Learn how to make south Indian idli dosa batter authentically in wet grinder with stepwise pictures, tips and tricks to get perfect idli and dosa with same batter.
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Looking for idli dosa batter using mixie?
For who knows grinding and making idli, its not a big deal to make idli. It’s an everyday affair for them.
But, I have some friends and I know so many others of you who have never made or seen someone making idli dosa batter(newbie to kitchen) and want to try out at home. For them its really a big big project.
Even to me, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything.
🥘 Ingredients
For a making soft idli, quality of ingredients matters.
Urad dal – Whole urad dal, good quality, fresh stock gives best volume. They takes more water and gives a fluffy result.
Idli rice – I get this inquiry a lot, whether we can use raw rice or other par boiled rice (ponni eating rice for example) for making idli dosa batter. But the answer is, for authentic way, idli rice is must. It gives best moist and soft results.
Fenugreek seeds – I vouch for adding vendhayam commonly known as methi seeds in the batter. I never make without it. It helps mainly in softness, fermentation and flavor.
💭 Top tip
- My secret to get most out of urad dal is I use Ice cold water while grinding. This gives best volume, aerated batter and helps keeping the grinder also cool.
- You can let the urad dal soak for 1 or 2 hours, keep the soaking urad dal in fridge for an hour before grinding (not compulsory, but it’s a good tip)
💁♀️ It’s Easy
Everything right from cooking, if we see from outside, or if we are just learners, it seems to be a big task. It will be looking more complicated, but if we do regularly, by practice, everything becomes so easy and perfect!
Its all about experience. Just like making round roti, puffy paratha, and even cooking rice! So do not dread and give up, each time, just take notes and adjust it until you get it right.
⭐ How to make soft idli?
Making soft idli is our main motto, no body wants a dense, hard or dry idli. Apart from the main factors ingredients and batter grinding techniques, Here are my tips to make soft idli:
- For my method, batter should not be disturbed (stirred too much) before making idli. You can gently stir couple of times to mix the batter if it is too much raised.
- Keep the idli mold inside idli pot only after water boils. Do not heat it along.
- I use batter from the top of the idli dosa batter vessel to make idli and bottom batter for dosa.
📖 What ratio to use?
Is there a specific perfect ratio of idli rice to urad dal to use each time? The answer is it depends on urad dal quantity. My suggestion, start with 1 cup urad dal, 4 cups idli rice.
Let’s see the possible ratios and it’s results. This can also be your fact checker to see if ratio is the problem. Urad dal : Rice
- 1: 1 – if you use equal amount of urad dal and rice, the steamed idli will be too moist (kozha kozha) and dosa will stick to the pan.
- 1: 2 – Idli will be lesser moist than above, still have a sticky feel, it will stick to hands. Dosa will still stick to pan if urad dal is more.
- 1: 3 – Idli will be soft, not spongy and airy. It will get dense as it cools. Dosa will come too thin as urad dal is more.
- 1: 4 – Safe ratio, especially for people who live abroad and cant get very best urad dal. Dosa comes decently.
- 1:5 – If you know that your urad dal gives good volume (already tried) you can use this ratio. Will get best idli and dosa.
- 1:6 – With fresh urad dal stock, this is my default ratio. Gives perfect idli and dosa as well.
- 1:7 – My mom in law says she uses this ratio if the urad dal gives extra ordinary volumes. I would suggest this even if you get such result and you already have experience in grinding batter.
Perfect soft idli every time
If the urad dal quality is not so good, You can soak either sago or aval/ poha/ rice flakes ¼ cup, along with rice which makes idlies more softer.
Also adding ½ cup of cooked rice while you grind rice makes idly softer.
Adding the above mentioned ingredients un necessarily in more quantity or along with good quality urad dal, will result in sticky idli and dosa also sticks to pan.
