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    Home

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

    July 29, 2014 By Aarthi 70 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

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    TABLE OF CONTENTS
    1. Murugan Idli Kadai Idli Recipe
    2. About Idlies
    3. How to Make Soft Idli
    4. Tips for Soft Idli
    5. Murugan Idli Kadai Idli Recipe
    6. Soft Idlies with Step by Step Photos

    Murugan Idli Kadai Idli Recipe

    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.

    About Idlies

    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. 
     
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    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.
     
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    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.
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    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.
     
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    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.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Murugan Idli Kadai Idli Recipe

    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Soaking & Fermenting Time 15 hrs
    Total Time 15 hrs 45 mins
    Course Breakfast
    Cuisine Indian, South Indian
    Calories 2064 kcal

    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.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark
     

    Soft Idlies with Step by Step Photos

    1. Measure urad dal
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    2)Add in fenugreek seeds to urad dal

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    3)soak dal and rice for 4 hours

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    4)Soaked dal

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    6)soaked rice

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    7)Take dal in a blender

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    8)start grinding

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    9)Add water little at a time and keep grinding

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    10)Now it is smooth.

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    11)take it in a large container.

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    12)Add rice in the same blender

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    15)grind

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    16)add water and blend

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    17)now it is smooth.

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    18)Add cooked rice

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    19)grind again

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    20)pour it into the dal

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    20)add salt and mix well

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    21)now lets ferment this

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    22)now it is fermented

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    23)look how fermented it is

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    24)pour it in greased idli moulds

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    25)time to steam

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    26)steam

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    27)idlies are done

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    28)remove it carefully

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    29)done

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    30)serve

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    32)taste great with sambar

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    33)spongy

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    Aarthi

    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!

    Reader Interactions

    Comments

    1. Hamaree Rasoi

      at

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

      Reply
      • Tas

        at

        5 stars
        Hi what is parippu in this recipe.

        Reply
        • Aarthi

          at

          parippu is dal

          Reply
    2. Anitha Kirubakaran

      at

      superb..::

      Reply
    3. Anonymous

      at

      Sahi.....

      Reply
    4. Deepthy Shriram

      at

      Awesome and inviting

      Reply
    5. B.HidayathullaNasrinNihar NasrinNihar

      at

      What is the measurement for split urad dal

      Reply
    6. Aarthi

      at

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

      Reply
    7. Anu

      at

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

      Reply
    8. Aarthi

      at

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

      Reply
    9. Shailaja S S

      at

      Aarthiji idli rice means boiled rice only no?!

      Reply
    10. jothi vinodh

      at

      Can I use avalakki instead of rice

      Reply
    11. Aarthi

      at

      @jothi vinodhHaven't heard about this rice

      Reply
      • vijaya

        at

        avalakki means aval or poha

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

        Reply
    12. Aarthi

      at

      @Shailaja S Syes it is par boiled rice

      Reply
    13. Arya Dev

      at

      Can I use this batter for dosa??

      Reply
    14. Aarthi

      at

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

      Reply
    15. ramya sundar

      at

      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

      at

      @ramya sundarI got it from a shop named lynns

      Reply
    17. Anonymous

      at

      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

      at

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

      Reply
    19. Anonymous

      at

      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

      at

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

      Reply
    21. snehal acharekar

      at

      Nice

      Reply
    22. farzahna

      at

      Ur recipe is very nice. Thank u

      Reply
    23. Sana Arshiya

      at

      Hi aarthi,

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

      Regards,
      Benu

      Reply
    24. Aarthi

      at

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

      Reply
    25. Savithri Tarimela

      at

      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

      at

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

      Reply
    27. Aarthi

      at

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

      Reply
    28. Vidya Uday

      at

      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

      at

      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

      at

      @Anonymousyes u can add

      Reply
    31. Anshu

      at

      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

      at

      Hi Aarthi,

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

      Reply
    33. Aarthi

      at

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

      Reply
    34. Elizabeth Dunsby

      at

      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

      at

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

      Reply
    36. Anonymous

      at

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

      Reply
    37. Aarthi

      at

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

      Reply
    38. Anonymous

      at

      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

      at

      There isn't any notes section??

      Reply
    40. Aarthi

      at

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

      Reply
    41. Anonymous

      at

      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

      at

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

      Reply
    43. Anonymous

      at

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

      Reply
    44. Aarthi

      at

      @Anonymousregular one which we eat. ponni rice

      Reply
    45. Kushi S

      at

      WOW!Idli looks so soft and yum

      Reply
    46. Kushi S

      at

      WOW!Idli looks so soft and yum

      Reply
    47. Anonymous

      at

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

      Reply
    48. Aarthi

      at

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

      Reply
    49. Anesha

      at

      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

      at

      @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

      at

      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

      at

      @Pallaviyes it is ok

      Reply
    53. Suddha Satta Ray

      at

      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

      at

      @Suddha Satta Raywill share it soon

      Reply
    55. Jaya

      at

      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

      at

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

      Reply
    57. Anonymous

      at

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

      Reply
      • Aarthi

        at

        it makes the idli softer

        Reply
    58. 'soul'emnly

      at

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

      Reply
    59. greeshma Nair

      at

      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

      at

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

      Reply
      • Aarthi

        at

        not sure, think it may change the texture

        Reply
    61. Shafina Aboo

      at

      Is it ok to grind fenugreek along with the rice?

      Reply
      • Aarthi

        at

        yes u can

        Reply
    62. Nisha

      at

      Hi aarthi 1cup means 200ml

      Reply
      • Aarthi

        at

        my 1 cup measures 240 ml

        Reply
    63. Aarthi

      at

      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

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