SEARCH FOR RECIPES



idli recipe – how to make soft idlis (step by step idli recipe)

by dassana amit updated April 19, 2014

idli recipe - how to make soft idli, idli

this very popular idli recipe post has a lot of tips on making idli batter and step by step photos for making soft idlis at home. so take your time to read this detailed guide on making soft idlis at home and enjoy the pics :-)

after a lot of requests, i am finally writing a detailed post on how to make fluffy and soft idlis at home…. i don’t know what took me so long to write a post on idli…. it is something i make home regularly.

idlis…. one food that i grew up having…. idli was a regular breakfast at our home. come sunday, and there would be idlis & dosas for breakfast as well as lunch.

idli recipe

i would see the way my mom would soak the rice, dal and then grind it and then leave it to ferment. this was a regular saturday ritual in my house and i knew that on sunday we would get steaming hot idlis with chutney for breakfast. for lunch it would be dosa with sambar and a veggie.

i never knew that when i would start making idlis, i would run into problem the very first time i make these. i had seen countless times idli preparation in my home. i was least expecting, that the idlis i made for the first time for my mom-in-law would become an embarrassment for me. i was working hard to make the idlis soft :-)

the idlis were not soft and fluffy at all. i had done everything so perfectly and yet the idlis became a little hard. i know the aroma of  the batter when they are being ground and mixed… i know the slightly sour aroma of the fermented batter.

when i had seen this batter, i knew that the batter had not fermented well in the cold winters of delhi. still i made idlis from the batter… and all of us had not so soft idlis…. much to my agony and embarrassment….. but now i am good in making idlis. the hubby just loves the idlis i make at home.

idli recipe sambar

having a food science background i also know how fermentation is important to get the best results in certain food products like wines, cheese, yogurt, breads etc. idlis and dosas also fall in the fermented food category.

what contributes to fermentation in the optimum temperature conducive for that specific food to get fermented and to give desired results. in the case of idli batter, the temperature is very important. generally the warmer indian temperatures are the best for making idlis. the ideal temperature is between 30- 32 º C.

the wild air borne yeast causes the fermentation process and it is drawn from air by the urad dal & fenugreek seeds. at home we would never add fenugreek seeds. idlis were just made with rice and urad dal. still they would be soft and fluffy.

when i make idlis, i do add fenugreek seeds, as i add split urad dal and not whole urad dal. the wild yeast on the whole urad dal aids in the fermentation process. a point to note is that it is not only yeast, but some anaerobic bacteria also that also help in the fermentation process.

idli recipe - urad dal

so remember temperature and wild yeast are your best friends while making idli. this is also the case with breads…. temperature and baker’s yeast are my best friends when i make breads. luckily i have not had a single disaster when making breads at home.

now we come to the type of rice that is used for idli. from my personal experience i have used basmati rice, sona masoori rice, kolam rice for making idlis and never had any problem. i also make idlis using half-half of basmati rice and parboiled rice. they have also come out well.

when i was working for a project one & a half year ago, we had a cook who would make very soft idlis. i asked her once how her idlis were so soft. she told me that she adds some poha/flattened rice or cooked rice to the idlis… just a handful and these would make the idlis soft.

idli recipe - poha flattened rice

my mother would never add poha or cooked rice to the idlis and her idlis also used to be soft. but my mom would put damp muslin cloth on the idli mould and then steam the idlis. as a result the softness of the idlis would be more pronounced.

the recipe posted here is what i follow now after listening to our cook’s advice. for this recipe i have used basmati rice and goan red parboiled rice…. i do not get idli rice here. so i make idlis with the goan red parboiled rice along with regular rice.

idli recipe - basmati rice

this is my standard recipe for making both idlis and dosa now….i have also added methi seeds along with urad dal and some poha. the proportion of rice and urad dal is always a matter of controversy. so i suggest experiment with different types of rice and come to your own standard measurements which will give you perfect idlis.

idli recipe - main ingredients for idli

the day the batter was fermented i made idlis.  i served the idlis with mom’s recipe of kerala sambar and coconut chutney. the next day i made masala dosa with the same idli batter. the dosas became crisp and got a nice golden color due to the addition of poha. don’t believe me. take a look at the pic below.

idli recipe - masala dosa

this is a step by step recipe for making soft idlis at home:

1: pick and rinse the urad dal & rice. soak the urad dal with fenugreek seeds in a separate bowl or pan. soak the rice with the poha separately. soak for atleast 4-5 hours.

idli recipe

2: drain the urad dal, but don’t throw away the water. reserve the water.

idli recipe

3: in a wet grinder, add the urad dal.

idli recipe

4: add 1 or 2 tbsp of the reserved water and grind the urad dal. keep on adding a few tbsps of water in between grinding. the batter should be light and fluffy when completely ground.

idli recipe

5: pour the urad dal batter in a deep pan or bowl.

idli recipe

6: drain the rice & poha. this pic is before i drained the rice and poha.

idli recipe

7: add them in the wet grinder.

idli recipe

8: use the urad dal strained water to grind the rice and poha too. keep on adding a few tbsp while grinding. the rice should be completely ground. when you feel the batter with your finger tips, the batter should not feel grainy. it should be smooth and paste like. don’ t add too much water in the beginning. keep on adding little water in between. remember that batter should not be thick or thin. i hope all the pics give you an idea about the consistency of the batter.

idli recipe

9: now add the rice batter to the urad dal batter and mix well.

idli recipe

10: add salt and mix it with the rest of the batter.

idli recipe

11: mix the batter well. cover the bowl or container with a lid and keep the batter in a warm place. it should be left undisturbed for 8- 9 hours. don’t use an air-tight lid.

idli recipe

12: next morning you will see this. the batter will rise and double up and might even throw away the lid as it happened with this idli batter. you can see the fermented batter bursting from the edges. my calculations of the batter versus the pan went wrong :-)

idli recipe

13: time for making idlis now :-) take your idli steamer or pressure cooker. add some water and keep it on the stove with the fire on. grease the idli mould with oil. gently and lightly swirl the batter. don’t over do. now with a spoon pour portions of the batter in the greased idli moulds.

idli recipe

14: keep the idli mould in the steamer or pressure cooker. if using a pressure cooker, then cover the pressure cooker with its lid. remove the vent weight/whistle from the lid. steam the idlis for approx 10-12 minutes.

idli recipe

15: check for doneness by inserting a tooth pick. if it does not come out clean, then keep again for a few more minutes. when done remove the idli mould from the cooker. remove the idlis. they come out easily. don’t overcook as then they become dry.

idli recipe

16: serve hot idlis with sambar and coconut chutney.

soft idli recipe

if you are looking for similar recipes then do check idli recipe with idli rava, idli chaat, rava dosa with video, idli dosa faq and making idli in microwave.

soft idli recipe details below:

4.7 from 34 reviews
idli recipe - how to make soft idlis
 
Prep time
Cook time
Total time
 
idli is a popular breakfast recipe in south india but now getting popular in other parts of india too.
Author:
Recipe type: breakfast, snacks
Cuisine: south indian
Serves: 18-20 medium sized idlis or 9-10 medium sized idlis & 4-5 dosas
Ingredients
  • 1 cup basmati rice or sona masoori rice or regular rice
  • 1 cup parboiled rice
  • ½ cup urad dal/black gram, skinned whole or skinned spilt
  • ¼ cup poha/flattened rice
  • ¼ tsp methi seeds/fenugreek seeds
  • water as required
  • salt
  • oil to apply to the idli moulds
Instructions
  1. pick and wash both the rice and urad dal.
  2. soak the rice and poha in water for 4-5 hours.
  3. soak the urad dal with methi seeds separately for 4-5 hours.
  4. drain the soaked urad dal. reserve the water.
  5. grind the urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.
  6. grind the rice to make a smooth batter.
  7. mix both the batters together in a large bowl or pan. add salt and mix well.
  8. cover and let the batter ferment for 8-9 hours.
  9. after the fermentation process is over, the batter will become double in size and rise.
  10. gently mix the batter.
  11. grease the idli moulds.
  12. pour the batter in the moulds steam the idlis in a pressure cooker or steamer.
  13. if using pressure cooker remove the vent weight.whistle.
  14. steam for 10-12 mins or until the idlis are done.
  15. remaining batter can be stored in the refrigerator.
  16. serve the steaming hot idlis with coconut chutney and sambar.


Leave a Comment

Rate this recipe:  

{ 289 comments… read them below or add one }

D gupta April 5, 2014 1

I have bought premade batter. What can I do in the steaming process to ensure soft idlis.

Reply

dassana amit April 13, 2014 2

you can make straight away. replying late as we had some server issues. generally pre made batter are not sour. so you can keep them at room temperature for some hours to get that light sourness.

Reply

renu April 4, 2014 3

Hi.. I made this batter yesterday.. For some reason it didn’t ferment at all. I used the same ratios as you did. Used basmati and idli rice. Kept in the oven overnight with the light on. But still it didn’t ferment. Can you tell me what must have went wrong? Also any ideas on what I can do with the unfermented batter?
Thanks

Reply

dassana amit April 5, 2014 4

Its due to the temperature. I would suggest you to add about half teaspoon of dry active yeast to the batter and keep at room temperature for some minutes. The batter will leaven. You can also add 1 tbsp yogurt with one fourth teaspoon of baking soda. This will also leaven the batter. If sour aroma is coming and you don’t see the batter doubled up then also you can make idlis or dosa. You can also keep the batter for a few more hours till it ferments. Eno or fruit salt can also be added to the batter and you can make dhokla from it.

