Idli Recipe (Soft Idli)
Idli is a popular South Indian recipe that is soft, fluffy, and very easy to cook. It is a healthy rice recipe made with fermented batter of rice and urad dal (black gram) and is perfect for breakfast.
Idlis are tasty and nutritious because it is steamed instead of fried. This steamed rice cake dish is served with sambar (a lentil stew) and coconut chutney. The fermentation process makes them idli soft and airy. If you want to try an healthy and easy Indian rice recipe for breakfast, idli recipe is a great choice. Follow these step-by-step Soft Idli recipe instructions with photos to prepare perfectly cooked idlis every time.
Ingredients with Subsitutes
- Idli rice: Rice is the base ingredient that gives idlis their soft and fluffy texture; if unavailable, you can use parboiled rice or a mix of regular rice and flattened rice (poha) for similar results.
- Urad dal (black gram): It provides the batter with lightness and acts as a natural fermenting agent; whole urad dal with skin can also be used, though it may slightly change the color.
- Fenugreek seeds: Help in fermentation and add a subtle flavor; if you don’t have them, you can skip, but the fermentation may take a little longer.
- Salt: I use regular salt as enhances taste and also helps in proper fermentation; rock salt or sea salt can be used instead of regular table salt.
- Water: To grind the rice and dal into a smooth batter and adjust consistency; use clean, filtered water for the best results.
- Oil: It is used for greasing the idli molds so the idlis can be removed easily; you can use ghee or butter instead for a richer flavor.
How to Make Idli (Stepwise)
1. Wash 2 cups of rice and 1 cup of urad dal with fenugreek seeds, then soak them separately in fresh water for at least 6 hours or overnight to prepare for idli batter.
2. Drain the soaked urad dal and transfer it to a wet grinder or blender, then add water gradually while grinding until you get a smooth, fluffy, and light batter. Grind the soaked rice separately to a slightly coarse consistency, then combine both in a large bowl and mix well with your hands for better fermentation.
3. Once the batter is well mixed, add 1 teaspoon salt and stir thoroughly, then cover the bowl with a lid and leave it in a warm place to ferment for 8 to 12 hours or overnight until the batter rises and becomes light and airy.
4. To steam the idlis in a steamer, lightly grease the molds and fill the base with water. Then pour a ladleful of batter into each idli mold, making sure not to overfill them, as the idlis will expand while steaming and need some space to rise properly.
5. Place the idli stand in the steamer, cover, and steam for 10–12 minutes on medium heat until cooked. Turn off the heat, let it cool for 2 minutes, then gently remove the idlis from the molds using a spoon or knife, wetting it slightly if they stick. Garnish the freshly steamed idlis with a few curry leaves. Serve hot with 1-2 servings of traditional South Indian sambar, coconut chutney, or tomato chutney.
Tips for Making Perfect Idli
After fermentation, open the lid to check if the batter has risen and become light and airy, and if you’re fermenting in cold weather, keep the bowl in a warm spot like an oven with the light on or a cozy corner of the kitchen to ensure proper fermentation.
To steam the idlis in a steamer, lightly grease the idli molds with oil to prevent the batter from sticking during steaming. Always fill the base of a steamer or idli cooker with about 2-3 cups of water and bring it to a boil before placing the idli molds inside, ensuring there’s enough water to create steam for cooking the idlis.
Stir the batter properly and then pour a ladleful of batter into each idli steamer plate, making sure not to overfill them, as the idlis will expand while steaming and need some space to rise properly.
Serving Suggestions for Idli
Serve idlis with coconut chutney or any other chutney of your choice for a traditional home-cooked meal. This Indian rice recipe is simple, healthy, and filling, making it a delightful option for everyday cooking.
Idlis are perfect for breakfast or a light meal and are a staple in South Indian cuisine. Enjoy soft, fluffy steamed rice cakes at home, and for extra flavor, drizzle a little ghee on top before serving.
Frequently asked questions
The idli batter should rise and have a slightly sour smell after fermentation. You’ll also see small bubbles when stirred.
A common ratio is 3:1 (rice:urad dal), but some prefer 4:1. You can adjust the ratio based on texture preference.
You can easily make rava idlis without fermentation by using semolina (rava), yogurt, and some baking soda.
Over-steaming or using too much water in the batter can make idlis sticky. Steam for 10–12 minutes and avoid opening the lid immediately.
Idlies can become hard if the batter didn’t ferment properly. Make sure to ferment it in a warm place for at least 8–12 hours until it rises and becomes slightly airy.
Recipe Card
Idli Recipe (Soft Idli)
Equipment
- 2 Large mixing bowls (for soaking and fermenting)
- 1 Blender (for grinding dal and rice)
- 1 Idli steamer
- 1 Idli stand
- 1 Ladle or spoon (for pouring batter)
- 2 Measuring cups and spoons
- 1 Spatula or butter knife (for removing idlis)
- 1 Clean kitchen towel or lid (for covering batter during fermentation)
Ingredients
- 2 cups idli rice
- 1 cup urad dal black gram
- ½ tsp fenugreek seeds
- 1 tsp salt
- Water as needed for soaking and grinding
- Oil for greasing the idli molds
Instructions
- Rinse 2 cups of idli rice thoroughly and soak in fresh water for at least 6 hours or overnight.
- Rinse 1 cup urad dal and soak with ½ teaspoon fenugreek seeds in water for 6 hours or overnight.
- Drain the soaked dal and grind it with a little water to a fluffy consistency.
- Grind the rice separately to a slightly coarse batter. Combine both batters and mix thoroughly with your hand.
- Add 1 teaspoon salt to the mixed batter. Cover and ferment the batter in a warm place for 8–12 hours until the batter rises and becomes airy.
- Prepare the steamer by greasing the idli molds with a little oil.
- Add 2–3 cups of water to the idli steamer base and bring it to a boil.
- Pour batter into the molds without overfilling to steam the idlis and then place the stand in the steamer, cover, and steam Idlis for 10–15 minutes. Check doneness by inserting a toothpick.
- Turn off the steamer, let the idlis sit for 2 minutes. Use a spoon to gently remove the idlis from the molds. Garnish Idlis with curry leaves or a drizzle of ghee. Serve South Indian Idlis with coconut chutney, tomato chutney and sambar.