🧂 Mixing salt
I have seen my grandma, mom, MIL, many other of our relatives, all of us including me (I too make for16 yrs now) NEVER mix after fermentation. We in fact, mix rock salt always while mixing both batters and keep for fermentation.
Is it a messy job?
For me before marriage, I found all these grinding and mixing works to be messy (especially the batter mixing process and washing the grinder😰).
I have told my mom many times that, in my life I would never do this, rather I will keep a servant to make all these messy things. But here I am!
Now a days I make idli dosa batter every week. So, even I started like you, from zero to now, make a decent idli/ dosa.
🌞 Batter Fermentation
For best idli, your batter should ferment properly. As I said the fenugreek seeds is an important factor for an easy fermentation process. Other factors:
- Weather – Hot weather gives fast fermentation. Cold weather takes longer time.
- Consistency of batter – If you do not add enough water wile grinding urad dal batter, it makes it hard for the batter to rise. Light batter = easily rises.
Over fermentation – If you are in a hot humid weather, the batter will rise too much and over flows. The batter will turn sour too. This affects the texture as we need to stir the batter.
My solution will be less fermentation time and keep refrigerated once it raises enough. We are looking for maximum only double the volume.
At times, using bad quality rice or urad dal also makes abnormal over flowing. There could be tiny infestation in the ingredients, so check the stock.
Using cooked rice / old rice will also at times leads to abnormal over fermentation. Such abnormalities will lead to over flowing even after keeping inside fridge.
Related posts:
Under fermentation:
If you are in a cold region or even the season is cold season, then the batter will never rise no matter how long you keep it. This gives denser idlis and note the following:
- A dense, skin like yellow layer forms in the top. Batter’s volume hardly changes.
- Not so pleasant smell while opening the lid of the batter vessel.
My note is do not leave the batter hoping it would rise even after 16 hours. Put inside fridge after that. Otherwise it may smell weird as well as turn sour.
Recipe card
How to make idli dosa batter
Equipments (Amazon Affiliate links)
- Wet grinder
Ingredients
- 3 cup Idli rice
- ½ cup Urad dal
- 1 teaspoon Fenugreek seeds / vendhayam
- Water – as needed
- Salt – As needed
Instructions
- Take rice in a vessel, wash 2-3 times and add enough water. Keep covered to let it soak for 3 hrs. Soak urad dal and fenugreek seeds in another vessel for same 3 hrs.
- Once done, drain water, grind urad dal first. Use ice cold water for grinding.
- Add ½ cup water initially grind for 4 minutes. Stand near by and use the plastic spatula to wipe the dal, to ensure no dal or fenugreek seeds gets stuck to the side walls of the grinder container.
- After this, add ¼ cup water at regular interval (say 4-5 mins) as needed. (Will need water more or less depending upon the quality of dal).
- If ground right, the batter will fluff nicely like a whipped cream. It looks stiff, soft, aerated and light.
- Collect the ground urad dal batter in vessel. Keep aside.
- Now drain the water in the rice and add the rice little by little while your wet grinder is running (this is to avoid the grinder getting stuck because of over loading).
- Add enough water for the grinder to run smoothly. Use the spatula to wipe off the sides at the beginning. This is to ensure even grinding.
- Add more water when the grinder runs slowly and batter gets heated. Grind till it is smooth or a little coarse (whichever consistency you prefer, I personally grind smooth). Add more water if its needed. Basically, it should be like a paste, not too runny or watery.
- It takes about 25-30 mins approximately. Time may vary, according to make and model of grinder.
- Mix this rice batter to the urad dal batter and add salt. Mix well with your hand.
- Keep the batter closed in a warm place for fermenting minimum of 12-14 hrs.
- I soak around 1.00 PM, grind at 4.00 PM and keep over night and make idly for the morning breakfast.
- I pour the rest of the batter and refrigerate it.
- A well fermented batter will be soft, aerated, rised doubled in volume.
- The consistency should be light and airy to get a spongy soft idli. If batter is heavy and not fluffy and light, then idlies also will turn hard.
