Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

How to make Soft Idli Recipe

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NOTE
I have shared the tips and tricks for soft idli batter here below. This article also has answers for a lot of frequently asked questions. Please refer to this article and I am sure most of your doubts will be answered.
Tips and Tricks for a better idli.

If you are planning to grind idli batter using mixie, please refer to this recipe.
Here is recipe for making idli in mixie. (The ingredients are slightly different)

VIDEO OF MAKING IDLI BATTER IN WET GRINDER

Idli has to be the top most comfort food for all South Indians. The texture of the idli is what makes it sublime. This recipe is a very basic recipe which uses only four ingredients namely Urad dal, Idly rice, fenugreek seeds and Salt. Its the technique that makes this the best batter ever. I use a wet grinder for grinding the batter. The stones in the grinder fluffs up the urad dal without making it hot. And the wet grinder method cannot be beat. A mixie or a food processor can be used but it wont be near close to the wet grinder. Each and every ingredient is ground separately. All the ingredients are soaked for a minimum of 3-4 hours and then ground. Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times so the idli will be really white later.

The Ratio. This is the ratio that works for me. It is fool proof and works every single time.

Measurements used
1 cup = 240 ml
1 tablespoon = 15 ml

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Here is how to do an awesome idli batter. Soak Fenugreek Seeds, Urad Dal and Idly Rice for a minimum of 3-4 hours. Soak everything separately in lots of water.

Lets start with grinding of the fenugreek seeds.
I need to be honest with you here. This is an optional ingredient. But I love the flavor that fenugreek imparts in the idli or dosa. Thats the flavor that reminds me of childhood. Its healthy and it also aids in fermentation. But if you use a lot, your idli is going to be bitter.

Note: If you are using the recipe for the first time, Use only a tablespoon of fenugreek seeds. Gradually increase if you like the flavour.

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Usually people soak fenugreek seeds and urad dal together. I picked up this trick from my friend Neeraja in California that grinding fenugreek seeds separately contributed for a lot of fluffiness. I was excited the first time when I saw the fenugreek seeds fluff up so much when ground. Grind the soaked fenugreek seeds with half a cup – 1 cup of water for 3-4 minutes until they are finely ground and have fluffed up.

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Now is the time for lentils.

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There are a lot of variety of urad dal available that people use for idli batter.
Whole White Urad Dal – This is what I use. I use unpolished whole white Urad Dal. I prefer this dal for the sake of convenience.
Split Black Urad Dal – People used this as the primary dal for idly batter till 20 years back and many people use it today too. Purists will use this dal only. Black urad dal still has the skin intact and that means less processing during manufacture. The theory for not using white urad dal being that some heat is generated in the process of removing the skin during manufacture which might kill some of the good bacteria. I buy the theory. But black dal – its a lot of work. The soaked dal needs to be rubbed between hands and washed 8-10 times to remove the skin. If you have the time, go for it. Its more healthier too.
So if you have the time, use this dal. Its the best dal for idly batter.
Split White Urad Dal – I do not use this and will not recommend this.

Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add half a cup of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well.

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The dal should fluff up and fill the grinder. It should have increased about 8-10 times of its original volume. Grind for atleast 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside.

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Now comes the rice.

We use Idly Rice for making idly batter. Its a short grain fat par boiled rice. Par boiled rice is the only way to go for idli. Its also called as Salem Rice in Tamilnadu. Its an unique short fat grained rice. I have seen many people using Idly Rava. I personally do not use Idly rava. Most of the households in Tamilnadu use Idly Rice only. So its got to be idly rice for me. Grind the soaked and drained rice for 30 minutes until smooth. Add just enough water while grinding. Once ground, transfer the batter to the dal mixture bowl and mix well. Let there be lot of space for the batter to expand while fermenting. Do not fill up to the brim.

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ADDITIONAL TIP

If you are going to store the batter for more than two days and if you want extra soft idlies even when the batter gets old, soak 1/2 Cup Avalakki  in 1 cup of water (Aval or Poha) for 5 minutes in water. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter)

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SALT

When to add salt? There are two schools of thought. Whether to add salt while fermenting or to add it later. There is no right or wrong thing when it comes to adding salt. Its just a matter of choice. Salt inhibits fermentation and interferes with good bacteria to a certain extent. So one might want to add the salt after fermentation. At the same time, if you live in a hot and humid place then salt might be your friend because your batter will not be over fermented and will not turn sour soon. So when do I add salt? I add salt to the batter before fermenting in summers and add it after fermenting in winters. Hope this information was helpful.

I added salt to the batter before fermenting this time as we are seeing more sunnier days here. If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold.

Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.
If you did not add salt before, now is the right time.

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Lets make idli.

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Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes.

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The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney and sambar.

A good idly must be soft and tender.

The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. The main reason is watery or runny batter. Watery batter will not rise and the idlies will be hard and flat. So use caution while grinding and do not add too much water while grinding. The batter will thin out a little after fermentation. So a BIG CAUTION on using water. Please use correct measurements as mentioned in the recipe.

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how-to-make-Soft-idli-batter-recipe-idly

4.9 from 75 reviews
How to make Soft Idli Recipe / Idly Batter
 
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Fool proof recipe for making batter from scratch that will produce the softest idlis. Recipe for idly dosa batter.
Author:
Recipe type: Basics
Cuisine: South Indian
Serves: 40 idlies
Ingredients
  • 1 Cup Urad Dal
  • 4 Cups Idly Rice (1 liter)
  • 2 tablespoon Fenugreek seeds (Vendhayam)
  • 2 tablespoon Salt
  • ½ Cup Aval or Poha (Optional)
Instructions
  1. All the ingredients are soaked for a minimum of 3-4 hours and then ground. Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times so the idli will be really white later.
  2. Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have fluffed up.
  3. Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add half a cup of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. The dal should fluff up and fill the grinder. It should have increased about 8-10 times of its original volume. Grind for atleast 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside.
  4. Grind the soaked and drained rice for 30 minutes until smooth. Add just enough water while grinding. Once ground, transfer the batter to the dal mixture bowl and mix well.
  5. I add salt to the batter before fermenting in summers and add it after fermenting in winters.
  6. Usually the batter needs to ferment for 8-12 hours.
  7. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.
  8. For the idlies : Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney or sambar.

idli-gri

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. One more question on Idli. When I was kid, I used to visit my uncle in Viriyur. The idli I ate there had a “distinct aroma”. The aroma is in my mouth, but can’t explain it.

    Are you able to articulate this aroma and what is needed to create this aroma?

    Reply

  2. Hi Suguna – i followed your YouTube Idli instruction to a T. Used “Aval” as well. The batter was stored in the oven with the “oven light” on for about 14 hours. Result: The batter fermented (rose) well. The idli was “soft” and “fluffy”.

    However, it did not “sour”. What could I be doing wrong?