Reply

Renu April 5, 2014 5

So you think I should have not kept the light on?

Reply

dassana amit April 13, 2014 6

no, you can keep the light on.

Reply

Samiya April 2, 2014 7

Hi dassana…I bought idli rice and dosa rice yday.would like to knw the exact proportions..should idli rice be used with basmati rice.

Reply

dassana amit April 2, 2014 8

dear samiya, same proportion as mentioned in the recipe 1:1 or if you are a bit nervous then 1.5 cups of idli rice and 1/2 cup of basmati rice :-) you can also make idlis just with the idli rice and urad dal. add about 2 cups of idli rice and 1/2 cup of urad dal. soak separately and then grind separately. grind the urad dal very well. the urad dal batter should be fluffy and soft.

Reply

Samiya March 30, 2014 9

Hi dassana.Would like to knw if we can use basmati rice only for idli.since i do not hv idli rice with me and not sure if we get it here in KSA.if its only basmati rice whats the ratio to be used.

Reply

dassana amit March 31, 2014 10

i would suggest to use short grained rice like sona masoori or broken rice. basmati rice work well with parboiled rice or idli rice. it also works well without, but depending on the quality the idlis may come out good or not. so one has to experiment. use 2 cups of short grained rice for 1/2 to 1/3 cup of urad dal. the rest of the ingredients remain same. you can also use idli rava instead of basmati rice if you can get it where you live.

Reply

Samiya March 29, 2014 11

Hi Dassana
I usually add lil yeast or soda to my idli batter and it comes out really soft but this time I followed ur recipe of idli batter except for parboiled rice and the batter was so hard that I could not even move my spoon. SO I ADDED water and mixed it in a mixie..but my idlis were flat and did not rise..Is it because that I did not use parboiled rice or I mixed it in the grinder in the mning coz I could not move my spoon also.Kindly help..I want to make idlis without the use of yeast or soda.

Reply

dassana amit March 31, 2014 12

hi samiya. did you grind everything together. the urad dal has to be ground first and it should be really fluffy and soft batter. the fact that you could not even move the spoon means there enough water is not there. even after adding water, if the idlis did not come out well, it means the batter was not made properly and it has affected the fermentation. the batter has to be thick but flowing. you should be able to easily stir the batter with a spoon or spatula.

Reply

chandani March 24, 2014 13

parboiled another name plz tell not able to understand

Reply

dassana amit March 31, 2014 14

they are also called as ukda chawal in hindi.

Reply

pushpa March 23, 2014 15

The number of comments n queries here show how many ppl tried ur recipe succesfully n i wanted to be one of them.:)
I have reached the fermentation level n just to check if the batter is ready to put in fridge for making idli tmrw i made a test dosa…
N u know wht my hubby commented, “r u sure u want to make idlis tmrw. Make dosas rightaway!!!”
He liked the supercrisp n golden dosa a lot! Thanks to ur recipe…keep it up! :)

Reply

dassana amit March 30, 2014 16

welcome pushpa. loved reading your comment. i am sure your comment will motivate more people to try this idli recipe.

Reply

anita March 19, 2014 17

The idlis were just the way I have been wanting to serve my kids , who enjoy them tremendously when we eat out. thank you ! You were a big help!

Reply

dassana amit March 20, 2014 18

welcome anita. glad to know that you liked the idli.

Reply

Ramona March 18, 2014 19

Dassana jee I wanted to know if I am supposed to soak basmati rice with the parboiled rice?

Reply

dassana amit March 18, 2014 20

yes you have to soak the basmati or short grained rice or regular rice along with the parboiled rice.

Reply

yogesh March 15, 2014 21

1st of all Thanx for this detailed recipe, will definitely try it
but i need to know why should i soak rice and urad dal in different containers. How will my idlies be different if i soak them together ?
Could you please tell me the scientific reason behind soaking them separately.
Thanks once again
tc

Reply

dassana amit March 15, 2014 22

the soaking can be done together for small amounts. but its important for the urad dal to be ground really well. the urad lentils hould become fluffy and soft after grinding. if not done well, its affects the texture of the idlis. the rice can be ground a bit grainy. hence the soaking in different containers.

Reply

yogesh March 19, 2014 23

Thanx dear
tried it and the outcome was really delicious
keep up the good work
tc

Reply

dassana amit March 20, 2014 24

welcome yogesh

Reply

Ss March 9, 2014 25

In continuation to my previous message, just wanted to tell that the idilies turned very soft in the first case than the latter. Also, should we take the idily from the vessel when it hot or cooled down? Pls advice.

Reply

Ss March 9, 2014 26

Hi……
Quick question…..when i prepared idly battar last time, I used 1 cup basmati rice, 1 cup split -urad dal, handful of cooked rice and the battar rised well enough that it ozzed out of the vessel. But this time I prepared the battar by using 2 cups basmati rise, I cup split dal, 1 tsp methi seeds n a Handful of cooked rice. But this time, despite keeping it for 12 hrs, there was no smell n the battar didnot ooz out. Can you please advice me. Thanks!!

Reply

dassana amit March 10, 2014 27

i would suggest to use half-half of basmati rice with a short grained rice like sona masoori or any other small grained rice. the quality of rice does affect the fermentation process. also i hope the temperature was also conducive to fermentation. sometimes the rice quality, the batter everything is good, but the temperature is cool or cold and this also affect the fermentation. you can easily remove the idlis when they are hot. if you have greased the idli moulds well, then they are easy to remove.

Reply

Ask March 11, 2014 28

Thank u for your quick response!!
I live in US and at this time it is cold…can you pls advice me on how I can ferment my idily battar better?

Thanks in Advance!

Reply

dassana amit March 15, 2014 29

preheat your oven at 150 or 160 degrees Celsius for 15-20 mins. switch off the oven. you can also keep the light in the oven on, but it should not be getting preheated. wrap the bowl in a warm towel or napkin and place in the oven. this even i do as here too it was difficult to get the batter fermented well.

Reply

Dr neelofer March 8, 2014 30

Wow its really to soft and testy thanks

Reply

dassana amit March 8, 2014 31

Thanks Dr neelofer

Reply

Anne March 6, 2014 32

Thanks for the tips …. your photos are beautiful! AR

Reply

dassana amit March 6, 2014 33

welcome anne

Reply

Sharan March 6, 2014 34

Hi dassana,

Thankyou so much for sharing such wonderful and amazing recipes. I got married just two months back & didn’t know anything about cooking. Then one day I came across your blog and now I thank God so much to have found you. It seems you have a solution for everything. Thanks a bunch for being my backup ;-).
My husband really loves idlis. I am thinking of giving it a shot this weekend. Can you tell me if its ok to make them with normal basmati rice instead of parboiled rice as I’m not very sure if I’ll get them in the market. Also if I can make parboiled rice at home.Will wait for ur reply. Love…God Bless:)

Reply

dassana amit March 6, 2014 35

thanks sharan. glad to know that the blog is your back up. parboiled rice or idli rice gives a good soft and fluffy texture which you won’t get if making with any other white rice. depending on the quality of rice you use, the idlis may or may not turn out soft. so its a chance one takes. as an alternative you can use idli rava (cream of rice) or brown rice to make idlis. i have not yet made idlis with brown rice, but my mom has and she says they are good. parboiled rice cannot be made at home. they are always commercially made.

Reply

rajeev bhalla March 4, 2014 36

Hi dassana
Thanks for sharing this excellent recipe.it realy shows your experience.

Reply

dassana amit March 4, 2014 37

welcome rajeev

Reply

sonia February 22, 2014 38

Wow! Very nice!

Reply

dassana amit February 22, 2014 39

thanks sonia

Reply

Unni February 17, 2014 40

Hi dasanna

Thanks for the recipe. I have a query. My wife is suggesting to by a table top wet grinder ( now we use mixer grinder). She is says batter made using wet grinder gives far better results and give very tasty/soft idles. Is it true?

Reply

dassana amit February 17, 2014 41

i have heard from friends that a table top grinder is better than a mixer grinder. i have never used it, but a lot of folks recommend it. so if suits your budget, you can buy a table top grinder.

Reply

Unni February 21, 2014 42

Thank you.

I have one more query. My mummy adds salt after fermentation of batter. She says adding of salt retards the process of fermentation. What is your comment?

Reply

dassana amit February 22, 2014 43

i usually add rock salt and the had had no issues with the fermentation. but iodized salt retards the fermentation. the iodine destroys the wild yeast that help in the fermentation.

Reply

sandy February 12, 2014 44

Dasanna, whenever I have cook somthing, the first thing I go to your site and try to find the receipe I want. But you know, I spend hours in reading the comments(I mean compliments) people have been showering on you. I really get so engrossed and it becomes late for me to start cooking. You are so generous in giving each minut details of the receipe. You are amazing and making so much difference to so many families. When I am in India, I would like to meet you briefly atleast to say hi. My daughter would love to meet you. When I have to make something, she will say, “go to your favarite person and check her site”

Reply

dassana amit February 13, 2014 45

thanks again sandy. sure. you can let me know when you come to india. give my love and hugs to your daughter.

