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Idlis are soft, fluffy cakes that are steamed and made from a batter of ground rice and urad dal. They’re a famous dish from South Indian cuisine and you can find them almost anywhere nowadays. The simplicity and the healthiness of idlis have made them a favorite worldwide!

Fermented foods are great for our bodies, especially when eaten for breakfast. They help our gut by feeding the good bacteria, which makes digesting food easier all day long. Even though idlis have a lot of carbs, they’re balanced out by the protein in sambar, a tasty soup made with lentils.

Plus, when you enjoy idlis with sambar, you also get to dip them in coconut chutney, peanut chutney, or tomato chutney. These chutneys add different nutrients to the meal, making it really nutritious and satisfying. So, idli sambar with chutneys isn’t just delicious, it’s a complete and healthy meal!

I absolutely love idlis, period! Growing up, I always watched my mom make these delicious treats at home using her homemade batter. So when I moved to the US, it only felt natural to continue the tradition of making my own batter. The only challenge I faced while living in Seattle was the lack of ample sunlight for fermenting my idli batter. I tried fermenting it by keeping it in the switched-off oven overnight, but it was hit or miss. Sometimes the batter would ferment too much, and other times not at all. That’s when my Instant Pot came to the rescue! Its yogurt option keeps the temperature stable for as long as needed, ensuring perfectly fermented batter every time.

Although, the batter can be easily made at home, if you are short on time, these days ready made idli batter is available in most Indian stores across the world.

Here, I’m excited to share my foolproof idli recipe with you to guide you along the way. With this recipe, you’ll be able to make the best idlis right in your own kitchen!

Idli or Idly — Idli Sambar with Chutneys

Ingredients for making batter

Parboiled rice, whole or split urad dal (black gram lentils) fenugreek seeds, poha (flattened rice), Water.

Instructions for making batter

Rinse the parboiled rice and urad dal separately under running water until the water runs clear.
Soak the rice and urad dal in separate bowls with enough water to cover them completely. If using fenugreek seeds, add them to the urad dal bowl.
Let them soak for at least 6 hours or preferably overnight.
After soaking, drain the water from both the rice and urad dal.
In a small bowl soak the poha in water for 5 minutes.
In a blender or wet grinder, grind the urad dal with fenugreek seeds to a smooth and fluffy consistency. Add little water as needed to facilitate grinding.
Transfer the ground urad dal mixture to a large mixing bowl.
Next, grind the soaked rice to a smooth paste. Again, add water as needed.
Mix the ground rice with the urad dal batter in the mixing bowl.
Grind the soaked poha in the similar fashion and and add it to the batter and mix well.
Cover the bowl with a clean cloth and let the batter ferment in a warm place like oven (keeping only the lights on but oven switched off) or in direct sunlight for 8-12 hours or until it doubles in volume.
Once fermented, gently stir the batter to deflate it slightly.

Instant Pot

If you are using an Instant Pot, pour the batter into the liner.
Close the lid of the Instant Pot and ensure the venting knob is set to the sealing position.
Press the “Yogurt” button on the Instant Pot. Use the “Adjust” button to select the “Normal” setting for fermentation.
Adjust the fermentation time by pressing the “+” or “-” buttons until you reach your desired time. Typically, fermenting for 8-12 hours works well, depending on the temperature of your kitchen.
Once you’ve set the time, the Instant Pot will begin the fermentation process. It will maintain a consistent temperature conducive to fermentation.
After the set time has elapsed, carefully open the lid of the Instant Pot. Your idli batter should be nicely fermented and ready to use.

Instructions for making soft idlis

Grease the idli molds with a little oil or ghee.
Add salt to the batter and pour small quantity of batter into each mold, filling them about three-fourths full.
Add water to the bottom of the idli steamer and heat it. Arrange the molds into the steamer pot.
Close the lid of the pot and steam the idlis for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once done, remove the idli molds from the steamer and let them cool for a few minutes.
Carefully unmold the idlis using a spoon or knife.
Serve hot with your favorite accompaniments like sambar, coconut chutney, or tomato chutney.