- To make idli, boil 2 cups water in a idli steamer. Grease idli plate with few drops of sesame oil.
- Scoop the batter using ladle and fill the idli moulds. Steam for 8-10 mins.
- Once the idli is cooked, take out and wait for a minute. Dip a spoon in water and un mould the idli.
- I use a wet, pure cotton cloth (steamer cloth/ kaada cloth) to line the idli plate. In that case, just sprinkle little water to moisten the idli cloth and invert over a plate.
- Peek the cloth off the idli to take out. Store in a hot pack until serving.
Video
Notes
- The steps I have given only the water quantity and the time it took for the urad dal I have, so take it as a rough idea and use water accordingly and grind till you get a smooth batter!
- If your urad dal is not a good quality, the batter will become watery and it will not be white comparatively.
- You can only test the quality of urad dal by grinding it, so if the first time you don’t get volume and the idly turns hard, next time just increase the quantity, for me I usually add double the amount mentioned if its not a good quality.(Add more water while grinding, even if it becomes bit watery).
- Even if you buy a good quality urad dal, it will give you more volume only for 2-3 months, old dal won’t give volume..So dont buy in bulk and keep. If you do, keep in freezer.
- Cooking time of the idli is approximately 8-10 minutes.. Mine is a tiny with only two plates, so it takes hardly 5 mins 🙂
- Don’t stir the batter when you make idlies. If idli falls flat, you can consider stirring slightly.
- I make first two days idlies (after we keep in fridge, the batter raised will again shrink a bit in volume),and the remaining batter dosa, utappam or paniyaram…
- The batter if you grind in proper way, will be light and foam like, which gives you a soft idly. If the batter itself is heavy, then you get idli in harder side. That means you have to add more water in urad dal batter next time you grind.
- Make sure to grind the rice batter not too watery. Add water more for urad dal batter only.
📸 Step by step photos
- Firstly, wash, soak rice in a vessel. Urad dal + fenugreek seeds in another vessel for minimum 3 hrs.
- Drain water, grind urad dal first. Use ice cold water for grinding.
- Add ½ cup water initially grind for 4 minutes. Stand near by and use the plastic spatula to wipe the dal, to ensure no dal or fenugreek seeds gets stuck to the side walls of the grinder container.
- After this, sprinkle water at regular interval as needed.(Will need water more or less depending upon the quality of dal). The batter will be light, fluffy and have microbubbles when seen keenly. Refer notes for more tips.
- Collect the ground urad dal batter in a big container, that is enough to hold the raising fermented batter the next day.
- Now drain the water in the rice and add the rice little by little while your wet grinder is running (this is to avoid the grinder getting stuck because of over loading). Add enough water for the grinder to run smoothly. Use the spatula to wipe off the sides at the beginning
- Add more water when the grinder runs slowly and batter gets heated. Grind till it is smooth or a little coarse (whichever consistency you prefer, I personally grind smooth). Add more water if its needed. It takes about 25-30 mins approximately. Time may vary, according to make and model of grinder.
- Transfer this rice batter to the urad dal batter and add salt and mix well with your hands.
- Keep closed in a warm place for fermenting minimum of 12-14 hrs. I soak around 1.00 PM,grind around 4.00 PM and keep over night and make idly for the morning breakfast. The next day morning it will be fermented and raised in quantity. A well fermented batter gives,soft and tasty Idlies. Hope you can see the batter raised and see the batter standing stiff like a foam.
- The consistency should be like this to get a spongy soft idli. If its heavy and not fluffy and light, then idlies also will turn hard.I have my Idly pot given by my MIL,its gives soft idlies which after getting cold too doesn’t form a layer(dry).
- I use cloth in it to cook the idlies, you can make with the ordinary idli cooker too. When you use idli plate without cloth in the idli cooker,grease the idli plates with sesame oil before pouring the batter. After it gets cooked, you have to take it out and let it sit for 1 minute so that the idli comes out without sticking to the plate. Steaming idli will take around 8-10 minutes.
