How to make soft Idli batter using mixie method


This is one of the most requested recipe in Kannamma Cooks.

I have already shared the following recipes for making idli batter using various techniques.
Best Method – Idli batter made in wet grinder
Making easy idlies – Idli batter made using idli rava

I have also 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.

Here is the video for making idli.

The ingredients for making this batter is very similar to this recipe. I strongly suggest you read that before you proceed with this recipe. I have explained each ingredient in detail in that post. The ingredients remain the same for this recipe too but with one addition. We use the addition of poha / avalakki in this recipe which makes the idlies softer in this mixie method. Here is how to do idli batter using a mixie/blender.
Measurements used 1 cup = 250 ml , 1 tablespoon = 15 ml
Wash all the ingredients separately in running water for 2-3 times. Soak Fenugreek Seeds (vendhayam) , Whole white Urad Dal and Idly Rice separately in lots of water for a minimum of 3-4 hours. Soak the poha/avalakki in 2 cups of water.


Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki (it would have puffed up by now). No need to drain the water from poha. Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.


Now comes the tricky ingredient called urad dal!
The mixie / blender was making the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good.
Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.

So for good Idli, we need the rise of batter (CO2 effect) and also souring of the batter. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Also the Idlies may be good for the first day but hard on the second day.
So we use ice water for grinding the urad dal so the dal doesnt get heated up when ground. Lets now grind the urad dal.

Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. We use ice water so as to keep the dal from heating up in the mixie. Remove the ground urad dal mixture and add it to the vessel.


Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.


Add in the salt and mix the batter well with hands.


I marked the below orange tape to show you how much the batter ferments. Let the batter sit in a warm place. If the place where you live is cold, I have some tips to accelerate the fermentation. Keep the batter inside a cup board or a shelf or some place warm. Insulate the vessel with a warm heavy blanket. That will keep the vessel warm. If you have a small room heater, keep it running near the shelf where you place the batter. if you don’t have a heater, buy a small table lamp and leave it running near the idli batter vessel. You just need to make sure that the batter is kept warm.


Allow the batter to ferment for 8-10 hours. As you can see, I wrapped the idli batter container in a blanket to make sure that its warm as its been cold in the place where I live. I also left a table lamp inside the shelf switched on. Once the batter is fermented, it would have doubled in volume. Mix the idli batter well and store it in the refrigerator and use it within the next 3 days.

idli-batter-in-mixie-method-after- fermentation

Lets make some idly now!
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 and sambar.

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 using mixie method

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4.9 from 61 reviews

Soft Idli batter using Mixie. Idli batter ground in the mixie. Soft and fluffy idlies using mixie method. With tips for fermenting idli batter in cold weather.

  • Total Time: 12 hours 15 mins
  • Yield: 40 idlies 1x


  • 1 1/4 Cups Urad Dal
  • 4 Cups Idly Rice (1 liter)
  • 1 cup thick poha / avalakki
  • 1 tablespoon Fenugreek seeds (Vendhayam)
  • 2 tablespoon Salt


  1. Soak all the ingredients except salt in lots of water. Soak the ingredients separately.
  2. Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki . Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.
  3. Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. Remove the ground urad dal mixture and add it to the vessel.
  4. Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.
  5. Add in the salt and mix the batter well with hands. Let the batter sit in a warm place. Allow the batter to ferment for 8-10 hours. Once fermented, mix well and store it in the refrigerator.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 12 hours
  • Cook Time: 15 mins
  • Category: Main Dish
  • Cuisine: Tamilnadu


226 thoughts on “How to make soft Idli batter using mixie method”

  1. Hi
    I want to know if we can use the leftover batter kept in the fridge to make idlis again…if so what are the steps to follow…in many websites I have read people saying that the idlis don’t come out soft when we use batter from fridge…please clarify

  2. Excellent scientific article and recipe! Especially for.people living in really cold climes with no patience for a stone wet grinder. Many thanks to the contributor. _/\__/\__/\_

  3. Hi Suguna, I have used a wet grinder all these years but it stopped working. I have used a mixer-grinder before but the results were not too good! I tried your recipe and it worked to perfection! Thank you for sharing it…

  4. Hi Suguna,

    I made this twice in the last one week. Both times I did only 1/4th of the quantity you mentioned (So, rice was only 1 cup and I adjusted everything accordingly). The first time was a disaster due to my malfunctioning oven and it didn’t ferment well. But the second time, the idlis were amazing! Your recipes have always been successful for me, but this one hits close to home as I don’t want to take out my wet grinder and spend an hour with the grinding and cleaning in between a busy day or weekend.