    Reply

    • Hi Tom, Good idlis should not taste sour. By your description, you have made the perfect idlis. . As the batter ages, by about day 2 or day 3 your idlis / dosas should start becoming sour. Once the batter is sour, we make dosas as the sour taste is more desirable in dosas. Once fermented, it is advisable to store the batter in the refrigerator and use it when required. Thank you.
      Regarding the aroma in idlis, I am not sure as to what it might be.

      Reply

  4. Mam .what is the water ratio for urad dal and rice while grinding. U haven’t mentioned anywhere in the post. I remember when I referred the post last time for making idli batter I found the water:dal ratio. But now it is not found anywhere in the post. Please update it accordingly.

    Reply

  5. I have used this recipe so many times. I also have a print out of it in my kitchen and today I just want to thank you for the detailed explanation and simplifying the process. I make idlis and dosa like a pro thanks to you. 😀 my husband says thanks too, he is a mad fan of Dosa!!

    Reply

  6. Where is the water quantity for rice and dhaal updated ? It is nowhere !! you are just replying to all posts saying .. watch the video .. and that you have updated the post ! But I do not see it anywhere in the post.

    NOTE: water quantity for fenogreek and poha is there. It is NOT there for rice and dhaal.

    Why not give out that details clearly ?

    Reply

  7. Hi Suguna,
    I am using ultra perfect wet grinder. But it is not grinding dal very smooth. Even after 35 minutes grinding some whole dal is visible. Why?
    How could I overcome this problem? Help me.
    Thanks

    Reply

    • Hello,
      Sharing my experience as I use the same brand wet grinder.
      I soak the urad dal, fenugreek and rice in separate bowls for 6 hours and add the drained dal in the running grinder adding one handful of dal every 2 secs. I sprinkle water every five minutes and totally grind the dal for about 30 mins.
      This gives me excellent fluffy 10 times increased dal batter.
      Note: Three more reasons it may result without fluffing up is
      * the dal variety you use. It should be a new one
      * washing the dal thrice and soak in cold water. Use the same water to sprinkle while grinding the batter
      * if the grinder gets hot, the batter or idlies doesn’t fluff

      Hope this helps !

      Reply

  8. The idlis came out very soft. But I use cloth when steaming idlis. The idlis stick to the cloth and does not come out fully. What can be done for that. Can you help

    Reply

  10. Thanks.
    The best part is adding technical stuff into make the end as expected. It will be very rare seeing these details.
    God Bless you and your family.
    Nandri.

    Reply

  11. Dearest kannamma… thank you so much for posting such a detailed post on idli /dosa batter..it is indeed fool proof… the idlies turned out soft and fluffy… the measurements are perfect… i made it with and without the poha…both gave me good results… i live in a cold country and the 2 tbsp fenugreek helped a lot in fermentation. I have tried many other recipes but this one is a keeper… thank you once again.

    Reply

  14. Hi,
    We also follow the same measurements and same variety of urad dhal and rice.
    I loved the way how detailed your post is. Explaining each and everything. It’s almost like holding the hand and you doing it on behalf of us.

    Well, I now have a quick doubt. How to rectify if urad dhal becomes a lil watery than being fluffy? I know something are irreversible but just wondering if you have a solution.
    Thank you

    Reply

  16. hi, i just had a query…. the above recipe its mentioned that u can add aval if u keep batter for 2 days.. can v add aval in the above batter though v are not keeping it for 2 days…

    Reply

  18. I am glad that i found your site.. so amazing tips and detailed explainations,concepts on the traditions that we follow for rasam,atta and other recipes..very happy ..i tried your pachadi it came out awesome firsttime. Can you please post recipe for puri ,urad dal dosa..please

    Reply

  19. Thanks for the clear instructions. The idlis came out fluffy 🙂

    I have a question about the heat generated during grinding.

    I have the same grinder as you and I followed the instructions to a T – the grinder got really really hot when I left it to grind the batter for 30 min and 20 min (I used to do it for 10-15 min and it never got hot and I and got okay results). Should I add cold water while grinding? Will that help?

    I used only half of the quantity you are using, so is a lesser amount of ingredients a reason for the (really significant – like 60°C) heat?

    Thanks 🙂

    Reply

  20. I use the measurementsin the ratio 3:2:1 i.e.idly rice,normal ponni rice and rad dhal….my mom suggested 2 tbls soya beans and 1 tbls fenugreek…..i let the batter to get fermented overnight.whrm i used the first batterfor idly….though the idliws seemed to be fluufy but it’s texture and appearance was not spongy and was sticky ….please do suggest any solution ????

    Reply

  21. My mom suggested idly rice,half boiled rice and uraddhal in the ratio 3:2:1. We add 2,tbls soya bean and1 tbls fenugreek.today morning i prepared idly with the first batter.though my idly looked fluffy but texture was not spongy and was sticky too.i let the batter to get fermented overnight…..please do suggest some solution??? We always use the same measurement

    Reply

  22. Hi Suguna ..
    I’m preparing the idly batter for the first time.
    Could you let me know what would be the total water quantity needed separately for both the dal and the rice while grinding?

    Reply

  23. Sorry for asking basic question. My wife is away and wont be back for another 5 months. Can we store the prepared batter in a refrigerator? How long can i keep?

    Reply

  24. Hi Thank you for the recipe. I never get it 8-10 times in volume while grinding Urad dal and fenugreek seeds. I am using 1/2 cup of water initially when I add Urad dal and then I add little by little for 30 minutes. What am I doing wrong? Please let me know

    Reply

  25. I noticed from the comments here that a lot of people who are from US and Europe having difficulty with the fermentation of the idly batter. I also live in one of the coldest places in US (Chicago). I always use about 1/4 spoon of dry yeast while grinding the batter. Every time it ferments very nicely and the idlies come out totally fluffy, whether the outside temperature is 100 deg or -40 deg. It never fails. So for those who are disappointed with fermentation process, just add yeast and you won’t be disappointed. Even if the outside temperature is very hot during summer, still the batter will not ferment due to lack of microbes in the atmosphere. We live in a sterile atmosphere here. In India this is not a problem. Word of caution – do not use too much of yeast. 1/4 spoon or even less is suffice.

    Reply

  26. Ma’am, thanks for the wonderful recipe..tips in the section helps us a lot.. can we add pacharisi to the idly rice while soaking? What is it’s purpose? If so how much is the quantity?

    Reply

  28. Hi everyone, the best easy way for definite fermentation is soak a handful of soya beans with urad dal and grind it along with urad dal,the rest of the procedure is same,this works great in any season,healthy too

    Reply

  31. Hello Maam, I am an ardent fab of your cooking and follow u on opos school too.
    I have a small query. I always use my mixer grinder to make batter, and the idlis are just ok…Mixer jar gets heated a lot.
    My toddler loves idlis and demands it 3-4 times in a week…We are a small family of 3. Shall i invest in a wet stone grinder? If yes which one do u recommend or what shall i look for while buying a stone grinder. I know nothing about it. Pls guide me.
    Thank u in advance.

