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Last Updated on October 23, 2021
Murugan idli kadai idli recipe is a super soft and spongy idli recipe. Learn how to make super soft idli recipe in a blender. Soft khusboo idli makes a great breakfast.
Murugan Idli Kadai Idli Recipe
Idli are a type of steamed savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka.
The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The batter is then left to ferment overnight. Once the bater is fermented it is then poured into special moulds which is meant for making idlies. The moulds are kept inside a pot and left to steam for 10 mins till it is spongy. Usually idlies are served with chutney or sambar.
Our Love for Idlies
Hubby's craze for idlies has made made a non stop searcher looking for soft idlies. I usually make this one and he have never complained. Check out favorite 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.
How to Make Soft Idli
- 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.
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.
Tips for Soft Idli
- 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.
- When you steam idlies don't over steam it or it will make the idlies dry.
- 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.
- The batter should be thick, not thin or runny.
- Use a large container when you are fermenting, because my batter risen too much and a little over flowed.
- Don't steam the idli more than 15 mins, or it will dry up.
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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Murugan Idli Kadai Idli Recipe
Equipment
- Idli Steamer
Ingredients
- 2 cups Idli Rice
- 1 cup Urad Dal / Ulundu Paruppu
- ¼ tsp Fenugreek Seeds
- ½ cup Cooked Rice
- Salt to taste
- Water as needed
Instructions
- 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.
Video
Notes
- 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.
- When you steam idlies dont over steam it or it will make the idlies dry.
- 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.
- The batter should be thick, not thin or runny.
- Use a large container when you are fermenting, because my batter rised too much and a little over flowed.
- Dont steam the idli more than 15 mins, or it will dry up.
Nutrition Facts
Murugan Idli Kadai Idli Recipe
Amount Per Serving
Calories 2064
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 32mg1%
Potassium 461mg13%
Carbohydrates 419g140%
Fiber 45g188%
Sugar 1g1%
Protein 77g154%
Vitamin A 11IU0%
Vitamin C 8mg10%
Calcium 233mg23%
Iron 19mg106%
* Percent Daily Values are based on a 2000 calorie diet.
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Pictorial:
1) Measure urad dal
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2)Add fenugreek seeds
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3)wash them well and soak it..I measured up rice
and soaked it too
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4)this is how it looks after soaked
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6)rice after soaked
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7)you need some cooked rice too
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8)take dal mix in a blender
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9)grind it
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10)add some water and puree again
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11)grind the batter till it is fluffy and smooth
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12)pour it in a container
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13)now add soaked rice in the same blender
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14)grind it
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15)add some water
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16)Grind till the mix is smooth
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17)add in cooked rice
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18)puree again
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19)pour this batter over dal
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20)add some salt
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21)mix well
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22)cover and let the batter ferment
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23)the batter should have risen a lot
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24)the batter should have risen a lot. look at those bubbles
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25)grease a idli plate with oil
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26)take a ladleful of batter in
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27)pour it in
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28) love to make small idlies
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29)all mould filled
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30)place it in steamer
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31)steam it
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31)remove the plates and let it cool for a bit
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32)now dip spoon in water
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33)slide it under the idli
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34)soft and fluffy
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35)yummy meal
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39)taste great with sambar
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40)look how soft it is..
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- Vegetable Stuffed Idli Recipe
- அம்மாவின் இட்லி மிளகாய் பொடி / Idli Milagai Podi (My Mum's Recipe) / Idli Podi
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- Chocolate Idli Cake Recipe - Eggless Steamed Idli Cakes Recipe
Hamaree Rasoi
Delicious and lovely looking idlis that too from Murugan's restaurant.
Deepa
Tas
Hi what is parippu in this recipe.
Aarthi
parippu is dal
Anitha Kirubakaran
superb..::
Anonymous
Sahi.....
Deepthy Shriram
Awesome and inviting
B.HidayathullaNasrinNihar NasrinNihar
What is the measurement for split urad dal
Aarthi
@B.HidayathullaNasrinNihar NasrinNihar Use a little more than 1 cup may be 11/4 cup
Anu
Hi Aarthi,
How long can we keep idli batter refrigerated?
