Idli Recipe, Easy recipe for soft idli batter made in a blender. Idli is one of the healthiest South Indian breakfast dish. These soft, pillow like, Indian rice cakes are made with rice, urad dal batter which is fermented, poured in idli maker and steamed. Making soft and fluffy idli at home is easy with all these mentioned tips and tricks. Learn how to make my fool-proof super soft idli recipe in a blender with step by step pictures and video.
TABLE OF CONTENTS
Soft Idli Recipe
Hubby’s craze for idlies has made made a non stop searcher looking for soft idli. I usually make this one and he has never complained. But once I made this version and its been a keeper.
Idli is our staple breakfast dish which takes place in our breakfast routine at least twice or thrice a week. I am sure many of you can agree to me. When I was editing this idli recipe post, I wanted to cover all doubts, tips and tricks which I have learned over the years. I have shared the idli recipe which my mom makes, also recipe for making idli using idli rava also in the notes section. More over this recipe for idli is made in a blender. WIN-WIN!
Check out our other favorite ragi idli and thinai idli.
Watch Soft Idli Recipe Video
What is Idli
Idli are a type of steamed savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka.
These Indian cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The batter is then left to ferment overnight. Once the bater is fermented it is then poured into special moulds which is meant for making idlies. The moulds are kept inside a pot and left to steam for 10 mins till it is spongy. Usually idlies are served with chutney or sambar.
About My Idli Recipe
I always wanted to find a perfect recipe for super soft idlies. I follow my mom’s recipe and those idlies turn out quite good actually and the dosa made with that batter turn out crispy. But I want a batter which turns idlies like malligai poo.
This is one recipe which I came across recently and it is completely different from the batter which i make. So with fingers crossed i tried this and when i made the idli and I was quite surprised. As a bonus this idli batter is made in a blender. It came out super soft and delicious.
Idli is best when served with coconut chutney, tomato chutney and sambar.
Ingredients for Making Soft Idli
Idli is a South Indian staple dish which requires minimum ingredients. The main ingredients in idli making is urad dal and rice. Additionally fenugreek seeds is added for flavour and texture.
Urad Dal
Use good quality urad dal. Fresh stock urad dal should be used in making idli batter. Good quality urad dal when soaked and ground fluffs up and aids in fermentation.
Using good brand urad dal will results in fluffy idli batter. If you are unsure about the dal and if your dal is not getting fluffy, you can add a handful of poha or extra fenugreek seeds.
Rice
Idli rice is used for proper texture of idli. You can use ponni rice, short grain rice, par-boiled ponni rice. I won’t recommend using basmati rice which will affect the texture.
Fenugreek Seeds
A little fenugreek seeds added to the idli batter which gives flavour to the idli also helps with the fermentation.
Cooked Rice
This particular recipe has some addition of cooked rice which makes your idli super soft. Sometimes poha is added to idli batter for fermentation and soft texture.
How to Make Soft Idli at Home (in a blender)
Soaking Dal & Rice
Wash and soak urad dal and fenugreek seeds separately for 4 hours. Wash and soak rice separately for 5 to 6 hours.
Making Idli Batter
Take urad dal mix in a blender and add little water at a time and make it into a smooth batter. Transfer this to a large container. Now take rice in the same blender and add little water and make it into a smooth batter. Once it reaches a smooth mix add in cooked rice and make it into a smooth batter. Pour this over urad dal mix, add in salt and mix well.
Fermenting Idli Batter
Cover this and let it ferment overnight or 8 to 10 hours. The next day, the batter should be risen well. Mix this batter well.
Steaming Idli
Grease idli plates with little oil and spoon the batter into each moulds. Place this idli plates into steamer and steam for 8 to 10 mins. Once it is steamed, remove it and let it cool for a bit. Now dip a spoon in water and slide under idlies and remove it into hot case. Serve with sambar.
Different Ways to Make Idli Batter
I have made idli batter three different ways and loved all the version. First one is this traditional method which is soaking rice and dal, grinding the batter, fermenting and steaming.
Second is my mom’s version which has different ratio for rice to dal which is shared in this recipe post.
Third method is using idli rava and urad dal.
Traditional Method
Rice and dal are washed and soaked separately for 4 to 6 hours.
Traditionally stone mortar and pestle is used when making idli batter. In current days we have switched to wet grinder which is convenient, time-saving and efficient. You can use wet grinder to make idli batter or you can make this in a blender which is more easy and reachable for many people.
