Idli Batter Recipe / Idli Recipe

This recipe is South India’s most popular breakfast dish and also my favorite. I remember during my childhood on most of the weekends, preparing idli batter was a regular ritual at house.

For a softer texture in idli, I always add thick poha (flattened rice) or cooked rice. This is optional and you can skip adding poha.

I always use a proportion of 3:1 that is rice and urad dal. Fermentation is one of the most important factors to get soft idlis.

Idli Batter Recipe / Idli Recipe


3 Cups parboiled idli rice
1 Cup whole urad dal
1/4 Cup cooked rice
1 Teaspoon methi/ fenugreek seeds
Salt to taste


  • Wash and Combine the urad dal and fenugreek seeds, add enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 -5 hours.
  • Wash the rice until the water runs clear. Soak in enough water and leave aside for 4-5 hours.


  • Grind the urad dal, fenugreek seeds with 1/4 cup of water. Grind till you get a smooth and fluffy batter.
  • Remove the urad dal batter in a bowl and keep aside.
  • Grind the rice by adding cooked rice in batches to make a smooth batter.
  • Mix both the batters together in a large bowl. Add salt and mix well.
  • Cover and let the batter ferment for 8-9 hours or more if required.
  • After the fermentation process is over, the batter will become double in size and rise.


  • For making idlis, grease the idli moulds.
  • Heat the Idli pot with 1 cup of water and allow the water to boil.
  • Pour 3/4th the ladle of idli batter to the idli moulds and steam it for 8-9 minutes.
  • If you want to check out whether it is done, Insert a fork in the middle, if it comes out clean, then your idli is done. Just switch off the flame and gently take the idli moulds out.
  • Do not take out when the idlis are hot, as it will not come out properly.
  • After a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate.

Serve hot with coconut chutney and sambar.



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