    Reply

  32. Hi I tried ur recipe n d idlis were too gud to b true. Earlier my idlis were never soft so I had stopped mkg them but after following urvrecipe I mke them quiet often. Thx

    Reply

  33. Can I combine soaked idli rice ( 1 cup) and urad dal (1/4 cup) for grinding idli batter? I am single and I don’t need too much of batter. I have 1.5 liter wet grinder and quarter cup urad dal grinding is difficult in that wet grinder. I am hearing more of empty stones grinding than Urad dal.

    Reply

  34. First time I tried and followed the same measurements.. and the idlis didnt come out quite the way it should. Second time , I made no mistakes and still the same results …. wat a time waste … PLEASE TAKE THIS RECPIE DOWN. Pathetic !! Full proof … my foot

    Reply

    • There are more than 300+ comments on the blog for this recipe. It has been tried by these many readers to great results. Its a bummer that you dint get the recipe correct.

      Reply

  35. Hello mam, Thanks for brief explanation. I always confused with measurements bcz we use tumblers for that. Now very clear..

    Reply

  36. I was wondering if I could use ground rice for the Idlys too. If so what is the ratio and do they need to soak as well?
    Thank you!!!

    Reply

  37. Your peanut chutney is favorite in my home. After that it’s almost bye bye to coconut chutney.
    I have ordered wet grinder today and first thing I did is to visit your page. Is there any ratio which can give me idlis abd dosas as well? Can the same ratio be used for making dosa?

    Reply

  38. I live in Dallas, TX. I grinded the batter at 7 30 pm and kept in the oven with light on. I checked the batter next morning around 8 am but the batter did not rise a bit. Here the temp is around 10 now.

    Reply

  39. Hi, Firstly I love your detail description of the recipes.Thanks for all the tips. Pls tell me why my batter is not raising even after 12 hours of stay in oven with lights on. I see light yellow colour at the top though.
    Regards
    Bala

    Reply

  40. Hi Kannamma, Thanks for brief explanation. I tried as per your comments it came out gud. My husband n in-laws are fond of idlies. So we frequently used to prepare it’s batter. Here I used 1:4 ratio for me husband n 1yr old son. That is very sufficient for us. But I want to know the ratio for 6-7 members (if my in-laws visits…..) Pls suggest me. Awaiting for your reply.

    Reply

  41. I have made idli batter as per your recipe .may be the quality of udid dal ,it did not come out soft . Can I add poha to the batter to make idlis ,the next day . How much to add . Can you please reply
    Thank you
    Lalitha

    Reply

    • What rice did you use Mrs. Lalitha. If the idlis are not soft, dont worry. The batter is good for making dosas too.
      I will avoid adding poha after the batter has fermented.

      Reply

  42. Hi Suguna
    Have u used standard US measures?
    In case we need to use other measures (like our tumbler) what is the proportion of fenugreek seeds ?

    I’m in the US n for some reason recently my batter doesn’t rise but ferments well . Kindly give ur comments. Thanks.

    Reply

  43. Hello thank you for the elaborate description of the recipe. I’ve tried the batter recipe for the first time and made an error with the measurement of poha. 2 cups instead of 1/2 cup. . rest all the ingredients are as per measurement. Please advice if this would make the batter usable or will I have to throw all of it.?

    Reply

  44. After nicely grinding Utah dal, can we not add rice without taking the uranium batter out. One shot job can be finished. One doubt please, what should be the consistency of the dough, it should be bit rough or very soft?

    Reply

  45. Cannot be explained better than this!!! Exactly how it’s done at home.. I can picture the wet grinder grinding away and the cottony soft urad batter at the end.,

    Reply

  46. Hi Kannamma, thanks for the recepie. I tried your recepie and got very soft idlies. Do u also provide recepies for cakes. If yes plz shar the link.

    Reply

  47. Hi Suguna,
    I live in the US and my batter turns yellow. I used swad Urad dal , Laxmi Idli rice in the ratio 3:1 . With Urad dal I add some fenugreek seeds. I soak it overnight and grind it the next day morning .Idli’s and dosa’s turn out fine but the problem is the color of the batter . Y does it turn yellow? I ferment it in the oven .
    Thanks

    Reply

  49. Hello Akka I have a few doubts I prepared batter according to your recipe last night around 12.30 got over.I stay in Dubai and it’s winter now. I kept the batter in fridge last nite and have added salt, today kept outside. When can I use it?? And the quantity u have mentioned in for how many litre grinder.
    Thanks in advance.

    Reply

      • Akka last time I had kept it out whole nite and the got spoilt coz right now it’s cold here so not fermenting. But next day I kept out in sunlight and it fermented. Thanks a lot 😊

        Reply

  50. Hi
    Ma’am
    I am using idli rava for idlies because we won’t like rice idlies,pls let me know the ratios for urad dal and rava.
    Can I use avalakki along with urad dal and how much time I have to grind for soft idlies

    Reply

  51. Thank you Suguna,

    You are awesome, everybody love your recipes. How about long grain rice? Can we use the same batter for dosas? I will try buying Par-boiled rice rice, Thanks again!

    Reply

  52. Hai.. I’m from Sri Lanka.. I would like to know that can we blend poha /aval with the urad dal or rice? Or separately?And in your tips you have mentioned that you have soaked aval only five minutes. And in another place said to soak with the rice ( maximum 12 hours).. Which is the good method?

    Reply

  53. I followed your recipe and the idlis and dosas came out super awesome. The dosa was super thin and crispy… yummmmy..I had tried 2-3 more recipes earlier but this is the best one. Thank you so so much.

    Reply

  54. hi kannamma… i’m new to your blog and am loving here. i have a question, is it ok to soak rice and urad dal overnight and grind it next day evening ? my husband is from coimbatore too. where in coimbatore are you located ? do let me know. would love to meet you when i come to coimbatore..:)

    Reply

  55. Nicely explained. By reading and following steps anyone can easily understand and make a nice and tasty idli. I think we can use same batter for dosa also?

    Reply

  56. how much time to grind rice and how much for urad dal. my idli became smooth because i ground rice more and my lids like the porous grainy texture, i got grinder and want to know exact timing to get perfect texture of idli

    Reply

  57. Vanakum, my name is Sivamurthi Visvanathan Mudaly (Kenny) fro South Africa and my wife is really eager to make idle but she is not so versed in tamil. Would you be able to provide the ingredients in english eg avalaki

    Reply

  58. hello madam…. i loved your recipe. will you please tell me about improve white color of idli? my idli batter turn light yellow color. i want to do batter business in maharashtra. please help me mam.
    i used ukada rice. idli rice is so costly. so that i m using ukada rice.