Batter is let to ferment and poured in idli moulds and steamed.
Mom’s method – 4:1 Ratio for Idli Batter
My mom uses a different proportion. I have shared it in this post. She uses 4 part rice to 1 part urad dal. She adds 1 tsp of fenugreek seeds and skips adding the cooked rice.
That batter is more economical and gives you more idli batter.
Idli using Idli Rava
The proportion for Idli made using idli rava is simple. Use 1 cup urad dal, wash and soak urad dal with 1 tsp of fenugreek seeds for 4 hours. Soak 2 cups of idli rava for 2 hours.
Grind urad dal with fenugreek seeds to a smooth batter. Pour it in a bowl.
Grind idli rava to a smooth paste and add it to the urad dal batter. Mix well and allow to ferment for 6 to 8 hours.
Pour into idli moulds and steam for 10 mins.
Soft & Fluffy Idli Texture
Look how fluffy the texture of idli looks. Can you believe that this idli batter is made in a blender and not wet grinder. Idli should be spongy and fluffy which soaks up the chutney or sambar that we serve with them. Freshly made batter is great for making idli. if your batter is more than 2 days old, make dosa instead.
Expert Tips for Soft Idli (Pro Tips)
No time for soaking
This is my little secret trick for soaking rice and dal in 30 mins. Add some hot water (not boiling) over the dal and rice and leave it for 30 mins. Then I drain them and while grinding I used ice cold water. This is how I made this idli and it came out really soft.
About urad dal
Use good quality urad dal. Fresh stock urad dal should be used in making idli batter. Good quality urad dal when soaked and ground fluffs up and aids in fermentation.
Using good brand urad dal will results in fluffy idli batter. If you are unsure about the dal and if your dal is not getting fluffy, you can add a handful of poha or extra fenugreek seeds.
Don’t wash your urad dal too much. The outer starch in the dal helps with the fermentation process.
The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.
Which container to use
Plastic, steel or glass containers can be used for fermenting idli batter. Always choose to use large size container when fermenting batter, because I have had issues of batter rising too much and over flowing.
Iodised Salt Vs Rock Salt
Always use non-iodised rock salt when making idli batter. My mom always use rock salt and mix it once the batter is made.
Steaming idlies
When you steam idlies don’t over steam it or it will make the idlies dry. Don’t steam the idli more than 15 mins, or it will dry up.
Serving Idli
I served idlies with my tiffin sambar, ulundu vadai and filter coffee. Should i need to say more than this. So try this out and let me know how it turns out. And check out the notes section carefully.
Storing leftover idli batter
you can store leftover idli batter in fridge in an air tight container. Remove the container from fridge at least 15 minutes before you make idli.
Freshly made batter is great for making idli. if your batter is more than 2 days old, make dosa instead.
Tips to Ferment Idli Batter
Fermenting batter in cold places (winter)
Temperature between 80-90F is ideal for fermenting idli batter. Usual time for fermenting batter is 8 to 12 hours. If temperature is high and during summer season the batter will ferment faster. So keep an eye on the batter, because I have had issues of batter rising too much and over flowing. there are chances that your batter over ferments and idli turn out sour.
If you are living in colder place. Here are few tips. Preheat oven to 200 degree F and switch off the oven, Now keep the batter bowl inside the oven and leave it overnight. If you don’t have oven, you can leave it for 2 days on countertop this will make the batter to ferment. Make sure your batter gets a warm temperature.
You can place batter inside instant pot in yogurt settings. You can even place batter near your room heater when fermenting.
How to Make Idli Batter (Step-wise Photos)
1)Measure urad dal. Take it in a bowl. Wash urad dal once in water and set aside.
2)Add in fenugreek seeds to urad dal. Don’t add too much fenugreek seeds.
3)Measure rice in another bowl. Wash it really well. Soak both dal and rice for at least 4 to 6 hours.
4)After 5 hours. This is how your urad dal should look like. It should have absorbed most of the water and plumped up like this.
6)Rice is also well soaked. It should break when you pinch them with your fingers.
7)Now we are going to make idli batter in blender jar. Add your soaked urad dal and fenugreek seeds in a blender.
8)Start grinding.
9)Add water little at a time and keep grinding. You have to use less water. Don’t add too much water at one go.
10)Now urad dal is well ground and looks smooth.
11)Transfer the urad dal batter in a large container.
