated easily.

Fermentation During Winters

Do not over-rinse the rice or Dal because it completely removes the wild yeast. The wild yeast we need for fermentation.

Use the water you had soaked in the Urad Dal to ensure better fermentation. However, avoid it during the summer because it creates a wire-like and acrid smell to the batter.

How to add salt before fermentation or after is highly discussed regarding the idli dosa batter. Therefore, try to determine the recipe that works best for you. Salt is added before fermentation at all times of all the time. My mother always adds rock salt in powder form after fermentation in the summer and before fermentation in the winter.

What type of salt should you choose? Do not use table salt or any salt that contains anticking and iodine agents since they hinder the process of fermentation. It is possible to use sea salts, rock salt, or pink Himalayan salts that don’t contain anticaking agents.

Inspire a cozy atmosphere in the batter.

If you’re using a microwave convection cooker, use the yogurt settings. Using an Instant Pot with yogurt settings on (low) is also possible. Below, I’ll provide more information.

To make OTG for OTG, preheat the oven to its lowest temperature, like 60-80 C or 140-175F in 10 minutes. You should wait for 5-7 minutes so that the temperature goes down. After that, place the batter into the.

Beware of storing the batter in a high-temperature oven, as this can cause the yeast to die within the batter, and it won’t ferment. If you have a traditional gas oven, switch on the light.

How to Make Soft Idli (Stepwise Photos)

  1. Do the following:
  • Put 1/2 cup of the Dal in the bowl, then wash it several times until the water becomes clear. Soak in fresh water for up to 6 hours.
  • If using fenugreek seed, soak half a teaspoon using the Dal. Or soak two tablespoons of poha for 30 mins before mixing.
  • Include 1 cup of idli rice or 1 cup and two tablespoons of idly rava in an additional large bowl. Repeat the rinse several times until the water clears. Remove the water, and let it soak. If using rava, squeeze it and wash it to remove unwanted substances.

Make Batter

  1. After six hours, strain the remaining water out of the Dal. Add the Dal to the blender with salt. If you reside in a very hot climate and don’t want salt, leave it out at this point and add it later on during the fermentation process before you make the idli. Pour in 3/4 cup cold water, then blend until it becomes smooth. The cold water helps prevent the grinder or blender from becoming hot. If the batter becomes high, the idli could become difficult.
  2. Add 2 to 4 tablespoons of water as needed, and mix until you are frothy and smooth. Be careful not to make it overly thin and runny.
  3. Pour this batter into an enormous pot or bowl.
  4. If you are using rice, follow method two and the step-by-step  in the following.A short description is also available. Put rice and water in the blender. Blend it until coarse. Then add it to the batter and mix thoroughly. Continue as in step 6.

If using the idly Rava, squeeze out the excess water by putting the rava between your palms, and then using pressure, attempt to eliminate any excess water. Transfer the rava onto a plate. Then squeeze out any remaining moisture.

  1. Then, transfer it into the batter. If you do not like the very hard texture of the rava, it is possible to blend it thoroughly. After that, add it to the batter.

Ferment Idli Batter

  1. Mix thoroughly using your hands. Set it aside to ferment in a warm area for between 6 and 12 hours, based on temperature. The process can take anywhere from 18 to 20 hours at times. Avoid using airtight containers or jars for fermentation.

If you reside in a cold country, you could bake it by turning the light bulb on. You can also heat the oven to a temperature of 120 F (or 50 C for 10-12 minutes. Place the covered but loosely covered bowl within.

If you’re using a microwave or instant pot (with Yogurt function), You can use an option for yogurt (low) between 6 and 12 hours or until the batter grows by a third. It is important to test to determine the precise duration of the fermentation.

  1. Following fermentation, the batter is expected to double and turn soft, fluffy, and bubbly. The last time I tried this recipe, it had to go through a fermentation process that took about 18 hours because the weather was cold and windy.
  2. Mix the batter gently to ensure it is homogeneous. After steaming, sometimes Idlis can rise, then fall due to the aeration of the batter. It is therefore recommended to stir the batter gently at least once. It will also help ensure that the batter is of an even consistency. I like to go only one or two times gently. This may cause the mixture to shrink as we stir it.