    Reply

  59. Its an unique short fat grained rice Please correct these mistakes as your English is great in other write ups

    Reply

  60. I made idlis for the first time last week. They were soft. They rose, but after removing from the heat they went flat like a souffle? What could have been the cause. I used 1 cup urad dhal and 2 cups rice. Was the rice too little?
    Thanks

    Reply

  63. Hello ,

    Thank you for detailed explanation on grinding quality idli batter .

    I want to make half the quantity of your recipe . Which is also easy to to do . But I want to know if I can Add 1/2 cup of Poha and 2 tablespoons of Sabudana too . I usaually add 1/4 cup of cooked rice butwant to replace cooked rice to Sabudana .
    Please suggest .

    Reply

  65. Hi Madam
    Really very nice recipe. I would like to go on industrial level . Shall I use the same recipe for that also. Is it necessary to add any preservatives for that to keep for 3-4 days ? Please advice me. waiting for your reply.

    Reply

  66. Hello Suguna

    Its an absolute pleasure to go through your website and the details with each and every recipe.I would be very grateful if you could please let me known that when i buy rice for idlis or dosa which is the rice i should buy? The ones i search online show the following:-Ponni Bolied Rice, Idly rice, raw rice. Request you to kindly help.

    Reply

  68. A visiting male trying to be helpful to my host was looking for tips and lucky to have accessed
    your site.Will revert id operation successful

    Reply

  69. Hi suguna,
    I don’t get idli rice/boiled rice where I live. How can I make softer is lies. Any suggestions for me.

    Reply

  70. Hi Suguna. THKS alot for ur great tips. Tried ur method n my idlies n dosa came out well?
    But plz clarify my doubts.?
    Firstly why you dunt use the ingredients soaked water to grind?
    Secondly my ultra grinder gets hot when itz grinding for 30mins. If time reduced for grinding the dal n rice ,will it affect the softness of the idly.?
    Lastly the aval should be soaked for 4hrs or juz 10mins before grinding will do.
    Thank you!

    Reply

  71. this is a fool proof method to make absolutely super soft idlys!! my mom has a name for making the softest idlys in the family – now I just cant wait for her to try mine 😛 hahhaa!! thank you so much for this Suguna!! 🙂

    Reply

  73. Lovely explanation Mam… To be honest while reading a sentence if I feel i am getting a doubt it would be rectified in the next sentence. Appreciate your effort. Keep going!

    Reply

  75. Hello Ms. SUGUNA VINODH,

    Thank you for the different tips… I have been experimenting and trying to figure out the effect of times, ingredients etc. I used to be able to make decent Idlis, but of late for some unknown reason started getting wrong odors even though fermentation times etc. were right (I blame it on the change of ingredients both on the whole Urid as well as Idly Rava). So I started afresh with your recommended recipe using the Parboiled rice. One question I have is related to the coarseness of the grinding. Urid dal is no problem… making into a smooth paste is easy. However, as use the mixer (Preethi), and had read somewhere that rice needs to be coarse grounded, I would like to ask you if you can give pointers. Should it be coarse ground or is it even critical? Thank you for your help.

    Reply

    • I grind my rice fine. But people do grind it slightly coarse. The resultant idlis have a slight difference in texture. If your mixie Is getting really hot, then can settle for coarse texture.

      Reply

  76. Couple of scientific facts quoted wrongly in your description.
    1. When you grind rice, the starch is broken down to some small and medium-size sugars from the enzymes (called amylases) in the rice. It is this enzyme which is also responsible for the paddy to grow into a plant when sown in the filed. Then to aid fermentation you need yeast which is found in the air. The yest gets into the batter and starts to grow using the sugars in the batter. It is this process which makes the batter froth up. The frothing is due to the carbon di oxide formed during fermentation (growth of yeast—just like in beer production)
    2. The salt has to be added right after grinding because the yeast needs salt as an essential ingredient for its grown.

    Trust me. I have worked in fermentation and I have made good idlies at home.

    Reply

  77. A million thanks for explaining so much in such minute detail.
    You are a perfectionist.
    Great help for the people.
    Thanks

    Reply

  78. Hi saguna thanks a ton for sharing such wonderful recipe of idli . My idlies use to be rock hard. Now with your recipe I am able to make cotton soft idlies thanks to the exact proportions mentioned by you. I also realised that I was using wrong type of rise. Thanks again

    Reply

  79. Hello, Please help I have run out of poha. your reply has worked perfectly for me in the past. but I am nervous now. Can I use something else instead of poha?

    Reply

  80. Hi Suguna..i am Shweta..this seems to be a good recepie …bt i wanted to ask that is it ok if we use mixer grinder to grind this and make batter??!
    also my another question would be normal rice would be fine or idli rice is only to be used?

    Reply

  81. respected suguna sister, this is kumaran from chennai. i have been reading your blog for quite sometime. your recipes are really awesome. i would like to thank for ur service. and i also expect ur kind guidelines. i have the idea of making idli dosa batter for commercial purpose.i’ve read your recipe for the batter.I have some questions.1) is it advisable to grind the ingredients in the INSTANT WET GRINDER which will make the batter in few minutes?. 2) or else it should be done only in the normal wet grinders? 3) is that avalakki should be grind seperately or with soaked rice?
    kindly guide me, thank u!

    Reply

    • I do not have any experience on the making of commercial idli batter. Sorry about that. You might want to get the help of someone from the industry who can guide you better.

      Reply

  82. Your recipe is correct. so I thank you, but I want to know,how to make dried Idli flour.please be kind enough to sent me the Idli flour making recipe.thnks

    Reply

  83. Hello, Loved your recipe. I am making idly for the second time. I followed same measurements as mentioned in your recipe. I live in a cold area. Kept batter for fermenting for more than 24hrs. But unfortunately the batter did not rise or rather did not ferment only. The batter has a sour smell now. Please suggest me what could have went wrong.

    Reply

      • I followed the recipe as explained by you. Have read the all tips and even comments. I have to thank you!! The idlis were super soft and yum!! Thank you so much!! My only concern was, the batter did not increase in volume even after 24hrs of leaving it for fermenting (around 24hrs inside oven, with its light on and few hours outside the oven). I have heard it increases in volume to double the quantity from the time its kept for fermenting to the time when it ferments fully. However idlies were great!

        Reply

  85. I’m excited to try this recipe & have a few questions.
    1. Would something like a Ninja sufficiently grind the grains? I think also have a Preethi grinder which I’ve never used.
    2. Could the idlis be steamed in an Instant Pot instead of a special idli cooker?
    3. Is it alright if the batter is fermented for over 12 hours?

