idli recipe | how to make idli | soft idli recipe | idli with idli rava


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

idli recipe | how to make idli | soft idli recipe | idli with idli rava with detailed photo and video recipe. a popular south indian breakfast recipe made with ground urad dal and idli rava batter. generally, the idli batter is fermented overnight and steam cooked till it holds the shape and served for breakfast. idli’s are typically served with the combination of chutney recipes and sambar recipes.
how to make idliidli recipe | how to make idli | soft idli recipe | idli with idli rava with step by step photo and video recipe. traditionally the idli batter is prepared with the rice and urad dal combination in 2:1 ratio respectively. but most recently in urban regions, the idli has undergone a transformation and is prepared with idli rava. idli rava option hastens the idli preparation and also yields soft and spongy idli for breakfast.

traditionally or historically idli recipe has always been prepared with rice and urad dal combination. even now most authentic recipes especially for any occasion or in temple feast. but due to the busy life, most of the urban dwellers and restaurant owners have adapted to prepare with idli rava or rice rava. basically, idli rava is prepared with rice but has a fine and coarse shape similar to rava or semolina. in other words, only the urad dal is soaked and grounded which is later mixed with idli rava to form a thick idli batter. there isn’t any change in the ratio and still, follow the same. moreover, with the addition of coarse idli rava, it gives a nice texture to the final idli. generally grounded rice batter yields spongy and chewy idli, whereas idli rava makes it very soft idli.

idli recipe

furthermore some important tips and recommendations on how to make idli recipe. firstly, the fermentation of the idli batter is the key step for the soft and fluffy idli. typically 8 hours of overnight fermentation is more than sufficient in humid weather. but if you live in cold region, you can keep it under direct sunlight during day and in a preheated oven during the night. secondly, do not forget to wash the idli rava before mixing it to the ground urad dal batter. basically, you need to wash till water turns translucent without any colour discharge. lastly, i would heavily recommend adding salt after the fermentation of idli batter. the processed cooking salt may have certain agents which may stop the fermentation process.

finally, i would like to highlight my other breakfast recipes collection with this post of how to make idli recipe. it includes rava idli, vermicelli idli, thatte idli, bread idli, idli with cooked rice, idli mix, ragi idli, oats idli, sabudana idli, stuffed idli, poha idli, mini idli and jackfruit idli recipe. further, do visit my other related recipes collection like,

how to make idli recipe with video:

recipe card for idli recipe:

how to make idli

idli recipe | how to make idli | soft idli recipe | idli with idli rava

HEBBARS KITCHEN
easy idli recipe | how to make idli | soft idli recipe | idli with idli rava
4.8 from 78 votes
Prep Time 10 mins
Cook Time 10 mins
resting time 8 hrs
Total Time 20 mins
Course Breakfast
Cuisine south indian
Servings 30 idli

Ingredients 

  • 1 cup urad dal
  • 2 cup idli rava / rice rava / cream of rice
  • 1 tsp salt
  • oil to grease

Instructions
 

  • firstly, in a large bowl soak 1 cup urad dal for 4 hours.
  • drain off the water and transfer to blender or grinder.
  • blend to smooth and fluffy batter adding water as required.
  • transfer the batter to a large bowl. keep aside.
  • now in another bowl take 2 cup idli rava.
  • rinse the idli rava with enough water and drain off the water.
  • repeat this for 2 or 3 times or till water runs clean.
  • squeeze off water from idli rava and add to urad dal batter.
  • mix well making sure rava and urad dal are combined well.
  • now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
  • after 8 hours, batter doubles indicating well fermented with air pockets present.
  • add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
  • scoop the batter into idli plate greased with oil.
  • place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
  • finally, soft idli recipe are ready to serve along with chutney and sambar.

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how to make idli with step by step photo:

  1. firstly, in a large bowl soak 1 cup urad dal for 4 hours.
    soft idli recipe
  2. drain off the water and transfer to blender or grinder.
    soft idli recipe
  3. blend to smooth and fluffy batter adding water as required.
    idli with idli rava
  4. transfer the batter to a large bowl. keep aside.
    idli with idli rava
  5. now in another bowl take 2 cup idli rava. if you have used a grinder to blend urad dal, then add 3 cups of idli rava as urad dal batter will be very soft.
    idli with idli rava
  6. rinse the idli rava with enough water and drain off the water. if you do not have idli rava then check out idli with raw rice recipe.
    how to make idli
  7. repeat this for 2 or 3 times or till water runs clean.
    how to make idli
  8. squeeze off water from idli rava and add to urad dal batter.
    how to make idli
  9. mix well making sure rava and urad dal are combined well.
    soft idli recipe
  10. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
    how to make idli
  11. after 8 hours, batter doubles indicating well fermented with air pockets present.
  12. add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
    how to make idli
  13. now grease the idli plate with oil.
    idli recipe
  14. scoop the batter into idli plate greased with oil.
    idli recipe
  15. place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
    idli recipe
  16. finally, soft idli recipe is ready to serve along with chutney and sambar.
    idli recipe

notes:

