Idli | Idli recipe with homemade batter

Idli is a popular South Indian breakfast dish made from a fermented rice and urad dal batter. It’s known for being light, fluffy, and easily digestible, making it a staple in many Indian households.

Idlis are usually served with coconut chutney, sambar, and sometimes a spicy powder called gunpowder or idli podi. Their mild, slightly tangy taste pairs perfectly with these side dishes, making them a satisfying and nutritious breakfast option.

Dosa and Idli are very popular breakfast from South India, served even as snacks are now very popular in the world. Idli is a pillowy soft cake made by steaming fermented rice and urad dal batter. It’s a vegan and gluten-free dish, enjoyed as a breakfast, snack or even main course too.

Here I am sharing easy Idli recipe with step-by-step instructions and video. Making Idli at home is very easy and good thing is it requires just a few pantry ingredients. The key to light and pillowy-soft idli is the right proportion of rice and urad dal plus the perfectly fermented batter.

Recipe Video for Idli :-

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How to make Idli :-

In a bowl take idli rice, wash the rice well and soak for 6-7 hours.

In a separate bowl take urad dal gota and methi seeds, wash it well and soak for 6-7 hours.

After soaking time is done drain off the water from dal and add soaked dal to mixer jar. Add ½ cup cold water and grind the dal to a fine paste.

Transfer the dal batter to the steel bowl.

Now drain off the water from rice and add soaked rice to a mixer jar along with rinsed poha. Add 1 cup cold water and grind the rice to a slightly coarse paste.

Transfer the rice batter to a dal.

Whisk batter in one direction for about 5 minutes. Whisking by hands help in fermentation process.

Now cover the bowl and place it at a warm place. Let it ferment for 12-14 hours.

Once fermented the batter will double up its volume and will be light and airy. It will also have a slight sour smell to it. Add salt as per your taste and mix well.

Grease the idli plates lightly with oil, and pour the batter into each mold, filling about ¾ of each.

Steam the idlis in idli cooker, steamer or instant pot for about 10-12 minutes on medium heat. Check by inserting toothpick or knife – it should come out clean.

Remove the idlis from the molds using a spoon.

Serve hot with sambar, coconut chutney, or chutney of your choice.

Tips :-

Make sure to use cold water when grinding the rice and lentils.

Grind urad dal to a smooth consistency while the rice batter should be slightly coarse.

Once fermented, store the batter in the refrigerator. It can be store for up to a week.

Use a large bowl or pot to ferment batter. The pot should be of double the volume to provide enough room for the batter to rise.

For fermentation keep the batter at a warm place. If you live in a cold place you can keep batter in the oven with lights on or use Instant pot on yogurt mode for 12 hours.

Idli | Idli recipe with homemade batter

Recipe by Divya PatelCourse: BreakfastCuisine: Indian

Servings

30

servings

Prep time

15

minutes

Cooking time

30

minutes

Soaking u0026 Fermentation

18

hours

Total time

45

minutes

Idli is a popular South Indian breakfast dish made from a fermented batter of rice and urad dal. It’s known for being light, fluffy, and easily digestible, making it a staple in many Indian households.

Ingredients

• 1.5 cup Idli rice

• 1/2 cup Urad dal gota

• 1/4 cup Poha

• 1/2 tsp Methi seeds

• Salt to taste

• 1.5 Cup Cold Water (for grinding rice and dal)

Directions

• In a bowl take idli rice, wash the rice well and soak for 6-7 hours.
• In a separate bowl take urad dal gota and methi seeds, wash it well and soak for 6-7 hours.
• After soaking time is done drain off the water from dal and add soaked dal to mixer jar. Add ½ cup cold water and grind the dal to a fine paste.
• Transfer the dal batter to the steel bowl.
• Now drain off the water from rice and add soaked rice to a mixer jar along with rinsed poha. Add 1 cup cold water and grind the rice to a slightly coarse paste.
• Transfer the rice batter to a dal.
• Whisk batter in one direction for about 5 minutes. Whisking by hands help in fermentation process.
• Now cover the bowl and place it at a warm place. Let it ferment for 12-14 hours.
• Once fermented the batter will double up its volume and will be light and airy. It will also have a slight sour smell to it. Add salt as per your taste and mix well.
• Grease the idli plates lightly with oil, and pour the batter into each mold, filling about ¾ of each.
• Steam the idlis in idli cooker, steamer or instant pot for about 10-12 minutes on medium heat. Check by inserting toothpick or knife – it should come out clean.
• Remove the idlis from the molds using a spoon.
• Serve hot with sambar, coconut chutney, or chutney of your choice.

Notes

• Make sure to use cold water when grinding the rice and lentils.
• Grind urad dal to a smooth consistency while the rice batter should be slightly coarse.
• Once fermented, store the batter in the refrigerator. It can be store for up to a week.
• Use a large bowl or pot to ferment batter. The pot should be of double the volume to provide enough room for the batter to rise.
• For fermentation keep the batter at a warm place. If you live in a cold place you can keep batter in the oven with lights on or use Instant pot on yogurt mode for 12 hours.