Idli Recipe
Grinding the urad dal separately and long enough is what actually traps air into the batter, and that trapped air, released slowly during an overnight ferment, is what makes idlis rise light and spongy instead of dense and flat.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 762 min
- Servings
- 6
Ingredients
- 2 cups idli rice (or parboiled rice)
- 1/2 cup whole urad dal (split, skinned black gram)
- 1 tsp fenugreek seeds
- 1 1/2 tsp salt
- 1 tsp neutral oil, for greasing molds
Nutrition per serving
- Calories
- 266
- Protein
- 7g
- Carbs
- 55g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Rinse the idli rice and urad dal separately in several changes of water until the water runs mostly clear.
- 2Soak the rice together with the fenugreek seeds in one bowl of cold water, and the urad dal in a separate bowl of cold water. Cover both and let soak for at least 4-6 hours, or overnight.
- 3Drain the urad dal, reserving the soaking water, and grind it in a wet grinder or high-powered blender, adding the soaking water a tablespoon at a time, until the batter is light, fluffy, and at least doubled in volume, about 20-30 minutes of grinding.
- 4Drain the rice and grind separately until slightly coarse, not perfectly smooth, adding water as needed to form a thick, pourable batter.
- 5Combine the rice batter and dal batter in a large bowl (choose one with room for the batter to at least double). Add the salt and mix thoroughly by hand for a minute or two to work in air.
- 6Cover the bowl loosely and set it in a warm spot (75-85°F/24-29°C) to ferment for 8-12 hours, until the batter has risen visibly and looks bubbly on top.
- 7Grease the idli mold plates lightly with oil. Stir the fermented batter gently once (don't overmix) and ladle it into the molds, filling each cavity about three-quarters full.
- 8Fill a steamer, idli cooker, or pressure cooker (without the weight/whistle) with an inch or two of water and bring to a boil. Stack the mold plates in and steam, covered, for 10-12 minutes.
- 9Remove the stand and let the idlis rest for 2-3 minutes before unmolding, this short rest keeps them from tearing. Run a wet spoon around the edges to pop them free.
- 10Serve hot with coconut chutney and sambar.
Tips & variations
- In a cold kitchen, ferment the batter in the oven with just the light on, or in an Instant Pot on the yogurt setting, since batter under about 70°F (21°C) can take well over 12 hours to rise.
- Idli rava (a coarser cracked-rice product) can replace idli rice for a slightly different, more granular texture; soak it separately and mix in after grinding the dal.
- A pinch of fenugreek does more than flavor the batter, it also encourages fermentation and gives idlis their characteristic mild tang.
- Leftover batter makes good dosas: thin it slightly with water and spread thin on a hot, oiled griddle.
Storage & reheating
Store cooked idlis in an airtight container in the refrigerator for up to 3 days. Reheat by re-steaming for 3-4 minutes, or microwave with a damp paper towel over them for 30-45 seconds to keep them from drying out. Unused fermented batter keeps refrigerated for up to 4 days; the flavor grows more sour over time.
Tips from the Tulo kitchen
- Adding a few tablespoons of cooked rice or poha (flattened rice) to the batter before grinding can help first-time fermenters get a more reliable rise.
- Use non-iodized salt if possible; some cooks find iodized salt slows fermentation slightly.
FAQ
Why didn't my idli batter rise?
The two most common causes are a kitchen that's too cold (under about 70°F/21°C slows fermentation dramatically) and under-grinding the urad dal, which leaves too little trapped air for the fermentation gases to expand.
Can I use a blender instead of a wet grinder?
Yes, a high-powered blender works, though it may need to run in shorter bursts to avoid overheating the batter; add soaking water gradually and stop once the dal batter looks light and fluffy rather than pasty.
What's the ideal rice to urad dal ratio?
4:1 by volume (rice to dal) is standard for soft idlis; going to 3:1 dal-heavy makes a richer, more tender idli, while a higher rice ratio gives a firmer texture.
Why are my idlis sticky or gummy inside?
This usually means they were underfermented or under-steamed. Make sure the batter has visibly risen and looks aerated before steaming, and steam for the full 10-12 minutes without lifting the lid early.
Do I need a special idli stand?
A dedicated idli stand with stacked perforated plates gives the most even results, but a heatproof bowl or ramekins set on a trivet inside any covered steamer or pressure cooker (without the weight) also works.