    So, thank you for this!

    I have a few questions. What is the role of Poha in your idli recipes? You add this for the wet grinding as well, and I follow it no matter what. But wanted to know what purpose it serves.

    Also, why in this method, do you ask that the Methi and Poha be ground together? In the wet grinder method, you grind the methi till it is fluffy batter. What makes the difference in this?


    1. Thank you!
      poha is an already cooked product so the bacterial activity will make the batter fluffy.
      In mixie, how much ever you grind, getting the methi fluffy is not possible. But in wet grinder, the methi grinds to a really fluffy consistency.

  5. Anushree Seksaria

    I have bought two types of indigenous rice especially for this idli making – kichli Champa and mapillai champa. One is red and one is white. I plan to use the white one in your recipe.

  6. Anushree Seksaria

    Will the recipe work the same if i reduce all quantity by half? Usually many recipes don’t work the same by reducing qty. Pls advice. I want half the qty only. I have the indredients worth 2 cups rice only.

  7. Can I use the same recipe and grind in wet grinder? I checked ur other recipe.. but I don’t want to use castor seeds.

  8. The softest idlis I had after my mom’s!!!
    (Maybe yours is the best but I can’t say that you know 😉)
    I would never give this compliment to anyone but to you my dear Kanamma ❤️ I already shared this to 3 people. The idlis stayed soft the next day too… 10 stars on 5!!

  9. Elvisha Pais

    The first time I followed your recipe using a mixie & the Idlies came out well & soft. The balance batter I kept in the fridge & made dosas the next day they were great too.

    Today I followed the same recipe. the batter did ferment well & doubled in volume like previously. But instead of Idlies this time I tried making Dosas. Unfortunately I couldn’t run the dosas on the tava. Any reason? Keeping fermented batter in the fridge before making dosas is this the key to success. Appreciate your valuable advice.

  10. Hi Kannada
    I have a doubt. Difference between poha and sabudhana in dosa and idli batter. Do I use poha or sabudanain in mixie. Poha seemed to be more sticky with dosa. Please clarify me. Mainly the difference between these two.
    Thank you

    1. Poha is better in mixie.
      Poha is rice based and sabudana is tapioca.
      If the dosa is sticky, reduce the quantity. The kind of rice you use also plays a big role.

  11. Thanks for the wonderful recipe. Idli and dosas came out very well. I did it in NutriBullet blender. Finally home-made batter for the first time :).

    Sydney , Australia

    1. Even I was thinking “ why can’t I grind the ingredients in NutriBullet “
      Brilliant idea. Will do it .

  12. Hi
    Thank u for the perfect recipe. Really appreciate ur efforts to explain it soo well. Tried this recipe and it came out perfect. Only issue was, the idlis in lower mould got partially ruined by steam droplets. Is there any tip to avoid it from happening. Thanks in advance.

  13. Hi Suguna,

    The only idli dosa batter recipe I have ever followed is yours. After following it for years Im coming back with some doubts. I dont have a grinder and hence use a mixie. I notice that the urad dal and fenugreek quantity for mixie is different for mixie. Why is it so? Also if I increase the quantity of urad dal/fenugreek will it affect teh batter in any way? The past few times even though my batter is fermenting well, it sticks to the pan really bad, I did increase the quantity of fenugreek and urad dal. I was wondering if this couldve caused the issue.

    1. The mixie method has a little bit more as it does not fluff up much. Having said that, try to add a little more or less whichever works for you. When you say, the batter is sticking to the pan, are you using cast iron pan, try re seasoning it once and also try changing the brand of idli rice you may be using. Hope this helps.

  14. Thank you for this awesome recipe! I used my Vitamix. Although it took a bit longer than the 12 hrs to ferment, the idlis are very soft and amazing! This is my first time making idlis from scratch. I would normally buy prepared batter from indian stores and idlis very always flat!
    Key was the ice cold water i used, as suggested. Thank you, thank you, thank you!!

  15. Maam, when u mention leave the idli for 4;to 5 min before spooning out, does that mean leave it in the steamer with lid on and stove off or it means to remove all the plates and keep out for 4 to 5 min. In that case the idlis don’t remain hot

  16. I have read somewhere about using castor beans in Idli batter. What are the advantages? If I don’t get beans what is the alternative?

