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Idli Recipe | Idly

Idli Recipe from making of rice batter to idli explained in this post with step by step pictures. Idli is the staple South Indian food made by steaming rice batter in Idli mold. Idli Recipe for making soft idlis published in this recipe to savour Idlis that is widely eaten for breakfast or dinner across India and it is accompanied with sambar / chutney / podi while serving.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings10 Idlis
AuthorSharmilee J

Ingredients

  • 3 cups idli rice 700 gms
  • 1/2 cup whole urad dal / ulundhu (no skin variety) 110 gms
  • 1/2 tsp fenugreek seeds / vendhayam
  • water as needed
  • salt to taste

Instructions

  • Measure each ingredient as per the above measurement and keep seperately.
  • Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
  • Then drain water from urad dhal+fenugreek seeds and add it to the grinder.
  • While adding urad dhal take care the grinder doesnt get stuck. Sprinkle water then and there and grind it for 40mins in total.
  • Its always better to stand near atleast during the final stage of till the proper consistency is reached.
  • Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.
  • Collect the urad dhal batter in a container(big enough to hold the fermented batter).
  • Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.
  • Grind it for 30mins on the whole, keep adding water in between.
  • Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter.
  • Now take the rice batter and urad dhal batter, add salt and mix well.
  • Keep aside in a warm place to ferment well for atleast 10 – 12 hours.
  • Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli dosa batter is ready to use.
  • Take a laddle full and add it to the idly pan and steam it for 10-12mins.
  • Sprinkle little water and carefully slide around the edges to take the idlis.
  • Hot soft idlis ready to be served.

Notes

  • The texture of the batter depends purely on the quality of urad dhal.
  • Also the volume varies each time when I get urad dhal from a different store.
  • You can add soak 2 tbsp poha for 10mins and add it while grinding along with rice and urad dal.
  • The water quantity I’ve given is approximate and may vary depending on the quality of rice and urad dhal.
  • Also while making idlis you can place a cloth before pouring the batter which gives even more soft idlis. I rarely use it. 🙂
  • Idlies taste best when the batter is fresh, so after a week we use it for dosas and kuzhipaniyaram.
Nutrition Facts
Idli Recipe | Idly
Amount Per Serving (50 g)
Calories 234 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 11mg0%
Potassium 65mg2%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 0.1g0%
Protein 6g12%
Vitamin A 1IU0%
Vitamin C 0.4mg0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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