Idli recipe, Learn to make soft idli batter with rice or rava. Soft idli can be made in 2 ways, one is using rice and the other using idli rava. I am sharing both the methods in this post. Making idli using rava is a breeze, we don’t need to grind the rice to make the batter. The texture of the idly made using rava also turn out very soft and nice. Idly rava is also called as rice rava in some parts of India.
What is idli?
Idli is a soft & fluffy steamed cake made of fermented rice & lentil batter. These are one of the healthiest protein packed Breakfasts from South Indian cuisine. Idli are easily digestible as the rice & lentils known as DAL are soaked, ground, fermented & then prepared by steaming the batter. These are served with a chutney and or with a tiffin sambar.
Is idli healthy?
Idli is considered to be the healthiest food due to the unique method of preparation which enhances the bioavailability of the nutrients in urad dal and rice. Soaking the lentils, blending to batter and fermenting enhances the nutrients and they are still preserved as idl1 are steam cooked for a short time.
This is what makes idly suitable to all including babies to folks on diet and even to the aged, who generally have poor digestion.
What is idli made of?
Idli is made of urad dal or skinned black gram and rice. Urad dal is high in protein and calcium. It is absorbed by the body better in the form of idly as it is made from fermented batter.
How to make healthy idli?
Restaurants or Hotels use a ratio of almost 1:4 (dal : rava or rice, as rice is cheaper for them). So I suppose we must favor more dal as it is high in protein and less rice or rava specially for home cooking. Since the cost doesn’t matter for home cooked foods as long as they are healthy and nutritious.
This idli recipe does not need too much of rice or rava as it is not a healthy choice. The carbs we need for our body comes even from the urad dal.
When it comes to fermenting, dal contributes more towards the fermentation rather than the rice. So using lesser rava or rice too you can make super soft idly.
My idli recipe doesn’t call for using cooked rice as it is not a healthy idea to ferment cooked rice. The traditional recipe which has been followed for generations in South India is to soak the grains, blend, and then ferment the batter. Lastly steam cook for health benefits. But using already cooked rice to make the batter is using stale food. Furthermore this no more remains healthy.
Ayurveda links eating stale rice to many metabolic disorders like thyroid and diabetes. I truly believe this hence sharing this point. To retain the health benefits of idly, it is better not to use cooked rice. But use poha or beaten rice if needed.
This recipe yields super white, soft, light and fluffy idlis.
How is idli batter made?
There are 2 ways idli batter can be made
1. The first method uses idli rava which is made of a special kind of parboiled rice. This method is very popular in the south Indian states where the idli rava is available. Making idlis using this method is super quick as the rice need not be ground.
2. The second method is a traditional one which uses idli rice or parboiled rice. However they can be made with most kinds of rice including sona masuri, ponni or parmal rice.
How is idli batter ground?
Traditionally idli batter was ground in a stone mortar pestle which made then urad dal light and fluffy which is the key to soft, fluffy and pillowy idlis.
In the current days, it is made either in a wet grinder or mixer grinder. Wet grinder works as good as a stone mortar in grinding the urad dal to a smooth and fluffy texture. If it is made in wet grinder then ingredients like poha or methi seeds can be skipped.
Most women prefer making batter in mixer grinder as it is easy to handle. If the batter is made in mixer then poha or methi seeds will be helpful to make fluffy idlis.
4 Important factors to making soft idli batter
(Based on my experience), no matter whether you use a wet grinder or a mixer.
1. Age of the dal used for idli recipe: Urad dal from the current years harvest is best suitable to make soft idli. But how do we identify? The current year’s yield will be white in color with no pale yellow shades on it.
While the yield from the previous years, will be pale yellow in color. Or sometimes pale yellow spots on the dal. Using the new dal will surely result in good fermentation. This gives you super soft idly provided you take care of the other 3 factors. For folks who are not accessible to fresh stock, other ingredients like fenugreek seeds or poha are used to aid the fermentation.
2. Non-iodized salt for idli recipe: always use enough non iodized salt, avoid iodized salts since it do not favor the fermentation process.
3. Temperature to ferment batter for soft idli recipe: Cold climates do not favor fermentation process. So keep your batter in a warm place. If you live in cold countries or in high altitude places, use a preheated oven for fermenting it.
