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 for Idli
- 2 cups idli rice
- 1 cup urad dal (black gram)
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon salt
- Water as needed
- Oil (for greasing the idli molds)
Idli Recipe Step-by-Step Instructions
Wash and Soak the Rice
1. Take a large bowl, add 2 cups of rice, fill it with water, and rinse it a few times until the water runs clear to remove excess starch. Then, soak the washed rice in fresh water.
2. To soak the rice, place the washed rice in a bowl, fill the bowl with fresh water, and let it soak for at least 6 hours or overnight to prepare for making the idli batter.
3. Now, take 1 cup of urad dal, wash it thoroughly under running water, then soak it in a bowl with enough water along with fenugreek seeds for at least 6 hours or overnight.
Grind Dal to Make Smooth Idli Batter
4. 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.
5. Drain the soaked rice and grind it separately with a little water to a slightly coarse consistency, then transfer both the rice and urad dal batters into a large mixing bowl and mix them well using your hands to aid better fermentation.
6. Transfer both the rice and urad dal batters into a large mixing bowl and mix them well using your hands to aid better fermentation.
Ferment the Batter
7. 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.
8. 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.
Prepare the Idli Steamer
9. To steam the idlis in a steamer, lightly grease the idli molds with oil to prevent the batter from sticking during steaming.
10. 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.
Steam Idli in Steamer
11. Stir the fermented batter gently to ensure an even consistency, then carefully 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.
12. Steam the idlis by placing the idli stand inside the steamer, cover with a lid, and steam for 10–12 minutes on medium heat. To check if the idlis are cooked, insert a toothpick or knife into an idli. If it comes out clean, the idlis are ready; if not, steam them for a few more minutes.
13. Turn off the heat, open the steamer, and let the steamer cool off. Allow the idlis to cool slightly for about 2 minutes before removing them from the molds.
14. Gently scoop out the idlis from the molds using a spoon or butter knife, and if they stick, lightly wet the spoon with water to make it easier to release them without breaking their shape.
Garnish and Serve Hot South Indian Idli
15. 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. For extra flavor, you can drizzle a little ghee (about 1 teaspoon) over the top before serving.
Serving Suggestions for Idli
- Serve Idlis with coconut chutney or your favorite chutneys and enjoy a traditional home-cooked meal. Enjoy this easy-to-cook rice recipe at home. This Indian rice recipe is not just delicious but also healthy and filling.
- Idlis are perfect for breakfast or a light meal, idlis are a staple in South Indian cuisine. Enjoy soft, round and fluffy South Indian Idlis (Steamed Rice Cake) at home.
FAQs
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 teaspoon fenugreek seeds
- 1 teaspoon 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.
- Place the stand in the steamer, cover, and steam Idlis for 10–15 minutes. Check doneness by inserting a toothpick.
- Turn off the heat, 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.