    Reply

    • Hi Chapin,
      1. I would prefer a preethi grinder to a Ninja for making the batter.
      2. You do not need a special idli cooker. Its called as an idli cooker (but do not confuse with pressure cooker.) Any pot with a lid will work. Just add an inch of water to the pot, place the idli plates and steam. I do not know much about Insta pot. So I am not able to comment about that.
      3. It is alright if it ferments over 12 hours.
      All these are covered in my Idli batter FAQ’s. Please read http://www.kannammacooks.com/tips-tricks-making-idli-batter/

      Reply

  86. Tried it out and idlis turned out so good. Thank you so much. It felt so good to have home made idlis. this recipe saved 100’s of dollars that we have been spending on store bought idli batter.

    Reply

  87. Hi,

    Suguna mam, I really liked this article…. I learnt beautiful tips for making desirable idly… Thanks for share this information……..

    Reply

  89. Hi, I tried the recipe exactly the way you had mentioned. However, for me it did not come out right. The idli once the gas was turned out after cooking totally deflated. They puffed up really nicely but then deflated instantly. The color also did not stay too white. I had guests over and I made it was so disappointed. Don’t know what could have gone so wrong.

    Reply

  90. Hi Suguna- many thanks for the detailed recipe. I live in the U.K. How much in advance would you recommend preparing the idli batter as the cold weather does not usually permit proper fermentation. I need to prepare the idols on Thursday evening. Can I grind on Tuesday or Wednesday ? Your response will be highly appreciated.

    Reply

  91. Thank you Ma’am, I can’t wait to try. However, when you refer to cup, which cup are you referring to as there are many sizes.

    Regards
    Kumutha

    Reply

  92. Well explained. For me, 1cup dal,5 cups rice, little poha, little pacharisi (for red dosa) these ratio working well.

    Reply

  93. Hi Suguna,

    Thank you so much for this. I live in England and I’ve tried making my own dosa/idli batter many times before but it’s never been this good. I followed your suggestions to a T and I can’t believe how good it turned out. I also made the Annapoorna sambar to go with the idli and that was fabulous too!

    A big tip to people living in cold countries like me. I recently bought an Instant Pot and I fermented the batter using it in the yoghurt mode. Perfect temperature = perfect batter.

    I have been on the hunt for the perfect medu vada recipe (crispy and crunchy on the outside and fluffy on the inside); do you have any magic tips or recipe for that too?

    Thanks again!

    Reply

  97. Hello Suguna Garu,

    Do you add 1 cup of Poha in addition to 4 cups of idly Rice or use 3 cups of Rice if you use 1 cup of Poha?

    How long do I cook in a regular container ? I don’t have Pressure Cooker or Idly Cooker.

    Reply

  98. Hi Suguna,

    One clarification, regarding grindding ural dal. Below instructions is for 1 cup of urad dal or 4 cup of urad dal?

    Add half a cup of water in intervals of 10 minutes for two to three times. So thats 1.5 cups of water in total.

    Reply

  99. Suguna: Thank you so much for your wonderful idli recipe. Pictures look awesome.

    I have a 1.25L wet grinder and I only make 1/2 cup urad dhal to 2 cups idly rice proportion and 1/2 TBS methi seeds. Re: the grinding….should I cut the grinding time in half since the proportions are half? For example, you mentioned to grind the urad dhal for 30 min; but this was for a cup of dhal. Should I only grind for 15 minutes instead since I am only using 1/2 cup?

    The idlis I make are hit or miss. Sometimes they are soft and fluffy and other times flat and hard. Just trying to make the idli making process more predictable.

    Thanks for your reply.

    Sharda

    Reply

    • Hi, you can just halve the recipe above and use it for your grinder size. If need be, grind in batches.
      Take 30 minutes to grind as 1.25l grinder is a really small grinder and 15 minutes wont work.
      To make soft idlis all the time, soak aval/poha for 10 minutes and grind along with rice. Qty of poha 1:1 to urad dal. Try to add poha. Whatever mistake you make while grinding, poha will make up for softness.
      Thanks.

      Reply

  100. I think it is very good combination of Urdu and rice thank u for good information how much liter batter will get from this mixture

    Reply

  101. Hi,
    I came across your site while looking for a basic vanilla sponge cake, which I am going to try tomorrow.
    I am amazed at amount of detailing done by you for idli, a simple tiffin. My idlis so come out soft n fluffy but am going to try out this to see the difference.
    Best part about your recipe was the explanation behind what to use and why like that.
    Good luck.
    Taruna.

    Reply

  102. Madam,
    A big thanks for the idly recipe(mixi method).Just tried the method in Toto.It came out excellent.A small query, in Kolkata we at times face regular supply of idly rice.But normal par boiled rice is available thru out the year.Shall I get the same result if this local par-boiled variety is used.Pl elaborate on this issue.Thanks again.

    Reply

  103. I have tried the mixi method with the same ratio adding poha accordingly.Even using less water,the batter turned up little watery after adding salt.
    The final result was awesome fluffy idlyies.Thanks for such an excellent ratio and detailed elaborations.
    One small query. In Kolkata at times getting idly rice faces problem,but we get normal par boiled.Will it make any difference in quality.Pl elaborate on this.Thanks again to show the way for super spongy idlyies.

    Reply

  104. Hi I followed the receipe as you described, idli came out soft and pluffy but after few minutes out in air, it hardened! And prepared dosa after 2 days it was so crispy or elastic. What should I do?

    Reply

  106. Also please post a picture of the final idli batter consistency, with the thickness, so it will be useful for newbies like me. Your recipe was very useful, I just made the first idli batter in grinder my life. Hope it turns out well

    Reply

  107. Hi, do I need to cover the idli batter vessel while fermenting, or should I keep it uncovered.I am fermenting it in the oven with oven light on.

    Reply

  108. Very very soft idli.&annapoorana hotel sambar super combination madam. I tried tommorow. Madam I want masala pani puri in Tamil nadu style. Pls share this recipe

    Reply

  109. The idli recipe you have given serves 40. What do I do if I only want it for 6-8 people. (I don’t have an idea about how much it will increase while fermentation)

    Reply

  111. Hi Kannamma,

    It is really a fool proof receip. Tips and tricks are explained beautifully. First time i got soft idlis….they were as soft as jasmine.. love you for giving tbis foolproof receip…

    Reply

  112. Thank u so much… Although my idlies were good in India I’ve been having problem with it in US… After several failed attempts, I came across ur recipe while searching desperately for tips… Wonder it was… Got the perfect idlies again. Thanks again

    Reply

  113. Hi Suguna,

    Fellow CBEian here 😀

    If you add the salt after fermentation, does stirring the batter to distribute the salt cause the idlis to harden? Doesn’t it deflate the puffiness generated by the fermentation? (Like you mother & grandmother, I use the same batter for idli & dosa.)

    Rajashree

    Reply

    • This batter ferments well with good aeration. I always mix well before making idlies. I have heard that few people just do not disturb the batter and they try to keep the air as much as possible after fermentation. I tried that method and the idlis were very porous and not to my liking. I always mix the batter well – salt added or not. And it would deflate a little but the idlis puff up well in steaming. The batter ratio makes for it.

