Idli Recipe (With Homemade Idli Batter) (2024)

Idli is one of the most healthiest and popular South Indian breakfast dish. These are soft, light, fluffy steamed round cakes made with a ground, fermented rice and lentil batter. Here I share my foolproof recipe with video and step-by-step photos that will help you in making the best idli. This Idli recipe is one of the earliest recipe from the blog which has been tried and tested with great results by many of our readers.

Idli Recipe (With Homemade Idli Batter) (1)

Table of Contents

  1. What is Idli
  2. Ways to make Soft Idli
  3. How to make Idli Batter
  4. How to Make Idli
  5. Expert Tips for Idli Batter Fermentation
  6. Idli Batter vs Dosa Batter
  7. Recipe Card

What is Idli

Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. The lentils used in making the idli batter are urad dal (hulled black gram).

Black gram is also known as matpe beans, urad beans. To make idli the off white colored husked/hulled black gram is used – it can be split or whole.

The lentils and rice are soaked first and then later ground separately. The batters are mixed together and seasoned with salt.

The batter is allowed to ferment until it increases in volume. Later the batter is steamed in a special and unique cookware traditionally used for making idli.

Idli is a traditional breakfast made in every South Indian household including mine. Idli is popular not only in the whole of India but outside India too.

It is naturally vegetarian, vegan, gluten-free and makes for one of the healthiest breakfast options served with Sambar and Coconut Chutney.

Ways to make Soft Idli

Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding them to a batter and fermenting.

Of course there are many variations you can do with the basic batter like adding spices, herbs, veggies etc but the basic, simple fermented batter is made with rice or idli rava and urad dal.

  1. With Idli Rice: Traditionally idli rice and urad dal are used to make the idli batter. Idli rice is parboiled rice and used specifically for making idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice.

    You can even make idli with short-grained rice. My mom makes one of the best idli with parmal rice. At times I also make idli with the traditional method of using only idli rice.

    As I have mentioned above Urad dal is also known as black gram, urad bean and black matpe bean. With husks these lentils look black due to their black husks. With the husks removed they have creamish ivory or off white color and are also called as white lentils.

    The urad dal that is used is the husked whole urad dal preferably unpolished. You can even use husked split urad dal.

  2. With Idli Rava: A second easier way is to use idli rava with urad dal. Idli rava is coarsely ground idli rice and is easily available in shops and online.
  3. Soaking rice and lentils: For making simple traditional idli, both the rice and the urad dal are rinsed a couple of times with fresh water and soaked separately for 4 to 5 hours.
  4. Quality of rice and urad dal: Make sure to use both rice and urad dal within their shelf-period. Always use urad dal which is fresh and within its shelf-life. Aged urad dal does not ferment well and makes the idli dense.
  5. Grinding: Then the lentils (urad dal) are ground to a soft, fluffy batter and the rice to a semi-fine consistency. Both the batters are mixed and allowed to ferment.
  6. Grinding Equipments: The grinding of the batters, can be done in a table-top stone wet-grinder or in a mixer-grinder. Most South Indian families have a table top stone grinder that they trust to make a fluffy idli batter.
  7. Table top stone grinder: Grinding in a stone grinder is helpful if making a large quantity of idli batter. The advantage of grinding in a stone grinder is that the urad dal batter gets ground really well and thus the idli batter ferments also well.

    The amount of water to be added in a stone-grinder is more than what is added in a mixer-grinder.

    For ½ cup soaked urad dal, you can add about 1 cup water. Add water in parts while grinding urad dal. For 2 cups of soaked rice, add about 1.5 to 2 cups of water.

  8. Mixer-grinder: The lentils also grind well in a mixer-grinder or heavy duty blender like Vitamix. For smaller quantities, a mixer-grinder or blender works like a charm.

    Everyone does not have a stone grinder. So I have shared the detailed method on how to grind the batter in a mixer-grinder with plenty of tips and suggestions in the step-by-step guide below.

    I have both a stone grinder and a mixer grinder. For smaller quantities, I use the mixie for grinding and for larger quantities I use the stone grinder.