  17. Hello kannama! With this recipe i can finally make idlis at home ! What a luxury! I’m a maharashtran married to a Tamilian We live in Pune!!
    I had one query pls🙂 Last time i made idli with par boiled rice In ur recipe it says grind rice with 1.5 Cup water & so no problem . That got over & i bought kollam rice . This rice is thicker & heavier. So the 1.5 cup measure seemed less coz the amber light flashed on my mixie . I had to stop many times ( despite adding iice cold water) pls advise me how much more water i should add if at all . Well the idlis came out perfect😁 But was concerned about mixie
    Thank you
    Regards, Amita

  18. Hi I live Mumbai. Will the measurement of ural dal be same if I use split urad instead of whole urad dal

  19. Hi
    Trying this for the first time.

    Can any iodized salt be added or need sea salt or pink salt?

    In the earlier recipes I’ve followed the salt is added before steaming the idlis.

  20. Hi mam, I have been using the instructions since i first came across back in 2018, using the mixie method. I have been using Instant pot to ferment recently and today was the absolute best so far. thanks a lot for the detailed explanations. The tip about using the right amount of water while grinding has been the key. Thanks a lot.

  21. Going to try this using nice as I do t have a wet grinder. Last time I did not use poha, so idlis were hard. But I used iced water to grind. Wish me luck this time.Will let you know how it turned out when I make them.

  22. I tried the recipe. It is awesome . Can I keep dosa or idli atta in fridge with out adding salt to make them after 2 or 3 days .will that change the taste .

    Thank you


  23. Success! Thanks, this was really helpful for me in the lockdown period. Idlis were really soft and fluffy.

  24. Angel Amirian

    Dear Suguna! This is the best, perfectly soft idlies that I’ve ever made. This recipe was very accurate and I followed every step. I’ve been in California for 11 years and have been trying to make idlies right and this is the best so far. Absolutely made my American hubby and 2 1/2 old son happy😀 Thank you for the wonderful recipes that you share. Blessings!

  25. Hi Mam,

    Your recipe is very helpful I must say.. I’m gonna try ur idli recipe. I am very new to cooking so I am not aware of quite a lot of things. But the you have explained makes me understand it very easily.

    In this recipe you have mentioned the measurements in cups.So here If we use steel cups is it ok. Or should I use measurement cups only. And also whichever cup I use it the same cup I should use for water also right. Waiting for ur reply.

  26. Hi Mam,

    Your recipe is very helpful I must say.. I’m gonna try ur idli recipe. I am very new to cooking so I am not aware of quite a lot of things. But the you have explained makes me understand it very easily.

    In this recipe you have mentioned the measurements in cups.So here If we use steel cups is it ok. Or should I use measurement cups only. And also whichever cup I use it the same cup I should use for water also right. Waiting for ur reply

  27. Hi kanamma what is the total amount of water which went into grinding idli batter with mixie method?
    Thanks in advance

  28. Hi thanks so much for this recipe. I live in Melbourne so it’s quite cold here…I followed your recipe and some of the tips and kept the batter in a preheated oven and it rose beautifully. Made fluffy idlis for breakfast!! Can I dilute the batter and use it to make dosas and uttapam?

  29. Sowmya Vijayshankar

    Hi Madam, I followed your recipe and was happy to eat soft n fluffy idlis. Thanks for the detailed post 🙂

  30. Punya Chandran

    hi madam,myself Punya Chandran. I am also passionate about south Indian recipies especially varieties of dosas, chutneys and ofcourse sambar. Haven`t read such an authentic recipie for making idly before.Keep going..

    madam, I have a doubt,how you prefer to store the extra batter left over after a days cooking.I use to keep it in refrigerator.will it affect the quality of the batter.. ?

    1. I keep in the refrigerator too! After a couple of days, idlis wont be as soft as the batter would be sour. But generally, in South Indian household, idlis are made in the first two days and after that its used for making dosas.

  31. Hi Suguna,

    I followed the lovely recipe, my better fermented to almost 2.25 -2.4 times and I cooked idli’s for 7 minutes but surprisingly idli’s turned out rock hard. It was never like before, the fermentation was really big and fluffy and I was so happy to see that, could you please guide what could have gone bad.
    1. Dal and rice both were ground fine paste and dal was also beaten nicely.

