• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Breakfast / Murugan Kadai Idli Recipe / Soft Idli Recipe / Idli Recipe / How to Make Idli Batter in Mixie

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

July 29, 2014 By Aarthi 68 Comments

share this
Share

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 sambar, ulundu 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


Ingredients:

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


Method:

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.


Notes:

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/
Pictorial:
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..
share this
Share

Filed Under: Breakfast, Breakfast Ideas, Idli, Murugan Idli Kadai Recipes, Recent Recipes, Viewers Requested Recipe

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Mango Oatmeal Smoothie Recipe / Mango Oatmeal Breakfast Smoothie Recipe / Mango Oats Smoothie Recipe
Next Post: Kasi Halwa Recipe / White Pumpkin Halwa Recipe / Poosanikai Halwa Recipe »

Reader Interactions

Share

Comments

  1. Hamaree Rasoi

    July 30, 2014 at 3:43 am

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

    Reply
  2. Anitha Kirubakaran

    August 31, 2014 at 4:08 am

    superb..::

    Reply
  3. Anonymous

    October 25, 2014 at 3:35 am

    Sahi…..

    Reply
  4. Deepthy Shriram

    October 25, 2014 at 10:31 pm

    Awesome and inviting

    Reply
  5. B.HidayathullaNasrinNihar NasrinNihar

    November 1, 2014 at 8:11 pm

    What is the measurement for split urad dal

    Reply
  6. Aarthi

    November 3, 2014 at 6:30 pm

    @B.HidayathullaNasrinNihar NasrinNihar Use a little more than 1 cup may be 11/4 cup

    Reply
  7. Anu

    November 7, 2014 at 7:23 pm

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

    Reply
  8. Aarthi

    November 8, 2014 at 8:27 pm

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

    Reply
  9. Shailaja S S

    November 11, 2014 at 4:39 am

    Aarthiji idli rice means boiled rice only no?!

    Reply
  10. jothi vinodh

    November 11, 2014 at 10:54 am

    Can I use avalakki instead of rice

    Reply
  11. Aarthi

    November 11, 2014 at 6:24 pm

    @jothi vinodhHaven't heard about this rice

    Reply
    • vijaya

      December 7, 2018 at 12:04 pm

      avalakki means aval or poha

      thanks for the recipies arthi…i always check on ur website before making a new dish

      Reply
  12. Aarthi

    November 11, 2014 at 6:28 pm

    @Shailaja S Syes it is par boiled rice

    Reply
  13. Arya Dev

    November 14, 2014 at 5:03 am

    Can I use this batter for dosa??

    Reply
  14. Aarthi

    November 14, 2014 at 6:17 pm

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

    Reply
  15. ramya sundar

    December 1, 2014 at 9:49 am

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

    Reply
  16. Aarthi

    December 2, 2014 at 6:54 pm

    @ramya sundarI got it from a shop named lynns

    Reply
  17. Anonymous

    December 23, 2014 at 12:58 am

    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 ?

    Reply
  18. Aarthi

    December 23, 2014 at 9:29 am

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

    Reply
  19. Anonymous

    December 29, 2014 at 4:10 am

    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.

    Reply
  20. Anonymous

    January 1, 2015 at 10:07 pm

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

    Reply
  21. snehal acharekar

    January 13, 2015 at 6:55 pm

    Nice

    Reply
  22. farzahna

    February 6, 2015 at 2:34 pm

    Ur recipe is very nice. Thank u

    Reply
  23. Sana Arshiya

    March 1, 2015 at 9:40 am

    Hi aarthi,

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

    Regards,
    Benu

    Reply
  24. Aarthi

    March 1, 2015 at 4:56 pm

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

    Reply
  25. Savithri Tarimela

    March 5, 2015 at 6:01 am

    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,
    Savithri

    Reply
  26. Anonymous

    March 9, 2015 at 8:32 pm

    I have rice powder, urad dal powder and fenugreek seed powder… Can you tell me the measurement for this… 🙂

    Reply
  27. Aarthi

    March 10, 2015 at 5:04 am

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

    Reply
  28. Vidya Uday

    March 10, 2015 at 5:10 am

    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

    Regards
    Vidya

    Reply
  29. Anonymous

    March 14, 2015 at 8:45 pm

    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.
    Regards
    Chitra

    Reply
  30. Aarthi

    March 16, 2015 at 9:41 am

    @Anonymousyes u can add

    Reply
  31. Anshu

    March 17, 2015 at 3:16 pm

    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

    http://recipe-chinese-idli.blogspot.in

    Reply
  32. Anonymous

    April 7, 2015 at 12:33 pm

    Hi Aarthi,

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

    Reply
  33. Aarthi

    April 8, 2015 at 2:09 pm

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

    Reply
  34. Elizabeth Dunsby

    May 6, 2015 at 9:26 am

    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!!