  • firstly, make sure to blend urad dal into very soft and fluffy batter.
  • also, for white idli make sure to rinse idli rava well.
  • additionally, a fermenting batter is very important for soft and fluffy idli.
  • furthermore, to make extra soft idli, add 1 cup washed poha / avalakki while blending urad dal.
  • finally, soft idli batter can be refrigerated for 2-3 days and steam soft idli when required.

faq’s for idli recipe

what are idlis made of?

idlis are traditionally made of urad dal and rice combination in a 2:1 proportion. but now idli has undergone a transformation and is prepared with idli rava. idli rava hastens the idli preparation and also yields soft and spongy idli for breakfast.

what are idlis served with?

usually, idlis are dipped with sambars and are eaten. idlis are served with a variety of chutney recipes, sambar recipes, chutney powder, and also pickles topped with coconut oil. they can be served with curd too.

what are the variations of idli?

there are many variations in idli like sabudana idli, mallige idli, cucumber idli, kanchipuram idli, poha idli, mini idli, thatte idli, idli with cooked rice, idli manchurian, idli upma, masala idli, and many more.

is idli rava made of rice?

idli with idli rava

idli rava is prepared with rice but has a coarse texture similar to rava or semolina. in other words, only urad dal is grounded to form a thick idli batter. there isn’t any change in the ratio of urad dal and idli rava and follow the same as the traditional one. with the addition of coarse idli rava, it gives a nice texture to the idli. the rice batter normally yields spongy and chewy idli, whereas idli rava makes the idli soft.

how to ferment the idli batter?

fermentation is the key and significant factor for soft and fluffy idli. the fermentation has to take place within 8-12 hours after the batter is prepared. if you stay in a cold region, keep the batter in direct sunlight during the day or store the batter in a preheated oven or near the gas stove to fasten the fermentation process. use your hand to mix the dosa batter as the bacteria in the hand helps in the fermentation process. always add salt after the fermentation process. because the processed cooking salt may have certain agents that may stop the fermentation process.

why is my idli hard and rubbery?

soft idli recipe

if the fermentation does not happen well or the urad dal to rice or idli rava proportion is not proper, then the idli may turn hard or rubbery. if the batter is too very thick, the idlis turn soft. so in that case, add water to adjust the consistency. the batter should neither be too thick or thin, but it should be in flowing consistency. in case you use rice, do not grind the rice to the smooth paste as you do for dosa batter. rice batter should be slightly coarse paste. see to it that the batter does not get warm while grinding. else the idli turns hard. if the idlis are over steamed, then it may produce hard idli. idlis are meant to be steamed in a medium flame for about 10-15 minutes. if the idlis are steamed in high flame also leads the idlis to turn hard.

how can we store the idli batter?

idli batter can be refrigerated for about 3 to 4 days. steam the idlis whenever required.

how to get soft and fluffy idli?

make sure to blend the urad dal to the soft and fluffy batter. if the batter is fermented well, then the idli will definitely turn soft. adding poha/flattened rice while blending urad dal, also makes the idli extra soft.

why is the batter not fermented well?

idli recipe

if the urad dal which is used to prepare idli is too old, then the batter might not ferment well. adding some methi seeds to the batter also helps in fermentation. if the batter is too thin or runny, then they will not ferment. in the cold region, the batter will not rise. 8hours of overnight fermentation is enough for the batter to rise well in the hot or humid temperature. avoid using an airtight container or plastic container for fermenting the batter. adding a teaspoon of sugar also helps the batter to ferment well.

which rice is used to make idli?

idli rice is used to make idli. it is short grained parboiled rice. short grained rice works well for this recipe and avoids using long grain or basmati rice. parboiled sona masuri rice or ponni rice can also be used to prepare idli.

can we soak both rice and dal together?

no, rice and dal need to be soaked separately. both dal and rice have their own texture. idlis are meant to be fluffy and soft. if both are soaked and grounded together, it's difficult to get the fluffiness in idlis.

how to fix the runny idli batter?

you can try adding rava to the batter. adding rice flour to the batter or grounded raw rice powder to the batter might help to fix if the batter is runny. also, you can rinse the poha well and grind it with rice and mix it into the batter. these are the few methods to fix the runny batter. but be careful while adding the water while grinding the batter. the batter should be neither thick nor thin. these are only the techniques to fix the runny batter. but there might be the possibility in which you may not get the desired soft and fluffy idlis.


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)