  32. Thank you so much for this recipe! I tried it out for the first time yesterday. Left it out overnight for almost 12-13 hours in this hot Pune summer and it rose beautifully. I had the plumpest, fluffiest idlis ever. Beautiful!

  33. Hi Madam

    I tried your crispy dosa recipe and it turned out to be the perfect ones!Everyone simply loved it!!did not keep all the credit and shared your magic recipe!!😄😄..Thanks a ton!!

  34. Thanks for your recipe.. got soft idlis..

    Need your help to fix an issue.. when I use the same batter after 3-4 days idly is turning out to be hard and rubbery. What could be the problem?

  35. Mam is idli rice different from regular rice? If I am not getting idli rice ,can I use regular rice? If yes which one? Plz reply

  36. Vibha Thakur

    Superb article and tips. I followed both of your articles including tips and tricks for idli batter. It worked well and my batter and idlis were so light and soft!! Never expected!! Thanks a lot for posting this with all the details!!

  37. I have been using your recipes and loving the detailed explanation you have about each dish. I can swear by your Dosa and Idli batter and it works 500% perfect ❤️

  38. shreya lohia

    I made idly for the first time in my life , and Obama so glad I stumbled upon this recipe. It turned out so so great! Wish there was an option to attach a photo. Can’t thank you enough. Please do share some healthy chutney recipes too ?

  39. Pervez Bhagat

    I followed your recipe in detail to make the Iddly Mavoo and it has turned out perfectly.
    In Chennai I used to buy the ready made batter but I have come to Mexico where my son lives and followed your recipe.

  40. Mam your explanation is superb !!! I shall try using all your tips. Nobody has ever given such
    Good and helpful tips. You have taken a lot of pain. Mam I salute you…. Keep up the good
    Work. God Bless you and your family….

  41. Hello Ms.Suguna I came across your blog while searching for idli making recipe and out of many other bloggers your crisp narration and acute understanding the mindset of readers impressed me a lot. And I rightaway bookmarked yoyr blog
    I stay in Delhi and it will be great if you could suggest a small/medium size idli maker as I am quite confused about which metal (aluminium or steel) and which brand to take.
    Will be gratefull

  42. Saipoornima Somanchy

    Amazingly soft idlis. I stay in US it is very cold these days. It took little more than 10 hours to ferment. But very soft fluffy idlis

  43. Dear Kannamma. Thank You very very much for sharing your knowledge. I am Italian and I like to cook Indian food very much. I would like to know what kind of grinder is the best to make the batter for idli, dosa, etc. ? I saw many grinders online but it seems they are very big.. Have you any suggestions? Is there a grinder that can be used for idli batter and also for spices? Sorry to have only requests… At the end of the month I will go to India and I am looking forward to buy many many good ingredients t bring with me to Italy…

    1. Idli grinder is indeed big and is used only for grinding batter as its a staple in south india.
      But you can also grind the batter using a heavy duty Indian style blender. I would suggest the same to you. Usually in an indian mixie (blender), two to three jars are given. One for wet and one or two for grinding spices and chutney.
      I recommend this and can be easily found in appliances shop all over India.
      Check: The voltage in India is 220 volts, alternating at 50 cycles (Hertz) per second. This is the same as, or similar to, most countries in the world including Australia, Europe and the UK. But do check if its the same in Italy too!
      Wishing you safe Travels.

  44. Kanamma thanks for the detailed recipe.Can you please tell me how many idlies this quantitty will make.I want the number for both the mixie and grinder method as I will be cooking for many.I have asked u this question in video too.

  45. hi
    what is your favorite mixie grinder?
    what type are you using?
    is 0.7 liter jar to big for domestic use
    what is the minimum quantity of ingredients is required for such a jar?

  46. My batter rose well but the idlis did not rise and were quite sticky. I used parboiled basmathi rice. Is it because of the basmathi rice?

  47. What is the problem with using split urad dal and can we make idli with normal rice and not idli rice?? Won’t my idlis be soft if I follow your procedure but use split urad dal and normal rice?

      1. No.. I had missed out the tips and tricks link.. I will have to check if idli rice and white whole urad dal is available here in Jharkhand

  48. Mythili Srinivasan

    Awesome! I followed your recipe to the letter! Result:- I used the mixie for grinding, and still got “Malli Poo Idli”:-)
    Thanks, and keep up the good work!
    A lot of people look forward to your recipes!

