Idli ( How To Make Idli )
by Tarla Dalal
how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with 30 amazing images.
how to make how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli is a daily fare in many South indian homes. Learn how to make idli sambar.
To make soft idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside. Repeat with the remaining batter to make more idlis. Serve the idlis hot with sambhar, coconut chutney and malgapodi.
South Indian cuisine is almost synonymous with idli sambar! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!
The secret of the soft idlis lies in the perfect idli batter. The proportion of the parboiled rice to the urad dal is very important, followed by the proportion of water. The idli batter has to be of dropping consistency as compared to the dosa batter which is usually of pouring consistency.
South Indian breakfast idli served with sambar, coconut chutney and malgapodi makes a meal by itself. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. Try it out!
Tips for soft idli. 1. Ensure you buy ukda chawal for this recipe and not use rice. 2. Fenugreek seeds help in the process of fermentation, so do not miss out on it. 3. You can keep the batter in the refrigerator for a day. But remember to remove and keep it at room temperature for an hour before use. This will ensure you get soft idlis.
Enjoy how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with step by step photos.
Idli ( How To Make Idli )
Soaking time: 4 hours Preparation Time: Fermenting Time: 12 hours Cooking Time: Total Time:
Makes 50 idlis
For Idli
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups parboiled rice (ukda chawal)
3 tbsp thick beaten rice (jada poha)
salt to taste
For Serving With Idli
sambhar
coconut chutney
malgapodi
For idli
- For idli
- To make the {span class="bold1"}idlis{/span}, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
- Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well.
- Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
- After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds.
- Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
- Once the {span class="bold1"}idlis{/span} are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of {span class="bold1"}idli{/span} and demould them. Keep aside.
- Repeat with the remaining batter to make more {span class="bold1"}idlis{/span}.
- Serve the {span class="bold1"}idlis{/span} hot with sambhar, coconut chutney and malgapodi.
What are Idlis ?
- What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine. Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
- There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal Idli, Barley Idli, Poha Idli, Cooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
- Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
- If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
- You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli! See, a jar of idli batter in the fridge makes life so easy!
How to make perfect Idli
- To make how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | soaking of the rice and urad dal for the right amount of time is very very important. It will help in blending well.
- While blending, make sure to blend it in batches, or else the blender machine, will get heated up.
- As this recipe calls for parboiled rice(ukda chawal), it will take little more time to blend.
- make sure to keep the soaked parboiled rice into a fine coarse mixture, and not a smooth mixture. As the idli will turn flat after it is been steamed.
- After the rice and urad dal has blended, mix really well using hands, as this helps in fermentatiom process.
- After steaming wait for few seconds, and then demould the idlis using a wet spoon.
- Steamed idli needs to be kept in a casserole or a closed vessel, to avoid dryness of the idli.
Preparation for idli batter
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Put the urad dal in a bowl. Fresh urad dal is best suitable to get soft idlis. Current years harvested urad dal will be white in colour without pale yellow shades. So, make use of new urad dal for better fermentation and soft idly.
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Wash it well.
- Drain it.
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Add fenugreek seeds. It helps in fermentation and make soft idlis in case you do not find current years harvested urad dal.
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Pour enough water and mix well.
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Cover with a lid and keep aside to soak for 4 hours.
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Drain it once it is soaked.
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In another bowl, add par-boiled rice. For the homemade idli batter, we would highly recommend you make use of par-boiled rice which is a variety of short grained rice. Any variety of short or medium grained like sonna masoori, ponni rice works well. We wouldn’t suggest you to make use of long-grained rice like basmati.
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Pour enough water and mix well.
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Add thick beaten rice.
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Cover with a lid and keep aside to soak for 4 hours.
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After 4 hours, drain the soaked parboiled rice and beaten rice. It will look like this.
Batter for idli
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Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar.
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Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard.
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Blend to a smooth paste, transfer the mixture into a deep bowl and keep aside. A light fluffy batter is a key to soft, pillowy idlis.
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Similarly, drain the par-boiled rice and thick rice flakes. Poha is optional but, it helps in giving a spongy texture to South-Indian idli.
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Transfer to a mixer jar and add approx. 1½ cup of water. Add enough water to grind the batter and don’t be scared of the amount because less water results in denser idli. Also, the quantity of water depends upon the quality of rice you use.
