Idli (Idli Batter Recipe with Pro Tips)
Idli recipe, learn with detailed tips & tricks how to make soft idli batter using idly rava or rice (2 ways)
Dish: Idli
- Total time
- 8 hr 20 min
- Active time
- 8 hr
- Yield
- 16, 16 idlis
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails2
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Blender vs Wet Grinder for Batter
As per my experience both yield the same results if good quality dal is used & blended following the correct method.
I do have a wet grinder & blender. I use the wet grinder only when I have guests home from India. During other times I use the regular blender. Making idli batter in wet grinder is good for larger families – like 5 or more. Otherwise it is quite easy to manage with a blender.
Method 2 – Idli Using Rice
The step by step photos shown below were made with half cup urad dal and 1 cup rice with 2 tbsp poha using recipe 1 1.
Blend soaked dal,salt and poha adding water as needed until thick and frothy. Grind rice until smooth or coarse to suit your liking. Batter must be neither too thick nor too thin. Next transfer to a pot. Set aside until fermented. The time it takes depends on the climate. I doubled the recipe 1 and made this. So I had to transfer the idli batter to 2 bowls. After 14 hours, the batter fermented, doubled in volume and had a bubbly texture.
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Method Overview
Structured method notes that are separate from the step timeline.
My Idli Recipe
This Idli Recipe does not need too much of rice or rava, yet you can make super white, soft, light and fluffy idlis every time.
When it comes to fermenting, dal contributes more towards the fermentation rather than the rice. So using lesser rava or rice too you can make super soft idly. To make them healthier use lesser rice and more dal. My Idli Recipe doesn’t call for using cooked rice. So it is the same traditional recipe which has been followed for generations in South India – to soak the grains, blend, and then ferment the batter.
Process of Making Idli Batter
There are 2 ways idli batter can be made 1.
The first method uses idli rava which is made of a special kind of parboiled rice. This method is very popular in the south Indian states where the idli rava is available. Making idlis using this method is super quick as the rice need not be ground. The second method is a traditional one which uses idli rice or parboiled rice. However they can be made with most kinds of rice including sona masuri, ponni or parmal rice.
Tips to Ferment Batter
Temperature: Warm temperatures between 25 to 32 C (80 to 90F) are ideal for fermentation & it takes about 8 to 12 hours.
A higher temperature is just fine and will ferment the idli batter much faster. So you need to watch and move it to the refrigerator once it doubles & before it turns too sour. Soaking time: Batter won’t ferment quickly at lower temperatures. So basically you need to play with the soaking and fermentation times to check what works during winter and summers. Longer soaking time helps in activation of wild yeast. So soak the rice and dal for longer during cold days. Dechlorinated water: Avoid chlorinated water to soak and even to blend. Chlorinated water kills the yeast and hinders fermentation process. So use dechlorinated water.
Fermentation During Winters
Avoid over rinsing soaked rice and dal as it removes the wild yeast completely.
We need this wild yeast to assist fermentation. For better fermentation use the same water in which you soaked your urad dal. But avoid during summer as it leaves a wired & sour smell in the batter. Speaking of the idli dosa batter, when to add salt – before fermentation or after fermentation is one of the most debated topic. So try and check out what works for you.
Create a warm atmosphere for the batter
If using microwave convection oven, use your yogurt settings.
You can also use Instant pot with the yogurt settings ON (low). I have more details below. For OTG, Preheat the oven to lowest such as 60 to 80 C or 140 to 175F for 10 mins. Wait for 5 to 7 mins so the temperature comes down a bit. Then place the idli batter inside.
How to Make Idli in Instant Pot
For fermentation, place a trivet inside the steel insert of your Instant pot.
Then keep the idli batter bowl on the trivet and cover the IP with a plate and not with the lid. Ensure your pot is not too hot from your earlier cooking otherwise your batter will have the flavour of cooked urad dal. Press the yogurt button (set to low) and the timer to 8 to 16 hours depending on your weather conditions. To steam the idlis in your IP, pour 1.5 cups water to your steel insert and bring the water to a rolling boil on a saute mode. Meanwhile, fill the idli moulds.
Notes
Aged urad dal requires lesser water.
Fresh dal takes needs more. So adjust the amount of water as required when you blend. Nutrition values are for recipe 1 Do not use air tight jars for fermenting. Use stainless steel or ceramic containers for fermenting. Never let your batter warm up while grinding, as it will make the idly harder.