  49. I tried yr idli receipe n they were ausome
    My idlis used to never become proper till isaw yr receipe. Thank you sister for explaining in detail
    God bless u n protect u alwaus

  50. Pete Pereira

    Dear Suguna, your generosity of spirit comes through very clearly in the way you write. May you remain blessed always.

  51. Hello,

    Amazing recipe, thank you. Idli’s came out very soft and fluffy, I’ve got compliments from everyone who had it. But last three times my batter didn’t rise at all. It use to rise and overflow. I haven’t changed the method of making the batter. Not sure what has changed. Please advise. Thank you.

    1. May be its because of the weather. Its getting cooler may be? Try to store in a little warm place. You can read my tips and tricks post to know about storing in warm place.

      1. Thank you for the reply.

        I’ve always put the batter in the oven with the lights on. Its summer here in Canada, I’ve turned off the heater in the house and the house is a little cooler. May be its the difference in the temperature in the house causing the issue regardless of keeping the batter in the oven. Thanks again.

  52. Mallika Raman

    Thanks a lot! Very useful tips specially when there is no grinder for making idli batter, thanks again tried your method idlis came out super soft and yummy!

  53. Hello mam.
    My concern is dat rice are not properly grounded to paste in mixie. If I add water too much they remain remain in small bits. If no water then mixie gets jammed. In either way my rice are not grounded to fine paste. Please help

  54. Thanks a lot for tips and detailed explanation..I use to prepare idli with idli rava and now I don’t feel like to use idli rava once I prepared idli as per your instructions.ur tips helped me a lot…thanks for explaining how to prepare batter in mixie.I read many blogs and tried different versions and I was not happy with taste ..your post is perfect one…can you please post paniyaram recipe

  55. Hi

    Followed this recipe and ended up with tummy idlis. Can’t thank you enough ? One question…

    If I need idlis for Monday morn, can I grind the batter today (sat), ferment it over night, put it in the fridge tomorrow morn, keep it out for a couple of hours on MOn day morn and make idlis?

    1. Hi Dheepa, the batter will be good after fermenting for 2 days and on the third day you will get decent idlis too. So not to worry. Go ahead and make it.

  56. Agnes Mitchell

    Hi thank you so much for the recipe
    But mine turn good wen steaming but became hard after 1 hour
    Where did I go wrong
    Thank you again

  57. Dear Kannamma,
    What a fantastic recipe you have given us. The idlies were super soft. Never imagined that even I can cook such awesome soft idly. Not even in restaurants I’ve had such idlies.
    Thanks a ton to my friend who shared this page on FB. Im so glad that I found this recipe.
    Looking forward to more such recipes.

    Thanks again 🙂

  58. Thank you for a well written recipe where you explain things in detail. I had tried several times before this to make an idli/dosa batter with no success. But the first time I tried your recipe, it worked for me pretty well. Though I live in Boston, MA where it is quite cold and so I did have to add baking soda in the end. I am trying again in hopes to have repeated success and perhaps avoid the baking soda this time. Thank you so much! My sweet South Indian husband never dreamed that I would be making home made idli’s – so thanks from him also 🙂

  59. Thank you for the recipe! When fermenting the batter, does it need to be in a container with a lid, or will a large bowl (no lid) suffice?

  60. Just tried the recipe.Idlies were so soft and were so yummy…thank u kannama fior The BEST RECIPE for making idly.

  61. Hi Kannamma, thank you for this wonderful instruction. My idlies always come soft and spongy. However I have a strange problem with the idli batter. My batter never rises, and there are no bubbles even if it ferments well and turns sour, overnight. Although it is excellent for idlies, my dosas are white and hard ( even after 2nd day of fermentation), even if I dilute it perfectly & use hot cast iron dosa pan for making dosas. Please guide me. Thank you

      1. hi Kannamma, thank you for your suggestion. I Changed the brand of rice & now my dosas are excellent too. I wholeheartedly appreciate your knowledge & your effort of sharing it with all. This website is a treasure for newly married women like me. Thank you once again.

        1. Thats so nice of you to say Aarti. Really happy that the dosas are coming good. Idli and dosa is a staple and things going wrong may be stressful. Happy that you figured it out. Thank you!

