Idly Batter / How to make Soft Idlis

Course Breakfast
Cuisine Indian
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 30 idlis
Author Priya Shiva


  • Idli rice - 4 cups   You can also use parboiled rice if idli rice is not available
  • Urad Dal/White Lentil - 1 cup
  • Fenugreek seeds - 2 tsp
  • Salt to taste


  1. Clean and soak the rice and urad dal along with fenugreek seeds in some water in separate bowls for 4-5 hours.
  2. Now grind the urad dal with fenugreek seeds in your food processor with enough water to make a smooth batter. Next grind the rice with water.
  3. Transfer the content in a pan and add some salt to taste and mix it well. If you feel the batter is too thick add some more water and keep it outside overnight or for 6 hours for fermentation.
  4. Grease the idli plate with oil and fill idli plate with the batter and steam it for 7-8 minutes.
  5. Sprinkle little water on the back of the plate and carefully take out idlis from the sides.

Recipe Notes