  9. Fermentation: Both the ground lentil batter and rice batter are mixed thoroughly. Then the batter is kept to ferment overnight or for 8 to 9 hours or more till the batter doubles or triples in volume having a pleasant sour aroma. The fermentation largely depends upon the temperature and climate. A warm temperature is conducive for a good fermentation in the batter.
  10. Steaming: Special pans are used to steam the idli. You can buy these pans online. This idli pan is brushed or greased with some oil. The batter is poured in the pan and then steamed.
  11. Steaming time: The steaming time varies from 12 to 15 minutes. Idli should never be oversteamed as then they become dry and dense.
Idli Recipe (With Homemade Idli Batter) (2)

Step-by-Step Guide

How to make Idli Batter

Soak Rice and Lentils

1. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. Here I have used the Indian variety of sona masuri rice along with parboiled rice.

Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above).

Idli Recipe (With Homemade Idli Batter) (3)

2. Pick and then rinse both the rice varieties a couple of times in fresh water. Drain all the water and keep it aside.

Idli Recipe (With Homemade Idli Batter) (4)

3. Take ¼ cup thick poha (flattened rice or parched rice) in a bowl. Poha helps in making the idli soft and fluffy. If you don’t have poha then you can skip it.

Idli Recipe (With Homemade Idli Batter) (5)

4. Rinse the poha once or twice with fresh water.

Idli Recipe (With Homemade Idli Batter) (6)

5. Then add the poha to the rice. Add 2 cups of water.Mix very well and keep aside covered to soak for 4 to 5 hours.

Idli Recipe (With Homemade Idli Batter) (7)

6. In a separate bowl take½ cup urad dal (husked black gram) along with ¼ teaspoon fenugreek seeds.

Omit the fenugreek seeds if you don’t have them.

Idli Recipe (With Homemade Idli Batter) (8)

7. Rinse a couple of times in fresh water.

Idli Recipe (With Homemade Idli Batter) (9)

8. Add 1 cup water. Cover and soak for 4 to 5 hours.

Idli Recipe (With Homemade Idli Batter) (10)

9. Before grinding, drain the water from urad dal, but don’t throw away the water. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding.

Idli Recipe (With Homemade Idli Batter) (11)

Grind or Blend Rice and Lentils

10. In a wet grinder jar, add the urad dal.Initially add ¼ cup of the reserved water or fresh water.

Idli Recipe (With Homemade Idli Batter) (12)

11. And grind the urad dal for some seconds. Then add ¼ cup of the reserved soaked water or fresh water and continue to grind. The batter should be light and fluffy when completely ground.

Idli Recipe (With Homemade Idli Batter) (13)

12: Pour the urad dal batter in a deep pan or bowl.

Idli Recipe (With Homemade Idli Batter) (14)

13: Drain the water from the rice and poha. Add them in the wet grinder jar or in a powerful blender. I usually grind in two batches.

Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. If the mixie gets heated up while grinding, then stop and let it cool. Then continue with the grinding.

Idli Recipe (With Homemade Idli Batter) (15)

14: Use the reserved urad dal strained water or regular fresh water to grind the rice and poha too.Add water in parts and grind.

The rice can have a fine rava like consistency in the batter. A smooth batter is also fine. I usually add a total of ¾ cup of water while grinding rice. The rice batter should not be too thick or thin.

You can add about ¾ to 1 cup of water depending upon the quality of rice.

Idli Recipe (With Homemade Idli Batter) (16)

15: Now pour the rice batter in the bowl containing the urad dal batter.

Idli Recipe (With Homemade Idli Batter) (17)

16. Add 1 teaspoon of rock salt. Mix very well with a spoon or spatula. If you live in a cool or cold region, then do not add salt. Add salt later once the fermentation is done.

If you live in a hot or warm climate, then add salt as it does not allow the batter to get over fermented in the time duration of 6 to 8 hours.

Note that salt retards the fermentation process.

Idli Recipe (With Homemade Idli Batter) (18)

Ferment Idli Batter

17. Cover the bowl or container with a lid and keep the batter in a warm place. It should be left undisturbed for 8 to 9 hours. Don’t use an air-tight lid. In colder climate, keep the batter for a longer time – from 12 to 24 hours.

I have mentioned various tips below for the idli batter to ferment well. So do read this section below after step by step photos.

Idli Recipe (With Homemade Idli Batter) (19)

18. The batter the next morning. It will ferment and increase in volume. A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter.

As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later.

If you allow the fermented batter to remain at room temperature, it will ferment more and will become very sour with time.

