Idli Recipe- The Ultimate Guide with Helpful tips and tricks

This is my idli recipe. Learn how to make soft and fluffy idli with ease. I share tips on how to get the right texture. I also give alternatives to traditional idli moulds and fermentation technique. These are perfect for a savoury, healthy breakfast or enjoyed any time during the day!

Story about my relationship with Idlis (for those who care)

A few months ago I visited a South Indian restaurant in Paris and saw a white family ordering idli and I remember beaming with pride! As a child though, I would HATE ordering idli at a restaurant. When my mum used to make idlis at home, she would have to cater to my very stubborn request that I NEED DOSA. Dosa is sexier, it glistens with oil, its golden brown and thin! Idli on the other hand? Fat and white. Wait, are you also  imagining people now? Ahem..moving on. Now though, things have completely changed?

Over time I have come to realise, soft and fluffy is the way to go (food-wise, as well)!

Also I was just being a brat as a child. Dosa could be made greasier whereas Idli was steamed and too “healthy” for my liking. But the these fluff buns are too delicious and provide an amazing texture to sambar, chutney (I have a reel for it somewhere if you scrolll down)

I love idli and can’t help but appreciate the simplicity in these soft & fluffy, perfectly engineered shapes that soak up all the flavours given to it and melt in your mouth like bliss! 

What is Idli?

Idlis are steamed rice buns/cakes (?). It is a common South Indian breakfast/snack. Idlis are usually paired with sambar, chutney or any sauce based dish to your liking. I once ate it with ketchup and hot sauce LOL.

With my secret ingredient you can make fluffy idlis EVERY time!

How to ferment Idli batter?

The idli batter must ferment for at least 12 hours.

If you live in a warm, humid place, great! Just let it ferment in a closed container on the kitchen rack.

If you live in a cold region, use a yoghurt maker. If you don’t have a yoghurt maker, amp up the temperature of the oven to 30 deg C/ 86 deg F and keep it inside. Switch off the oven and just keep the light on.

How to make Idli, if you don’t have traditional equipment?

Get any steel mould (preferably with a round bottom)

Do not use silicone moulds because they don’t propagate heat the way metal does.

• grease with oil,
• place on a steaming rack in a large pot like the one I show in my reel with some water in the bottom or use an electric steamer.
• steam for about 10 minutes or until a toothpick comes out clean.

Pair Idlis with the following recipes:

• Coconut chutney
• Sambar– South Indian lentil and vegetable stew

Idli Batter and Idli

Make these soft and fluffy South Indian savoury rice cakes paired beautifully with sambar and chutney. They are great for batch prepping and you can enjoy idli for days!

5 from 2 votes

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Prep Time 12 hours hrs

Cook Time 10 minutes mins

Total Time 12 hours hrs 10 minutes mins

Course Breakfast, Main Course

Cuisine Indian, South Indian

Servings 12 Idlis per day (for 6 days)

Ingredients

  

1x2x3x

• 4 cups Idli rice
• 1 cup Urad daal ️rice to urad daal ratio 4:1 by volume
• 1/4 cup poha flattened rice flakes drenched in water for a minute
• 1 tsp fenugreek seeds
• 6-7 cups Water for soaking and blending
• Salt to taste

Instructions

 

Idli batter

• Soak rice for at least 6-7 hours
• Soak urad daal for 2 hours
• Soak fenugreek seeds for 1 hour
• Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency
• Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha
• Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours
• Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)
• Extra batter can be stored in refrigerator for up to 6 days

Idli

• Heat about 2 cups water in a large pot or idli steamer
• Pour the batter onto greased idli moulds or any steel mould
• Place in the pot with boiling water or on a steaming rack if not using an idli stand
• Steam for 10 minutes or until a toothpick comes out clean
• Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)
• Repeat and make as many batches as you require
• Serve hot with sambar and/or chutney!

Notes

Rice variety – Try to buy idli rice from your local Indian store. You can use any aged short grain rice or par boiled rice. Try sona masuri rice, parmal rice or basmati rice.

Fermentation – the key to soft, light and fluffy idli. Here are a few fermentation tips for the winters:

 

• Place the idli batter bowl in a warm place – e.g yoghurt maker, near or on top of a radiator.
   
• Oven: Preheat your oven to a low temperature about 30 deg C or 90 deg F for about 10 minutes. Then switch off the oven, keep the container with batter inside and close the door with the lights on, if possible.

Where to find poha or rice flakes? Any asian or Indian store has these at all times!

Keyword Dosa, Dosa batter, Idli, Idli Batter

Tried this recipe?Let us know how it was!