If you are looking for a soft, delicious, and healthy breakfast option, look no further than Idli! This idli batter is made with fermented rice and lentils and it is the traditional breakfast dish in south Indian homes.
Soft and fluffy idlis dunked in onion sambar or a side of chutney can be too good to pass. Known not only for how nutritious and delicious it is but also for how easy it is to prepare when you pay attention to certain details.
Today I will discuss how to make Idli batter from scratch, as well as some tips on how to cook them perfectly every time.
Idli is a soft and healthy steamed cake made with fermented rice and lentils. As I said, this is a traditional breakfast option in south Indian homes.
A little bit of preparation goes a long way in cooking Idlis and you can also prepare a bunch of them in one sitting. That makes it a great option if you are entertaining a group of 3-4 or even more.
If you like the idli recipe try my rava idli and brown rice idli recipe along with coconut chutney, instant pot sambar, tomato chutney recipe.
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Ingredients note
- Idli rice: I used parboiled rice which is sometimes tagged as idli rice. If you don't that variety, you could also go with the more popular variety, Sona Masoori rice. I have had good results with Sona Masoori rice too. There are also other packages sold as "Idli rava" which is nothing but coarse ground rice. That's another option if you do not get "idli rice".
- Urad dal: Look for sealed packs of whole urad dal that have little or no black grains. Be sure to use whole Urad dal and not the split variety. I have found that the batter ferments faster and better with the whole variety.
- Methi seeds: This is one secret to getting perfectly fermented batter and fluffy idlis. Use fenugreek seeds in moderation so that it does not offer any flavor of their own.
How to make idli batter
Soak the idli rice, urad dal, and methi in a bowl for 4-6 hours. you can also soak them in a separate bowl. Soaking makes the grains soft and plumped up. It's then ready for the next step, grinding.
Blend the soaked grains with just enough water to get the right consistency of the batter. If you are living in cold climates, use warm water to blend the grains. This helps in making a fine and fluffy rice batter.
Transfer the batter into a large bowl. Keep in mind that that batter doubles in volume as it ferments. So be sure to use a sufficiently large bowl to mix the batter.
Leave the batter covered in a warm place (but not high heat) to ferment for anywhere between 8-12 hours.
The time depends on room temperature. The warmer it is, the faster it ferments. This is the most important step in getting proper fermentation and the perfect idli batter.
During cold weather, I place my idli batter in a relatively warm place like the oven and leave the oven light on to raise the temperature. with the light on.
After 8-12 hours, you will notice that the batter has risen considerably. Add rock salt, sea salt, or table salt to the batter and mix evenly.
You will also notice that the rice batter is more fluffy and thick after fermentation. Add a cup of water if required.
How to steam
Grease the idli plates with oil and drop the batter into the idli molds.
Heat water in an idli steamer (traditional way) or a pressure cooker.
Steam it for 10 - 12 minutes. Idlis are ready when a toothpick pierced into them comes out clean. Be sure not to overcook the idlis.
Take the idli plates out of the steamer and let it sit for 5 minutes before scooping out the idlis.
Your soft idlis are ready to serve. Enjoy them served hot with sambar and chutney.
Ferment the batter in instant pot
Here's one more method of fermenting idli batter...using the Instant pot. Yes, you read that right...you can ferment batter in the instant pot. Just add salt to the batter and mix thoroughly with a wooden spatula.
Place the batter in the inner pot and press the "yogurt" setting and set the timer for 9-12 hours. If this interests you, check out my Instant pot dosa batter recipe that shares the same procedure.
NOTE: Do not close the Instant pot lid. Use a lid to cover that lets a little air through.
In 9 hours, the batter would become lighter and doubles in volume as it ferments. Now you are all set to cook the batter to prepare soft and tender Idlis.
Idli In Instant Pot
Add water to the (cleaned) inner pot and turn on the saute mode to boil the water.
While the water is heating, grease the Idli molds with oil.
Add a small amount of batter to each mold and stack them in Instant Pot.
Close the lid and keep the Instant Pot in steam mode in the venting position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer.
In 12- 14 minutes, Idli will be cooked.
Repeat this for the remaining batter.
Hot spongy Idlis are ready to be served! Pair them with coconut chutney or sambar for a delectable experience.