4. Lastly consistency of soft idli batter (the amount of water to use): For good fermentation, the batter must be of the right consistency. If you make it runny or thin, it will not rise. But the fermentation will be ok, though not perfect. The result will be wet and flat idly. But again, if it does not have enough water in it (very thick batter), it will not ferment. I understand this as “the organisms need enough moisture for a healthy cultivation”. So blending it to a right consistency is important. So the soft idli batter must be of a thick but pouring consistency.
Can you refrigerate idli batter?
Yes. It can be refrigerated for 1 to 2 days. After grinding, it must be transferred to separate containers. Then fermented separately. Next refrigerated after fermentation without disturbing it. I usually make the idli batter good enough for 2 days. Then transfer it to 2 different containers and ferment them separately.
Use up one the next morning and refrigerate the other as it is without stirring it. For the second day, I use a glass bowl or a corning ware casserole. Plastic or steel containers may make it sour. My idli turns out soft with no sour smell. On the third day, I am left with some batter that is not enough for all of us. So I mix up ragi flour in luke warm water and add it to the left over. I allow it to rest for 30 mins out of the fridge. Even these turn out good.
You may like other South Indian recipes,
Dosa
Masala dosa
Upma
Uttapam
Paniyaram
Idli recipe, Learn to make soft idli recipe
Idli recipe | Soft idli recipe | How to make idli batter recipe with rice or rava
South Indian Idli recipe to make soft and fluffy steamed cakes made of fermented lentils and rice. These are a regular breakfast in south Indian homes. Idli is served with a chutney or / & sambar.
Ingredients (240 ml cup used)
- ½ cup urad dal or skinned black gram
- ¾ to 1 cup cold water (for grinding dal) - use chilled water in summer
- 1 cup idli rice for mixie (or 1 ½ cups for wet grinder) or 1 cup + 2 tbsp idli rava
- 2 tbsp thick poha or attukulu or beaten rice Or ½ tsp. methi - fenugreek seeds
- Non-iodized salt as needed or sea salt or rock salt
How to make the recipe
Preparation for idli
Wash dal and rice (or rava) separately until water runs clear. Soak them separately in lot of water for at least 5 to 6 hrs.
If using fenugreek seeds, add them to the dal. Soak well. Soak poha for about 2 hrs, if using. Do not skip both - Use at least one of them.
After 4 to 5 hours, drain the water from dal and rice.
How to make idli batter
- Grinding urad dal - Add dal, salt and enough cold water to grinding jar or a wet grinder. If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour. You will have to experiment with salt to know what works well for you.
- If using poha or methi seeds add them as well to the jar.
Grind till smooth, bubbly and frothy. Occasionally scraping off the batter from the sides of the utensil.
- Add very little water when ever needed. If you are using aged dal, it doesn’t get frothy even if it is grinded smooth.
Transfer urad dal batter to a large utensil.
If using rice for idli
Add rice to the blender with little water and grind little coarsely. Pour this to the dal batter. Mix both of them well.
If using idli rava
- Drain off the water thoroughly from the rava. Squeeze excess water from the rava with the help of both your palms. Rava must not look soggy. It must absolutely have no water in it, else the batter will become runny.
- Transfer this to the urad dal batter and mix well.
- Now mix everything well. Use your hand to mix as it helps to ferment faster and better. If needed can add little water, if the batter is too thick.
Fermenting idli batter
Set the batter aside in a warm place for at least 6 to 12 hrs until the batter ferments and rises well. Sometimes it may take up to 18 hours depending on the weather and temperature.
People living in high altitudes and cold climate can keep this in 100 Degree C preheated oven. Or oven with the light bulb on.
A well fermented batter will yield good soft idli. The batter must rise and look fluffy but not turn sour. You will need to experiment to know the timing.
How to make idli
On a high flame, bring enough water to boil in an idly steamer or a pressure cooker. Grease your idly plates lightly.
Mix the batter gently a few times. do not over do as the aerated batter will turn flat. Fill the molds with batter.
- When the water begins to bubble and steam up, place the stand in the steamer.
- Cover and steam for exactly 10 mins on a medium high flame.
After 2 mins, remove the idly stand. Set aside to cool down for 2 to 3 mins. When cooled, the idli mus not be wet on top.