Idli Recipe (With Homemade Idli Batter) (20)

Step-by-Step Guide

How to Make Idli

19. Grease or brush the idli mould with oil all over evenly. Gently and lightly swirl the batter. Don’t overdo. Now with a spoon pour portions of the batter in the greased idli moulds.

Idli Recipe (With Homemade Idli Batter) (21)

20. Take your idli steamer or pressure cooker or electric cooker or Instant pot. Add some 2 to 2.5 cups water and heat the water until it comes to a light boil.Keep the idli mould in the steamer or pressure cooker. Steam for 12 to 15 minutes.

Timing will vary depending on the kind of equipment you have used. If using a pressure cooker, then cover the pressure cooker with its lid. Remove the vent weight/whistle from the lid. Steam the idlis for approx 12 to 15 minutes.

Idli Recipe (With Homemade Idli Batter) (22)

21. Check for doneness by carefully inserting a bamboo skewer or knife. If it does not come out clean, then keep again for a few more minutes.

When done remove the idli mould from the cooker. Don’t overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis. Remove and place the idlis in a warm container like a casserole.

Idli Recipe (With Homemade Idli Batter) (23)

22.ServeIdlihot or warm with sambar and coconut chutney.

Idli Recipe (With Homemade Idli Batter) (24)

What to serve with Idli

  1. Idli is served withcoconut chutney and sambar. Idli is dunked in sambar and eaten. There are quite a number of both sambar and coconut chutney varieties that one can make to go with idli. You can also idli with onion chutney, tomato chutney, peanut chutney and ginger chutney.
  2. Idli is also served with idli podi or gun powder. Idli podi is a condiment powder made with lentils and spices. If you do not have time to make sambar, then you can just serve idli with coconut chutney and idli podi. Idli can also be served with curd which has been spiced and tempered.

Variations with Idli Batter

There are many possible variations you can do with a basic idli batter. You can add lentils like moong dal and make moong dal idli.

Even millets, flattened rice (poha) can be added to the batter. Oats can also be added. I have shared Oats Idli. Experiment with proportions and then decide on the one which gives you the best idli in terms of texture and taste.

More Traditional Idli Varieties

Moderate47 minutes mins

Breakfast Recipes

Rava Idli (Easy and No Fermentation)

9 hours hrs 20 minutes mins

South Indian Food

Kanchipuram Idli | Kovil Idli

Moderate9 hours hrs 30 minutes mins

Breakfast Recipes

Ragi Idli Recipe

30 minutes mins

Evening Snacks

Podi Idli Recipe (With Mini Idli or Small Idli)

Expert Tips for Idli Batter Fermentation

Fermentation is a key factor in getting soft, light and fluffy idli. For proper fermentation of idli batter a warm temperature is apt. In cold climates, fermentation does not happen well. I get a lot of queries on how to ferment idli or dosa batter in winters. So I havesummarized my experiences in the following points below:

  • Warmth: Keep the idli batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen.
  • Oven: You can also preheat your oven at a low temperature (80 to 90 degrees celsius) for about 10 to 15 minutes. Then switch off the oven and keep the batter bowl inside – I use this method when it becomes very cold outside.
  • Lights in the oven: Alternatively, if your oven has lights, then keep the lights on and place the batter inside.
  • Sugar: Addition of a bit of sugar does help in fermenting the batter. So I use this method at times in the winters here.
  • Salt: During winters, skip adding salt to the idly batter as salt retards the fermentation process. It is better to use rock salt or sea salt. I always use rock salt in the idli batter.
  • Fermentation time in cold winters: In winters, keep the batter for a longer time to ferment, like 14 to 24 hours or more. Do remember that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. You should also get the typical faint sour fermented aroma from the idli batter.
  • Instant Yeast: You can even add ¼ to ½ teaspoon of instant yeast (dissolved in 2 to 3 teaspoons of water) 30 to 45 minutes before you steam the idli. But do this method when the batter has not fermented well. The downside of this method is that you have to use all the batter at once. If you refrigerate than the batter gets too yeasty and sour.
  • Baking Soda: You can also add ¼ to ½ teaspoon baking soda and then ferment the batter in cold seasons.
  • Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation.
  • Urad dal batter consistency: Urad dal has to be ground really well. Urad dal batter has to be soft, light and fluffy. So I suggest to grind both urad dal and rice separately to get soft and fluffy idli. A well ground urad dal batter also helps in fermentation.
  • Amount of water: Also do remember to add the correct amount of water in the batter. If the water is less, then the idli will become dense.
  • Fermenting idli batter in Instant Pot: In cold seasons I use the Instant Pot for fermenting the batter. Use the yogurt option and use the less mode. Place a small trivet in the IP steel insert. Keep the bowl with the batter on the trivet.