  62. Hi kannamma, thank you for this wonderful instruction. My idlies always come spongy & soft. But I have one strange problem. My idly batter never rises even though it ferments well and turns sour overnight. & my dosas never come gloden brown, they are always white even if I dilute the batter, perfectly& use cast iron pan. I don’t understand what’s is causing this problem. please help.

  63. Dear kannama..this is the first time im trying my hands at making idli batter and they wer the best maligapoo idlies i hav had so far..thanks you so much.. Cant wait to try ur other recipes

    Can i use the same batter to make dosai if so kindly guide me

  64. I used to buy ready batter but recently moved to a city where we don’t get it. I am a mum of triplets and so always looking for healthy food recipes to make in bulk. Can’t thank you enough for writing this recipe! Batter fermented really well considering its winter where I live and Idlis turned out nice and soft! My lot loved it!

  65. Thank u soooo much for “THE PERFECT” recipe for soft idlis!! So happy to have found this blog. 🙂

  66. Thank you sooooo much…!!! Made the idlis yesterday. They were super soft. I used split urad dal since I didnt hv any other type and was very eager to try ur recipe asap. And even with that it turned out awesome.

  67. vinutha subramanyan


    want to try this recipe i have normal urad dal can we use this with same measurement.

  68. Ranju Sebastian

    Tried this idly recipe today, first time my idlis were so soft, the whole family enjoyed it. Thanks a lot Suguna for the wonderful description & tips.

  69. after reading the IDLI recipe, I could imagine eating classic idlis. of-course I have yet to try & succeed making it.

    enjoyed reading very nice explanation & tips.


  70. Its a such a pleasure to read your blog and description. I really enjoyed reading the tips and tricks and thoroughly appreciate the explanation.

    One suggestion- Please also add water in the list of ingredients and its measurement. Cake recipes usually detail out the amount of water to ensure accuracy while we tend to ignore the water bit in our recipies and end up with a variable for water which leads to inaccurate results.

    1. I have given the approximate water measurements in the recipe. If you read the recipe, i have mentioned it. I have not put water in ingredients as the water is added in steps for each time while grinding dal, rice, aval etc… Its difficult to give the exact water measurement as the water required will vary a little depending on the age of the rice used for making batter. But I have given the best optimum water measurement after a lot of tries. Hope this helps.

  71. Today, the unthinkable has happened.
    The softest idlis have finally been created in my kitchen!
    I cannot thank you enough for this recipe!
    My family simply loved it !
    Thank you so much for adding all the details. Followed it to the T and the result was amazing!

  72. Eager to try it. Have always been using storebrought batter. Few questions please.

    1) Should the poha also to be soaked for four hours?

    2) I have just red rice poha in stock, is that fine to use?

    Awaiting your quick reply. Thanks in Advance.

  73. Very good presentation.Really “kannammacooks”. Very nice and informative. Advance Thanks for future recipes,tips etc.

  74. Kudos for such a detailed recipe, you have absolutely nailed it 🙂
    Me and my daughter are big fan of south food. Thanks to you, I am able to make awesome idli and dosa at home. Another great article was on how to season cast iron tawa. I have been happily sharing this blog to everyone since I came across it! Thanks again 🙂

  75. Hi..Thanks for the to the point recipe!I just want to know if I can use any other ingredient as a substitute for poha..I dont get it here in Japan!

    1. You can use Sago-Javvarisi-Tapioca Pearls in the place of Poha. But soak for a longer time and grind well to a rally smooth paste. Sago takes time to grind.

  76. Anjana Padmaraj

    Hi suguna,

    Great recipe… every minute detail very well illustrated and explained.. i just ground idly batter with half the mentioned measurements and that turned out to b a lot… i do have a very small fridge and hence cant grind too much and store.. i am planning to use this recipe for 1 cup idly batter.. do let me know if these measurements work…
    1 cup idly rice
    1/4 cup urud dal
    1/3 cup poha
    1/4 tbsp methi
    1/2 tbsp salt

    Thanks in advance

  77. Hi..

    I make idlies with this method only for quite sometime now.. When I first tried it the idlies very really very good but for the last couple of time whn I cook the idlies I get that MAAVU or PAACHAI taste. But the idlies ate cooked well. What could have gone wrong. Can u plz let me know wht to do. And ya the batter is well fermented.

    Thanks in advance