Best Soft Idli Recipe

These pillowy soft idlis are made by fermenting a batter of lentil and rice.

It is served with sambar a lentil stew and a coconut chutney for a well-balanced breakfast.

Idli sambar is probably one of the most favourite breakfasts not only in South India but in entire India.

Making soft idlis is a simple process but needs precision. Do follow the instructions and especially the ratios shared.

This recipe will give you pillowy soft and fluffy idli.

You may also like: Rava Dosa, Besan Cheela, Medu Vada, Lauki Kofta, aloo tikki, tandoori mushrooms.

Why is idli such a favoured breakfast?

Idli sambar with coconut chutney is one of the healthiest and most nutritionally balanced breakfasts around.

My personal preference is idly with sambar (in a dip) while my husband needs his chutney with idli.

Which ever way you have it this fermented steamed breakfast is super tasty and good for you.

How to make the perfect soft idlis?

Idlis are soft, spongy lentil and rice cakes that are steamed after fermentation.

It may seem very simple but there are a few tricks that one must follow in order to get the perfect idlis.

Ratio of urad dal to rice:

I know many people swear by 1:4 ratio of urad dal (split black gram) to rice but I use 1:2 ratio for good nutritionally balanced idlis that have a healthy quantity of urad dal.

I use idli rice when I can source it. Otherwise parboiled rice or South Indian sona masoori rice works well too.

My mother-in-law swears by idli rava because that requires no blending. So you can go with what works for you.

Other tips for soft idlis:

Some people say that they use cooked rice as a quick fermentation aid but I prefer not to use it.

I find the idli smelling slightly off when you use it. But you can use poha (or beaten rice) or some fenugreek seeds as a facilitator for fermentation.

Also avoid iodised salt and use natural salts like sea salt or pink/black salt.

To make soft idlis, you need to ferment in a dry, warm place.

In winter or in cold climates keep the batter in a warm oven or keep for longer time to ferment the batter well.

Finally for grinding I use the regular blender. If you have a large family, you can try a wet grinder as well.

Now here’s my recipe of soft idli:

Ingredients

1 cup urad dal (split black gram)

2 cups idli rice or parboiled rice

1 tsp. sea salt

1 tsp. fenugreek seeds

OR

4 tbsp. thick poha (or beaten rice)

Some cold water for grinding

Recipe:

Wash and soak urad dal and rice separately in water for about 6 hours.

If you are using fenugreek seeds, soak it along with dal.

If using beaten poha, soak it separately after washing it. Don't use both together.

Now drain the water and blend soaked dal with fenugreek seeds along with some cold water till the dal is completely blended and looks frothy. Don’t make it too runny.

Now blend the soaked rice with very little cold water till blended but not too fine.

Mix the rice with dal and mix with your hands.

Keep in a warm place to ferment it. Depending upon the weather, It may ferment overnight or may take many more hours.

Once fermented, it will almost double in volume.

Steam Idlis:

Heat water in an idly steamer or pressure cooker.

Now oil the idli moulds with some oil and put a ladle full of batter in each mould.

Steam for 10 minutes and turn off the gas. Allow to cool for 2-3 minutes.

Open and demould.

Your soft, spongy idlis are ready to serve. Have them hot with sambar and chutney.

Pro Tips:

1. Add salt to the idli batter only after fermentation. That way your batter will not taste sour.

2. Use cold water for blending your dal and rice so that your idlis do not become too dense.

3. You can pack the idlis for lunchbox, have them for lunch or dinner. They are very tasty and satisfying.

4. If you want you can use more rice in the recipe. The consistency of your idli will be slightly different.

5. Use steel containers for fermenting your idli batter.

6. This idli batter can be stored for a couple of days in the fridge after which it gets very sour.

7. I generally make dosas with the same batter by diluting it with water and mixing it. You can also make these tasty paddus with leftover batter.

📖 Recipe Card

Do make this idli recipe and share with me how it went.

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