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