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Idli Recipe | Soft Idli Batter Recipe with Tips & Tricks

Idli Recipe, Easy recipe for soft idli batter made in a blender. Idli is one of the healthiest South Indian breakfast dish. These soft, pillow like, Indian rice cakes are made with rice, urad dal batter which is fermented, poured in idli maker and steamed. Making soft and fluffy idli at home is easy with all these mentioned tips and tricks. Learn how to make my fool-proof super soft idli recipe in a blender with step by step pictures and video. Serve it with coconut chutney and sambar for a simple breakfast, add extra dishes like kesari, medu vada and filter coffee to change into a mini tiffin.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Soaking & Fermenting Time: 15 hours
Total Time: 15 hours 45 minutes
Servings: 8 servings
Calories: 258kcal

Equipment

  • Idli Steamer
  • Blender

Ingredients

  • 2 cups Idli Rice
  • 1 cup Urad Dal / Ulundu Paruppu (skinned urad dal)
  • ¼ tsp Fenugreek Seeds (vendayam)
  • ½ cup Cooked Rice
  • Salt to taste
  • Water as needed

Instructions

Soaking Dal & Rice

  • Wash and soak urad dal and fenugreek seeds separately for 4 hours. Wash and soak rice separately for 5 to 6 hours.

Grinding Idli Batter

  • Once soaked, Drain the water. First let's grind the urad dal. 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. Make sure you use a large container for fermentation.

Fermentation of Batter

  • Cover the container and let it ferment overnight or 8 to 10 hours. The next day, the batter should be risen well. Mix this batter well.

Steaming Idli

  • 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 5 minutes before unmoulding.
  • Now dip a spoon in water and slide under idlies and remove it and store in a hot casserole.
  • 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

Serving: 1servings | Calories: 258kcal | Carbohydrates: 52g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 58mg | Fiber: 6g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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