- With the help of a spoon remove them to a plate.
- Serve idli with a chutney or sambar.
Recipe Notes
Notes for soft idli recipe
Do not use air tight jars for fermenting.
Use stainless steel or ceramic containers for fermenting.
Avoid plastic jars. Never let your batter warm up while grinding, as it will make the idly harder.
Preparation for idli recipe
1. Wash and soak dal for about 4 to 5 hours. If using fenugreek seeds, soak them with dal. Wash rice or rava and soak it separately. If using rava, nicely squeeze the rava and wash to get rid of the unwanted stuff. If using poha soak it for 2 hours.
2. After 4 to 5 hours, drain off the water from the dal and add it to the blender along with salt. If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. Add cold water just enough to blend it to smooth. Using cold water prevents the mixer or grinder from turning hot. If the batter turns up hot, idli may turn hard.
2. Add more water as needed and blend till you get frothy thick smooth batter. Transfer this to a large utensil. Do not make it very runny.
3. Transfer this to a large pot.
4. If using rice refer method 2 with detailed step by step photos below. A short description is here as well. Add rice and very little water to the rice and grind coarsely. Pour it to the batter and mix well. Follow from step 6.
If using idly rava: Squeeze off the water by taking rava in between your palms and with pressure try to remove excess water. Transfer this to a plate. Squeeze again any excess water.
5. Next transfer it to the batter. If you are some one who do not like the slight coarse texture of rava, then you can also blend it well. Then add to the urad batter.
Fermenting idli batter
6. Mix well with your hands. Keep it aside for fermenting in a warm place for 6 to 12 hours, depending on the climate. It may take up to 18 to 20 hours too sometimes. Do not use air tight jars or containers for fermentation.
7. After fermentation. This time when i made this i had to ferment for about 18 hours as the climate was windy and cold.
8. Gently mix the batter, very lightly to make uniform. Sometimes it may be thick at some places and thin in other places. So to get a uniform consistency. I prefer to stir gently only a couple of times. It may shrink when we do this.
How to make soft idli recipe
9. Bring water to boil in a steamer or pressure cooker without weight on a medium high flame. Grease the idly plates. If needed sprinkle little water. The batter should be of thick pouring consistency. Pour it in the molds.
10. When the water begins to bubble up rapidly, place the idly stand in the steamer. Steam it for 10 minutes. Remember you need to be a bit tricky to adjust the flame. If the flame is very high, the water may bounce to the idly plates. If it is to low, they may not get steamed enough. So the flame should be on a medium high. Off the stove after 10 minutes. Leave it for 2 minutes. Remove the plates from the steamer and allow them to cool for 2 to 3 minutes.
11. Loosen the idli from the plates with the help of a spoon and then remove them to a plate. Add some ghee and serve with coriander coconut chutney or peanut chutney.
You can also find a collection of 33 South Indian Style chutney recipes.
method 2 – soft idli recipe using rice – step by step photos
If making in wet grinder you can use 3:1 proportion of rice : dal, But it also works with 2:1 prop. Urad dal that is ground in wet grinder turns very fluffy if the dal is from current harvest, hence you can use 3:1 proportion. If making in mixer or blender i suggest using only 2:1 proportion. The step by step photos shown below were made with half cup urad dal and 1 cup rice with 2 tbsp poha.
1. Blend soaked dal,salt and poha adding water as needed until thick and frothy.
2. Grind rice until smooth or coarse to suit your liking. Add water as needed. Batter must be neither too thick nor too thin.
3. Next transfer to a pot. Set aside until fermented. The time it takes depends on the climate.
4. After 6 hours, the batter fermented and had a bubbly texture.
5. Lastly I greased the plates and poured the it in the plates. Steamed for exactly 6 to 7 minutes in the bubbling steamer. Since i made mini idli steamed for just 6 to 7 minutes else they has to be steamed for 10 minutes. Mini idli go well with idli sambar.
Archana says
Hi Swasthi
This is very yummy recipe. Pls explain how to make idli battar with rice rawa and daL. How much quantity is to be used of both?
swasthi says
Hi Archana
Thank you. The recipe card has the details – idli rava is rice rava. Quantities – half cup dal and 1 cup + 2 tbsp rice rava. Hope its clear
Vinuthahariprakash says
Hi Swasthi,
My family liked the above idly recipe …it had become awesome…
Can u also pls share the rava idly recipe also…thanks..