12)Now lets grind the rice. Add drained rice in the same blender.
15)start grinding in a blender.
16)add water and blend till smooth.
17)now it is smooth. Rice will never get too smooth. So you can grind till it is fairly smooth.
18)Add cooked rice to the ground rice batter.
19)grind again till smooth.
20)pour rice batter over ground urad dal batter.
20)add salt and mix well.
21)now let’s ferment the batter. Cover the container and place it somewhere warm. Fermentation takes around 7 to 8 hours.
22)now it is fermented. The batter will be risen and fluffy.
23)look how fermented it is.
How to Make Soft Idli (Step-wise Pictures)
24)pour it in greased idli moulds.
25)time to steam.
26)steam the idli in idli maker. Steam for around 7 to 8 minutes.
27)idli is done. You can insert a fork to check whether the idlies are steamed. Once steamed remove the mould from steamer and leave it to cool for 5 mins before un moulding.
28)Dip a spoon in water and remove the idli carefully from the mould.
29)Soft and fluffy idli.
30)serve idli with chutney, sambar and medu vada.
32)I enjoy it with sambar.
Frequently Asked Questions (FAQ)
Which rice is best for making idli?
Idli rice is used for proper texture of idli. You can use ponni rice, short grain rice, par-boiled ponni rice. I won’t recommend using basmati rice which will affect the texture.
What is idli rice?
Idli rice is short grain, parboiled rice specially used in making idli for better texture and taste.
Why are my idli turned out to be hard?
There are few causes for idli turning hard.
- Batter has not fermented enough.
- Rice not ground properly. Urad dal not ground till fluffy.
- Make idli only when your batter is fluffy and airy. Else use the batter to make dosa.
Why my idli batter is not fermenting?
Fermentation happens only on certain temperature. Create a warm atmosphere for your idli batter.
Temperature between 80-90F is ideal for fermenting idli batter. Usual time for fermenting batter is 8 to 12 hours. If temperature is high and during summer season the batter will ferment faster. So keep an eye on the batter, because I have had issues of batter rising too much and over flowing. there are chances that your batter over ferments and idli turn out sour.
If you are living in colder place. Here are few tips. Preheat oven to 200 degree F and switch off the oven, Now keep the batter bowl inside the oven and leave it overnight. If you don’t have oven, you can leave it for 2 days on countertop this will make the batter to ferment. Make sure your batter gets a warm temperature.
You can place batter inside instant pot in yogurt settings. You can even place batter near your room heater when fermenting.
How long to steam idli?
When you steam idlies don’t over steam it or it will make the idlies dry. Don’t steam the idli more than 15 mins, or it will dry up.
Can we make idli without idli steamer?
You can pour idli batter in greased cups or small ramekins and steam them.
How to make idli in Instant pot?
For fermenting batter. You can place batter inside instant pot in yogurt settings. You can even place batter near your room heater when fermenting.
For steaming. Make sure you pour water in the inner pot of your instant pot. Set instant pot to soup mode and bring water to a boil. Place idli steamer steel plates inside instant pot.
Cover your instant pot. position the steam vent to venting mode. Steam for 10 mins.
More Idli Recipes,
📖 Recipe
Idli Recipe | Soft Idli Batter Recipe with Tips & Tricks)
Idli Recipe, Easy method for soft idli using rice and urad dal. Idli is one of the healthiest South Indian breakfast dish. These soft, pillow like, Indian rice cakes are made with rice, urad dal batter which is fermented, poured in idli maker and steamed. Making soft and fluffy idli at home is easy with all these mentioned tips and tricks. Learn how to make my fool-proof super soft idli recipe in a blender with step by step pictures and video.
Servings: 8 servings
Calories: 258kcal
Equipment
-
Idli Steamer
-
Blender
Ingredients
Instructions
Soaking Dal & Rice
Grinding Idli Batter
Fermentation of Batter
Steaming Idli
Notes
- The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.
- When you steam idlies dont over steam it or it will make the idlies dry.
- I used this technique for soaking and grinding the batter in 1 hour. This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water (not boiling over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.
- The batter should be thick, not thin or runny.
- Use a large container when you are fermenting, because my batter rised too much and a little over flowed.
- Dont steam the idli more than 15 mins, or it will dry up.
Nutrition
Serving: 1servings | Calories: 258kcal | Carbohydrates: 52g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 58mg | Fiber: 6g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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