Idli, also known as idly is a soft and pillowy steamed cake that is made by grinding rice, urad dal (skinned black lentils), along with water. Follow this authentic recipe to make those melt-in-your-mouth, soft idlis just like the ones made in south Indian homes.
The alarm goes off noisily and in one quick motion, I hit snooze, slide off my covers and sprint downstairs to check on something in the kitchen.
In less than a minute, I am back in my bed with a big smile on my face. My husband who knows this Sunday morning routine well by now takes one look at my face states “Looks like the idli batter has fermented”. I nod and go back to sleep peacefully dreaming about the pillow soft idlis we are going to have for breakfast.
What is idli and what is it made of?
Idli is a savory dish that hails from the southern part of India and is made by grinding rice, urad dal (skinned black lentils), along with water. This mixture is then left to ferment overnight before being steamed in an idli steamer.
While they were traditionally eaten as a breakfast item along with chutney and sambar, during the last couple of decades it has become popular as a snack food throughout India.
How to make soft idlis?
For those who have experienced the whimsical nature of the idli dosa batter probably know that making soft idlis can be compared to predicting the weather. The uncertainty that is involved with the fermentation process can drive anyone up the wall especially after having taken the time to soak the rice and urad dal and grinding them to the perfect texture and the consistency that these idlis demand.
And the cleanup that is required afterward if you have used the wet stone grinder – don’t even get me started on that.
But having experimented for 10 years with different ingredients and temperatures, I am very excited to state that I have a winner recipe that has been giving me consistent results. Drum roll, please 🙂
The softness of the idlis depends on four factors – ingredients and their ratio, equipment used to grind, batter consistency and fermentation.
- Ingredients and the ratio – Idli requires 2 main ingredients – Rice and Urad dal. The ratio in which it is used changes depending on the weather. For instance, in winter, use 1:3 ratio and summer 1:4 i.e for every 1 cup urad dal use 3 cups of rice (in winter) or 4 cups of rice (in summer).
- Rice – Idli rice or parboiled rice or ponni boiled rice.
- Whole urad dal – Always use whole urad dal for best results. An even better option would be the unprocessed black split urad dal but it is a pain to separate the skin out – needs to be rinsed at least 10-12 times.
- Methi or fenugreek seeds – The methi seeds aid with fermentation but are optional if you live in a warm place.
- Thick poha (flattened rice) – Soak a fistful of thick poha (flattened rice) (approximately 1/2 cup) in water for 5 minutes before grinding rice. Grind it alongside rice. Note – I don’t use this because while it makes the idli soft, the leftover batter tends to go sour quickly.
- Equipment – Originally a big stone mortar/pestle was used to grind but not many people use it anymore. The options that are available now are
- Electric Wet stone grinder – The next best thing to using stone mortar/ pestle. There are 2 popular models. I have this one from Premier wonder (1.5L capacity) and my friend has this one from Ultra-Dura (1.25L). Both do a great job of grinding the batter though it takes approximately 20-30 minutes.
- Indian Mixer and Grinder – Most Indian homes have a mixie like this one and this was the go-to machine in my house for idli/dosa batter. The only problem is that it has a tendency to overheat quickly and shuts down. Also, when overloaded it heats up the batter destroying the good bacteria in the process. To get around this issue – grind in small batches and use ice-cold water while grinding.
- High-performance blenders like Blendtec – Ever since we brought Blendtec home, I have started using them to grind my idlis. Takes only 2 minutes. I run the smoothie cycle to grind urad dal as well as the rice. Use cold water to prevent overheating and killing the good bacteria.
- Batter consistency – The batter should not be runny or too thick. Think more like a free-flowing pancake batter.
- Fermentation – Leave the batter to ferment in a warm place. Fermentation can take anywhere between 8 – 12 hours (and sometimes up to 15 hours in cold winters). For most people in India, that would mean leaving it on your kitchen counter. But for those living abroad in much colder climates, you have the following options
- Oven – Leave it in your oven with the light on or Preheat your oven to 170 degrees F or the lowest temperature it can be preheated to. Turn off the oven. Wait for 10 minutes and then place the batter inside the oven.
- Close to your heat vent – Always place your vessel on a cookie sheet – don’t want the overflowing batter seeping in the vent.