Serving Suggestions

Enjoy idlis with traditional accompaniments like sambar and coconut chutney.
They also pair well with spicy tomato chutney or a dollop of ghee and kara chutney.
You can make masala idli or idli upma from leftover idlis and can be served with coconut chutney.

Tips and Tricks

It is very important to use the right kind of rice for making idlis soft. Traditionally parboiled rice was used to make idlis. You can also use a special kind of rice called “Idli Rice” or “Idli Rava” for making idlis. If these are not available you can use the most commonly available “Sona Masuri” rice to make the batter.
As far as urad dal is concerned, you can use dehusked gota (whole) urad dal or split urad dal.
The ratio is very important to make idlis soft. With many trials and errors I have found 2:1 rice to urad dal ratio works the best. However this ratio might vary depending on the type and variety of rice as well. Its best to experiment with and then stick with the variety of the rice to suit your preferences.
The fermentation time of the batter varies depending on your location. For instance, if you reside in a warm place in tropical climate during the summer, the batter may ferment in 6 hours or even less, just by sitting on the countertop. However, if you’re in USA or Canada or European countries during the winter, the same batter might take 14 to 16 hours to ferment properly.
In places like USA, Canada and European countries, you can place the batter inside the oven with the oven lights on (and the oven off), or utilize the Instant Pot’s yogurt button for consistent results. Another option is to preheat your oven to 200°F for 10 minutes, then turn it off (ensuring the oven is not left “on” to avoid killing the yeast). After waiting for 10 minutes for the temperature to drop slightly, place the batter inside the oven to ferment. Personally, I prefer using the Instant Pot as it provides reliable and consistent results.
Adding fenugreek seeds to the urad dal enhances the fermentation process and aids in achieving soft idlis. However, be mindful of the quantity of fenugreek as add too much might make it bitter. Similarly, adding poha also helps make the idlis soft. The ratio is similar to the ural dal ratio for best results.
If your batter did not ferment as much as you wanted, consider adding a pinch of baking soda before adding batter to the molds. This will help bring the fluffy and airy texture to the idlis.

Meal Prep Tip

You can make a large batch of idli batter and store it in the refrigerator for up to a week. Just remember to let it come to room temperature before using.

FAQs

Q: Can I use regular rice instead of parboiled rice?

A: While parboiled rice is traditionally used for idli batter, you can substitute it with regular rice if needed. Just keep in mind that the texture may vary slightly.

Q: My idlis turned out dense. What did I do wrong?

A: Dense idlis are often a result of insufficient fermentation or overmixing the batter. Ensure proper fermentation time and handle the batter gently. Consider adding a pinch of baking soda before adding batter to the molds. This will help bring the fluffy and airy texture to the idlis.

Q: Can I make idlis without a steamer?

A: While a steamer is the traditional method, you can also use idli plates in a pressure cooker or Instant Pot with a steaming function.

Q: How do I know if the batter has fermented enough?

A: The batter should double in volume and have a slightly sour aroma. You can also do a float test by dropping a small amount of batter in water; it should float on the surface.

Q: Can I use instant idli mix instead of homemade batter?

A: Yes while homemade idli batter tastes amazing and has a great texture however if you’re short on time, instant idli mixes are super easy to use. Give them a try; you might really like them!

Idli Recipe

Idlis are soft, fluffy cakes that are steamed and made from a batter of ground rice and urad dal. Enjoy idlis with traditional accompaniments like sambar and various types of chutneys like coconut, peanuts, tomato.