Using stainless steel egg bite molds
If you do not have an Idli stand, you can still prepare soft and tender idlis with EggBite molds! They easily fit inside the inner pot and offer an easy way to get 7 idlis done in one shot. Just pour the batter halfway inside the molds and steam cook for 15 minutes for a soft tender consistent idli!
Side dish for Idlis
The perfect side dish for Idlis is coconut or tomato chutney. I have shared chutney recipes on my website too! Check them out! It is also very common to pair idlis with sambar or chutney powder (with a little coconut oil).
Idli batter has a decent shelf life. It can be refrigerated for 2 -3 days and still produce soft idlis. However, be sure to let the batter come to room temperature before you cook them on the stove or in the Instant Pot.
Expert tips
- The procedure for making idli batter is as simple as soaking the ingredients and blending them to a fine consistency.
- Add just enough water when you blend the soaked grains, to get the right consistency of the batter. Check out my videos for details. Keep in mind that you can always add water later. So you'd rather add less at this stage and adjust later.
- In traditional Indian homes, using a stone grinder is common but any blender is just fine as long as the final consistency is smooth.
- Add salt to the idli batter only after fermentation. That way the batter will not taste sour and ferments better.
- You can store your idli batter in steel containers. This will help it stay fresh for a couple of days. However, after a few days, the batter tends to become sour.
- If you have a stone grinder, use that to make idli batter. A high speed blender like Blendtec works just fine.
- The fermentation process will take up to 10 hours.
Recipe FAQ
Yes, I always make crispy dosa with leftover idli batter.
Usually, the idli batter takes up to 10 hours to ferment. If your batter has not fermented it could be due to batter consistency or due to low temperatures. In cold weather, it could take up to 18 hours.
The main difference is the rice to urad dal ratio. Idli batter needs more urad dal than dosa batter. Another difference is that idli batter needs a coarse consistency while dosa batter needs a smooth consistency.
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📖 Recipe
Idli Batter Recipe (Soft Idli Recipe)
Ingredients
- 1¼ cup Urad Dal
- 4 cups rice (idli rice) - long grain
- 1 teaspoon methi seeds
Instructions
How to make idli batter
- Soak the idli rice, urad dal, and methi in a bowl for 4-6 hours. you can also soak them in a separate bowl. Soaking makes the grains soft and plumped up. It's then ready for the next step, grinding.1¼ cup Urad Dal, 4 cups rice (idli rice), 1 teaspoon methi seeds
- Blend the soaked grains with just enough water to get the right consistency of the batter. If you are living in cold climates, use warm water to blend the grains. This helps in making a fine and fluffy rice batter.
- Transfer the batter into a large bowl. Keep in mind that that batter doubles in volume as it ferments. So be sure to use a sufficiently large bowl to mix the batter.
- Leave the batter covered in a warm place (but not high heat) to ferment for anywhere between 8-12 hours.
- The time depends on room temperature. The warmer it is, the faster it ferments. This is the most important step in getting proper fermentation and the perfect idli batter.
- During cold weather, I place my idli batter in a relatively warm place like the oven and leave the oven light on to raise the temperature. with the light on.
- After 8-12 hours, you will notice that the batter has risen considerably. Add rock salt, sea salt, or table salt to the batter and mix evenly.
- You will also notice that the rice batter is more fluffy and thick after fermentation. Add a cup of water if required.
How to steam
- Grease the idli plates with oil and drop the batter into the idli molds.
- Heat water in an idli steamer (traditional way) or a pressure cooker.
- Steam it for 10 - 12 minutes. Idlis are ready when a toothpick pierced into them comes out clean. Be sure not to overcook the idlis.
- Take the idli plates out of the steamer and let it sit for 5 minutes before scooping out the idlis.
- Your soft idlis are ready to serve. Enjoy them served hot with sambar and chutney.
Ferment the batter in instant pot
- Here's one more method of fermenting idli batter...using the Instant pot. Yes, you read that right...you can ferment batter in the instant pot. Just add salt to the batter and mix thoroughly with a wooden spatula. Place the batter in the inner pot and press the "yogurt" setting and set the timer for 9-12 hours.
- NOTE: Do not close the Instant pot lid. Use a lid to cover that lets a little air through.
