Go Back
Shubh Eats

Soft & Fluffy Idli Recipe

Learn how to make soft and fluffy Idli at home with this easy step-by-step recipe. These authentic South Indian steamed rice cakes are light, healthy, and perfect for breakfast or a light meal. Serve with sambar and coconut chutney for a delicious traditional experience.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 9 hours
Servings: 4 people
Course: Breakfast
Cuisine: south indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Idli Rice
  • 1 cups Urad Dal (Split Black Gram)
  • 1/2 teaspoon Fenugreek Seeds
  • 1 teaspoon oil for greasing
  • water as needed

Equipment

  • Large Mixing Bowl
  • Wet Grinder or High-Speed Blender
  • Idli Stand
  • Idli Steamer or Pressure Cooker
  • Ladle
  • Spatula
  • Measuring Cups

Method
 

  1. Step 1
    Wash the idli rice thoroughly and soak it with the fenugreek seeds for 6 hours.
  2. Step 2
    Wash the urad dal and soak it separately for 4 to 6 hours.
  3. Step 3
    Grind the soaked urad dal into a smooth and fluffy batter by adding water gradually.
  4. Step 4
    Grind the soaked rice into a slightly coarse batter.
  5. Step 5
    Mix both batters well in a large bowl until fully combined.
  6. Step 6
    Cover the bowl and let the batter ferment in a warm place for 8 to 12 hours or overnight until it doubles in volume.
  7. Step 7
    Add salt to the fermented batter and gently mix without over-stirring.
  8. Step 8
    Grease the idli molds with a little oil and pour the batter until each mold is about three-fourths full.
  9. Step 9
    Steam the Idlis over medium heat for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
  10. Step 10
    Allow the Idlis to rest for 2 to 3 minutes before removing them from the molds. Serve hot with sambar and coconut chutney.

Notes

Use fresh urad dal for better fermentation.
Do not skip fenugreek seeds as they improve fermentation and texture.
The batter should be thick yet pourable.
Ferment the batter in a warm place for the best results.
Avoid overmixing the batter after fermentation.
Steam on medium heat for soft and fluffy Idlis.