Steam Idlis

  1. Make water to boiling in a steamer or pressure cooker that is not weighed at a medium-high flame. Make sure to grease the idly plates. If you need to, add a splash of water. The batter must be of a dense consistency. Put it into the molds.
  2. If the water starts to rise rapidly, put the idly stand inside the steamer when it begins to bubble up. It should be steaming for about 10 minutes. Be aware that it must be slightly difficult to adjust the flame. If the love is too high, water could bounce off the plates. If it’s too low, the leaves might not be steamed sufficiently. The flame must be set to medium-high. Take it off within 10 minutes. Let it sit for 2 minutes. Take the plates out of the steamer, and allow the plates to cool for about 2 to 3 minutes.
  3. Take the idli off the plates using the help of a spoon, and take them off to the platter. Sprinkle some ghee on top and serve alongside coriander, coconut chutney, orpeanut Chutney. There are also 33 recipes for South Indian Style chutney recipes.

Method 2 – Idli Using Rice

Step-by-step  that followed were created using a half cup of urad dal, 1 cup of rice, and 2 tbsp of poha. The recipe is 1.

  1. Blend the Dal and salt, then mix with poha, adding as much water as you need until the mixture is thick and fluffy.
  2. Mix rice until smooth or coarse, according to your preference. Make sure to add water as required. It is optional for the batter to be thick or too thin.
  3. Then, transfer it to a pot. Please keep it in the fridge until it is fermented. Its time to ferment will depend on the temperature. The recipe was doubled, and I then made this. Therefore, I needed to transfer the Idli batter to two bowls.
  4. In the space of 14 hours, it slowed down it doubled in size with a bubbly, spongy texture. Make sure to stir it gently only once.
  5. Then I greased the plates, then poured the contents into the plates. The steamer was on for about six to seven minutes using the steamer that bubbles. Because I made mini idli, they can be steamed for 6-7 minutes, but they have to be steam cooked for a minimum of 10 minutes. Mini idlis are great when served with sambar and idli.


What is the best rice to use for making the idli? Idli rice is one of the most popular for making soft Idlis. But you can use the rice you boil or parboil, such as basmati rice. . Parboiled short-grain rice, aged raw rice, and Basmati rice (not parboiled rice) were also effective.

Idli rice is what? Idli rice is one of the varieties of parboiled short-grain rice, which is more affordable than regular parboiled rice.

How long do you steam Idlis? They should be cooked for exactly 10 minutes at moderately high heat. It is best to do this at the highest temperature. The idli stand should be placed in the pan only once the water is boiled. Then cover immediately, and start the timer for 10 minutes. It’s the same time, regardless of the size of the steamer pot you are using.

What is the reason my idlis are so hard? They may become tough if the batter needs more time to ferment. Create idlis only made with a well-fermented batter that is well-aerated and has increased volume. Be careful not to overcook the batter, as it can make them tough.

What do you do if your batter has yet to be fermented? If the batter is partially fermenting, it is possible to wait a few days. If it hasn’t developed any fermentation, even after 18-24 hours, it’s best to stop the experiment and then use the batter to create dosa, dibbarotti, or punugulu. The attempt to ferment the batter for more than a day can cause mold to grow on top of the batter. Check out my full post and test it out once more.

Can You Refrigerate Idli Batter?

Yes. It is possible to refrigerate for a period of 1 to 2 days. After the grinding process, it has to be transported to different containers. It is then fermented on its own. After fermentation, the wine is then refrigerated but without disturbing it.

I typically prepare the batter for idli sufficient to last two days. Transfer it into two different containers, and then ferment them independently.

Please use one the following morning, and chill the other the same way without stirring it. On the second day, I prefer a ceramic or glass bowl. Metal or plastic bowls can create a sour taste. Idli is smooth and soft, with no scent, even after a few days.

After the third day, I have a little batter that needs more to feed everyone. Therefore, I mix the ragi flour using lukewarm water before adding it to the remaining batter. It is then allowed to sit for about 30 minutes in the refrigerator. They’re even good.

How to Make Idli in Instant Pot?

To ferment:

  1. Put your trivet into the stainless steel insert in the Instant Pot.
  2. Keep the batter bowl in the trivet.
  3. Cover the IP with a plate but without a lid.
  4. Be sure your cooker is not hot due to your previous cooking, or else your batter may be smoky and taste of cooked urad and Dal.

Then press the button for yogurt (set at low) and set the timer for between 8 and 16 hours, based on the weather conditions.

Add 1.5 cups of water to your stainless steel insert to steam the idlis inside your cooker. Bring the boiling water to a simmer on a saute setting. In the meantime, you can fill your Idli molds. As soon as the water starts to boil, position the stand into the IP. The lid must be closed, and set the vent for steam to venting mode. Click the steam button, and steam the items for 10 minutes.

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