- The proof setting in your oven – If your oven has a proof setting, go ahead and use it. Set it for 12 hours and your batter is nice and ready.
- Use an Instant Pot (my preferred choice) – Pour the batter into the steel insert. Place the steel insert inside the Instant Pot. Press the yogurt function – the display should read “YOGT”. Adjust the time to 12 hours and the selection should be “less”. Cover the lid and lock it. The vent can be either at sealing or venting position – doesn’t matter. This is my preferred method because it yields consistent results every time. [Note – When I use Blendtec to grind, I add a few ice cubes to the idli batter and mix well AFTER it is ground. The melting ice cubes ensure that the batter does not overheat]. For a detailed post on fermenting idli batter in Instant Pot check out this Instant Pot idli recipe post.
Serving suggestions for idli
Serve with piping hot sambar and either red coconut chutney or white coconut chutney
Frequently asked questions about fermenting idli batter
What is idli rice? Is it parboiled rice?
Yes, they are the same.
Is idli batter same as dosa batter?
Yes, it is. The typical practice in our household has been to make idlis from the freshly fermented batter and store the remaining batter in the refrigerator for dosas. Idlis made from refrigerated batter tend to be less soft than the ones made the same day the batter has fermented.
How long does it take to steam idli?
Approximately 8-10 minutes depending on the steamer you use.
How long to soak the rice?
4 -6 hours. You can soak them overnight as well.
How long to soak urad dal?
4 -6 hours. You can soak them overnight as well.
What if the batter doesn’t ferment?
Does the batter appear too thick? Add spoonfuls of water and whisk it well. If it doesn’t ferment after 18 hours, refrigerate the batter and make dosas.
Let’s recap, so here’s how to make soft idlis consistently
- Choose the right variety of rice (idli rice/parboiled rice/ponni boiled rice)
- Use whole urad dal
- In winter go with 1:3 ratio and summer 1:4 i.e for every 1 cup urad dal use 3 cups of rice (in winter) or 4 cups of rice (in summer)
- Batter consistency should be free-flowing – neither too thick or watery
- Find a warm place to ferment (oven/heat vent/Instant pot)
- Add salt and whisk the batter well once fermented.
- Grease the idli molds. Do not steam for more than 10 minutes.
I never want you to be disappointed that your idli batter didn’t ferment. Do you have more questions? I would love to answer them. Leave a comment and I will be happy to help.
Idli recipe - How to make soft idlis every time
Ingredients
- 2 cups Ponni boiled rice (idli rice)
- 1/2 cup Urad dal gota
- 1 teaspoon methi, fenugreek seeds
- 1/2 cup thick poha (flattened rice), optional
- 1 teaspoon salt
- cold water as needed
Equipment needed
Instructions
Soaking
- Wash the rice and urad dal separately until the water runs clean.
- Add the methi/fenugreek seeds to the rice and soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time.
Grinding
- Soak a fistful of thick poha (flattened rice) (if using) in water for 5 minutes before grinding rice.
- Drain all the water from the urad dal and grind it to a fine paste using spoonfuls of water at a time (approximately 3/4 cup in total).
- Grind the rice to a coarse paste with approximately 1 cup of water and then mix both the pastes together in a large bowl and whisk them well.
- Add water as needed (approximately another 1/2 cup) to get the batter to a consistency that is neither too thick or thin. If using Blendtec, run the smoothie cycle (approximately 60 seconds) for both idli and urad dal batter.
- Fermentation - Keep the batter in a warm place to ferment (see notes). Once the batter has risen, add salt to the batter and whisk the batter to mix it well.
Steaming
- Grease the idli stand with oil and take a ladleful of batter and fill the idli mold.
- Add 1/2 cup of water in the idli steamer and let it boil.
- Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.
- If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. In both cases, wait until the steam is released (another 5-10 minutes) before you take the idli stand out.
- Wait for another 5 minutes and then use a sharp knife to scoop the idlis out.
- Serve warm with coconut chutney or red coconut chutney.
Notes
- Oven - Leave it in your oven with the light on or Preheat your oven to 170 degrees F or the lowest temperature it can be preheated to. Turn off the oven. Wait for 10 minutes and then place the batter in the oven.
