Idli Recipe | soft idli recipe Idli Batter Recipe

The method of cooking idli, from soaking to preparing the batter to making the idli, is explained here. Idli is a major South Indian food made by steaming a batter of rice and urad dal in an idli mould. Learn how to make idli with step by step pictures, tips and tricks.

Idli is a South Indian dish mostly made for breakfast, so we usually keep a stock of Idli Dosa batter which is very useful. I definitely wouldn’t have thought of making a post for Idli Dosa Batter, if I didn’t have a request from readers for it. I am sure the method is easy and will definitely help beginners.

about idli

Idli is a soft steamed cake made from a batter of fermented rice, urad dal. Idli is one of the healthiest breakfast options. To prepare Idli Dosa batter, rice, urad dal and fenugreek seeds are first soaked, then ground into a batter, then fermented. To make idli, the batter is cooked in an idli mould.

I prefer to make idli dosa batter at home as I don’t like store bought idli dosa batter, it is a big compromise. Even during busy schedule, I would love to cook upma, chapati etc. apart from idli, dosa using store bought batter.

i like idli the most Idli Podi. check out Kaima Idli Which is my favourite. Tiffin Sambar Is the best combo! The proportions of hotel idli are different from home made idli. After some time, I will definitely add the recipe of hotel style idli.

This ratio is from Amma’s handwritten book and it works perfectly. I use my measuring cups for most of the recipes mentioned in this space. Amma uses the traditional Ulaku, Veesam with equal measurements. For ease and convenience I converted it to a measuring cup.

similar recipe

Idli Ingredients

• Idli Rice – A special rice called Idli rice, which is steamed rice is used to make Idli Dosa batter.
• urad dal – Whole urad dal without peel is used.
• Fenugreek seeds – Fenugreek seeds are used for taste and health benefits.
• Salt – Salt is added as per taste

How to make Idli step by step

1.Measure each ingredient as per above measurements and keep aside. Soak rice, urad dal and fenugreek seeds separately in water for at least 2 to 3 hours.

2. Then drain the water from urad dal and fenugreek seeds and put them in the grinder. While adding urad dal, take care that the grinder does not get stuck. – Sprinkle water in between and grind for a total of 40 minutes. It is always better to stand nearby at least during the final stages until proper stability is achieved. Keep spraying water at regular intervals. The batter should be light and fluffy.

3. Collect the urad dal batter in a container (large enough to hold the fermented batter). Now drain the water from the rice and put it in the grinder, sprinkle some water and start grinding. Grind it for 30 minutes, keep adding water in between. Grind it easily with light coarse texture. The rice batter should be slightly thicker than the urad dal batter.

4.Now take rice batter, urad dal batter, add salt to it and mix well. Keep aside in a warm place to ferment well for at least 10 – 12 hours. Can you see the fermented solution being porous? You will see that the batter will have swelled well and now your Idli Dosa batter is ready to use.

5.Put a ladleful of idli in the pan and cook in steam for 10-12 minutes. Sprinkle some water on the idli and roll it carefully at the edges.

6. Hot soft idli is ready to serve. I have tried my best to explain the method of making Idli, Dosa batter. It also includes suggestions from Amma, if you have any questions feel free to mail me.

Expert Tips

• The texture of the batter completely depends on the quality of urad dal. Apart from this, whenever I buy urad dal from different shops, the quantity is also different.
• You can soak 2 tbsp poha for 10 minutes and add it while grinding it with rice and urad dal.
• The amount of water given by me is approximate and may vary depending on the quality of rice and urad dal.
• Apart from this, while making idli, you can place a cloth on it before pouring the batter, which makes the idli even softer.
• Idli tastes best when the batter is fresh, so after a week we use it for dosa and kuzhipaniyaram.

serving and storage

Serve hot idli with sambar and coconut chutney. Idli batter remains good for a week in the refrigerator.

If you have any further questions about this Idli Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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