    Keep the vent position to venting or you can use the Instant Pot glass lid. Set the time for 7 to 8 hours. On warmer days, the batter will ferment quickly. On colder days, it may take a few more hours for the batter to ferment in the Instant Pot.

Idli Batter vs Dosa Batter

Both idli and dosa batter are made from rice and lentils. Idli batter is more thick in consistency than a dosa batter. To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency.

  • For idli batter the ratio to be used is 4:1 of rice and lentils. From this 4:1 ratio of idli batter, you can even make dosa. I always use the proportion of 4:1 to make idli.the proportion of rice and urad dal is always a matter of controversy. So I suggest experiment with different types of rice and come to your own standard measurements which will give you perfect idli.
  • For dosa, the ratio that is generally used is 3:1 of rice and lentils. Also do not that for making dosa batter, you can easily use rice like sona masuri, parmal rice or can even use idli rava instead of idli rice.

Idli is a breakfast I have grown up with. On every weekends, soaking rice & lentils, then preparing idli batter was a regular ritual. Every sunday, I knew we would get piping hot idli or soft dosafor breakfast along with chutneyandsambar.

Initially, when preparing idli for the first time, I ran into problems. But now after so many years of experience, I can make really good idli and dosa.

For a more softer texture in idli, I always add thick poha (flattened rice) or cooked rice. This is optional and you can skip adding poha. You could also steam idli in a damp muslin cloth. Steaming idli this way also gives a soft texture.

With this recipe of idli batter, you can also make crisp dosas. You can use this batter on the same day, the batter is fermented to make dosas. Or else you can make idli on the first day and make dosa or uttapams on the second day.serveidli hot or warm with sambar and coconut chutney.

I have also attached a video (2.08 minutes quick video). In the video I have shown the preparation of idli with 2 cups of idli rice. But you can even use 1 cup of regular rice and 1 cup of parboiled rice.

Leftover Idli Ideas

At times there is an extra or surplus of idli left. You can use these idli the same day to make a new recipe or refrigerate them and use the next day. With leftover idliyou can make the following recipes.

Tasty Leftover Idli Recipes

Easy15 minutes mins

Snacks Recipes

Masala Idli | Leftover Idli Recipes

Moderate20 minutes mins

Evening Snacks

Chilli Idli

Moderate20 minutes mins

Snacks Recipes

Idli Manchurian

Moderate15 minutes mins

Breakfast Recipes

Idli Upma

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Idli Recipe (With Homemade Idli Batter) (33)

Idli Recipe (With Homemade Idli Batter)

By Dassana Amit

Idli recipe with lots of tips and suggestions so that you can make soft and fluffy idli easily. This idli recipe post also details the method of making idli batter. It is a popular Indian breakfast which is filling as well as nutritious.

4.83 from 152 votes

Print Pin Save

Prep Time 9 hours hrs

Cook Time 25 minutes mins

Total Time 9 hours hrs 25 minutes mins

Cuisine South Indian

Course Breakfast, Snacks

Diet Gluten Free, Vegan, Vegetarian

Difficulty Level Moderate

Servings 30 Idli

Units

Ingredients

  • 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
  • ½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)
  • ¼ cup thick poha – 20 grams (flattened rice)
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • 2 cups water – for soaking rice
  • 1 cup water – for soaking urad dal
  • ½ cup water – for grinding urad dal or add as required
  • ¾ to 1 cup water – for grinding rice or add as required
  • 1 teaspoon rock salt (edible and food grade) or sea salt
  • oil – as required to apply to the idli moulds
  • 2 to 2.5 cups water – for steaming idli

Instructions

Soaking rice and lentils

  • Pick and rinse both the regular rice and parboiled rice.

  • Rinse the poha and add to the rice.

  • Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.