Method Timeline
Prep
ActivePrep
8 hr
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
8 hr 20 min
Total time from the source recipe card.
Step 1
Prepare the following: Add ½ cup dal to a bowl and wash few times until water is clear. Pour fresh water and soak for about 6 hours If using fenugreek seeds, soak ½ tsp teaspoon seeds with dal. or soak 2 tablespoons poha, 30 mins before blending. Add 1 cup idli rice or 1 cup + 2 tablespoons idly rava to another large bowl. Rinse a few times until water runs clear. Drain the water and soak it. If using rava, nicely squeeze the rava and rinse to get rid of the unwanted stuff.
Step 2
After 6 hours, drain off the water from the dal and add it to the blender along with salt. If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. Add ½ cup cold water & blend it smooth. Using cold water prevents the blender or grinder from turning hot. If the batter turns up hot, idli may turn hard.
Step 3
Pour 2 to 4 tbsps more water only if needed and blend till you get frothy thick smooth batter. Do not make it very runny.
Step 4
Transfer this batter to a large pot or bowl.
Step 5
If using rice refer method 2 with detailed step by step photos below. A short description is here as well. Add rice and water to the blender and grind coarsely. Pour it to the batter and mix well. Follow from step
Step 6
If using idly rava: Squeeze off the water by taking rava in between your palms and with pressure try to remove excess water. Transfer this to a plate. Squeeze again any excess water.
Step 7
Next transfer it to the batter. If you are some one who do not like the slight coarse texture of rava, then you can also blend it well. Then add to the urad batter.
Step 8
Mix well with your hands. Keep it aside for fermenting in a warm place for 6 to 12 hours, depending on the climate. It may take up to 18 to 20 hours too sometimes. Do not use air tight jars or containers for fermentation. If you live in a cold country, you can place it in the oven with the light bulb ON. Or preheat the oven to 120 F or 50 C for 10 to 12 mins. Keep the loosely covered batter bowl inside. Or 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. You have to experiment to know the exact fermentation time.
Image detailsground urad dal batter for soft idli recipeSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference Visual cue
until the batter doubles.
Checks3
TemperatureInfoTemperature120 F
Target: 120 degree-fahrenheit
Expected state: Or preheat the oven to 120 F or 50 C for 10 to 12 mins.
Visual cueInfoVisualuntil the batter doubles.
Expected state: until the batter doubles.
TimingInfoTimingfor 6 to 12 hours
Target: 360-720 minute
Expected state: Keep it aside for fermenting in a warm place for 6 to 12 hours, depending on the climate.
Why and source
This step has reviewed source-backed guidance.
Step 9
After fermentation the batter has to double and turn light, fluffy and bubbly. This time when I made this I had to ferment for about 18 hours as the climate was windy and cold.
Image detailssqueezing off water from rice rava for soft idli recipeSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference 
Image details18 hours fermented batter for soft idli recipeSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference Checks1
TimingInfoTimingabout 18 hours
Target: 1080 minute
Expected state: This time when I made this I had to ferment for about 18 hours as the climate was windy and cold.
Why and source
This step has reviewed source-backed guidance.
Step 10
Gently mix the batter, very lightly to make it uniform. Sometimes after steaming, idlis will rise and collapse due to the aeration in the batter. So it is ideal to give a gentle stir once. This will also bring the batter to a uniform consistency. I prefer to stir gently only 1 to 2 times. It may shrink when we do this.
Image detailsaddition of rava to make batterSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference 
Image detailsshrinking the batter by stirringSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference Step 11
Bring water to boil in a steamer or pressure cooker without weight on a medium high flame. Grease the idly plates. If needed sprinkle little water. The batter should be of thick pouring consistency. Pour it in the molds.
Image detailsmixing batter with rava to make soft idli recipeSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference 
Image detailsboiling water to steam in a pot for soft idliSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference Step 12
When the water begins to bubble up rapidly, place the idly stand in the steamer. Steam it for 10 minutes. Remember you need to be a bit tricky to adjust the flame. If the flame is very high, the water may bounce to the idly plates. If it is to low, they may not get steamed enough. So the flame should be on a medium high. Off the stove after 10 minutes. Leave it for 2 minutes. Remove the plates from the steamer and allow them to cool for 2 to 3 minutes.
Image detailsplacing the plates inside a steamer to make soft idli recipeSwasthis Recipes · Idli Recipe (Idli Batter Recipe with Pro Tips)Dev reference Checks2
TimingInfoTimingfor 10 minutes
Target: 10 minute
Expected state: Steam it for 10 minutes.