Shri says
Hi, how many idlis approximately this recipe would make?
Tulasi says
Hi swasti,
I have a question, after grinding the dal can we add soaked rice to the dal batter and grind them to gather? Instead of taking out the dal batter and grinding rice separately and then mixing them together?
Thank you,
swasthi says
Hi Tulasi
Yes you can do it. I do not want to over load the mixer so I remove. The method you mentioned is good for making batter in wet grinder.
SUNITHA VIJAYAN says
Hi swasti,
Would like to hav your suggestion on the dal rice ratio…..in my husbnds place idli batter is used for making dosas too and the ratio of dal to rice is 1:5 which is made using grinder…the batter is stored up to a week or more too….is ther any possibility for changing the ratio….i want to follow your healthy ratio but since the batter is made in grinder and also used for both idli n dosa, I lik to have ur expert opinion…..
Thnk u
swasthi says
Hi Sunitha,
In my mum’s home, we make batter in wet grinder with 1:3 ratio. We use the same for idli and dosa as well. They come out very good. 1:5 ratio is followed in many south indian homes but I personally feel it is very low in protein, high in carbs and not really healthy. Try with 1:3 proportions and check if your family likes it. If not then try with 1 cup dal, 2 cups idli rice, 1 cup raw rice. Hope this helps.
Sunitha says
Hi swasthi,
Lots f thnks for ur wndrful suggstn….Sry for takin such long tim to reply…thougt to reach u aftr trying th ratio 1:3 u suggested…. it turned out marvelous, soft n yummy and everyone liked it…
Sunitha says
Hi swasti,
Love ur recipe….is it possible to soak and grind the rice and dal together….sry if m wrong…..
Thnk u
swasthi says
Welcome Sunitha,
Yes they can be soaked together. But for best results, soaking them separately is best.
Reason – Dal has to be blended very well until light, smooth and frothy. This is what makes the idli fluffy and soft.
But rice doesn’t need so much blending.
When we blend together, dal doesn’t really get so light. So it is good to blend them separately. Hope this helps
Sunitha says
Thnks dr..as usual u r quick nd helpful wit ur replies….:)
Lakshmi says
Hi swasthi, which rice you are using for both idli n dosa. I want to use same barter for both idli n dosa. My baby likes idli but my husband wants dosa so it is very difficult to me to make.
swasthi says
Hi Lakshmi
I use idli rice for making dosa and sometimes for idli too. Like you mentioned sometimes I make same batter for both. I use 1 cup idli rice for half cup dal and 2 tbsps atukkkulu. But the dosas dont turn very crisp like this dosa recipe. I somehow convince my people to eat. To make crisp dosas, then you can make the batter with 1.5 cups idli rice, 1/2 cup dal and 2 tbsps poha. Use the same batter for idli and dosa.
Susie says
Hello Swasthi,
Can’t express how you inspire me to cook variety dishes my husband enjoys all my dishes all credit to you 🙂 Small que what’s the quantity of water you use for grinding like how many cups ? Just to get the perfect batter. TIA
Rubina says
Hi Swastik,
First of all,thank you for the amazing recipes. I have a query regarding dosas. The dosas which I pack for lunch in the morning for my husband,becomes hard and tough by afternoon. What can I do to retain the softness? My husband loves dosas for lunch but I can’t give them because of this reason. Please help with your suggestions!
Monika says
Hi Swasthi,
I always prefer to use homemade better for Idli and use udad dal and rice which we store for entire year but this time I tried it from Idli rawa as per your recipe and it turned out as soft as the restaurant. My daughter loved it so much that I don’t have words to express. Thanks a ton dear. And yes coconut chutney too is so yummy that she loved a lot. Today she wants dosa with the same chutney. And yes, before this she has never preferred coconut chutney with Idli or dosa. Thanks a ton. I am now inspired to try your more n more recipes
Monika says
Hi Swasthi, for left over better to add ragi flour, what is the ratio ? And for what that better to be used ? I mean idli, dosa or uttappa ?
