This Idli Recipe is a tried-and-tested method to get soft, pillowy, idlis every time – just like the ones you enjoy in a South Indian home or your favorite tiffin center, Idlis are steamed rice cakes made from a naturally fermented batter of rice and urad dal (split black gram), making them not only delicious but also healthy and gut-friendly.
Whether you’re pairing them with coconut chutney, sambar, or spicy Podi, these idlis are light on the stomach and rich in flavor – the perfect way to begins your day on a warm, nourishing note.
📍Bonus: Gluten-free, oil free, and full of tradition.
Table of Contents
🏷Ingredients for Soft Idli Recipe
💎For the Idli Batter
- 2 cups idli rice (or parboiled rice)
- ½ cup urad dal (split black gram)
- 2 tbsp poha (flattered rice) – optional, for softness
- ¼ tsp fenugreek seeds (methi) – optional, helps fermentation
- Sallt to taste
- Water (as needed for soaking & grinding)
👩🍳How to Make Soft Idlis Step-By-Step
✅Step1: Rinse & Soak
- Rinse rice and poha together in water 2-3 times, then soak for 4-6 hours.
- Rinse urad dal and methi seeds together, soak for 4-5 hours in a separate bowl.
✅Step2: Grind the Batter
- First, grind the soaked urad dal into a smooth, fluffy paste using minimal water.
- Then grind the soaked rice and poha into a slightly coarse paste.
- Mix both pastes in a large bowl, add salt, and stir well. Batter should be a thick yet pourable.
✅Step3: Ferment Overnight
- Cover and keep the batter in a warm place for 8-12 hours or overnight.
- The batter should double in volume, turn airy, and slightly tangy. Stir gently before using.
✅Step4: Steam the Idlis
- Grease idli mould lightly with oil. Pour the batter into each mould (¾ full).
- Steam, in an idli steamer or pressure cooker (without whistle) for 10-12 minutes on medium flame.
- Check by inserting a toothpick – it should come out clean.
✅Step5: Unmould & Serve
- Let idlis cool for 2-3 minutes. Use a spoon to gently lift them from the mould.
🍽Serving Suggestions
- Serve hot with coconut chutney, tomato chutney, or a bowl of hot sambar.
- Sprinkle with idli podi (gunpowder spice mix) and drizzle with ghee for extra flavor.
- Great for breakfast, lunchbox, or even a light dinner – healthy and filling.
Storage & Reheat Tips
- Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, steam for 2-3 minutes or sprinkle water and microwaves covered for 30 seconds.
- Fermented batter can be stored in the fridge for 3-4 days.
- Avoid freezing steamed idlis, but batter can be frozen in airtight bags.
😍Tips for Perfect Ildis Every Time
- Use idli rice or parboiled rice – not regular basmati.
- Grinding urad dal into a fluffy paste is key for soft idlis.
- Batter should ferment in a warm, draft-free place – use oven light or wrap in a towel during winters.
- Don’t overmix fermented batter – it will deflate the airiness.
- Add a few tablespoons of cooked rice or poha for extra softness if your climate is dry.
🥄Final Thoughts
This Idli Recipe is the heart of many South Indian kitchens – nourishing, simple, and full of tradition. When paired with chutney and sambar, it becomes more than just breakfast – it’s soulful meal that brings comfort and joy. With just a bit of prep patience, you can master idli-making at home and serve warm, fluffy love on every plate.
⭐Related Recipes You’ll Love:
- https://palak.theteacherpoint.com/wp-admin/post.php?post=3427&action=edi
- https://palak.theteacherpoint.com/wp-admin/post.php?post=3422&action=edit
- Crispy Dosa {coming soon}.
http://How to Make Soft Idli with 5 Basic Tips