    Reply
  35. Anonymous

    May 11, 2015 at 7:33 pm

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

    Reply
  36. Anonymous

    May 11, 2015 at 7:34 pm

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

    Reply
  37. Aarthi

    May 12, 2015 at 3:19 am

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

    Reply
  38. Anonymous

    May 29, 2015 at 8:03 pm

    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.

    Reply
  39. Anonymous

    May 29, 2015 at 8:05 pm

    There isn't any notes section??

    Reply
  40. Aarthi

    June 1, 2015 at 4:17 am

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

    Reply
  41. Anonymous

    June 6, 2015 at 10:25 am

    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

    Reply
  42. Aarthi

    June 9, 2015 at 5:03 am

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

    Reply
  43. Anonymous

    September 19, 2015 at 10:24 pm

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

    Reply
  44. Aarthi

    September 20, 2015 at 5:24 am

    @Anonymousregular one which we eat. ponni rice

    Reply
  45. Kushi S

    September 21, 2015 at 3:41 am

    WOW!Idli looks so soft and yum

    Reply
  46. Kushi S

    September 21, 2015 at 3:41 am

    WOW!Idli looks so soft and yum

    Reply
  47. Anonymous

    October 7, 2015 at 10:42 am

    Where did you get the idly pan? Looks amazing. 🙂

    Reply
  48. Aarthi

    October 7, 2015 at 11:17 am

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

    Reply
  49. Anesha

    October 19, 2015 at 12:21 am

    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.

    Reply
  50. Aarthi

    October 19, 2015 at 4:34 pm

    @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

    Reply
  51. Pallavi

    November 5, 2015 at 6:09 pm

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

    Reply
  52. Aarthi

    November 6, 2015 at 6:24 pm

    @Pallaviyes it is ok

    Reply
  53. Suddha Satta Ray

    December 28, 2015 at 4:52 pm

    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?

    Reply
  54. Aarthi

    December 30, 2015 at 12:30 pm

    @Suddha Satta Raywill share it soon

    Reply
  55. Jaya

    March 21, 2016 at 10:42 am

    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?

    Regards
    Jaya

    Reply
  56. Aarthi

    March 21, 2016 at 1:25 pm

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

    Reply
  57. Anonymous

    May 28, 2016 at 6:48 pm

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

    Reply
    • Aarthi

      May 30, 2016 at 4:07 am

      it makes the idli softer

      Reply
  58. 'soul'emnly

    June 15, 2016 at 2:10 am

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

    Reply
  59. greeshma Nair

    October 1, 2016 at 3:20 pm

    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.

    Reply
  60. Sharon

    November 3, 2016 at 4:06 am

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

    Reply
    • Aarthi

      November 3, 2016 at 4:47 pm

      not sure, think it may change the texture

      Reply
  61. Shafina Aboo

    January 11, 2017 at 6:40 pm

    Is it ok to grind fenugreek along with the rice?

    Reply
    • Aarthi

      January 13, 2017 at 8:41 am

      yes u can

      Reply
  62. Nisha

    January 26, 2018 at 6:14 am

    Hi aarthi 1cup means 200ml

    Reply
    • Aarthi

      January 28, 2018 at 4:41 pm

      my 1 cup measures 240 ml

      Reply
  63. Aarthi

    June 4, 2018 at 1:21 pm

    Thank you so much for the recipe..Idly came out super soft.. I took it for a picnic and it stayed soft for 2 days.. I am a regular follower of ur website.. I have developed a special interest in baking after coming across this website. Thank you so much for posting such wonderful recipes…Keep up your good work..

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

Recipe Posts on Yummy Tummy

  • Noodles Spring Rolls Recipe
  • Strawberry Muffins
  • Blender Chocolate Mousse Recipe
  • Roasted Garlic & Tomato Chutney
  • Hidden Chocolate Heart Cake

YUMMY TUMMY FAVORITES

Search Recipes by Categories

Archives

TRENDING VIDEO

https://www.youtube.com/watch?v=qB7Punwig-o

PICK YOUR FAVORITE

Oatmeal Recipes

Oats Chapati Recipe – Oats Roti Recipe

Chocolate Dates Energy Bites Recipe

Eggless Chocolate Oatmeal Cookies Recipe

Oats Kara Kolukattai / Steamed Oats Dumplings – Healthy Recipe / Diabetic Recipes

Footer