Reply

sandy February 12, 2014 46

Can you please give receipe for molaga pudi. Whenever I go to restaurants in Madras or Bangalore, I order more molaga pudi than idlis

Reply

dassana amit February 13, 2014 47

i had got the podi from kerala shop and still using it. once it get over, i will make a homemade podi and then post it also. i am a fan of milagai podi. in fact i just like the idlis coated all over by the podi :-)

Reply

Kavita Mishra February 11, 2014 48

Thanks for the recipe. Tried it yesterday n the idlis were awesome. Finally I could make the restaurant style idlis. Thanks a million!

Reply

dassana amit February 11, 2014 49

welcome kavita

Reply

dassana amit February 11, 2014 50

thanksa and welcome.

Reply

Radha February 6, 2014 51

First of all Thank you so much for sharing this recipe. I never liked idlys since my childhood. My husband loves them so tried makin a couple of tyms , but it was always a disaster. Even though we used to prepare it so often in my home I never got it right. I gave a try today n I m on cloud 9 . I have never tased such soft n yummy idlis. Just cudnt stop having. Thanks a ton. U made my day. Finally I learnt it. Not just learnt but perfected it. All credit to u. Keep sharing, looking foforwarto cook more of ur reipes.

Reply

dassana amit February 9, 2014 52

welcome radha and thanks for this positive feedback on idli recipe. reading such positive comments, i feel motivated and its nice to know that the blog is helping people in learning recipes.

Reply

Dee Dee February 2, 2014 53

After seeing all of the great comments, I want to try your recipe! I just have a question about idli rice. You mentioned in your replies that idli rice can replace regular rice. Would that be the basmati rice or the parboiled rice? I live in a small town in California, USA, so I have to drive a couple of hours to purchase ingredients from an Indian grocery or order them online, which can be pretty expensive with the cost of shipping. I just picked up some idli rice before I had read your recipe. What exactly makes idli rice different? I know I can get basmati rice locally. Not sure about parboiled rice. Isn’t that Minute rice in America? Or would you even know? Thank you for helping us all become Indian cooks. My husband and I lived in Coimbatore, India for 9 months as research students over twenty years ago. Or landlord’s wife would surprise us with delicious, fluffy, slightly sour, idlis from time to time. Have never tried any other as good. She had showed me once how to make them, but didn’t speak English and it seemed too intimidating to try and replicate them. With your instructions, I’m ready to take a stab at it. Hope they turn out. We really miss yummy idli.

Reply

dassana amit February 2, 2014 54

You can use parboiled rice. Both idli rice and parboiled rice are rice grains which have been parboiled. Idli rice is specifically used for making idlis. Whereas parboiled is cooked and served like steamed rice. I do not know what is minute rice. You can use parboiled rice in this recipe. Even idli rice will work. You can also use 2 cups of idli rice and omit the regular rice.

Reply

jasee January 27, 2014 55

Hi dassana
I jst fnshd ma idlis wth sambar n it ws vry nic,alhamdu lillah.thanks alot

I wnt som clrfication on makng battr n thnks again that ur site mad me clear al.
I made battr ydy mrng cz i liv in kuwait n its winter here n also added bit yeast 2 get fermntd.any wy it cam gd bt gt stick on d mould evnthough i grcd it:-(

I usly us 3:1 proportn 4 dosa n usd it 4 idlis too n it coms gd, ma mom us ds proptn n her s alwys com perfct n tasts best.
I wnt 2 knw 1 mor thng dat hw 2 roast channa dal 4 chutney? I dn gt d rstd 1 here. In oil? Ur chutny recipes feel fantastic.

Any way thnks alot n am flng homl 2dy,am a malayali. Am gng 2 make massala dosa 2 mrw insha allah,usng ur masala recipe n am sur it ll be grt

Reply

dassana amit January 28, 2014 56

thanks jasee. if the idli moulds are greased well, the idlis won’t stick. so next time you can try applying a little more oil. agree with your mom.

for chana dal chutney – you take some oil and then saute the chana dal in the oil till they get golden and fragrant. then cool them and make a chutney with the other ingredients. you can also soak the chana dal for an hour. drain and then wipe them dry. then saute till oil till they become golden.

i hope the masala dosa was good. happy cooking.

Reply

Azzy January 16, 2014 57

Hi! I normally make idlis using the idli rava. A few days ago I tried using parboiled rice(3 cups) with split urad dal(1/2 cup). It was a disaster! Although the batter had fermented very well, almost overflowing out of the container, the idlis were flat as can be, and I couldn’t even make dosa with it. Any idea where I went wrong? I live in Canada, so I made sure that I added methi seeds and kept the batter in a slightly pre-heated oven for fermentation. Anyhow fermentation wasn’t a problem. I used just regular parboiled rice.Any tips you could give would be greatly appreciated. I really want to try this version, but don’t want to go through all the grinding, before Im sure about the kind of rice to use.

Reply

dassana amit January 16, 2014 58

i suspect the water must have been less. if the water is less in the idli batter, than the idlis become dense and flat even when the batter gets fermented. i make idlis at times with just parboiled rice as well as idli rice too and never have any issues. the quality of parboiled is also important and it must be within its shelf life. try adding some more water – just a few tbsps more next time when you make the idlis.

Reply

Richa January 9, 2014 59

Thanks a lot for wonderfull idly recipe.I am not fond of rice idly but my husband love them.Earlier i have tried according to the ratio of 1:1 of rice and urad dal but it use to be hard.
Now when i made it with your recipe ,the idly come out just perfect.
And on next day i made dosa of remaining battar and that was also very crispy and so tasty.

Thanks a lot.

Reply

dassana amit January 9, 2014 60

welcome richa. glad to know that your idlis are coming soft now. happy cooking and do try more recipes.

Reply

jyoti January 9, 2014 61

Urad dal to rice proportion should be 1:3 but yours is 1:4 (Your measure of rice is 2 cups totally and urad dal is 1/2 cup). We south indians use 1:4 proportion for dosas and for idlis we have to increse the urad dal quantity. I don’t want to try and take risk.

Reply

dassana amit January 9, 2014 62

if you are sure of your idli recipe and proportions then you don’t need to try this one. i have been using this proportion for some years now and it works very well for me. in fact after your comment i referenced the cook books which i have and found that most of them are using 1:4 proportion for idlis and sbout 1:3 for dosas. and these books are written by south indians. so they must not be wrong.

Reply

Sue January 5, 2014 63

Hi Dassana, I have made idlis with your recipe today but I didn’t have poha, the idlis turned out really nice and soft, I used an egg poacher to steam the idlis and I made dosa with the rest of the mixture. I will be trying your other recipes, my husband and I are very fond of Indian food, your blog is now saved on my favourites, thank you once again for sharing your recipes. Happy new year to you and your family

Reply

dassana amit January 7, 2014 64

welcome sue. happy new year to you and your family. do try more recipes and feel free to ask any query.

Reply

w m u madusanka December 27, 2013 65

Actually it is very nice….

Reply

Shriya December 14, 2013 66

Thanx foh all ua recipe…we njoy ua recipe prepared by our mom n dat are so delicious…!!!
1nce again thanq…..!1!!!…:)

Reply

dassana amit December 14, 2013 67

welcome shriya. mom’s food is always good :-)

Reply

Raj December 11, 2013 68

I made idlis using your recipe this past weekend and they turned out great! Thanks for posting this.

Raj

Reply

dassana amit December 11, 2013 69

welcome raj

Reply

bhumika December 2, 2013 70

Einstein Said: If you can’t explain it simply, you don’t understand it well enough.
You make idli recipe so easy. I could not believe that i made it. The way you explain the whole recipe with photographs & descriptions is excellent. I got good comments from home, that all i am giving you.

Reply

dassana December 2, 2013 71

thanks a lot bhumika for your generous comments.

Reply

reena December 2, 2013 72

Can i just use regular rice instread of paraboiled if so how much?

Thank you.

Reply

dassana December 2, 2013 73

if you use regular rice, then the texture of the idli might get compromised. actually it depends on the quality of the rice. you can halve this recipe and make a small batch. if you have idli rava, then you can try this recipe of idli with leftover steamed rice – http://www.vegrecipesofindia.com/cooked-rice-idli/

Reply

Pravina Parikh December 1, 2013 74

so fluffy idli my grand kids like good for lunch box for them I will try thank you for sharing

Reply

dassana December 1, 2013 75

welcome pravina

Reply

Bartanwale.com November 24, 2013 76

Idli Makers now available online at bartanwale.com

Our team says, we find idlis is perfect food for any season keep in mind the same, we are constantly adding more products which makes cooking idli a breeze.

you can check out ildi makers at http://www.bartanwale.com/steamer-pressurecookers/idli-cooker.html

Reply

namratapatra November 16, 2013 77

Hi, There are thousands of food site but must admit that urs is unique ….really impressed. Me a beginner and have just married. My husband loves idly ,so I want to try it. I have a doubt.
what is paraboiled rice and from where can i get it? what if i use basmati rice only? waiting for ur suggestion….

Reply

dassana November 17, 2013 78

thannks. if you live in india, you can get parboiled rice or idli rice easily. parboiled rice is rice which has been partially boiled in the husk and then dried. if you don’t get parboiled rice, then use basmati rice. actually depending on the quality of basmati rice, the idlis can come out good or not so good. you can try with a small batch. if the idlis become soft, then next time try with a larger batch of rice.

Reply

omkar Gurav November 14, 2013 79

plz give me more n more recipe….. n tech

Reply

RIMPA CHOWDHURY November 9, 2013 80

plz tell me what is poha?
how to cook dosa at home?
And thanks 4 this recipe.

