Idli recipe | South Indian Idli | How to make Soft Idli

What is an Idli / Idly?

Idli is a steamed rice-lentil dish (sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney

The ratio of rice (sometimes subbed with millets) and lentils in a basic ratio of 2:1 , 3:1 and 4:1, depending on the household. The soaked rice and lentils are ground to a smooth batter, with salt (and sometimes seasonings added), fermented overnight (sometimes Instant varieties also exist) and steamed like Bao-Buns the next day. 

Idli or Idly– the great leveller ;  Idli – the ubiquitous breakfast item of every South Indian(now probably all Indian) household seeking an oil free option.  Made popular all over India and abroad by the Udupi restaurants, Idlis have found innumerable fans across the world due to its fluffiness whose taste trebles when dipped in chutney / sambhar.  

It even features as a ’healthy’ food for convalescing patients and infants alike. I remember dipping idlis with curd at a friend’s place many years ago – a first of such experiences..While Dosas are known to the world as pancakes (a loose translation) and perhaps much more popular too - with their versatility, Idlis are, well, idlis – to Indians and also to those seeking the South Indian favourite !

What are the different variations to the basic Idly?

Idlis are traditionally made by soaking and grinding rice and lentils, fermenting them and steaming them.  There are of course, the other varieties of idli like MTR Style Rava Idli - made famous by MTR – Mavalli Tiffin rooms – of Bangalore , Semia Idly (Idlis made out of semolina) , Kanjivaram Idli exist as also-rans.  Left over batter can be used beautifully to make these golden, crunchy Paniyarams

Some of my growing-up experiences were of kids (and office –goers alike) carrying idlis smeared with a paste of gunpowder (Milagapodi / Molagapodi) and sesame oil – and was (and probably is) a favourite amongst the stronghold of Idli community – Tamilnadu 😛

Today many restaurants’ claim to fame is the humble Idli, whose recipes are strongly guarded than gold – to name a few : Murugan Idli Shop (Chennai),  most of the “Darshinis” (or self help stand-eat-go restaurants sprinkled all over Bangalore / Karnataka), Nayak’s Idli House in Matunga (Mumbai) etc etc. 

My personal favourites amongst all the Idli varieties are the Thatte Idlis of Mysore-Bangalore region and the Kanjivaram Idlis.

In fact, at college, Idli with Vada (another lentil soaked and fermented and fried savoury) and Sambhar was a customary treat when you celebrated for all of Rs. 5/- per head !  The ‘stone based wet grinders’ of Coimbatore have been carried lovingly to relatives and friends across the globe for those who want the authentic soft-and heavenly idlis made at home !! 

Left over Idlis or leftover batter? No problem! Here are few ways to use up Idlis 

Baked Idli Fry

Idli Manchurian

With leftover idlis, Idli Upma is a great option. Crumble Idlis (once cool), make a tempering with oil, mustard seeds, chillies etc. Add the crumbled idlis, toss with any other spice you need and serve immediately. 

If you want to give a makeover to leftover Idli batter, why don't you try the unique and delicious Pepper Idli / Milagu Idly

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Tips to make Perfectly Soft Idli:

• Idli Rice gives soft idlis, as does the methi / fenugreek seeds
• Do not steam for more than 12 mins per batch, the idlis will get rubbery then
• Once steamed, let them cool for 4-5 mins before un moulding them
• In case Idli rice alone is not preferred, one can use a ratio of Idli rice 2.5 cups, Raw rice(any short grained rice) with 1 cup Urad dal and proceed as per recipe
• Whole Urad dal (polished, white, unbroken) works best for Soft Idli
• If you want to re-heat cooked idlis, grease the plate lightly steam for only 1-2 mins, not more. 

Tips to ferment Idli batter easily (even in winter)

• To help fermentation in the extreme winter, heat your OTG and switch off after heating for 5 – 10 mins. 
• Place the closed container in the warm OTG (take care that the batter does not get cooked), with the light on
• If you dont have OTG, keep the Idli batter in a casserole, wrap with thick towels like baby and place it in a warm place
• I have given the proportion of Lentils and Rice if you are grinding using mixer grinder. If you are using the stone grinder, the proportion may vary as high 1 Urad : 5 rice like my MIL used to do.

Serving suggestions for Idli

• Molagapudi (Fiery lentil spice powder)
• 21+ chutney varieties
• Hotel style / Tamilnadu style Tiffin Sambhar
• Upahara Darshini Style Sambhar
• Udupi Sambhar

Click here or the picture below to view 14+ varieties of Idli on the blog

Preparation time: Soaking : 4 hours; grinding – 20 – 30 minutes; fermentation – 9-12 hours minimum

Cooking time: 12-14 mins (per batch of 10-14 idlis cooked per batch)

Cuisine : Indian, Course : Breakfast / Tiffin

Ingredients to make Basic Idli recipe | South Indian Idli| How to make Soft Idli

(Will yield about 800 grams of batter and make 18-20 medium sized idlis)

• 1 cup Whole black gram (Whole Urad dal / Muzhu ulutham paruppu)
• 3 cups Idli Rice (I used the Ponni brand) 
• 1 teaspoon Fenugreek seeds (Methi) 
• 1 teaspoon salt 
• 1 teaspoon Oil (to grease the plates,optional)

How to make Basic Idli recipe | South Indian Idli| How to make Soft Idli

• Wash rice and dal and soak in room temperature water for 4-6 hours along with methi seeds. Soak the dal and rice separately. Soak methi along with the Urad dal
• Grind the dal (lentils) into a smooth paste. Grind the rice with the methi seeds also and mix the two batters and add salt.
• Mix the ground batter well with your hand to speed up fermentation. The surface good bacteria, even on perfectly clean hands will aid in fermentation and good rise - important step, do not skip!
• Leave it into a closed container and allow it to ferment overnight / or for 10- 12 hours.
• When the batter ferments, pour into greased idli moulds and steam for 7 – 9 mins.
• Demould when done.
• Serve hot with chutney or sambhar or molagapudi (or a combo too!)