Idli Batter For Soft Idli

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Idli, a beloved South Indian breakfast staple, is not just delicious but also incredibly healthy. Made with fermented rice and lentil batter, it’s a light and fluffy treat that can be enjoyed with a variety of chutneys and sambar. Today, we’ll delve into Nisha Madhulika’s fantastic idli recipe, exploring the ingredients, detailed instructions, and nutritional breakdown.


Sweet Corn Masala Idli Recipe - How to Make Sweet Corn Idli
Sweet Corn Masala Idli Recipe – How to Make Sweet Corn Idli

3 cups Rice

  • 1 cup Urad dal (Whole black gram)
  • 2 tsp Fenugreek seeds

  • Batter Preparation:

    1. Washing and Soaking: Begin by thoroughly washing both the rice and urad dal in separate bowls. Rinse them multiple times until the water runs clear. Then, soak the rice for at least 6-8 hours, and the urad dal for 4-6 hours, preferably overnight. Soaking allows the grains to soften, making them easier to grind and enhancing the fermentation process.

    2. Grinding the Urad Dal: After soaking, drain the water from the urad dal. Grind it into a smooth and fine paste using minimal water. You want a thick batter, almost like the consistency for pakoras.

    3. Grinding the Rice: Next, drain the rice and grind it coarsely with a minimal amount of water. The texture should be slightly grainy, unlike the smooth urad dal batter.

    4. Combining the Batters: In a large mixing bowl, combine the ground urad dal paste and the coarsely ground rice. Mix well to form a thick batter. The ideal consistency is neither too loose nor runny, but rather thick and pourable.

    5. Fermentation is Key: Cover the batter securely with a lid or cloth and place it in a warm spot for fermentation. This is a crucial step that allows the batter to develop its characteristic fluffiness and sour flavor. Ideally, let the batter ferment for 12-14 hours during summers and 20-24 hours during winters. You’ll know the fermentation is complete when the batter doubles in size and becomes bubbly with a slightly sour aroma.

    Steaming the Idli:

    1. Greasing the Molds: Once the batter is fermented, prepare your idli steamer. Grease the individual molds with a few drops of oil to prevent sticking. You can use a neutral oil like coconut or vegetable oil.

    2. Filling the Molds: Carefully spoon the fermented batter into the greased molds. Don’t fill them all the way to the brim, as the idli will rise while steaming. Leave some space at the top for expansion.

    3. Steaming Process: Fill your idli steamer with enough water to reach just below the level of the molds. Bring the water to a boil over medium heat. Once boiling, carefully place the steamer insert with the filled molds into the pot. Cover the steamer tightly and steam the idlis for 10-12 minutes.

    4. Checking for Doneness: After 10-12 minutes, insert a toothpick or skewer into an idli. If it comes out clean without any batter sticking, your idlis are cooked through.

    5. Cooling and Enjoying: Turn off the heat and carefully remove the steamer insert. Let the idlis cool down slightly before attempting to remove them from the molds. You can use a spoon or spatula to gently nudge them out. Serve your fluffy and delicious idlis warm with your favorite sambar and chutney.

    Nutritional Information (per serving):

    Calories: 170

  • Carbs: 38g
  • Protein: 4g
  • Fat: 1g
  • Fiber: 2g

  • Conclusion

    Following Nisha Madhulika’s recipe, you can create perfectly fluffy and delicious idlis at home. This healthy and protein-rich breakfast option is a great way to start your day. Remember, fermentation is key to achieving the ideal texture and flavor. So, be patient and allow the batter ample time to rise.


    1. Can I use brown rice for idli?

    Yes, you can definitely substitute brown rice for a portion of the white rice in the recipe. However, using only brown rice might result in idlis that are denser. We recommend using a mix of white and brown rice for a good balance of texture and nutrition.

    2. My idli batter isn’t fermenting properly. What could be wrong?