Ravi Chandra says
of all blogs,all cooking sites, this is the best and well explained for idli making….great job…
GEORGE THOMAS says
hi,
i have to start DOSA/IDLY BATTER businesss in MADHYA PRADESH. So please let me know the combination of URID DAL , RICE, SALT , water and other details.
sunita says
hi i have only idli rava ,,can i do idli with this only..no mixer,,no urad dal no poha,,
thank u
sunita
swasthi says
No Sunita you cannot. Not sure if you can make with eno and yogurt
Vinita says
Hi
Swasthi which mixer grinder you used. ?
Haritha says
Now a days my batter is not fermenting properly….I use dal and ravva…….can you please tell me how to ferment in microwave…. which mode and temp and how much time.if I leave outside it’s taking 20 or 22 hrs but becoming yellow and sour smell like…… what to do with methi seeds in idly recipe…..are there any items cooked with left over idly batter.
Roopa R. M says
Swati the ratio is not understandable.
Jessy says
I tried this today. Idlis were Super Soft. Thank you so much.
Neelu says
Hi, I think you should post some tips and tricks video of kitchen. Ur videos are excellent.
Madhavi Balachandran says
Can I use Long body rice or ponni boiled rice? Of late my oddly is hard and shiny. I use iddly rice. I don’t add oddly rava or poha.
Upali says
T’s for the trouble. Excellent inf
khushi says
Hiiiii,I think yr way of explaination s r tooo good.I lv d way. I will try it
Sadiq says
I tried to make idli but when u make it becomes yellow colour. But idli is soft can use oil or eno. What rice should use
swasthi says
Hi Sadiq
Idli works best with idli rice or short grain parboiled rice. Any short grain. Using long grain rice like basmati does not yield good results. It must be the rice, change it and try again. Oil is used to grease the plates since it helps in cleaning up the plates easily and they come out well when we remove from plates.
Poonam. says
Mam are u present on you tube??
Livia says
Hi Swathi, I’ve been travelling in Kerela and so happy to have found your blog and might be able to make Idly for myself at home, thank you for your blog! But I have one question: I don’t have an Idly plat. Do you know anything I could use instead for the first tryout? Thanks for your reply! Livia
swasthi says
Hi Livia
You are welcome. Glad to know you.
Thank you.
You can try idli by pouring the batter in a deep plate that has a even base. Just try with 1/4 cup dal. You can steam these in any steamer or even a pot with a lid that has a small vent.
Good luck
🙂
savitha says
wow very nice blog swathi. Appreciate ur sincere effort in explaining every minute detail.
neena sharma says
Thank u so much for information ! good article!
trinayani says
dosa batter can be used asidly right
Heeral says
Hi Swasthi,
Very detailed explanation. Very good tips. Thank you so much.
swasthi says
Welcome Heeral
evelyn says
it is too good
Kavitha says
Hi Swasthi,
I have few questions regarding preparation of the batter:
Ready made batter that we buy in the stores is common for making both idli and dosa. I am preparing batter at home and I prepared idli few times before,using idli rava and dal.
1)This time wanted to give a try using homemade dosa batter. Is it good to prepare idli, using dosa batter?
2)Also in case of using rice for making idli batter, is it ok to soak dal and rice together, like we do for dosas?
3) And lastly, have heard that adding salt while grinding will make the batter stale, which you are doing while grinding dal. So is it ok to add salt at this stage?
Bala Narayanan says
Simply Super !
renu says
Good
Shantu says
Thanks for sharing the recipe and great tips.
kaNNu says
Thanks a ton for your tasty recipes and important tricks too…
Deepika says
Thank you for such detailed explanation… My idli’s turned out just perfect!! fluffy and soft….
swasthi says
welcome Deepika
So glad to know they turned out good. Thanks for the feedback.
sony deborah says
super i liked his very much thank u soooooo much very useful way of cooking
swasthi says
Welcome Sony
Glad to know it is useful. Thanks for the feedback
Jasee says
Hi swathi
I follow your baby recipes and they are good and healthy.