Reply

dassana December 1, 2013 81

poha is flattened rice. they are rice which have been husked and then flattened into flat dry flakes. dosa recipe here – http://www.vegrecipesofindia.com/masala-dosa-recipe-how-to-make-masala-dosa-recipe/

Reply

jayshree November 8, 2013 82

hi dassana
finally i made dosa today and all d credit goes to u bcoz without ur tip(seasoned the tava) it would have been impossible.I am so happy today bcoz the first dosa itself came out very gud.Thank you soooooooo much & keep giving d important tips also

Reply

dassana November 17, 2013 83

welcome jayshree. glad to know that your dosa came out well.

Reply

Ashwini November 7, 2013 84

I tried this recipe for idli and they turned out soft and fluffy just as in the your post.Also, I made dosas with the leftover batter and they were yummy too.Thanks for sharing !

Reply

dassana November 17, 2013 85

welcome ashwini

Reply

thirunash November 2, 2013 86

Hello Ms Dassana,
First of all I would like to take this opportunity to thank you for the above Idli recipe…. today is Diwali I followed your recipe step by step note by note and it turned out perfectly perfect for me to serve my family on this day…..
You know something this is the first time I made Idli for my family and even my wife was so envy that my Idli turned out better than hers….
By the way if you’re celebrating Diwali happy Diwali to you and your family… once again thank you so much.

Reply

dassana November 2, 2013 87

thanks thirunash for this positive comment. i am glad to know that you made a perfect idli. wishing happy diwali to you and your family.

Reply

jayshree October 22, 2013 88

thanks dassana for sharing this imp. tip.
now m going to make dosa very soon & will surely let u know

Reply

dassana October 22, 2013 89

welcome jayshree

Reply

jayshree October 21, 2013 90

hi dassana
i spread the dosa on the tava but when i tried to turn or flip ,i was nt able to do so bcoz the dosa stick on the tava & it was nt coming out and also i want to mention that i used my dosa tava almost after one yr. pls reply

Reply

dassana October 21, 2013 91

thats exactly the reason why the dosa got stuck. dosa tava has to be used often and regularly. if it is used even after a gap of 6 months the dosas stuck on the pan. in such a case they have to be seasoned before using. so just heat up the dosa tava and apply some oil. switch off and let the oil be on the tava for atleast 2-3 days. don’t use the tava. before making dosa, wipe the oil and then proceed to making dosa. the first few will break and stick. but after that there won’t be any sticking. also keep the dosa tava separate and the roti tava separate. if you make rotis in the dosa tava, then again the dosas get stuck to the tava.

Reply

Prabhakar October 15, 2013 92

Where did you get Panchapathram and Uddarani in the Photos. They look good.

Reply

dassana October 17, 2013 93

from an antique shop.

Reply

jayshree October 6, 2013 94

hi dassana
i tried ur recipe yesterday and it came out very well.The idlis were very soft and fluffy but when i tried to make dosas with this batter it didnt worked for me ,i dnt know why and what went wrong .can u plz tell me

Reply

dassana October 8, 2013 95

the dosa do turn out good. what happened. were they soft or they could not be spread on the tava.

Reply

chetan October 6, 2013 96

Further to my earlier commets yesterday I wish to add that I made idlis yesterday on the basis of your instruction and they came out supper soft. Now I am confident about this and will making idlis quite often. Many thanks.

Chetan

Reply

dassana October 8, 2013 97

welcome chetan.

Reply

Beejal October 4, 2013 98

Hello Dassanna,

This is a lovely receipe and very well written and presented. I am going to try it. Is it ok to soak everything in hot water instead of tap water? Weather is cold. I am bit worried about ferementation but will try your tips for the same.

Reply

dassana October 4, 2013 99

thanks beejal. soaking in warm water or hot water does not help really. it would just quicken the time required for soaking. keep the batter in a oven which has been preheated before. switch off the oven and then keep the batter. if the batter does not rise than add 1/4 tsp baking soda and 1 or 2 tbsp yogurt before making the idli. the leavening reaction between the baking soda and yogurt will help to make the idlis fluffier and softer.

Reply

Chetan October 4, 2013 100

Excellent recipe of Idli – step by step instructions are very useful. I followed this recipe a few weeks ago and the result was fabulous. I am going to make idlis tommorrow and I am very confident that they will come out excellent as I am going to follow the instruction very carefully. Many thanks Dassana.

Reply

dassana October 4, 2013 101

thanks chetan. glad to know the steps and the detailed post helped you.

Reply

Rashmi September 29, 2013 102

Hi Dassana,

Thanks a ton for sharing the recipe with us in such great detail with nitty gritties and pictures. I tried the recipe the idli’s came out very soft and tasty.

Thanks Again.

Regards,
Rashmi.

Reply

dassana October 2, 2013 103

thanks rashmi. glad to know that your idli recipe came out soft and tasty.

Reply

Deepthi September 23, 2013 104

First time I prepared idli’s following ur recipe :) they came out gud.. Since I didn’t use poha , I think the idli’s were not very soft … But it was better than store bought idli batter :)… Thanks for such detailed description of recipe

Reply

dassana September 23, 2013 105

deepthi, i am glad you liked the recipe and idli came out well.

Reply

nabila September 2, 2013 106

hi i made idli batter today but my batter especially rice is very fine like suji is that ok . now i have put it to ferment . i am not sure how my idlis will come i have guest coming tomorrow please reply…

Reply

dassana September 2, 2013 107

a slight grainy texture of the ground rice is alright in the idli batter. don’t worry. the idlis will turn out good if the batter ferments well.

Reply

Anjali August 29, 2013 108

Hi,

Idlis look great. May I know where did you use parboiled rice?Also if thin or thick poha should be used?

Thanks

Reply

dassana August 29, 2013 109

anjali, poha is added with both the parboiled and regular rice to make a smooth batter in step 6.. check the step by step recipe.

Reply

Divya August 25, 2013 110

Is the par boiled red rice the same as matta ari/rice?I get idli rice here,so I use that,love the red specks on idli:)

Reply

dassana September 4, 2013 111

its the same rice divya.

Reply

Sreepriya Nitin August 21, 2013 112

Hi Dassana your idly recipe is great…i would say it is superb…i tried your recipe today and both dosa and idly are wow….thanks for the tips…may god bless you to make more delicious food…

Reply

dassana August 22, 2013 113

thanks sreepriya. you have already blessed me with your positive energy.

Reply

shruti August 14, 2013 114

rating it 5 star :)

Reply

dassana August 15, 2013 115

thanks shruti for giving 5 star rating to this idli recipe. it surely inspire other readers to try the recipe.

Reply

shruti August 14, 2013 116

thanks for the recipe, tried it yesterday, and made the idilis today in the morning…. they turned out just wow!! spongy and big. i forgot to soak methi seeds, so didnt add that in the dough but they are still spongy, next time i shall remember to add that too :)

Reply

priya August 8, 2013 117

this is a awesome way of preparing idli as step by step thanks for this and i will surly try this coz my idli was so hard when i prepared that.

Reply

dassana August 9, 2013 118

thanks priya. this idli recipe has been tried successfully by many readers. so go ahead and give it a try.

Reply

afshan August 4, 2013 119

thanks 4 giving such a complete recipe….waiting for more recipes from u…..

Reply

aarti August 4, 2013 120

Supperb. thanks to giving such idea to make idli. :)

Reply

dassana August 5, 2013 121

thanks.

Reply

Heather August 4, 2013 122

Hi,

I don’t live anywhere you can get an idli mold, would it be okay to steam them in a egg poacher or something similar?

Reply

dassana August 5, 2013 123

hi heather, egg poacher would do. even heat and steam resistant steel bowls, smooth individual muffin bowls or ramekins would be fine. just grease them before adding the batter.

Reply

Sara July 28, 2013 124

Dassana your recipes are very healthy and easy.I like your recipes.Thank you for sharing such great recipes with us.

Reply

dassana July 29, 2013 125

thanks sara.

Reply

Sara July 28, 2013 126

This recipe is like kya bat kya bat kya bat.Just amazing.

Reply

dassana July 22, 2013 127

thanks parween

Reply

Kevlar August 19, 2013 128

Some amounts and coherency would be nice, but Thank you.

Reply

Deepthi July 22, 2013 129

Hai Dassana,…ur name is nice…..it came out awesome…thanks for sharing this receipe..

Reply

dassana July 22, 2013 130

welcome deepthi.

Reply

Harleen July 17, 2013 131

Hi Dassana,

Nice post, what to do if the rice after grinding still remains a bit grainy. My batter after fermentation became thick. Can I add water to make it thinner, would it affect the softness/ fluffyness of the idlis?

Reply

dassana July 17, 2013 132

hi harleen, if the rice is bit grainy its ok. the batter has to be thick but flowing. yes you can add some water. it won’t affect the softness of the idlis unless too much water is added.

Reply

Ramesh July 13, 2013 133

Hello Dassana,

This is a fantastic post,one that Inspires (and probably salivates) us to cook!
The pictures of Idlis and Dosas are mouth watering, to say the least.
I have cooked idlis and made dosas numerous times in the past, but never regulary;so i always miss the proportion of Rice to urad dal and have to always look up the net.
I have saved your page in my favourites and probably will reference it for many more times to come .

Thank you for sharing your tips. Heartily appreciate it.

best wishes
Ramesh

PS : I forgot to rate this recipe in my earlier post..doing it now :-)

Reply

dassana July 13, 2013 134

thanks ramesh for this sweet reply as well as rating the recipe.
looking forward to more honest ratings from you.