- Close to your heat vent - Always place your vessel on a cookie sheet - don't want the overflowing batter seeping inside the vent.
- The proof setting in your oven - Set it for 12 hours and your batter is nice and ready.
- Use an Instant Pot (my preferred choice) - Try this Instant Pot Idli recipe - this is my goto method to ferment idli batter.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist for accurate information.
Hi Anu! I am going to try the 1:3 ratio and have never added vendhayam before so will try! Also, how fine do you grind the rice? I have a wet grinder and typically have to grind for 40 mins to get it smooth. But reading this sounds like it should be coarsely ground? I typically do 1:4 and leave to ferment in the oven at 100F as it’s a polar vortex in the Midwest lol. I’ve found it rises but my idli has been kind of dense and gluey? Do you think the ratio will fix it or is it also the coarseness / vendhayam? Also do you not add salt?
Thanks! Lavanya
Lavanya, when it rises..is it fermented throughout or is it just the top layer? If it is just the top layer, wait till it is fully fermented. Try the 1:3 ratio especially during winter. I do grind the rice a little coarse but that shouldn’t matter so much. I add salt after fermentation. Hope this helps!
I tried this. You really explained it well. At first my idli batter had not risen in 8 hours. N since I have to do for tiffin I didn’t have choice so added a pinch of baking soda. It came out good. Later I kept the batter again to ferment for two hours in preheated microwave wrapped with cloth. It rose so well in 2 hours. My idlis came out double the size.
Thanks a ton. Now I learnt the tricks for perfect idlis.
You are welcome, Susan 🙂
Anu,this is Anuradha Phatak from Michigan. The weather here is severely cold now on. So for idlis batter fermentation, I use every and all possible ways. As my oven light is too powerful it makes the inside of the oven very hot do what I do is I keep a vessel full of water along side of the batter vessel and that way the batter ferments well but it’s a bit extra boring so I try to keep the microwave door open so the batter stays warm under it’s light all through night.. I just rubber band the handle to the cabinet handle do the microwave door stays open not wide open to give the warmth of the light.
Last two times batter didn’t ferment well. It didn’t rise well. It had small bubbles and it was just about as it was after grinding. If such happens idlis come out harder and not soft. What can we do in this situation.
Hi Anuradha, do you have an Instant Pot? It works every time. Here are the instructions to ferment idli batter in an Instant Pot.https://simmertoslimmer.com/instant-pot-idli/ If not, can you keep your batter close to the heater? That should work.
Any..
I am thinking of purchasing a 7 in 1 instant pot. Since we are a family of 4 I under that 6 qt is more ideal, but I wonder if a 6 qt insert has enough room to let the batter double in volume for fermentation. If I buy an 8 qt that would be too big for daily usage so I am wondering if I can buy a 8 qt IP along with a 6 qt insert and use the IP with 6 qt insert for daily usage while I use the 8 qt insert for fermenting idli and dosa batter. Please let me know if this would work.
Hi, Veena – I don’t have an 8-qt IP, so I can’t run a test to see if that would work. You could ask Instant Pot support- they are really quick at getting back to you.
Finally an idli recipe for cold winters that absolutely works – thanks a lot Anu. 1:3 ratio resulted in some soft melt in your mouth idlis, serving it with pasi paruppu sambar and chutney.
Thanks, Anita for stopping by and taking time to leave me a comment. I am so happy that this recipe worked for you.
Please try to add a similar quantity of Sabhu Dhana(SAGO SEEDS) as the rice flakes, probably you will have more fluffy and softer idlis, i have tried it and it works….
Never tried it. I will give it a shot.Thanks, GK.
First of all, thank you for taking the time and patience to impart the knowledge that you have. It is always easier said than done and kudos to you!
Secondly, thank you for the ice cube tip for the perfect idli batter. I use the same proportions and my batter had not risen after 8 hrs and I did not want to leave it in the oven all night, dreading a stinky overfermented batter. So I put in a few cubes of ice, turned OFF the oven light and hoped for the best. I couldn’t be happier????. THANK YOU! I am looking forward to trying more of your recipes.
I am glad it helped, Sangeetha.