HoldingMain recipeSource holding instruction
When the water begins to bubble up rapidly, place the idly stand in the steamer. Steam it for 10 minutes. Remember you need to be a bit tricky to adjust the flame. If the flame is very high, the water may bounce to the idly plates. If it is to low, they may not get steamed enough. So the flame should be on a medium high. Off the stove after 10 minutes. Leave it for 2 minutes. Remove the plates from the steamer and allow them to cool for 2 to 3 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 13
Loosen the idli from the plates with the help of a spoon and then remove them to a plate. Add some ghee and serve with coriander coconut chutney or peanut chutney. You can also find a collection of 33 South Indian Style chutney recipes. What to Serve With Idli? Idly is mostly eaten with a variety of chutneys & a variety of sambar. Here are some popular chutneys that are served Tomato chutney Coconut chutney Pudina chutney Ginger chutney We also eat Idli for a meal sometimes, most often it is for dinner. Then I prepare some kind of sambar along with some mini idlis for my kids. Here are some sambar options you may like to check. Idli sambar or tiffin sambar Vegetable sambar Drumstick sambar Photo Guide
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve With Idli?
Idly is mostly eaten with a variety of chutneys & a variety of sambar.
Here are some popular chutneys that are served Tomato chutney Coconut chutney Pudina chutney Ginger chutney We also eat Idli for a meal sometimes, most often it is for dinner. Then I prepare some kind of sambar along with some mini idlis for my kids. Here are some sambar options you may like to check. Idli sambar or tiffin sambar Vegetable sambar Drumstick sambar Photo Guide.
Can You Refrigerate Idli Batter?
It can be refrigerated for 1 to 2 days.
After grinding, it must be transferred to separate containers. Then fermented separately. Next refrigerated after fermentation without disturbing it. I usually make the idli batter good enough for 2 days. Then transfer it to 2 different containers and ferment them separately.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
How is Idli Batter Ground?
Traditionally idli batter was ground in a stone mortar pestle to make the urad dal batter very light and fluffy.
This light fluffy batter is the key to soft, fluffy and pillowy idlis. In the current days, it is made either in a wet grinder or blender.
What to do if batter has not fermented?
If the batter has fermented partially, then you may wait for few more hours.
But if it has not fermented at all even after 18 to 24 hours, then it is good to quit the trial and use it to make dosa, dibba rotti or punugulu. Trying to ferment the batter longer may grow mould over the batter.
Article photos
Photos used with the article notes.
Source: Idli Recipe (Idli Batter Recipe with Pro Tips)
Testing notes
Useful tests and side-by-side notes after the method is clear.
4 Important Factors to Make Soft Idli Batter
(Based on my experience), no matter whether you use a wet grinder or a blender.
Age of the dal: Urad dal from the current year’s harvest is best suitable to make soft idli. But how do we identify? The current year’s yield will be white in color with no pale yellow shades on it. While the yield from the previous years, will be pale yellow in color. Or sometimes pale yellow spots on the dal. Using the new dal will surely result in good fermentation. This gives you super soft idly provided you take care of the other 3 factors. For those who are not accessible to fresh stock, other ingredients like fenugreek seeds or poha are used to aid the fermentation. Non-iodized salt: always use enough non iodized salt, avoid iodized salts since it do not favor the fermentation process.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
16, 16 idlis
Batter
Source step 2 creates or uses batter.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Aged urad dal requires lesser water. Fresh dal takes needs more.
Aged urad dal requires lesser water. Fresh dal takes needs more. So adjust the amount of water as required when you blend.
Nutrition values are for recipe 1
Nutrition values are for recipe 1
Do not use air tight jars for fermenting.
Do not use air tight jars for fermenting.
Use stainless steel or ceramic containers for fermenting.
Use stainless steel or ceramic containers for fermenting.
Avoid plastic jars. Never let your batter warm up while grinding, as it will make the idly harder.
Avoid plastic jars. Never let your batter warm up while grinding, as it will make the idly harder.
If using wet grinder, you can use 1½ cups rice for recipe one.
If using wet grinder, you can use 1½ cups rice for recipe one.
For Recipe two you can use 2 cups rice.
For Recipe two you can use 2 cups rice.
Use more water proportionately.
Use more water proportionately.
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Imported from the swasthis-recipes page for dev review.
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Idli Recipe (Idli Batter Recipe with Pro Tips)
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