Reply

Nara July 11, 2013 135

Hello, thank you for the recipe! I would like to know what is the wooden box with the carving of the Flower of Life on the photo? thanks!!

Reply

dassana July 11, 2013 136

nara, i think these type of round boxes were used to keep salt, but i am not sure. this is an antique box. they were used at least 50-100 years back but not now.

Reply

Akshay Hindustani July 8, 2013 137

Will try it soon and tell you,
but soft to banenga na?

Reply

dassana July 9, 2013 138

akshay, give it a try. all the recipes posted on this blog are tried and tested. you can also read the comments of other readers on this idli post.

Reply

Akshay Hindustani July 21, 2013 139

Made the idlis. They were awesome.
Do you have a recipe for chow mein,
I searched your blog but I didn’t get it.

Reply

dassana July 23, 2013 140

thanks akshay for the feedback. i don’t have recipe for chow mein.

Reply

Preetham July 7, 2013 141

Hi, I made the idli batter as you have said and it came out awesome. The idli’s made were so good (soft and spongy) I rushed it to my mom and she liked it as well. I used a handful of poha/avalakki and that made all the difference. Thank you so much for sharing this and keep up the excellent work

Reply

dassana July 9, 2013 142

thanks preetham for this nice reply.

Reply

Frank July 3, 2013 143

Hi, I have just finished eating Idili with Sambar and Chutney from here. Absolutly the best.
Thanks for the post and the pictures.
Frank

Reply

dassana July 3, 2013 144

frank, thanks for this positive feedback on idli recipe.

Reply

dassana July 3, 2013 145

frank, thanks for this positive feedback on idli recipe

Reply

rahmat June 20, 2013 146

if i want 2 make idli wid idli rawa ., whats da quantity of rawa n urad daal 2 be taken?

Reply

dassana June 20, 2013 147

you can check the proportions in this idli rava recipe – http://www.vegrecipesofindia.com/idli-recipe-with-idli-rava/

Reply

chanda June 18, 2013 148

superb love it….yummy umaaah

Reply

sushmitha biswas June 16, 2013 149

awesome!!!!!!!
thank you author to showing this type of recipes to everyone.

Reply

dassana June 17, 2013 150

thanks sushmitha.

Reply

dassana June 19, 2013 151

thanks sushmitha

Reply

Reema June 16, 2013 152

Hi I just wanted to confirm whether its half cup urad dal to two cups rice or two cups of urad dal to two cups of rice

Reply

dassana June 16, 2013 153

its half cup urad dal for two cups of rice.

Reply

Virginia Dsouza June 15, 2013 154

Very detailed. Thanks.

Reply

dassana June 15, 2013 155

thanks virginia

Reply

sheeja June 5, 2013 156

hii…i tried to make idilies in pressure cooker but when ever i prepare steam from the lid is spoiling the idilies..its a total disaster ..it seems to be not cooked .can u give me tips to prepare idilys in cooker

Reply

dassana June 5, 2013 157

i hope you are not using the whistle/vent weight on the lid when cooking the idlis in the pressure cooker. hence the steam gets collected. you have to remove the whistle and steam the idlis. the steam passes through the outlet on the lid throughout the entire cooking.

just add some water in the cooker. place the idli stand. remove the whistle from the lid. cover the lid tightly as you would do when pressure cooking dal or rice. steam the idlis on medium flame. the water should not dry up in the cooker. if the water dries up, add some water and continue to steam in the same way.

Reply

sheeja June 6, 2013 158

thank u for your fast reply …actually i was keeping that whistle over it .i will try tomrw in this method .hope it will come soft and cooked :-)

also ur blogging is quiet good.because i never seen other bloggers sorting of the queries of the readers . your advice is just like getting from elder sister or mother.keep it up

Reply

dassana June 6, 2013 159

okay… thats why the idlis become soggy. thanks for your sweet comment.

Reply

Sushmita May 25, 2013 160

Awesome receipe I was preparing it for first time on hubby s request n they cm out super delicious…..I ws scared as I hv disturbed the batter many times while it was in fermentation process and had put eno in the batter but they turned out super soft I had added two packs while it ws resting n agn before steaming……

Reply

dassana May 25, 2013 161

thanks sushmita. there is no need to add eno if the batter ferments well and doubles up. however eno will help in making the idlis soft and porous.

Reply

sushmita May 25, 2013 162

Hi this recipe helped me so much I ws mkng idli frm rc n dal for the frst tm on my hubby s demand n the outcm ws soft idli I did one for thing I add two eno powder one after grinding n second while preparing idlis I ws scared whthr it will ferment or not but those were softest idlis I hv ever md wl try dosa tomorrow

Reply

Shilpa May 21, 2013 163

Hi Dasanna,

I’ve become a regular follower of your blog. Everything that I have tried from your recipies has turned out just the way you descibed them. I made idlis following all your instructions and they turned out more than perfect. I have never had such super soft, melt in the mouth idlis.

Thank You once again.

Reply

dassana May 21, 2013 164

thanks shilpa for the positive feedback

Reply

Saili May 7, 2013 165

Hi Dassana,

I have followed your recipe almost word to word; and have reached the step of fermenting the batter.
I kept away the batter to ferment last evening. Today morning, it has risen and become almost double. But I am having a problem as I do not have to make the idlis immediately. I have to make it tonight, which is atleast 9 hours away. So can I leave the fermented batter undisturbed for another 9 hours or should I store it in the fridge? Will storing it in fridge affect the softness of the idlis?
Please suggest..

Reply

dassana May 9, 2013 166

have mailed you. i hope the idlis were good.

Reply

Saili May 12, 2013 167

Dassana,

The Idlis were great, supre soft and super fluffy!!
Just loved them!
take a look at them here..
https://www.facebook.com/photo.php?fbid=10151375940822551&set=a.10150419919802551.349163.543277550&type=1&theater&notif_t=photo_comment
Thanks again!!

Reply

dassana May 12, 2013 168

thanks saili. i cannot see the fb pic. i guess you will have to give this pic public access.

Reply

Pranesh May 4, 2013 169

Perfect measurements to get soft idli and we got super soft idlies today.
It’s really an adventure for us after so many attempts.
Thanks for your help in replying our queries for this recipe.

Reply

dassana May 4, 2013 170

i was wondering why no reply from you. thats good to know. and welcome pranesh.

Reply

Divyesh May 3, 2013 171

Hi I am leaving in uk and you know temperature is not warm like India so what shall I used to get fermentation in cold weather like -1 , , please let me know thanks

Reply

dassana May 4, 2013 172

you can keep the batter in an oven which has been preheated before. just preheat the oven. then switch off the oven. keep the batter inside the oven. if you have lights in your oven, you can also keep them on. any warm, cozy lighted place in the kitchen will do. you can also wrap the container with warm towels or even keep the batter in a large casserole.

Reply

Rebecca April 30, 2013 173

Namaste Dassana,

I would just like to thank you for your wonderful collection of recipes here. I came across your site when I was looking for directions on how to make homemade idli. As an American living in Bangalore, I have found learning how to cook Indian dishes very challenging, but so rewarding when I get them right. I must say that I love the way you write out your recipes, and the lovely photographs add an important touch for learning the steps that I have not found in recipe books. I will be visiting your site often.

- Rebecca :)

Reply

dassana April 30, 2013 174

hi rebecca. thanks for the appreciation. some indian dishes are pretty complicated. but many of them are simple to make. i agree it is rewarding when one gets the dish right. do browse the blog around in your free time and do try the recipes.

Reply

Rini April 27, 2013 175

I was just trying to make idli and the mix turned out to be too salty. Can you tell me what to do if the idli mix is too salty?

Reply

dassana April 27, 2013 176

you can add some rice flour to balance the saltiness in the idli batter.

Reply

Pranesh April 24, 2013 177

Thanks a ton for your well cleared reply.
Going to soak it by tomorrow.
I come again with my feedback on friday.This time
not going to leave the idly till it comes good.
Have 3 more queries.
1. 1/2 tsp methi seeds is level tsp of 2.5 ml right?
2. What is the one cup measure (in ml) for this recipe
Given by you that we can add half teaspoon of methiseeds.
We can see black cup from the picture but not able to come to
conclusion about the measures.
3.how many cups of water can be added in the pressure cooker (for the measure of
4:1:1/2 (poha), as we got water getting inside the idlys or sometimes
there is no water atall after sometime of steaming when we tried before.
Can u guide us?
These are really basic qns and bachelors like us will be able to make it without mistakes if
We come to know about this if u guide.
Thanks and waiting for the reply.

Reply

dassana April 24, 2013 178

i use american cups and spoons measurement equivalents. what you see in the pics, is just a fancy spoon with the methi seeds :-) just for photography’s sake. however the measurements are done by actual measuring spoons and cups.

1: so 1/2 tsp is approx 2.46 ml
2: 1 cup is 240 ml
3: i usually add approx 21/2 to 3 cups water. if the water dries in the process of cooking, then i add more and keep the idlis to steam again. remember not too put the whistle/vent weight on the cooker lid. place the idli mould. cover the cooker tightly with the lid. check after 8-10 minutes. if the idlis are not done and the water dries out, then add more water and continue too cook.

do give the feedback later.