- In 9 hours, the batter would become lighter and doubles in volume as it ferments. Now you are all set to cook the batter to prepare soft and tender Idlis.
Idli In Instant Pot
- Add water to the (cleaned) inner pot and turn on the saute mode to boil the water.
- While the water is heating, grease the Idli molds with oil.
- Add a small amount of batter to each mold and stack them in Instant Pot.
- Close the lid and keep the Instant Pot in steam mode in the venting position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer.
- In 12- 14 minutes, Idli will be cooked.
- Repeat this for the remaining batter.
- Hot spongy Idlis are ready to be served! Pair them with coconut chutney or sambar for a delectable experience.
Using Stainless Steel Egg Bite Molds
- If you do not have an Idli stand, you can still prepare soft and tender idlis with EggBite molds! They easily fit inside the inner pot and offer an easy way to get 7 idlis done in one shot. Just pour the batter halfway inside the molds and steam cook for 15 minutes for a soft tender consistent idli!
Video
Notes
- The procedure for making idli batter is as simple as soaking the ingredients and blending them to a fine consistency.
- Add just enough water when you blend the soaked grains, to get the right consistency of the batter. Check out my videos for details. Keep in mind that you can always add water later. So you'd rather add less at this stage and adjust later.
- In traditional Indian homes, using a stone grinder is common but any blender is just fine as long as the final consistency is smooth.
- Add salt to the idli batter only after fermentation. That way the batter will not taste sour and ferments better.
- You can store your idli batter in steel containers. This will help it stay fresh for a couple of days. However, after a few days, the batter tends to become sour.
- If you have a stone grinder, use that to make idli batter. A high-speed blender like Blendtec works just fine.
- The fermentation process will take up to 10 hours.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Chetna
Hi Uma. Thanks for the detailed recipe. Which mode do you use in blendtec to find the batter
Uma Raghupathi
Thanks, Chetna. I press the 60-minute option. It will give you the perfect consistency.
Jane Valmonte
Thanks for this wonderful and easy to follow recipe. I will give it a try Uma.. I make a similar one called “puto” in my dialect.. but yours is real easy using lintel.
Thanks 🙏
Juergen Neubauer
Hi, thanks for the recipe. Do you throw away the soaking water of the daal and rice when you strain the water? Or is it necessary to keep this soaking water where potentially bacteria and yeast are?
Uma Raghupathi
Hi
I will throw away the water. I will use fresh filtered water while grinding the grains.
Good luck! 👍
mayuri
Hi Uma! I have IP 8 qt. I want to buy idli stands from India. Can you send me dimensions pls
Uma Raghupathi
Hi Mayuri. You. An buy stand with 3 holes. That will be perfect. You can get it in Amazon too.
dhara
HI I used your recipe and it has been 9.5 hrs and the batter has not been fermented. What should i do?
Uma Raghupathi
Hi Dhara. Very sad to hear that. There is no reason to not fermentation of batter if you are using the same method in Instant Pot. I am guessing may be the quality of lentils and grains. I make this every week, never failed.
dhara
ok thank you! I am at 13 hours and still it did not ferment.
Uma Raghupathi
Where do you live?
dhara
I live in Maryland, next to Washington DC. I am going to try putting it in the preheated oven for 4 hrs or so. Thank you for answering my questions. I am not sure what happened...I am having people over for dosa/idli tonight let's hope it works lol
Uma Raghupathi
Sometimes you don’t see a humps like in the picture. But when you taste the batter it will be sour. Good luck 👍
Priya
Hi Uma,
What model/size of instapot are you using, and what is the size of idli plate that fits into the instapot? Need to know the (inner) dimensions of the inner vessel so that I can buy the appropriate sized idli plate.
Thanks in advance.
Uma Raghupathi
Hi, Priya. My instant pot is IP Duo 6 Quart. I bought my idli stand in India. So can see in Amazon with different size options. Hope this helped you. If anything you need let me know. thank you!
Khush
My Insta Pot does not have yogurt feature. Can I use another feature that would help me ferment my batter. Thanks.
Uma Raghupathi
Hi Khush. You can ferment the batter using an oven. Preheat oven for 10 min, then off and keep inside with light on. I don't know any other feature in IP. Hope this will help you.