Soft idli — 4 pillowy white rice idlis on a banana leaf, coconut chutney and sambar in clay bowls

South Indian · Breakfast

Soft Idli

ಇಡ್ಲಿ

Idli is a soft steamed cake made from fermented rice and urad dal batter. Unlike rava idli, this classic version needs soaking, separate grinding and overnight fermentation rather than a quick raising agent. Grind idli rice and whole skinless urad, ferment until risen, then steam in greased moulds.

Prep
12 h 25 min
Cook
25 min
Total
12 h 50 min
Serves
4
Makes
16 idlis; 4 per serving
  • vegetarian
  • vegan
  • gluten-free
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By Organic Mandya Kitchen ·

Rice-and-urad idli is a familiar breakfast across South India and a regular choice in Karnataka homes. Its mild flavour leaves room for coconut chutney, tomato chutney and sambar. Separate grinding helps the urad become airy while the rice keeps a very fine grain texture. A deep bowl gives fermentation room to expand, and a short rest after steaming helps the cooked idlis release without tearing. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so soft idli can reach the table at the texture described in the method.

Ingredients

  • 240 g (approximately 1 1/4 cups)Idli rice Organic Mandya
  • 80 g (approximately 1/2 cup)Whole skinless urad dal Organic Mandya
  • 1 g (approximately 1/4 tsp)Fenugreek seeds
  • 4.5 g (approximately 3/4 tsp)Fine salt
  • 1150 ml (approximately 4 2/3 cups)Water400 ml for batter and 750 ml below the steamer; soak water additional.
  • 5 ml (approximately 1 tsp)Cold-pressed groundnut oil Organic Mandya

Method

  1. Soak separately

    Soak rinsed rice separately from urad and fenugreek in extra water for 4 hours.

    ⏱ 4 h

  2. Grind urad

    Grind drained urad and fenugreek with 150 ml water for 5 minutes, until fluffy.

    ⏱ 5 min

  3. Grind rice

    Grind drained rice with 250 ml water for 4 minutes, until very finely textured.

    ⏱ 4 min

  4. Combine batter

    Fold rice batter, urad batter and salt together in a deep bowl.

  5. Ferment batter

    Ferment loosely covered around 25–30°C for 8 hours, until risen and aerated.

    ⏱ 8 h

  6. Heat steamer

    Bring the allocated 750 ml water to a steady boil below the stand, about 5 minutes.

    ⏱ 5 min

  7. Fill moulds

    Fill sixteen lightly oiled moulds three-quarters full with gently handled batter.

  8. Steam idlis

    Steam over medium heat for 12 minutes, until a skewer comes out clean, without a pressure regulator.

    ⏱ 12 min

  9. Rest stand

    Rest the stand outside the steamer for 5 minutes before loosening idlis with a wet spoon.

    ⏱ 5 min

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Preparation includes 4 hours soaking and 8 hours fermentation.
  • Use sixteen moulds or allow time for a second steaming batch.

Serving

Serve warm with sambar and coconut chutney.

Storage

Refrigerate batter for up to 48 hours; refrigerate cooked idlis within 2 hours and use within 24 hours.

Variations

  • Steam mini idlis and serve in sambar.
  • Thin a portion of fermented batter for plain dosa.

Nutrition per serving

Energy298 kcal
Protein9.3 g
Carbohydrates59.9 g
Fat1.9 g
Fibre4.5 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.

Questions people ask

Why use urad gota for soft idli?

Whole skinless urad, often sold as urad gota, grinds into an airy batter that helps steamed idlis hold their structure. Freshness and grinding technique still matter. Use the measured dry weight and add grinding water gradually instead of assuming every batch needs identical treatment.

How much should idli batter rise?

A noticeable rise with fine bubbles and a gently sour aroma is more useful than expecting an exact doubling. Bowl shape and room temperature affect the appearance. Leave plenty of empty space above the batter and check its aeration before filling the moulds.

Why are my rice idlis flat and sticky?

A thin batter, poorly aerated urad or incomplete steaming can produce flat, sticky idlis. Grind the urad until fluffy, keep the combined batter thickly pourable and allow fermentation. Check the centre for doneness and rest the stand before trying to unmould the cakes.

Can I use regular rice instead of idli rice?

Raw rice can make idli, but the texture and water requirement can differ from this parboiled idli-rice formula. For the measured version, use the listed idli rice and whole urad. A substitution is easier to judge after you have established one successful baseline batch.

Can idli batter be used for dosa the next day?

Fermented rice-and-urad batter can be thinned for dosa after reserving the amount needed for idli. Add water only to that portion and spread it on a heated tawa. Keep the remaining batter refrigerated and use within 48 hours rather than repeatedly thinning the main bowl.

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