Reply

Pranesh April 24, 2013 179

Idlys are all time favourite but unfortunately never turned out good sofar and stopped making it now.
By looking at your recipe now we got inspired and going to make again soon as the pictorial representation and explanation are excellent from your side.
Thanks.
As u have mentioned i am going to follow 4 cups of idli rice and 1 cup of whole urid dal.
Please guide me with the following queries to make it without mistakes.
1. Can i use thin variety of white poha?
2.We need poha in cup measures.
3.Fenu greek seeds to be added in teaspoons measures.

Sorry for troubling u by asking many qns.

Thanks again and expecting your reply eagerly.

Pranesh

Reply

dassana April 24, 2013 180

hi pranesh. firstly thanks. your queries answered below:

1: you can use thin or thick variety of poha
2: 1/2 cup poha is fine
3: 1/2 tsp methi seeds

Reply

Ekta Jain April 24, 2013 181

Thank you soooooooo much for wonderfully presenting idli recipe. I exactly followed steps mentioned by you. Idlis came out so soft and yummy :) Everyone in my family liked it !!!

Reply

dassana April 24, 2013 182

thats nice ekta. good to know that.

Reply

P.B. Saji April 16, 2013 183

Thanks Dassana for the quick reply. Pl. suggest when I have to make the packing after fermentation (in hours) and keep the batter in refrigerator for sale. Also please tell me how many days we can keep the batter in refrigerator for sale and what is the ideal temperature to keep the batter in refrigerator. For packing LD , PP plastic or plastic container (food grade cups) is good?. Thanks once again for your quick and expert opinion.

Reply

dassana April 16, 2013 184

sometimes i have brought readymade idli batter from out. what i have noticed is that in the pack, the batter is still not fermented. so i assume that the packing is done before fermentation. i am not sure though. i would suggest you to ask some local vendors as how they when the batter… before or after fermentation. as i don’t have a business of this type, i cannot help you with your packing and refrigeration queries. best is to ask someone who are already into this business.

Reply

Saili April 15, 2013 185

Hi Dassana,

Firstly, the pics are AWESOME! Just by seeing the pics, I feel like making the idli right away!!! really, great pics! My problem is that I have never made idlis at home; and I am going to try your recipe for the first time. I am not sure what parboiled rice is. Does it mean cooked rice? I have normal Basmati rice, which I will use. please tell me what is parboiled rice! I will start making these idlis as soon as you reply!
Thanks for the great recipe!

Saili

Reply

dassana April 15, 2013 186

thanks saili. parboiled rice as the name suggests is rice which has been partially cooked or boiled in the husk. they are then dried and then husked. they are also called as ukda chawal in hindi. parboiled rice is easily available in the western and southern states of india. see if you can get parboiled rice where you live. if you cannot, then you can use sona masoori rice along with basmati rice to make the idlis.

Reply

P.B. Saji April 15, 2013 187

Dear Dassana,
Please suggest a small and good wet grinder machine suitable for making 3 to 5 kgs of rice for making idli / dosa batter on a daily basis for business in Delhi. Your post is very helpful and encouraging. Thanks Dassana.

Reply

P.B. Saji April 15, 2013 188

Dear Dassana,
Your post is very good. Pics are very very good. Pl. tell me why little yellowish colour is on idli’s. Also pl. tell me a combination for making batter with 1kg rice.
pl. suggest the best from the following combinations for good idli batter:-
(1) Raw-rice (pachari) and urud dal
(2) Idli rice and urud dal
(3) Idli rice, raw-rice (pachari ) and urud dal?.
which combination is good for idli batter?. This is for a small business venture.

Reply

dassana April 15, 2013 189

dear pb saji, thanks. i don’t see any yellowish color on the idlis. 1 kg of rice would be approx 5 cups of rice.

so, the following proportions would be fine:
- with Idli rice, raw-rice (pachari ) and urad dal combination:
4 cups raw rice
1 & 1/4 cup idli rice
1 & 1/4 cup urad dal

- with Raw-rice (pachari) and urad dal combination:
5 cups rice
2 cups urad dal

- with Idli rice and urad dal combination:
5 cups idli rice
1 & 2/3 cup urad dal

i have made idlis will all the above three combinations. however the best texture and taste i got from the raw rice, idli rice and urad dal combination.

i did ask some of my friends for a good idli grinder and they suggested to invest in prestige or ultra brand of grinder. prestige has stopped their model. ultra has grinders in different capacities. you will have to check if they have grinder which can grind 3-5 kgs of rice. when i had checked, i had seen grinders grinding 1kg or 2kg idli batter. if not, then you will have to look out for a commercial grinder.

Reply

vani April 3, 2013 190

Hi i live in nottingham uk ..i used 5 cups of idli rice, 2 cups of split urad dhal ( whole urad dhal is not available in my place) and 2 tsps of fenugrk…i kept it for 8-9 hrs in a warm place but ma dosa is yellow in colour..plz help me

Reply

dassana April 3, 2013 191

the proportion of rice and urad dal is alright. amount of fenugreek is a little much. 1 tsp would have been fine. not sure why the yellow color, but i guess its due to the extra fenugreek.

Reply

Sonu Kumar April 2, 2013 192

Awesome! Thanks for share…

Reply

Pramila March 26, 2013 193

Hi Dassana, Can I use ordinary liquidiser for grinding.

Reply

dassana March 27, 2013 194

i am afraid, you cannot use liquidiser for grinding. you can grind the batter in a mixer-grinder or in a wet grinder. in india, the mixers that are sold have an attachment and blade for grinding heavy batters like idli or dosa.

Reply

Abhi March 14, 2013 195

I’ve never seen an article which is this much lengthier for just an “IDLY” very nice photographs indeed, also described beautiful art of words. You did an awesome job by teaching us (as called the amateurs of newly married life).My wife and me enjoyed reading this article kept us busy for over an hour and made Idli’s the same way came out very nicely thank you.

Reply

dassana March 14, 2013 196

thats great abhi. glad you liked the post. thanks for all your comments.

Reply

Rajesh President Fort Katta March 9, 2013 197

Thank u Dassana… it’s simply great n i like this , this tip has brought me a nice compliment from my family as well as in friends circle.
thanks a lot…

Rajesh

Reply

dassana March 9, 2013 198

thanks rajesh. glad that the tips helped you.

Reply

Priyanka Salvi February 23, 2013 199

This web side is to good bec”s all type cooking item get it fast & easy to make it.
Thanx

Reply

dassana February 26, 2013 200

thanks priyanka.

Reply

Pavithra February 20, 2013 201

I lost interest in Idlies from the time i was 10 years old because my mom used to make really hard & stone-faced idlies more or less everyday as breakfast. From then on, i never ate or prepared idli at home.
But im gonna ask my mom(yes me too) to follow the steps that you have jotted down to make soft idlies, Thanks Divya!!
Also, I had no clue that Poha can be added to make idlies.

Reply

Pavithra February 20, 2013 202

Thanks Dassana!

Reply

dassana February 20, 2013 203

alright :-)

Reply

dassana February 20, 2013 204

it does happen that we loose interest or dislike a certain food since we do not have pleasant memories with it or what was served to us was not good. do try these steps. poha helps in making the idlis soft and fluffy.

Reply

Nipa February 7, 2013 205

Hi,
can you help me with the receipe of making medu vada, if you have one.
With your advice and GOD’s grace, i have got the consistency in the idli / dosa batter. Thanks a ton.
Regards,
Nipa

Reply

dassana February 7, 2013 206

mailed you nipa.

Reply

TLT January 8, 2013 207

I use only pachari, uzhunu , boiled rice and fenugreek seeds . With these ingredients can you tell me the proportion please.

Reply

dassana January 9, 2013 208

you can make the idlis with the same proportion as mentioned in the recipe – 1 cup pachari/white rice, 1 cup boiled rice, 1/2 cup uzhunu/urad dal and 1/4 tsp fenugreek seeds.

Reply

Sam December 25, 2012 209

hands down the best idli I ever made!
THANK YOU!
I did add a pinch or two of bakers yeast because I was scared that midwest US winters won’t let it ferment. Next time I will try without it. They came out soft and melt in the mouth delicious. I have pinned your recipe too
thanks again

Reply

dassana December 26, 2012 210

thanks for the nice feedback sam. i am glad as idlis to come out perfect in winters is difficult and quite a challenge.

Reply

Nipa December 20, 2012 211

Hi dassana,
I have the same issue. My idlis also rise but as soon as I remove them from the gas, it again becomes flat. The softness is there, white colour is also there. I am also having the rice paste which is too thick, let me try tomorrow with little more water and check out. i use idli rice (2 cups ) and pacheri rice (1 cup). Idli rice grinds only to the rava consistency whereas pacheri rice grids very fine smoot paste, so I grind idli rice and then pacheri rice.
Else all is fine
Thanks a ton again for this recipie but still need your expert advice for the same
Nipa

Reply

dassana December 21, 2012 212

hi nipa, do try by adding some more water and let me know. not sure why the idli rice grinds to a rava consistency. actually the rice should be grind to a find consistency. i hope you have started your business venture.