  • In a separate bowl, rinse the urad dal and methi seeds a couple of times.

  • Soak the urad dal with methi seeds separately in water for 4 to 5 hours.

Making idli batter

  • Drain the soaked urad dal. Reserve the water.

  • Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.

  • Remove the urad dal batter in a bowl and keep aside.

  • Grind the rice in batches to make a smooth batter.

  • Mix both the batters together in a large bowl or pan. Add salt and mix well.

  • Cover and let the batter ferment for 8 to 9 hours or more if required.

  • After the fermentation process is over, the idli batter will become double in size and rise.

Steaming idli

  • Grease or brush the idli moulds evenly with oil.

  • Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.

  • If using pressure cooker remove the vent weight (whistle).

  • Steam for 12 to 15 mins or until the idli is done.

  • Serve the steaming hot idli with coconut chutney and sambar.

  • Remaining batter can be stored in the refrigerator for a couple of days.

Video

Notes

  1. For regular rice variety – you can use sona masuri rice or parmal rice or basmati rice.
  2. Note that the approximate nutrition info is for 1 medium-sized idli served as is without chutney or sambar.
  3. Fermentation is one of the main factors to get soft, light and fluffy idli. Fermentations tips for winters listed below.
    • Warmth: Place the idli batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen.
    • Oven: Preheat your oven at a low temperature (80 to 90 degrees celsius) for about 10 to 15 minutes. Then switch off the oven, keep the batter bowl inside and close the door.
    • Lights in the oven: If your oven has lights, then keep the lights on and place the batter inside.
    • Sugar: Adding a bit of sugar does help in fermenting the batter. In this recipe you can easily add upto 1 teaspoon sugar and don’t worry – the idli won’t be sweet.
    • Salt: During winters, skip adding salt to the idly batter as salt retards the fermentation process. Rock salt and sea salt are good options to add in the idli batter.
    • Fermentation time in cold winters:In winters, keep the batter for a longer time to ferment, like 14 to 24 hours or more. Do remember that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. You should also get the typical faint sour fermented aroma from the idli batter.
    • Instant Yeast: You can even add ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 teaspoons of water) 30 to 45 minutes before you steam the idli. But do this method when the batter has not fermented well. The negatives of this method is that you have to use all the batter at once. Even refrigerating this batter makes it very yeasty and sour.
    • Baking Soda:You can also add ¼ to ½ baking soda and then ferment the batter in cold seasons.
    • Fenugreek seeds:Addition of fenugreek seeds (methi seeds) also helps in fermentation.
    • Urad dal batter consistency: Urad dal has to be ground really well. Urad dal batter has to be soft, light and fluffy. So I suggest to grind both urad dal and rice separately to get soft and fluffy idli. A well ground urad dal batter also helps in fermentation. Also use urad dal which is fresh and within its shelf-life. Aged urad dal does not ferment well and makes the idli dense.
    • Amount of water: Do remember to add the right amount of water in the batter. If the water is less, then the idli will become dense.
    • Fermenting idli batter in Instant Pot: Press the yogurt option and use the less mode. Place a small trivet in the IP steel insert. Keep the bowl with the batter on the trivet. Keep the vent position to venting or you can use the Instant Pot glass lid. Set the time for 7 to 8 hours. On warmer days, the batter will ferment quickly. On colder days, it may take a few more hours for the batter to ferment in the Instant Pot.

Nutrition Info (Approximate Values)

Nutrition Facts

Idli Recipe (With Homemade Idli Batter)

Amount Per Serving

Calories 38Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 81mg4%

Potassium 9mg0%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Calcium 5mg1%

Vitamin B9 (Folate) 1µg0%

Iron 1mg6%

Magnesium 2mg1%

Phosphorus 9mg1%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Idli Recipe post from the archives was first published on April 2012. It has been updated and republished on March 2023.

Idli Recipe (With Homemade Idli Batter) (2024)

FAQs

What made the idli soft and fluffy? ›

Add yeast cells to the batter of idli and dosa. The fungus undergoes anaerobic fermentation. Fungi use fermentable sugars and convert them into ethanol and carbon dioxide. The carbon dioxide gas raises the dough and becomes soft and fluffy.

What are the ingredients of idli batter? ›

Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. The lentils used in making the idli batter are urad dal (hulled black gram). Black gram is also known as matpe beans, urad beans. To make idli the off white colored husked/hulled black gram is used – it can be split or whole.

