Jul 29, 2014

Murugan Kadai Idli Recipe / Soft Idli Recipe / Idli Recipe / How to Make Idli Batter in Mixie

Hubby's craze for idlies has made made a non stop searcher looking for soft idlies..I usually make this one and he has never complaint. He has loved my ragi idli and thinai idli as well.

I always wanted to find a perfect recipe for super soft idlies. I follow my mom's recipe and those idlies turn out quite good actually and the dosa made with that batter turn out crispy. But i want a batter which turns idlies like malligai poo..

This is one recipe which i came across recently and it is completely different from the batter which i make.So with fingers crossed i tried this and when i made the idlies i was quite surprised. It came out super soft and delicious.

I served idlies with my tiffin sambarulundu vadai and filter coffee..Should i need to say more than this..So try this out and let me know how it turns out..And check out the notes section carefully.

Preparation Time : 30 mins
Soaking Time : 6 Hours if you checked notes, then 30 mins
Fermenting Time : Overnight
Serves : 6 to 8


Idli Rice - 2 cup
Whole White Urad Dal / Ulundu Paruppu - 1 cup
Fenugreek Seeds / Methi / Vendayam - 1/4 tsp
Cooked Rice - 1/2 cup
Salt to taste
Water as needed


Wash and soak urad dal and fenugreek seeds separately for 4 hours.

Wash and soak rice separately for 5 to 6 hours.

Drain both. Take urad dal mix in a blender and add little water at a time and make it into a smooth batter.

Transfer this to a large container. Now take rice in the same blender and add little water and make it into a smooth batter. Once it reaches a smooth mix add in cooked rice and make it into a smooth batter.

Pour this over urad dal mix, add in salt and mix well.

Cover this and let it ferment overnight or 8 to 10 hours.

The next day, the batter should be risen well. Mix this batter well.

Grease idli plates with little oil and spoon the batter into each moulds.

Place this idli plates into steamer and steam for 8 to 10 mins.

Once it is steamed, remove it and let it cool for a bit.

Now dip a spoon in water and slide under idlies and remove it into hot case.

Serve with sambar.


1)The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.

2)When you steam idlies dont over steam it or it will make the idlies dry.

3)I used this technique for soaking and grinding the batter in 1 hour.This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.

4)The batter should be thick, not thin or runny.

5)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.

6)Dont steam the idli more than 15 mins, or it will dry up/

Measure up urad dal

add fenugreek seeds in it

wash them well and soak it..I measured up rice
and soaked it too

this is how it looks after soaked

rice after soaked

you need some cooked rice too

take dal mix in a blender

grind it

add some water and puree again

grind the batter till it is fluffy and smooth

pour it in a container

now add soaked rice in the same blender

grind it 

add some water

Grind till the mix is smooth

add in cooked rice

puree again

pour this batter over dal

add some salt

mix well

cover and let the batter ferment

the batter should have risen a lot

look at those bubbles

grease a idli plate with oil

pour a ladleful of batter in

i love to make small idlies

all mould filled

place it in steamer

steam it

remove the plates and let it cool for a bit

now dip spoon in water

slide it under the idli

soft and fluffy

yummy meal

taste great with sambar

look how soft it is..


  1. Delicious and lovely looking idlis that too from Murugan's restaurant.

  2. Hi Aarthi,
    How long can we keep idli batter refrigerated?

  3. @AnuIt will keep well for 4 to 5 days or even a week when handled properly

  4. Aarthiji idli rice means boiled rice only no?!

  5. Can I use avalakki instead of rice

  6. Can I use this batter for dosa??

  7. @Arya Devhaven't tried it..But hope u can make..

  8. Hi aarthi, thanks, ll surely try, hey if u dont mind plz tel me wher u bought tis idly steamer frm.. it looks awesome..

  9. I tried this recipe, but the idli turned out very hard. I used basmati rice. Is it due to that ? Or did it not ferment well due to cold weather ?

  10. @AnonymousDid your batter rise and feremnt. if it didn't rise and ferment then it is because of cold weather.

  11. Hi Aarthi. I tried this recipe. It came out very well and the idly was soft. Not only this recipe, I tried so many recipes from this blog. All recipes were came out well and tasty.Thank you.

  12. I think it didn't ferment due to the weather. Will try again and get it to ferment well

  13. Ur recipe is very nice. Thank u

  14. Hi aarthi,

    Can I use thanjavur ponni boiled rice instead of idli rice?