Reply

Nipa December 24, 2012 213

Dear Dassana,

yes, I have started this small business of selling idli/dosa batter. I do sell 1-2 kgs per day as of now as more poeple are not aware about the same.
I had order for 6 kgs, that time I soaked for 3 hours dal and rice, but to get fermentation fast (especially when you have bulk order and less time), please advise.
Idli became little hard as I soak at 9:30 a.m., grind at 12:30 noon and had to pack and deliver at 8:00 p.m.
I need your advise for fast fermentation only when I have bulk order, otherwise, if I keep for 14-18 hours as it is winter now, the idlis come out very soft and smooth.
Do reply.
Thanks a ton again to bosst my confidence.
Nipa

Reply

dassana December 24, 2012 214

thats great nipa. i wish you all the best in your venture.

for faster fermentation, without changing any flavor or taste in the batter you could keep in a warm place like inside a lit oven or in the warm corner of your kitchen. you can even keep the batter in a casserole if the batter is less in quantity. wrapping the batter container with towel or a thick woolen cloth or shawl also helps in faster fermentation in the winters.

another technique is to use a starter to ferment the batter. preserve some of the fermented batter (fermentation starter) in a small bowl in the refrigerator. then to the freshly ground rice-urad dal batter add the starter. the fermentation will be somewhat a little quicker than allowing the batter to ferment on its own. this will take less time. i have never tried this method though, but being a food science student i know it works. for 1 kg of batter you can add approx 1/2 to 1 tbsp of the starter. i would not suggest adding yeast etc as it will change the taste and flavor of the idlis completely.

Reply

Patrick December 20, 2012 215

Hi,
We are having trouble with our idlis. They are falling during the cooking instead of rising.
The beans are grinding well, until a drop of it floats in water. The fermentation is OK, the batter doubles overnight and smells slightly sour.
The rice does not seem to be grinding correctly. We are using Indian parboiled rice and grinding it in a Vitamix blender. It is getting too pasty and taking a lot of water. Do you grind all the rice at once or do you do it in partial batches? What is the proportion of water to soaked rice at the start of the grinding?
Thank you, Patrick

Reply

dassana December 20, 2012 216

hi patrick, the rice does become paste like while grinding. some rice types do take a lot of water while grinding. i think the amount of water added to the whole batter is less than what it should be, hence the idlis are not rising. so try adding some more water.

if the rice proportion is in less quantity, then i grind it once or else i grind in batches. it is difficult to give the exact proportion of water added before grinding. i can just tell you that the rice batter should not be thick or thin. so accordingly you can add water.

Reply

Priyanthi Silva December 1, 2012 217

Hi Dassana,

Many thanks for this recipe. I made it (both iddli and thosai ) yesterday and they came out perfectly. I have been searching for an iddli and thosai recipes for ages and have tried many but none worked out. This is the best. I won’t be buying prepackaged mixes again.
One small problem I had was that the iddli stuck to the molds. I just rubbed a very small amount of oil with my finger as I don’t want to use too much oil. Also it was olive oil. Any suggestions on this?
Again many thanks for the recipe with all the detailed pictures. It was so easy to make. I have put another batch to soak today.

Reply

dassana December 2, 2012 218

hi priyanthi. this is so nice to hear. am glad that the recipe worked for you.

i would suggest to add a little bit more oil to the idli moulds. you can also grease the moulds overnight and keep. better to use sunflower oil as that is what i use when making idlis. another option would be to steam the idlis in a moist muslin cloth.

Reply

Priyanthi Silva December 4, 2012 219

Thanks

Reply

dassana December 6, 2012 220

welcome priyanthi

Reply

Neha November 5, 2012 221

Thanks a lot,
Your recipes are very easy to learn as its step by step and with pics.
M.imp your way of explaining seems to be a friend or sister teaching personally.
I am enjoying all your blogs.

Thank you

Reply

dassana November 5, 2012 222

thanks neha for your sweet comment.

Reply

Helene Dsouza I Masala Herb October 30, 2012 223

Nice Guide Dassana! I have only had once Idlis and thats ages ago, maybe I should try making my own some times. Thanks for sharing the detailed recipe and tips!

PS: Love your new blog design!

Reply

dassana October 31, 2012 224

thanks helene :-)

Reply

Nipa October 29, 2012 225

Hi,
I also tried your idlis and they came up very well. Thanks a ton for this receipe. You made my day.
But one thing, I want to ask though I kept the remaining unused batter in the fridge, still it became sour, please guide me on this. I soak the rice and urad dal for 5 hours and leave it for ferment 8 hours, is this right?
Thanks

Reply

dassana October 30, 2012 226

thanks nipa. soaking for 4-5 hours is alright and fermenting time is also alright. i used to have this issue of batter becoming sour but now it does not happen. what you do is you take the required amount of batter you need for making the idli or dosa and then keep the remaining covered in the fridge. when you want to make next time, again take the required amount of batter in another bowl and keep the rest again in the fridge. if you use the same bowl or pan for making the idli or dosa and then the souring happens. even i don’t know the exact reason for this. but this method works for me.

Reply

anu October 11, 2012 227

hi dassana, tried your bhel puri at home …it was great. now since i am from tamil nadu i would like to say that we dont make idly from basmati rice,we use idly rice .ratio of the rice to the urad dal should be 5:1.fenugreek can be used.

Reply

dassana October 12, 2012 228

i know anu, in south they don’t make idlis from basmati rice. but if you have lived in the north, then it is not easy to get idli rice there. so the only option is to make idli with some other variety of rice or basmati rice. when i was living in north india, i have made idlis with basmati rice :-)

thanks for sharing the ratio too. the ratio depends from a person to person and what works out with them in the given temperature conditions. personally i have never tried 5:1 ratio and i am going to try this soon.

Reply

vishma October 10, 2012 229

hi Dassana,
your explanations and tips are too good could not stop myself frm commenting…enjoyed ur site…

Reply

dassana October 10, 2012 230

thanks vishma

Reply

sagarika August 23, 2012 231

i think by this idlis will not be that white. How the whiteness can be increased

Reply

dassana August 23, 2012 232

since i have added red parboiled rice, the idlis will obviously be not white. just use the white colored parboiled rice or idli rice. then the idlis will be white :-)

Reply

Sara August 19, 2012 233

Oh, finally I feel like I have the key to making good idli! Thank you so much, and the pictures are super helpful.

One VERY IMPORTANT question that I have for you – how much water to put in the pressure cooker when you steam them? And do you set the idli pan directly on the bottom of the pan, or on a triveet?

Reply

dassana August 19, 2012 234

thanks sara. you can add so much water with a gap of about 1.5 inches between the water and the lower idli mould rack. i generally don’t use a trivet. but you can use it… no issues there.

Reply

hemlata August 12, 2012 235

I always wanted to know the secret of fermenting the dosa batter .with all your tips you have no idea how happy i am …………………….i w’ll try soon.dear dassana,can you please send some tips to ferment the batter for khaman (chana dal+yogurt) please. now i feel like your my cook book guru thank you so much.

Reply

dassana August 13, 2012 236

thanks for your lovely words hemlata. the fermentation process works in the same way. i have never ever made dhokla by fermenting the batter. i usually make the instant dhokla. but i will give a try to make the dhokla by fermenting the batter.

Reply

roopanagaraj July 5, 2012 237

What is the difference between boiled rice and par-boiled rice ?

Reply

dassana July 5, 2012 238

i think technically both rices are parboiled and then husked. but boiled rice is eaten as rice with sambar, curries in kerala & karnataka. conjee or pej as we call it is also made from boiled rice. it is usually thick and reddish brown in appearance. whereas parboiled rice is used to make idlis, dosa and is white or creamish in appearance. the rice that i have used in this recipe is a variety of goan boiled rice.

Reply

smita dasgupta June 9, 2012 239

I made idlis last sunday. idlis were so soft and tasty. i tried it first time as per your recipe and it was superb

Reply

dassana June 11, 2012 240

thats nice to know smita. feels good.

Reply

CELINE SANTHARAJ May 18, 2012 241

PLEASE GIVE US SOME TIPS ON MAKING PARAATHAAS AND CHICKEN KURMAA AT HOME. HOTEL PARAATHAAS ARE RATHER OILY AND SOURCE OF OIL UNKNOWN.

Reply

CELINE SANTHARAJ May 18, 2012 242

WHAT IS THE MEANING OF ” YOUR COMMENT IS AWAITING MODERATION”?

Reply

dassana May 18, 2012 243

it means that your comment will be approved and then it gets displayed on the post.

Reply

dassana May 18, 2012 244

i shall post the tips on making parathas in some time. i do not make chicken dishes at home. so for a chicken kurma you will have to search on google.

Reply

CELINE SANTHARAJ May 18, 2012 245

IDLY IS A WHOLESOME MEAL FOR THE BREAKFAST.THIS PROVIDES ALL THE NECESSARY VITAMINS ALONG WITH THUVAR DAAL- SAAMBAR AND URAR DAAL IN THE IDLY ALONG WITH THE GOODNESS OF COCONUT CHUTNEY.ELDERS AND CHOLESTEROL CONSCIOUS PERSONS CAN AVOID THE COCONUT CHUTNEY. BUT THE THUVAR DAAL SAAMBAAR IS VERY GOOD AND IT IS FULLY VEGETARIAN.
PEOPLE WHO USE PRESSURE COOKERS PLEASE MAKE SURE THAT THE LID OR THE WHISTLE SHOULD BE REMOVED WHILE STEAMING. IT SHOULD NOT BE COOKED LIKE RICE WITH THE LID ON.

Reply

dassana May 18, 2012 246

thanks for the bit of info celine.

Reply

Asmita April 24, 2012 247

I love idlis but really suck at making them. This post is so well done. I love the step by step method. Your idlis look awesome! Going to try this recipe for sure. Thanks for the recipe.