How many hours to soak rice and urad dal for idli? ›

Wash the rice well and soak in sufficient water. Wash the urad dal well and soak along with the fenugreek seeds. If using beaten/flattened rice, soak that as well. Let everything remain soaked for about 6-8 hours.

What is the ratio of urad dal to rice? ›

4:1 is the ideal ratio. 4 cups idli rice or parboiled rice and 1 cup urad dal. Idli will not be soft if you use raw rice. Mix 2 cups raw rice with 2 cups parboiled rice and 1 cup urad dal.

Why do we add fenugreek to idli batter? ›

Fenugreek seeds play a crucial role in elevating the volume of idli dough, leading to the creation of light, fluffy idlis. Their natural yeast activation properties, enhanced fermentation, and nutrient absorption benefits make them a valuable ingredient in the idli-making process.

Why do we add baking soda to idli batter? ›

Usually people add baking soda to the batter of rice, dal and rava for idli so that it becomes more soft and spongy while making idli. However, if you add Eno in it, the Idlis will be much softer. It has the properties to ferment things quickly, so mix half to one packet of plain Eno in the batter.

Can I use idli batter without fermentation? ›

If the batter has not fermented within this time, you can give it an extra 3 to 4 hours but any longer and the batter will start to get overly sour and will also have an unpleasant smell. In this case, instead of making Idlis, I would recommend using the batter for dosa or uttapam.

Which rice is best for idli? ›

Idli rice is the best to make soft idlis. However you may also use parboiled rice or basmati rice. During the lockdown I had made them with different kinds of rice. Aged short grain parboiled rice, raw rice & basmati rice (not parboiled rice) also worked well.

When should we add salt to idli batter? ›

Salt your idli batter before fermentation . The ideal amount is to add 1% of salt, measured by the weight of the final batter .

Why did my idli turn brown? ›

When we ferment the idli batter , if it is not fermented fully or less time is given to ferment or required temperature for fermentation is attained , idlies may have brown or red patches. c. If methi seeds are added may be it is not grinded properly or it has reacted with urad dal flour.

Can we mix rice and urad dal together? ›

Yes you can . Make sure that you soak your dal and rice at least for 2–3 hours. Also add some methi seeds ( fenugreek seeds ) to the same container and let it soak along with the rice & dal. Gringd them all together.

What happens if urad dal is more in idli batter? ›

– If your idlis are too flat, it could be due to two reasons. One, there's too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there's really no way to fix this.

Why soak rice and urad dal separately? ›

Soaking softens the rice and plumps up the urad dal, so that they're easier to grind into a batter. ** There are a couple reasons for soaking them separately. First, some grinding methods don't work well when the rice and urad dal are processed together, and will leave you with a gritty batter.

What makes idlies puffy? ›

Answer. Explanation: In the preparation of idli batter, the batter is fermented using bacteria or yeast. During fermentation, CO2 bubbles which are released get trapped in the gluten, thus making idlis puffy.

Which organism was responsible for making idli soft? ›

Answer: Yeast is added to the batter use to make idli and dosas. Yeast reproduces rapidly and produces carbon dioxide which gets trapped in the batter. This makes the batter to increase in volume and make the idli and dosas soft and fluffy.

What is the process behind batter becoming soft and puffy? ›

As a reaction, yeast cells grow and dough spreads. Anaerobic fermentation occurs in the fungus. Fungi break down fermentable carbohydrates into ethanol and carbon dioxide. The dough rises and becomes soft and fluffy as a response to the carbon dioxide gas.

Why are my idli not fluffy? ›

The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding. If u find ur idlis are hard,add more dal and use more water while grinding the batter. Add enough water while grinding itself. Even if u add water while mixing the batter,it won't work.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kareem Mueller DO

Last Updated:

Views: 5631

Rating: 4.6 / 5 (66 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Kareem Mueller DO

Birthday: 1997-01-04

Address: Apt. 156 12935 Runolfsdottir Mission, Greenfort, MN 74384-6749

Phone: +16704982844747

Job: Corporate Administration Planner

Hobby: Mountain biking, Jewelry making, Stone skipping, Lacemaking, Knife making, Scrapbooking, Letterboxing

Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.