- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 100 g
- 1 tsp
- 500 ml
- 1 tsp
- 1 tbsp
Process
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Rinse the idli rice and urad dal separately in water until the water runs clear. Soak the rice in 250 ml water and the urad dal with fenugreek seeds in 250 ml water for at least 4 hours or overnight.
Drain the urad dal and fenugreek seeds, reserving the soaking water. Grind the dal in a blender with a little reserved water to a smooth, fluffy batter, adding water gradually. Transfer to a large bowl.
Drain the rice and grind it in the same blender with a little reserved water to a slightly coarse, sandy texture. Mix the rice batter with the urad dal batter.
Add salt to the combined batter and mix well with your hand. The batter should be thick but pourable. Cover and let it ferment in a warm place for 8 to 12 hours, until it rises and becomes airy.
After fermentation, gently stir the batter once. Grease the idli molds with oil. Pour water into the idli steamer or a large pot and bring to a boil.
Pour the batter into the greased molds, filling each about three-fourths full. Place the molds in the steamer, cover, and steam on medium heat for 10 to 12 minutes.
Insert a toothpick or skewer into the center of an idli; if it comes out clean, they are done. Remove the molds and let them cool for 2 minutes. Dip a spoon in water and gently scoop out the idlis.
Serve hot with coconut chutney and sambar.
Kitchen notes
Kitchen notes
- The most common mistake is not fermenting the batter long enough; in cold weather, place the batter in a warm spot (like an oven with the light on) or add a pinch of baking soda to help fermentation.
- Grind the urad dal to a very smooth, fluffy consistency and the rice to a slightly coarse texture; this ratio ensures soft idlis. Over-grinding the rice makes them dense.
- Do not overfill the molds; leave room for expansion. Steam on medium heat, not high, to avoid cracks and uneven cooking.
- If the batter is too thick after fermentation, add a little water to adjust consistency; it should be thick but spoonable.
Substitutions
- idli rice→ponni boiled rice or sona masoori rice
- urad dal→split black gram without skin
- fenugreek seeds→omit if not available
Storage & reheating
Store leftover idlis in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes or microwave covered with a damp paper towel for 30-60 seconds. The fermented batter can be stored in the refrigerator for up to 3 days; bring to room temperature before steaming.
FAQ
The questions we get asked most
Why did my idli batter not ferment?
Fermentation depends on temperature and the quality of the urad dal. In cold weather, the batter may not ferment; place it in a warm spot (around 30-35°C) or inside an oven with the light on. Also, avoid adding too much salt before fermentation as it can inhibit the process.
Can I make idli batter without fenugreek seeds?
Yes, fenugreek seeds are optional. They help with fermentation and add a subtle flavor, but you can omit them. The idlis will still turn out fine, though they may be slightly less soft.
How do I know when the idlis are cooked?
Insert a toothpick or skewer into the center of an idli; if it comes out clean, they are done. Alternatively, the idlis will look firm and slightly shiny on the surface. Overcooking makes them dry, so check after 10 minutes.
Can I use a pressure cooker to steam idlis?
Yes, you can use a pressure cooker without the whistle. Add water to the cooker, place the idli stand inside, cover with the lid (without the whistle), and steam on medium heat for 10-12 minutes. Do not put the whistle on.
Why are my idlis hard and dense?
Hard idlis usually result from over-grinding the rice, not fermenting the batter enough, or using old urad dal. Ensure the batter is well fermented and airy before steaming. Also, do not overmix the batter after fermentation.
Can I freeze idli batter?
Yes, you can freeze fermented idli batter in an airtight container for up to 1 month. Thaw it in the refrigerator overnight, then bring to room temperature and stir gently before using. The texture may be slightly different but still acceptable.
How long does idli batter last in the fridge?
Fermented idli batter can be stored in the refrigerator for up to 3 days. After that, it may become too sour. Stir it well before use and adjust consistency with a little water if needed.
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