Why do you grind the soaked rice and dal while it is still uncooked? Is it because cooked will not naturally ferment? I’m curious because I don’t have a grinder. If it was cooked, I could use a blender. Thanks!
Very interesting question. Here’s a recipe to make idli from cooked rice – http://www.vegrecipesofindia.com/cooked-rice-idli/.
Very detailed Anushree. I have bookmarked it for when I cant reach my Mom :).
Thanks, Ramya 🙂
Hi
I tried to ferment my batter in the instant pot and it didn’t ferment very well. I’ve fermented my batter in the oven a few times and it seemed so
Much easier in the instant pot so thought I would try it. The dosas were good but the idlis were flat. What could have gone wrong?
Thanks
Hi Sats – If the batter is not fermented, the idlis will fall flat. Here’s a trick I have been using lately – if the batter is warm from grinding, I add a cup of ice cubes in the batter. Mix it and then add it in the steel insert in the Instant Pot. The batter ferments every single time. Hope this helps.
What makes idli soft rice or dhal? I tried alot to make soft idli
From what I have been told it is the urad dal. Grind it to a fine paste.Flex your muscles and mix well with the ground rice. Adding methi seeds helps with the fermentation process especially for the ones who stay where the weather gets cold. Hope this helps. Does your batter ferment properly? If yes, maybe you should try reducing the cooking time. Let me know if that helped.
I would like to know the detailed proxess after steaming rhe idlis.
As they become hard after they cool down.
Some say they should be covered with wet cloth.
Can u guide me
Roopa – idlis are best eaten freshly steamed. The idlis I make normally stay soft for 8-10 hours. I store them in an insulated container like this – https://www.amazon.com/Milton-Orchid-Insulated-Casserole-3-Pieces/dp/B016S5F14A/ref=sr_1_4?ie=UTF8&qid=1497365964&sr=8-4&keywords=milton+containers
To reheat idlis, sprinkle them with water and steam them in the microwave for 15-20 seconds.
I am just starting to use the Instant Pot for making idlis. I see your instructions for steaming in a pressure cooker, but would you mind explicitly explaining the steps for steaming using the IP? Do I put it on the manual or steam setting? How many minutes? Vent open or closed? Natural release or quick release? Thank you SO much! I cannot wait to try your recipe!
Hi, Rina – I used the Instant Pot to ferment the batter and the idli steamer to steam it. I haven’t tried steaming with the Instant pot yet. If I were to try it, I would steam it for approximately 8 minutes with vent open and do a natural release. I am going to try this and report back.
Thank you so much for your reply. Please do give it a try. I will try your suggestion in the meantime. I would love to get excellent results with the IP!
Hey great advice. Can you please tell me if I can use idli rava instead of the rice? Also what would be the ratio then? Also can I use split urad daal? Ratio please!! Thank you so much!!
Amruta – I have never used idli rice so I am a little hesitant to share the ratio. I am sure you can use it but I have had no experience with it. Yes, you can use split urad dal in the same ratio as whole urad dal. Hope this helps.
Idea of instantpot was great as the temperature is well controlled
More water was needed than the 1 and 3/4 you suggested.
Overall idlis were very tasty and soft.
Thanks
Thanks for stopping by Kishu. I have called out in the recipe that you need to add another 1/2 cup of water (or as needed) in addition to the 1 and 3/4th cup. Looks like you missed that part. Glad your idlis came out well.
Idli’ s were awesome. It was so soft and fluffy. Fermented using IP. Thanks a lot for posting it. I had tried so many combinations but this was the best .
Hi Vaishali – Thanks for stopping by and leaving your feedback. Appreciate it.
Won’t the instant pot steel insert container get reaction to the fermentation process? One of my aluminium rice cooker vessels bore a hole after I used it for this purpose for years. I am just a bit cautious since it is my fav cooking gadget but I am intrigued to use that yoghurt feature in it 🙂 maybe if it can make yoghurt its not going to cause damage to the vessel. How long have you been using it for this purpose?
Hi Roopa,
I have used a steel container for 10+ years for fermenting idli batter and it still looks as good as new. I am guessing the IP steel insert should hold up okay. I have been using it for batter only since the past 2-3 weeks.
Thanks for stopping by 🙂
Anu