      Reply

    • Thank you so much for the prompt response, Suguna. I’ll have to try the stirred version.

      Btw, the AP sambar recipe rocks!

      Reply

  115. Hi, I tried idli this morning…it turned out to be slightly hard and elastic…am not sure of the reason..sense I might have overcooked it…will try out cooking method based on your article…Hopefully Idli should come out well this time

    I had added 1:2 ratio Urad dal: Rice..batter seems to be good.

    Reply

  117. Hey Suguna,

    Thanks Thanks and Thanks a lot for this recipe. I am from Pune and have been eating idlis since childhood, but it never came out like Murgan idlis. I always used to wonder how do they cook. I tried your recipe, with just a small change , I added 1/2 teaspoon of methi seeds. Results were amazing. Thanks you Suguna..so happy with this recipe.

    Reply

  119. Suguna, this turned out awesome. I feel like idli rock star! Thank you.

    One question, my idli stand has holes in it and batter leaked quiet a bit. Is that normal?
    I see your idli don’t have wholes, is that what should be preferred?

    Reply

  122. Dear Madam,

    We are batter manufacturer. We have one issue on this. Once the batter was prepared we packet that and move to delivery. Within a hour the packet was formed with air ( ubbina mathiri aagi vidukirathu). Not all the packets but some packets. Why? Whats the wrong with our method we don’t know and we can’t identify. Due to this our production was affected. Kindly give some suggestion how to avoide and rectify this.. we do not use preservatives. We are not intrest on this. Pls help us.

    Reply

  124. How do you grind fenugreek in a cup? Do you mean you dump the tiny quantity of fenugreek in the wet grinder before you add Udad? Isnt that a very, very, very small quantity and will it grind at all?

    Reply

    • Try it! 🙂
      yes you dump the small quantity along with water.
      Grind the soaked fenugreek seeds with a cup of water for 3-4 minutes until they are finely ground and have fluffed up.
      It works!

      Reply

  125. Hi
    Everything work fine
    Only one doubt the idly puffs up while in the cooker but suddenly sinks the minute I open the cooker. I make mine in a regular cooker without the whistle…. Where am I going wrong?
    Pls help
    Thanks in advance

    Reply

  126. Hi, I soak with 3 times of volume of water to 1 volume of urad. And use up all that water. The fenugreek ground first is new to me. Great tip, will try soon.
    Thank you
    Varalekshmy

    Reply

  128. Amazing results ! Absolute Science of the breakdown of a substance by bacteria under specified conditions long before I studied of fermentation. Can never be said better of the most comfort food.

    Reply

  129. hi, I have a query. Everytime i m trying to ferment the dough it has some yellow spots on top and when i steam them there are red spots in it. I have added 1 cup urad dal and 3 cups rice with 1/4 teaspoon fenugreek seeds. Can you tell me whats the problem?

    Reply

  130. Dear Kannamma,

    Thank you so much for this very helpful post. I live in Italy and recently I’ve started making idli batter. But the catch is that although my dosas turn out super crisp, my idlis never fluff up. I feel it’s the fermentation that doesn’t ever happen (I leave the batter overnight but it never ferments). Could that be the issue for the flat idlis? Also, idly boiled rice isn’t available so I have to use only raw rice (thai bonnet variety). Could that be the other reason? If it’s raw rice, what proportion do you suggest? Thanks in advance
    Sheerja

    Reply

    • Hi Kannamma,

      Once I tried with a parboiled rice I found here, but the idlis were a disaster. So were the dosas…they just did not gel. But I found that using raw rice at least brought out good dosas. So you think it doesn’t have to do with the fermentation (or the lack of)?
      Thanks!

      Reply

  131. Hi kannamma,
    Anthr smll dbt…if I add more fenugreek seeds wil the idlis b white??actlly til nw I usd nly vry little fenugreek..but i came to knw tat more of fenufreek seeds mks idls m dosas nyc…so I chckd into ur site…n u too hv suggstd the same…so tis is the nly dbt n also if in case it cums yellow hw to Mk it cum white?pls do Tel me tips…

    Reply

  132. Hi kannamma,
    U hv gvn measurmnts fr 4 cups of ryc…if I tk 6 cups of ryc thn cn I split it as 4 + 2 cups…n fr frst 4 cups gvn measrmnts n fr nxt 2 cups,hlf of the gvn measumnts?…

    Reply

  133. Hi Suguna,
    What a lovely recipe to make super soft yummy idlis! Thank you so very much!

    I am waiting to try it out at the earliest.

    … Waiting ’cause I’m planning to buy a wet grinder soon!
    (maybe i will try out the mixie version until then 🙂 and let you know )

    Couple of queries please:
    First – reg. Wet grinder
    https://www.elgiultra.com/wet-grinders
    – I plan to buy the Ultra – earlier planned on Ultra Pride Plus, but when I check the website now, there are newly named models. Appreciate if you could please check it out at the link above and let me know which will be close to that one?
    – Also, we are a family of 3, so will the 1.25 ltrs. suffice? I read your comment below that 2l should be minimum to buy. But I also recently read someone mention that for less batter quantity, do not go for a 2l one as it may not grind too well for smaller quantities. Is that so?

    So, I thought of the Dura+ or Micro 1.75 l (do not like the red colour, though!)

    1.25l capacity – how much batter qty. will it make?
    What about the 2l capacity? (you mentioned ~40 idlis)

    Secondly, the salt –
    Will crystal salt be ok to add?
    (did you mean the same thing by rock salt?)

    Sorry for the long post..
    thanks once again,
    Hasita

    Reply

    • Thank you Hasita. I would strongly suggest to go for 2 litre minimum as urad dal fluffs up when ground. Regarding model, I will go for the simple one that just does the grinding. I hardly see people use it for other stuff. For 40 idli quantity, you will need a 5 liter plus wet grinder. I have suggested my preferred model of wet grinder in this post. Please check it out. http://www.kannammacooks.com/tips-tricks-making-idli-batter/
      And lastly, crystal salt is ok to add! Yes I meant the rock salt!

      Reply

  135. Excellent explanation of our favourite breakfast dish. It looks like a very simple dish but the trick is making them soft which is explained here pretty well. Thanks a lot.

    Reply

  136. Superb explanation and crisp n clear instruction. I liked the dos n donts which clears my doubts. I will follow your page regularly.

    Reply

  137. Suguna,why do the idlis that I make become hard the next day ? I thought idlis remained soft for a long time.let me tell you my ratio. 4 cups idli rice 1.5 cups round Ulud. Dhal .no fenugreek seeds since I like my idlis to be spot white!! Soaked overnight and ground in wet grinder. I cook it for at least 10 mins. Perhaps that is the glitch!!
    Please advise.