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Blend to a slightly coarse paste and add this mixture to the urad dal-fenugreek seeds mixture. Open the mixer jar once in between, push down the contents and blitz it. For the idli to have a fluffy texture, it is important to soak and blend the dal and rice separately.
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Add salt. There are conflicting thoughts about the addition of salt. Many people add before fermentation, many after. But, as per our observation the addition of salt helps in fermentation. Also, regular salt contains iodine which might interfere with the fermentation process so, many people use a non-iodized salt (rock salt or sea salt).
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Mix very well with clean hands. Mixing with hands helps in the fermentation process so don’t skip this step.
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Cover it with a lid and keep aside to ferment in a warm place for 12 hours. Idli batter requires a warm place to ferment. If you live in a warm place, you can leave the batter outside on your kitchen counter and it will ferment. However, if you live in a cold place, place the batter in the oven with the lights on or in a preheated oven. Depending upon the weather, the batter will require somewhere between 8-12 hours to ferment.
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After fermentation, the idli batter will resemble this. The batter will increase in volume and have a bubbly frothy layer on top. There will also be a typical faint sour aroma from the fermented idli batter.
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Mix the batter well once again. The batter should have a nice flowing consistency. It should neither be too thick or too runny. Now our idli batter is ready to prepare idli. If not using the entire batter immediately, refrigerate in an air-tight glassware. Storing the idli batter in plastic or steel container, might make the batter sour. You can even make crisp dosa and fluffy uttapam with the same batter!
How to make idlis at home
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To prepare how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | grease idli moulds with ghee or oil. You can also steam the idli in a damp muslin cloth.
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Also, put the water in steamer for boiling. If the water is too less, it won’t steam properly but, if you put a lot of water, it will go inside the idli plate.
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Pour spoonfuls of batter into each of the greased idli moulds. Do not over fill the mould, as the idli might fluff up and spill out. If you fill it less, the idlis will come out flat so, it should be just right.
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Once all your idli plates are filled and ready, place them one above another in a such a way that from the three holes you can see the idli batter filled in the plate placed below, this will ensure even steaming. So, adjust accordingly.
- Steam in an idli steamer for 10 to 12 minutes or till they are cooked. If the flame is too high, the water might bounce to the idli plates so, make sure you cook on a medium flame. Also, idli tend to turn hard when cooked on a high flame.
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To check if the idli is cooked or no, poke with a knife or a toothpick in the center and check if it comes out clean. If not, steam for some more time.
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Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. You can also make use of a greased knife to loosen the sides. Keep aside.
- Repeat with the remaining batter to make more idlis.
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Serve soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli hot with sambhar, coconut chutney and malgapodi. Here are some more popular accompaniments served along with idli : ● Rasam ● South Indian Tomato Onion Chutney ● Chutney Podi
- Using leftover idli, you can make recipes like: Idli Curry, Idli Upma, Idli Chilli.
Frequently Asked Questions, Tips for Idli
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Q. What is Parboiled rice? Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. Ensure you buy ukda chawal for this recipe and not use rice.
- Q. I used same ingredents, as mentioned in your above recipe but it was not successful. Batter is so loose that it was uncooked even after 10-12 minutes? The water added is more. 1 cup measure that we have mentioned here is approx 200ml. If the batter is too loose it can be used for making Dosas.
- Q. The leftover batter can it be stored in the refrigerator,if yes then for how many days? Yes the leftover batter can be stored in the refrigerator for at least a week. But remember to remove and keep it at room temperature for an hour before use. This will ensure you get soft idlis.
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Fenugreek seeds help in the process of fermentation, so do not miss out on it.
| Energy | 65 cal |
| Protein | 2.1 g |
| Carbohydrates | 13.8 g |
| Fiber | 0.6 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0 mg |
| Folic Acid | 8.4 mcg |
| Calcium | 9.3 mg |
| Iron | 0.3 mg |
| Magnesium | 15.1 mg |
| Phosphorus | 39.5 mg |
| Sodium | 2.5 mg |
| Potassium | 67.2 mg |
| Zinc | 0.3 mg |
Edited after original posting.
Nice soft idlis and my kids loved it.
faadu recipe
My idlis came out soft and fluffy. Lovely breakfast snack to have with some nice coconut chutney. Healthy and kids love it too.