Aarthi
@AnuIt will keep well for 4 to 5 days or even a week when handled properly
Shailaja S S
Aarthiji idli rice means boiled rice only no?!
jothi vinodh
Can I use avalakki instead of rice
Aarthi
@jothi vinodhHaven't heard about this rice
vijaya
avalakki means aval or poha
thanks for the recipies arthi...i always check on ur website before making a new dish
Aarthi
@Shailaja S Syes it is par boiled rice
Arya Dev
Can I use this batter for dosa??
Aarthi
@Arya Devhaven't tried it..But hope u can make..
ramya sundar
Hi aarthi, thanks, ll surely try, hey if u dont mind plz tel me wher u bought tis idly steamer frm.. it looks awesome..
Aarthi
@ramya sundarI got it from a shop named lynns
Anonymous
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 ?
Aarthi
@AnonymousDid your batter rise and feremnt. if it didn't rise and ferment then it is because of cold weather.
Anonymous
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.
Anonymous
I think it didn't ferment due to the weather. Will try again and get it to ferment well
snehal acharekar
Nice
farzahna
Ur recipe is very nice. Thank u
Sana Arshiya
Hi aarthi,
Can I use thanjavur ponni boiled rice instead of idli rice?
Regards,
Benu
Aarthi
@Sana Arshiyaif you make your dosa batter with that, you can use that
Savithri Tarimela
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
Anonymous
I have rice powder, urad dal powder and fenugreek seed powder... Can you tell me the measurement for this... 🙂
Aarthi
@Anonymousi am not sure whether u can make this recipe with that, will share it in a seprate post
Vidya Uday
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
Anonymous
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
Aarthi
@Anonymousyes u can add
Anshu
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
Anonymous
Hi Aarthi,
The mould is not available in Singapore. What is the alternative to it?
Aarthi
@Anonymoususe small cups or bowls. grease with oil before pouring batter in and steaming
Elizabeth Dunsby
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!!
Anonymous
U have great dedication towards ur work. Ur pictures speak that.
Good job =)
Anonymous
I added a little extra water while grinding. Its a little more runnier than required. What to do?
Aarthi
@AnonymousU can try making idlies using that. u can do nothing about it.
Anonymous
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.
Anonymous
There isn't any notes section??
Aarthi
@Anonymousthere is a notes section, right above the pictorial part
Anonymous
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
Aarthi
@Anonymousthis is made using my homemade sambar powder. Check this, it will give dark colour
Anonymous
Hi. What cooked rice have you used in this recipe?
Aarthi
@Anonymousregular one which we eat. ponni rice
Kushi S
WOW!Idli looks so soft and yum
Kushi S
WOW!Idli looks so soft and yum
Anonymous
Where did you get the idly pan? Looks amazing. 🙂
Aarthi
@Anonymousi got it in my super mart. u can look online
Anesha
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.
Aarthi
@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
Pallavi
Is it k to grind rice..usally acc to science they say boiled rice should not be grinded..plz let me know..
Aarthi
@Pallaviyes it is ok
Suddha Satta Ray
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?
Aarthi
@Suddha Satta Raywill share it soon
Jaya
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
Aarthi
@Jayayes u can. time depends on the amount of rice and your grinder..so grind till soft
Anonymous
Hi Aarthi.. Can you tell me the use of methi in this idli..
Aarthi
it makes the idli softer
'soul'emnly
Can I soak urad and rice overnight ? Also have you used Ponni boiled rice? Idly rawa ?
greeshma Nair
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.
Sharon
Is it ok to use 1 part raw rice and 1 part par boiled rice
Aarthi
not sure, think it may change the texture
Shafina Aboo
Is it ok to grind fenugreek along with the rice?
Aarthi
yes u can
Nisha
Hi aarthi 1cup means 200ml
Aarthi
my 1 cup measures 240 ml
Aarthi
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..