    Reply

  138. Maam, one clarification- should I use the same ratio for Dal to rice,even if I use split black dal as some of the weight goes with the skin.

    Reply

  140. Yes,the final idli is slightly yellow in Color .if I discard the water and grind, i feel the nutrition (to some extent)will be lost .
    Pl advise
    Lalitha

    Reply

  141. This worked like a breeze .. I completely followed this step by step including timings and got soft idlis 🙂 which otherwise I would never get …. Thank you soooooo much

    Reply

  142. I tried this method . Idli came out well but the Color of idli is not white . When ground vendhayam is mixed ,the batter became slightly yellowish . Do we have to remove the soaked water from methi seeds before grinding . Pl suggest .
    Thanks
    Lalitha

    Reply

  143. Thank you so much for this! I was skeptical as it seemed tedious at first (I used to grind everything together) but it was well worth it..thank you for this!

    Reply

  144. Please refer to my mail dt.2.4.16 on the subject. I continued to search the net for making the soft idlis. Today I prepared the softest idlis of my lifetime with a slight variation in the quantity of ingredients.
    Urad Dhal = 3/4 cup Plus 1 tspn. of methi seeds
    Idli rice = 4.5 cups plus 1 tblspn of flat rice

    I used less water while grinding urad dal about 1 cup. The idli batter was of thick pouring consistency. As here in Delhi, India weather is warm, I soaked the ingredients for 2 hours only.

    By keeping the consistency of thick pouring consistency as advised by you, I have been able to get the desired results.
    Thank you very much for your asistance.

    Reply

  145. Hi! Thanks so much for a detailed recipe. I don’t have a wet grinder. Could you please tell me the ratio for ural dal and rice for a regular grinder? I have a Bajaj mixer/grinder. Thanks so, so much!

    Reply

  146. Hi kannamma many thanks for your speedy reply we did what you suggested and our idly turned out perfect it was fantastic to taste idly just like we did on our india holiday all our memories came flooding back.my wife and I are eternally grateful. Again many thanks.
    regards dave and sue price

    Reply

    • Excellent mam saab…I am from Malaysia and I am entering in to wet Idly maavu business…as here people buy idly maavu in dry powder form and dissolve in water and make idlys after 15 minutes and call it as idly..i am going to strictly follow your guide lines and hope to win in the wet idly maavu business…tons of thanks to you..

      Reply

  148. Hi kannamma my wife and I have just returned from a holiday in India and fell in love with idli.we have been attempting to make idli since we
    Manage to get the batter to ferment and rise which it dies fine but when we cook the idli they don’t rise in the pan and end up stodgy, could you suggest a remedy please. thanking you in advance dave price

    Reply

  149. I fermented it for around 15 hours. As the weather now a days is not very cold and during nights the temperature is around 23 to 27 degree Centigrade. The batter was sour and well fermented. While steaming the idlis the batter was poured in the mould upto the full level. After steaming instead of any increase in volume, the size of idlis were decreased considerably. The idlis became flat. It looked like that the batter did not contain anything that will increase in size due to steaming process. When we boil rice it will rise in size but here in this case the rise in size was very less. The final idlis did not have the idli like shape. The shape was more like a flat thick roti. After steaming for 20 minutes, the batter instead of increasing in size upward, became flat and even covered the area outside the mould Still the idlis were not rubbery though the air bubbles were not there and were not bad in eating. The idlis did not have the familiar grainy like content.

    Reply

    • I am really sorry Ajay that the recipe did not work for you. The only thing I am thinking might be that the batter was too runny which might give very flat idlis.

      Reply

  150. Madam, I again tried today with 4:1 ratio but again the result was flat idlis. This time the idlis were soft in eating but without any fluffiness. While grinding dal I used 2 and one fourth cup of water. For grinding rice, I used 3.5 cups of water. Is the ratio of water is more than required resulting in flat idlis. Please guide. Fermentation was good and the batter was having cream like consistency. I grinded urad dal for 20 minutes and rice for 20 minutes.

    Reply

  152. Madam, I am a Punjabi residing in Delhi. I recently purchased a wet grinder Ultra especially for making soft idlis. But due to an oversight I used 3:1 ratio instead of 4:1 as mentioned in the receipe. Though the fermentation was perfect but still the idlis were not soft and were rubber like texture without any pores. Was it due to the wrong ratio or over grinding. I am also bit confused about what should be the pouring consistency of idli mixture. I had to face a lot of criticism from my wife for spending Rs.6200/- on purchase of a wet grinder.
    I am sure I will succeed one day in making soft idlis with your guidance.

    Reply

  153. Kannamma.. Youuuu rock ma! My idli came out sooo awesome. I followed everything you said to the last point. Thank you so much

    Reply

  154. Thank you Sugana for this detailed idly recipe. If I want to make batter in one batch to prepare idlis later, how long-how many days- it can be stored in a refrigerator? any salt variations has to be followed ? like salt only at time of cooking Idlis or so?
    Thank you
    Sangita

    Reply

  155. Hi Sugana,

    I stumbled upon your blog. Very detailed instructions, excellent blog. Will definitely visit again.

    A comment caught my eye, you mention you do not recommend split white urad daal. Can you explain why. I have always made my idly batter using the same proportion as your recommendation, but with split white urad daal.

    Reply

  157. Hi Suguna

    I made this recipe this week with idli rice and just we just had idli for dinner and I am just delighted with the result – great tasting idli!
    I have tried other recipes from the internet and had Indian friends coach me but this is the best!
    I used a Magimix food processor instead of a grinder.
    I love your recipes

    Thank you

    Reply

  158. Hi

    I tried the procedure, it turned soft, little sticky but not white. I used wet grinder and same proportions as instructed, It became off white, I dont know what went wrong, please suggest

    Thanks

    Reply

  159. Hi, we are making idle but after 2 hour the idle gets hard.how to get soft idle and the softness will retain for long time. pls comments.

    Reply

  162. Hi suguna
    Should we add water to the batter if it is too thick before actually making idlis.
    Or should the water that we add while grinding be enough?some say adding water later on makes the idlis flat and not fluffy?

    Reply

    • If the batter is too thick, there is nothing wrong in adding a bit water Pushpa. I do that all the time. Too much water will make the idlis flat but add less for the first batch so you would know whether that was enough or whether you might need more. adjust accordingly.

      Reply

  163. Hi Suguna,

    I stumbled across your web site,while surfing.Your instructions are very clear and the photographs are excellent.Just wanted to show my appreciation.:)

    Reply

  165. Suguna,
    One more question as I master this receipe – What exactly is “Idli Rice”? Is “Raw” (e.g. as in Ponni Raw rice) or “Parboiled”?

    You stated that the idli rice is also called “salem rice” in Tamil Nadu. I assume salem is NOT a brand, but a nick name. Did I get this right?

