Idli Recipe | How to make soft Idli


Idli is one of the traditional breakfast recipe in South Indian households. There are two ways to prepare idli one is from rava and other is from urad dal and rice. Today I am sharing the second method in which we soak the urad dal and rice separately for 4 hours and grind separately. Mix the urad dal paste and rice together, let the mixture ferment for at least 5-6 hours and then steam. 

My son is very fond of idli, I often cook idli for his lunch. He usually prefers to eat it with ketchup instead of sambhar and coconut chutney.


Imgredients :

  • 1/2 cup urad dal
  • 1 tbsp fenugreek seeds (methi dana)
  • 1 cup par boiled rice ( basmati tukda rice, i did not get par boiled rice so i use basmati tukda)
  • salt to taste

Method :

  • Rinse the urad dal and fenugreek seeds thoroughly, and soak in enough water and keep aside for 4 hours.
  • Rinse the rice and soak in enough water and keep aside for 4 hours.
  • Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
  • Wash and drain the rice and blend in a mixer to a paste using approx. 1/2 cup of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well.
  • Cover it with a lid and keep aside to ferment in a warm place for 7 hours.
  • After fermentation, mix the batter once again and if the batter is too thick add little bit of water to adjust the consistency of mixture. Now pour spoonfulls of the batter into greased idli moulds.
  • Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
  • Repeat with the remaining batter to make more idlis.
  • Serve hot idlis with sambhar or coconut chutney.


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