  15. @Sana Arshiyaif you make your dosa batter with that, you can use that

  16. Thank you Arthi for the recipe.I am a 47 yr old home maker who is trying to make soft,tasty idlis but didn't succeed.For the first time my family relished the soft fluffy idlis.
    Thanking you once again,

  17. I have rice powder, urad dal powder and fenugreek seed powder... Can you tell me the measurement for this... :)

  18. @Anonymousi am not sure whether u can make this recipe with that, will share it in a seprate post

  19. Hi Aarthi

    I have been feeling really guilty for the past few days and i think its time to confess... have been secretly following your blog and trying different dishes and not one of the dishes i tried have been a flop!!! even this idli recipe... have been tryin to get a soft idli for the past three months and have tried different ways for it... but the idlis i made yesterdy following your method!!! i hav got no words to describe... and till date all i did was follow your recipes and not thank you for helping me out so much... i am soooo very sorry about it...

    THANK YOU SO SO SOOOOO MUCH AARTHI ur recipes have always helped me!!! the best part about your blog is your explanation makes every dish look simple to make.. especially with the pictorial description!! i have fallen in love with you as much as your blog.. u r lyk tht invisible sister who exists at some part of the world but helps me all the time.. :) i cant thank you enuf.. i am planning to make tiramisu next week (following your recipe ofcourse) and will post a pic of it once its done... :)

    God bless you Aarthi


  20. Hai Aarthi.
    Am a silent follower of ur blog.
    Excellent work. Ur passion towards food is grt. Can we add normal water in the place of ice cold water. Pls reply.

  21. Healthy choice for breakfas and delicious looking idlis !! Thanks for sharing the recipe !!

    You must have tried the traditional south indian idlis. Here is my little innovation with idlis...try them in chinese style

    Explore the recipe at


  22. Hi Aarthi,

    The mould is not available in Singapore. What is the alternative to it?

  23. @Anonymoususe small cups or bowls. grease with oil before pouring batter in and steaming

  24. Thank you so much for this recipe! I just made my first idli ever and they came out good :) super fluffy! Much love and peace!!

  25. U have great dedication towards ur work. Ur pictures speak that.
    Good job =)

  26. I added a little extra water while grinding. Its a little more runnier than required. What to do?

  27. @AnonymousU can try making idlies using that. u can do nothing about it.

  28. We use javarisi along with rice n grind them to get a fluffy idly. It always turns out really soft. This one is different. Will try it.

  29. There isn't any notes section??

  30. @Anonymousthere is a notes section, right above the pictorial part

  31. Have u made the tiffin sambar for the idli. When I checked the recipe for the tiffin sambar it looks different from the one u have posted in this.have u made any alterations like using bediga chillies r is it the same.this idly sambar looks yummy . especially the sambar.can u tell the secret

  32. @Anonymousthis is made using my homemade sambar powder. Check this, it will give dark colour

  33. Hi. What cooked rice have you used in this recipe?

  34. Where did you get the idly pan? Looks amazing. :-)

  35. @Anonymousi got it in my super mart. u can look online


  36. Thank you for the great recipe.

    Can u explain this note again. I dont understand.

    I used this technique for soaking and grinding the batter in 1 hour.This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.

  37. @Aneshaif u forgot to soak the dal and rice the day before, you can soak it in hot water for 30 mins. Then when grinding instead of using normal water, use ice cold water

  38. Is it k to grind rice..usally acc to science they say boiled rice should not be grinded..plz let me know..

  39. Hi,
    Can you advise if I can follow the same process with brown rice to make such soft brown rice idlis? Did you ever try it in your kitchen?

  40. Hi,
    Is it possible to grind the above recipe in a wet grinder? If yes what is the grinding time and amount of water required for urad dal and rice separately?


  41. @Jayayes u can. time depends on the amount of rice and your grinder..so grind till soft

  42. Hi Aarthi.. Can you tell me the use of methi in this idli..

  43. Can I soak urad and rice overnight ? Also have you used Ponni boiled rice? Idly rawa ?

  44. Hello, Please tell me the ratios when I take Sonamasoori,boiled rice and Urad dal.I am always getting hard idlis So I think my ratio is not correct.

  45. Is it ok to use 1 part raw rice and 1 part par boiled rice

    1. not sure, think it may change the texture

  46. Is it ok to grind fenugreek along with the rice?


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Thanks for understanding..


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