Idli recipe

Idli recipe
Summary Not available
Diet : Vegan, Vegetarian
Total time : 8 hrs 20 mins
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Idli recipe

Summary Not available
Total Time8 hrs 20 mins
Course: Appetizer, Breakfast
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: South India
Person: 16
Calories: 484kcal


  • 5 teaspoon salt
  • 5 cup water
  • 1 cup urad dal
  • 2 cups rice
  • 5 teaspoon seeds
  • 1 cup water


  • Preparation Add urad dal & methi seeds to a bowl
  • Add rice or idli rava to another bowl
  • Wash them very well separately until water runs clear
  • Soak them separately in lot of water for at least 6 hrs
  • Rinse and soak poha with ¼ cup water for about 30 mins before blending
  • How to make idli batter After 6 hours, drain the water from both the bowls
  • Add dal, methi, soaked poha, salt & ¾ cup water to a blender jar or a wet grinder
  • You may need another 2 to 4 tbsps water while blending
  • 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
  • Blend all of them till thick, smooth, bubbly & frothy
  • The idli batter should not turn hot or even warm as it makes dense idli
  • Transfer urad dal batter to a large bowl
  • A
  • If using rice : Add rice to the blender with water (mentioned in the ingredients)
  • Grind to a little coarse batter (semolina texture)
  • Pour this to the dal batter
  • Mix both of them well with your clean hands
  • The batter must be thick yet of pouring consistency
  • B
  • 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 8 to 14 hrs
  • The batter ferments and rises well to double the quantity
  • Sometimes it may take up to 18 hours depending on the weather and temperature
  • If you live in a cold country, keep it in the oven with the light bulb ON
  • Or preheat the oven to 170 F or 80 C for 10 mins
  • Wait for 5 mins and then keep the batter inside
  • If you have a instant pot or microwave (with yogurt function), then you can also turn it ON with the yogurt setting (low) for 6 to 12 hours or until the batter doubles
  • 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 fermentation time
  • How to make idli On a high flame, bring water to a boil in an idly steamer or a pressure cooker
  • If using instant pot, pour 1½ cups water to your inner pot
  • Press the saute button and bring the water to a rolling boil
  • Meanwhile grease your idly plates lightly
  • Mix the idli batter gently 1 to 2 times only
  • 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 high flame
  • If using Instant pot, when the water begins to boil, press CANCEL button
  • Keep the idli stand in the IP
  • Cover with the lid & position the steam release handle to venting
  • Then press STEAM button
  • Use an external timer to monitor & steam for 10 to 12 mins
  • Once done turn off and wait for 2 mins
  • Remove the idly stand
  • Set aside to cool down for 2 to 3 mins
  • When cooled, the idli must not be wet on top
  • With the help of a spoon remove the idlis to a plate
  • Serve idli with a chutney or sambar


No extra notes


Calories: 484kcal | Carbohydrates: 81g | Protein: 34g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 808mg | Potassium: 600mg | Fiber: 31g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 10mg


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