Regarding iddly batter i heared that using the soaked water of urd daal is good n minerals are dissolved in the soaked water n they help in fermantation also,it has health benefits
Thanks for your healthy n lovely recipes
swasthi says
Hi Jasee, Welcome
Thanks for following the recipes
yes due to soaking a very small amount of minerals leach to the water. Using the soaked water makes my batter horribly sour that it has to be thrown away, Sometimes it begins to turn sour even without rising well. so i have not suggested that in the post. I also heard the same from friends and my mum. This tip is not good for all seasons and for all places. May be good for ppl living in cold countries. Thanks for the mention. it may help the readers. Have a good day
Goms says
Hi swasthi…I prepared idli today and it came out well..thank u. But only thing is,idli sticks too much in the plates.. I can’t able to get the shape even after greasing the plates with oil. Pls help. Thanks
swasthi says
Hi Goms,
Once they are steamed you should allow them to air dry for about 5 mins before removing from the plates. This helps them to slightly firm up.
Brenda says
Hello
I have been making idli with a 4 : 1 rice and urad dal ratio. The batter ferments great. However when I to do steam the idli the idli sinks down flat and doesn’t seem to cook and remains mushy after 12 minutes of steaming on a boiling stove. Can you please help me as to why this is happening. I was thinking it might be related to too much parboiled rice in the recipe. I like to use parboiled rice and basmati and Jasmine rice combinations. Please help thanks
swasthi says
Hi Brenda
This can happen even when the proportions are just 2:1. It is due to the batter turning very airy. I suggest stirring the fermented batter lightly a couple of times before you make the idli. This should resolve the problem.
Iam sorry i haven’t tried any time with basmathi or jasmine rice.
Roopa Bv says
Hi Swasthi
My son is 10 months old n he weighs about 7.8kgs which is a little low I guess. Can you pks let me know if cerelac is good to serve. He likes having it n also is there any harm if I use sugar instead of jaggery in ragi.
swasthi says
Hi Roopa,
Cerelac is good to serve only few times a week. Cerelac is precooked and dehydrated food. I suggest not to give that regularly. Most pediatricians suggest to avoid sugar, but mine had suggested me to use 3/4 tsp organic sugar for ragi since that helps to prevent constipation. If it is only few times a week, then it should be fine. For the weight gain, you can check this post on foods for weight gain in babies..
Nita says
Super soft
rajjo singh sekhawat says
Thank u ye sab batane k liye
Plz aur jyada se jyada
Chijo k bare me bataye
kanchan Vidhani says
Very useful tips. ?thus why I am fan of yours …
Nirupa says
Thank you swasthi for this healthy recipe. Tried this and loved the soft fluffy texture. I used 3 cups idly rice 1 cup dal and no Poha. Feeling so happy and Great . thanks once again
Lee says
Thanks for sharing. Bought the urad dal but pale yellow. I shall try your idli recipe which is the best I seen. Thank you for all the tips.
Deepti says
Thanks for this wonderful recipe…my idlis turned out soft and fluffy.
teena says
Swasthi,i’ll be using my mixie grinder to grind. Wanted to ask tht i chked in most of the sites they suggest 3:1…even my MIL says same but ur post says 2:1..wNted to ask can i apply the above method using 3:1 ratio…will tht affect the nutrional component of urad dal??
swasthi says
Hi Teena,
There are idli recipes which even call for 4:1, they too turn out good. This soft idli recipe focuses mainly on nutrition. Idli is a health food , to increase the nutritional value, especially protein we use 2:1. I have already mentioned in the post that hotels use very less quantity of dal as it is expensive for them. With 3:1 proportion we are just increasing our intake of white rice/ rava which is low in nutrition when compared to dal. With 2:1 proportion the idli contains more protein. This recipe works well even with 3:1 , I suggest adding 4 tbsp. poha. Hope this helps.
Durga says
Your post is very useful for me for the ratio is the problem I got it from your post , I have only one problem currently I am living in America I am using the American mixie that grind reverse compare to our indian mixie (I hope you unstand the mixie format) . Is the way I have to grind the batter or I have to modify anything and if increasing the quantity of fenugreek will affect the idly batter
swasthi says
Hi Durga,
Whether you use the Indian mixie or american or a Wet grinder this recipe can be followed. Only thing is you have to make sure, urad dal is ground to fluffy or bubbly batter. This is the key to fermentation. Increasing the quantity of fenugreek may not affect the batter, but sometimes it may make the idly slightly pale in color, not white. This again depends on the climate. Hope this helps.
Ramya Krishnamurthy says
super it looks so soft