    Thanks.

    Reply

  166. Suguna,
    Thank you. Tried the receipe with a Vitamix Blender. The Idlies came out very soft.

    However, I feel the fenugreek was overpowering the taste. Did you mean 2 TABLEspoon or TEAspoon?

    Tom

    Reply

  167. Suguna:

    A few questions:
    1. What “brand” of wet stone grinder do you use or recommend.
    2. If I bought a 2 liter grinder, would it be too “big” to grind 1 table spoon of fenugreek seeds. (It is just the two of us, so we want to minimize the quantity).
    3. You suggested “Split Black Urad Dal”. Why not “Whole” black urad dal.
    4. If it is too hard to remove the skin of the black urad dal, is there any harm in using it without removing the skin. i.e. will the black skin result in a bitter or other type of taste.
    5. As a kid, I used to visit my uncle in Tamil Nadu. My memories of the idli then (it has been a while) is that it used to have a nice fragrance (I am not able to explain the type of fragrance – If I smell one, I know!!). Any idea of what I am talking about?

    Reply

    • Hi Tom, Here are the answers to your questions.
      1. What brand of wet stone grinder do you use or recommend? I am from Coimbatore and most of the wet grinders are manufactured from my town. I strongly recommend ELGI Ultra.
      2. You will be ok. No worries with the small quantity
      3. The problem with whole urad dal is that, you will not be able to remove the skin after soaking. The skin will come off after soaking if its split urad dal but not whole.
      4. I have never tried doing idli with whole urad dal nor tasted one. so cant comment on the taste. but its definitely not harmful. There are other indian recipes that use whole black urad dal and so I am pretty sure its infact healthy.
      5. I am thinking its the feremented aroma of fenugreek.
      Hope this helps. Happy Cooking.

      Reply

      • Yes Tom. I meant both and idlies come the best when made just after fermentation. The next day preferably. You can use it comfortably for 3-4 days storing the batter in the refrigerator but it will slightly start souring!

        Reply

  168. It’s pleasure to share, idly is my favorite food but when we grind ingredients we are not put fenugreek. We thought colour would not nice. Is it correct mam? Thank you

    Reply

  169. Respect! That is the first thing which comes to mind. You have opened the alibabas cave and given out a treasure of rules to be followed to make world best idlis. I’m lost for words and cannot write more as we are enjoying them right now. Cannot thank you enough. (Five stars is the limit which is unfair to rate, need more)

    Reply

  172. Hi Suguna, thank you very much for the recipe. I tried and followed your recipe and it turns out so good.
    Thanks once again.

    Reply

  174. Hello..i tried your idli recipe with half the the amount and it turn out very well..thank you.my doubt is that the aroma of fenugreek is very strong and the colour of the idli was not so white..i did follow your recipe to the core!….idli rice was washed until clear,the only think is i used a blender! Thank you.

    Reply

  175. Hi, Recently came across ur blog n found it really useful. Can u let me know the idly cooker brand that u r using… I earlier had premier n now pigeon. the quality of stainless steel is very poor. Within just few weeks of usage there were bruises as if I had dropped it from 3rd floor. Urs looks like traditional idly cooker. can u giv me the details???

    Reply

    • Its not branded Nisha. Its a very old one that was bought years back from Coimbatore. Yeah I agree the quality of the cookers are really bad. You can get good ones in local markets. If you are in COimbatore, visit Kamala Stores.

      Reply

  176. I tried yr receipe yesterday. I used a mixer for. Preparing the batter.the. Idlis were soft .and the. Dosas were Also. Soft and spongy. 1st time I could make such soft dosas..thank you very very much for sharing this wonderful receipe

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  177. Hello suguna
    After I saw grinding the fenugreek seeds separately , I started following your method. Could you please tell me the proportion of using black urad daal (split) is to rice for making idlies.
    Thanks
    Subha

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  180. Please let me know that how mixer will be use instead of wet grinder? Also suggest which blade will be use in mixer?

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  181. Last time when i made idles they were like rock…. but this time i followed your recipe and they came out awesome… when i served it to my dad he was expecting rock idles but as he took first bite he started smiling and just said, ‘Perfect.’ Thank You ma’am for sharing this recipe, all credit goes to you… Thank You once again 🙂

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  183. I tried 5 time to make idli but I failed it become massive like halwa after cooking . I follow every step to make ildli better still result is not good.

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  185. Since my wet grinder is small. I am planning to halve the recipe.
    What should I do about the grinding time? Reduce it or keep it the same

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  186. suppose i dont want to make idlis from the whole batter at one time then should i keep the remaining batter in fridge and take out from fridge before two hours for making next batch? please advice .
    thanks.

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  189. Hello Sugandha,

    Your idli recipe turned out so good that it compelled me to leave a comment ( this is my first ever for a blog)! I live in germany and as you can imagine Idlis are a dream to achieve in such cold countries. But your recipe managed to do some magic. I had left the batter in a stainless steel atta dabba (which is pretty tall). Today morning to my surprise the tight lid had opened and batter flew out. It was so well fermented! My husband very happily took them to his office and my two year old was almost jumping for idlis. My husband is a german but he definitely knows how good idlis taste and his eyes were gleaming at the sight of those soft idlis. Heartfelt thanks to you for sharing this recipe.

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    • wow. wow. wow…Really really happy with your idli success story Pooja. Virtual hi5 to you. I am really glad your 2 year old loved the idlis. That really makes my day and your comment means a lot to me. Thank you very much. 🙂 🙂 🙂

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  191. many types of rice known aš idli rice r available in the market.which one should i buy. i use a mixer
    What should b the. Proportion of rice and urid dal.except for the south indians many people don’t have wet grinders

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  192. Hello,

    Loved your idli recepie. Till date have read quite a few idli recepies but no one absolutely no one had the heart to open up on the secrets of cotton soft idlis. But need ur guidance for buying a wet grinder. Should I go for a 3 stone or 2 stone wet grinder? We are going in for 1.25 litres since ours is a small family. Please do guide me and thanks once again for the lovely recepie

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    • Thank you Nivedita. I have a two stone grinder and all my folks back home use 2 stone ( 3 stone came in recently and all our grinders are more than a decade old 🙂 atleast!) They last for a long time. I really do not know the specifics when it comes to the 3 stone wet grinders. Having said that please read reviews online in places like amazon before buying. My advice would be to go for a minimum of 2 litre’s. The urad dal really fluffs up and 1.25 litres may be a really really small one. Trust me you will not regret having gone for a bigger one. Hope you have great idlis!

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  195. I have never been successful in making soft/ malli poo idlies….and I had kind of given up on it But your recipe is tempting me to try it

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    • I am not very particular about the brand miss Kalyani. But I make sure its unpolished urad dal. The polished urad dal-they call it as nylon urad. I do not use that.

      Reply