Reply

pinky April 22, 2012 248

pls also tell me proper ratio of idli rava with urad dal and for without parboiled rice can we make normal rice like sona masori only or kolom rice for idli nd dosas, nd for rava idli also plsssss.

Reply

dassana April 22, 2012 249

dear pinky

you can use the foll ratios:

2 cups idli rava
1/2 cup urad dal or 3/4 cup urad dal
1/4 cup poha

you can make idlis or dosa with regular rice varieties like sona masoori or kolam. our maid which i have mentioned in the post above would make the soft idlis with kolam rice. even i have made soft idlis and dosa both with sona masoori and kolam.

Reply

pinky sharma April 23, 2012 250

thanks ,
dassana i will try this then i will let u know abt my experience.
bye

Reply

dassana April 23, 2012 251

sure pinky. do let me know.

Reply

pinky sharma April 26, 2012 252

hi,
dassana

thanks, i made idli and dosas as per ur recipes , both were very very nice , i was so happy
that at last i made good idly and dosa and whole credit goes to u dassana, first i was depressed when i saw my batter which was not so fermented as i expected but then i tried both nd both were good.
hey dassana i took 2nd half cup of normal rice nd 1 cp of urad dal ,1 cup poha and little bit methi seeds , may be cause of this ratio my batter did not fermented as i expected is this so pls tell me.
byeeee

Reply

dassana April 26, 2012 253

dear pinky

nice to know that both idlis & dosas were good.

the proportion of rice and urad dal is alright. but the quantity of poha is more. just a handful of poha is needed to make the idlis soft. at the most you can add 1/2 cup poha.

Reply

Ansh April 22, 2012 254

I lived in Hyd for almost 9 years and every single morning, we would eat Idli for breakfast. We had a cook who made the softest idlis. That was when I was not interested in cooking. LOL ! so never asked her how she did it. Now that I have your recipe, I know how to do it :) I love your descriptive posts and beautiful photography.

Reply

dassana April 22, 2012 255

thanks ansh. i too lived in hyderabad for some time. used to have excellent idlis there from a joint. don’t remember the name. i cannot forget the chutney they would serve with the idlis. i am still figuring out the ingredients that go into that chutney.

Reply

Suhas April 20, 2012 256

Pls share receipe on how to make Chida which we eat during fasts with lots of potato sticks, nuts, chillis & caster sugar etc what we call farali chivda.

thanks

Reply

dassana April 21, 2012 257

i know about farali chiwda. i used to have lots of it in mumbai. i will keep your request in mind.

Reply

Richa@HobbyandMore April 19, 2012 258

Those idlis look super soft.. I should give the plain idlis a try.. mine are never as perfect.. just about edible:)
luckily i married into a marwari family and so if something doesnt come out as perfect, it is discounted to the fact that I wouldnt know the basics of marwari cooking and anything punjabi works out well too, coz there arent any authentic versions around they can compare it to ;)

Reply

dassana April 19, 2012 259

you must post some marwari dishes. i had a few marwari students and they would get the best of marwari rajasthani food like ker sangri, gatte ki sabzi, mango pickle with the berries.

Reply

suhani April 19, 2012 260

i make idlis the same way with the same ingredients..only difference is that i put salt after fermentation is complete i.e. when i make idlis..

Reply

Komal April 19, 2012 261

Thnku so much for delicious recipe….thnx dear… thnx alot…..

Reply

familycook April 19, 2012 262

What lovely pics, useful tips and detailed recipe you have on this post Dassana!

I have always made my idlis from idli rawa and they were just good, and now I know the secret to making the best idlis ever. Thank you!

Reply

beena April 19, 2012 263

hey dassana, my baby loves idlis but i am yet to master the art of making idlis :) i have a friend who suggested using idli rice… incase i m using idli rice what should be my measurements? your idlis looks really nice & soft! wonderful post.

Reply

dassana April 19, 2012 264

thanks beena. if you are using idli rice, then there is no need to add regular rice. 2 cups of idli rice with 1/2 cup of urad dal would be fine.

Reply

anitha April 19, 2012 265

thank u for ur support to cook my food make tasty and delicious

Reply

Jay April 19, 2012 266

awesome presentation…hot soft idlies makes me droooooool..:)

Reply

safya April 18, 2012 267

yummy idleeees….danx for d recipe…i appreciate ur effort .

Reply

dassana April 18, 2012 268

thanks safya.

Reply

Poornima April 18, 2012 269

Wonderful post Dassana and the pics are making me drool. I have watched my mom make idlis a million times and I would even grind the batter when I was at home, but I’ve never had any success with idlis. I always curse the weather here, but I’ve no clue if i’m doing something wrong. I would love to try this, is the parboiled rice absolutely necessary?

Reply

dassana April 18, 2012 270

thanks poornima. the parboiled rice makes the idlis softer and fluffier. it is not absolutely necessary. you can still make idlis with regular rice or idli rava. i don’t make idlis with idli rava as i don’t like the taste and texture.

for cold temperatures, this is what i used to do:

1: preheat the oven and then switch it off.
2: snuggly wrap and cover the batter container in a warm thick kitchen towel and place it in the oven.
3: the batter would ferment nicely.

but then indian winters are much different than american winters. yet keeping the batter in a warm place does help it to ferment. probably you might have keep to the batter for a long period of time.

Reply

Suhas April 18, 2012 271

Thanks for a detailed post. your efforts r commendable, I am avid fan of your receipes but never make comments just for the sake of making but always appreciate the way you take pain as things are not as easy as it looks but you make it with elaborate pictures & explanations.

pls keep up good work

Reply

dassana April 18, 2012 272

thanks suhas. things are not easy sometimes as you have said, especially when photographing food. but i enjoy these moments of cooking and clicking.

Reply

VZ April 18, 2012 273

Hi,

What if I want to make the idlis using only the basmati rice?what would be the proportions in that case?can i replace the parboiled rice with the basmati rice?

Reply

dassana April 18, 2012 274

yes vidhi, you can replace the parboiled rice with basmati rice or any regular rice. but just increase the proportion of urad dal to 3/4 cup. the overall proportions would be:

2 cups basmati rice/regular rice
3/4 cup urad dal
1/4 cup poha

Reply

Kevlar August 19, 2013 275

Thank you for the clarity.

Reply

sreebindu April 18, 2012 276

nothing is better than a soft idly with a bit spicy , loads of coconut, tempered along chana dal & garlic. to die for =). by this u can say I am the die heart fan of Idili and extra coconut chutney.
Lovely pics :)
xoxo

Reply

Anamika @ madcookingfusions April 18, 2012 277

The idli’s look so damn tempting, I and my kids have one South Indian meal almost daily, we are a big South Indian food freaks. I have to now try your Idli recipe version soon, I use urad dal and rice combo with methi seeds or else I now use Idli rawa with urad dal to make the batter as feel it’s easier and the Idlis also come out fluffy and too soft…I liked the first click too much…idlis in a row, all ready to be picked up one by one :)!

Reply

Kamini August 31, 2013 278

HI ,,I Tried this and very happy to inform you that the idlis are really very soft,and especially loved the dosas, the dosas are absolutely wonderful.

the day we tried this,we have stopped bringing ready flour.

Thanks for the recepie dear

Regards
Kamini Paradkar

Reply

dassana September 2, 2013 279

thanks kamini

Reply

Binita Patwal February 11, 2014 280

Hi Dassana, thanks for sharing the recipe. I just have one query that usually when I make idli’s I add baking soda in the batter for fermentation, will it ferment even if I dont add baking soda in it ?? Pls suggest

Reply

dassana amit February 11, 2014 281

no need to add baking soda. the batter will ferment even without adding it.

Reply

Binita Patwal February 12, 2014 282

Thanks for your reply.. would like to know one more thing that during winters is it advisable to store the batter for fermenting in preheated microwave or oven?

Reply

dassana amit February 13, 2014 283

you can keep the batter in a preheated oven or microwave. just preheat and then switch off the main switch. keep the batter. you can also insulate the bowl or pan with a warm napkin or towel and keep in the oven. i myself do this as where we live now its pretty cold and the batter does not ferment well if kept outside.

Reply

Binita Patwal February 14, 2014 284

thank u so much.. I am definitely going to try this tomorrow..

Reply

dassana amit February 14, 2014 285

welcome binita

Reply

sudha sinha February 14, 2014 286

There are two kinds of idli mold. With or with hole. I would like to know which one of the idli mold is better for making idli. I have non stick idli mold without hole..

Reply

dassana amit February 16, 2014 287

i have idli molds with holes and that too steel one. i think the hole one is better. as it allows for the steam to pass through.

Reply

Murlikrishna February 13, 2014 288

Thanks for very informative post. Can you advise me on the following:
* Maximum shelf life of idli batter – till how many day batter would continue to give soft idlis.
* What is the best packaging for batter
* Planning a commercial production for idli batter
* Can you suggest suitable machinery in bangalore / coimbatore.
Thanks in advance
Murli

Reply

dassana amit February 16, 2014 289

- since the batter i make at home is well fermented, it stays for about 3 to 4 days. but i tend to finish up the batter in 2 to 3 days. the commercial batters are not that well fermented, so they stay for a longer period of time.
- what i have seen outside, is that they use plastic. but i am not the best person to advise on this.
- i do not know of any place in bangalore and coimbatore where industrial wet grinders are available. but i think you should be able to get them easily there.

Reply