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Ingredients

2 cups parboiled rice
1 cup whole urad dal black gram lentils
1 teaspoon fenugreek seeds optional
1 cup poha flattened rice
Salt to taste
Water for soaking

Instructions

For making Batter:

Rinse the parboiled rice and urad dal separately under running water until the water runs clear.
Soak the rice and urad dal in separate bowls with enough water to cover them completely. If using fenugreek seeds, add them to the urad dal bowl.
Let them soak for at least 6 hours or preferably overnight.
After soaking, drain the water from both the rice and urad dal.
In a small bowl soak the poha in water for 5 minutes.
In a blender or wet grinder, grind the urad dal with fenugreek seeds to a smooth and fluffy consistency. Add little water as needed to facilitate grinding.
Transfer the ground urad dal mixture to a large mixing bowl.
Next, grind the soaked rice to a smooth paste. Again, add water as needed.
Mix the ground rice with the urad dal batter in the mixing bowl.
Grind the soaked poha in the similar fashion and and add it to the batter and mix well.
Cover the bowl with a clean cloth and let the batter ferment in a warm place like oven (keeping only the lights on but oven switched off) or in direct sunlight for 8-12 hours or until it doubles in volume.
Once fermented, gently stir the batter to deflate it slightly.

Instant Pot:

If you are using an Instant Pot, pour the batter into the liner.
Close the lid of the Instant Pot and ensure the venting knob is set to the sealing position.
Press the “Yogurt” button on the Instant Pot. Use the “Adjust” button to select the “Normal” setting for fermentation.
Adjust the fermentation time by pressing the “+” or “-” buttons until you reach your desired time. Typically, fermenting for 8-12 hours works well, depending on the temperature of your kitchen.
Once you’ve set the time, the Instant Pot will begin the fermentation process. It will maintain a consistent temperature conducive to fermentation.
After the set time has elapsed, carefully open the lid of the Instant Pot. Your idli batter should be nicely fermented and ready to use.

For making Idlis:

Grease the idli molds with a little oil or ghee.
Add salt to the batter and pour small quantity of batter into each mold, filling them about three-fourths full.
Add water to the bottom of the idli steamer and heat it. Arrange the molds into the steamer pot.
Close the lid of the pot and steam the idlis for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once done, remove the idli molds from the steamer and let them cool for a few minutes.
Carefully unmold the idlis using a spoon or knife.
Serve hot with your favorite accompaniments like sambar, coconut chutney, or tomato chutney.

Notes

**Serving Suggestions**

Enjoy idlis with traditional accompaniments like sambar and coconut chutney.
They also pair well with spicy tomato chutney or a dollop of ghee and kara chutney.
You can make masala idli or idli upma from leftover idlis and can be served with coconut chutney.

**Tips and Tricks**

Choose the right rice: Traditionally, parboiled rice was used, but you can also try “Idli Rice” or “Idli Rava”. If those aren’t available, regular “Sona Masuri” rice works too.
Use the right urad dal: You can use dehusked whole urad dal or split urad dal.
Get the ratio right: A 2:1 ratio of rice to urad dal usually works best, but it can vary depending on the rice type. Experiment to find what suits your taste.
Fermentation time varies: In warm places, fermentation might take 6 hours or less, while in colder climates, it might take 14 to 16 hours.
Fermenting tips: You can ferment the batter in the oven with the lights on (and the oven off), use the Instant Pot’s yogurt button, or preheat the oven to 200°F, then turn it off and let the batter ferment inside.
Enhance fermentation with fenugreek seeds: Adding fenugreek seeds to the urad dal helps fermentation and makes idlis soft. Use a small amount to avoid bitterness.
Try poha for soft idlis: Adding flattened rice (poha) to the batter in a similar ratio to urad dal can also improve texture.
Revive under-fermented batter: If the batter didn’t ferment enough, add a pinch of baking soda before steaming to help achieve a fluffy texture.

**Meal Prep Tip**

You can make a large batch of idli batter and store it in the refrigerator for up to a week. Just remember to let it come to room temperature before using.

Author: Trupti Deo

Course: Breakfast

Cuisine: Indian, South Indian

Keyword: easy breakfast ideas, Good bacteria, Gut-healthy food, healing, Healthy breakfast, Idli, Idli Sambar, Probiotic, south indian food, wholesome diet

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.