My kid loves both idli and dosa. This batter is perfect for making idli, dosa and uthappam too.
How to make dosa with the same batter
For making thin, roast dosa, you have to spoon required amount of batter in a vessel and mix little (very little) water. Then make dosa by spreading it over tawa. This is for even spreading and to get golden brown dosa! refer the video for understanding.
Here’s my dosa with sambar, Mint chutney, and Idli podi 🙂
🧖♀️My tips for soft idli, perfect dosa
We get parboiled rice meant for making idli batter, which has more starch content. Look for ‘Idli rice’ in supermarkets. It is a short grained rice, looks stout, dull white in colour. Cannot be used to steam and eat as rice.
Idli rice gives best texture, volume and taste. I suggest atleast you should use a 50 50 ratio.
Whole, white urad dal (without skin, not split) gives best volume. It gives fluffy batter. I always get mine from India which my mom in law or mom buys from local super market. Mostly it wont be branded. Just they ask for fresh stock and insists it should give lots of volume. The local small shops in Tamil Nadu, they even take back if the stock is not good and replace with a good one. (if they find it not satisfactory after first use).
Still, if you want a branded one, I have used Udhayam and 24 mantra organic whole white urad dal. Both yielded good volume, provided, the stock is not old.
In singapore, Sri murugan brand is better too.
For the method we follow, I suggest not to stir the batter before making idli. Because, as we grind adding lots of water in urad dal, the batter gets aerated. And as we mix with rice batter and ferment, it rises and have some air bubbles which gives the soft spongy texture. So it is better not to stir the batter.
We stir only if the batter gives too flat idlis sometimes if the urad dal ratio is more.
For traditional method, we never add eno or cooking soda for our batter. It is a big NO. Natural process will give you soft idli.
You can use ¼ cup poha or sago to this recipe. Soak along rice and grind. If you are fine with adding cooked rice, add ¼ cup of cooked rice while grinding rice.
So far, I get best results only if the batter is made this way. If you want to grind together, I suggest you to look for other recipes in internet. This recipe is only works best for this method.
Fenugreek seeds, methi or vendhayam helps in fermentation, softness and even an amazing flavour to the idli. I always add it. I feel if fenugreek is not added, the flavour of urad dal is more in my recipe. So if you want to skip, you can. But do try adding once and look for which one you like better.
Main reason is too much urad dal. So next time, reduce accordingly.
If it is too soft and flat this is the reason. If it too flat with a jelly like harder texture, it means too much water in your batter.
I suggest to keep inside hot pack as soon as you take out the idlis. This helps preserving the moisture and also prevent the top layer drying out. This also helps the idli be soft for long time.
You can add some rice flour or wheat flour to the fermented batter, mix thoroughly and make dosa.
You can add little water and mix to the batter. keep aside for 30 mins for the batter to get mixed up with the water and again aerated as the fermentation process will still be going on.
Only reason is urad dal. If urad dal ratio is less, then the idli turns hard. Experiment with more urad dal quantity in that case. With each dal giving it’s own volume, it is hard to tell exact measurements. Find it yourself to stick to it.
Stick to a same source of urad dal and rice so that you can perfect the recipe. Do follow the same each time, figure out how much water you use for grinding and how much salt you are adding and have a constant measurement for all. Do it mindfully until you learn the trick.
It is upto the personal preference, I always like smoothest rice batter.
Find a warm place. Some appliances like fridge makes it’s surrounding warm, so you can keep over it if it is hot, or keep beside it if the sides of fridge are warm.
Inside a oven with oven light on.
How to choose good quality urad dal?
Local shops in south India sell best urad dal for idli. Just we have to make sure asking them will it give good volume? In fact, my MIL makes sure to ask this (nalla mavu kaanuma?) She will also tell them, if not, she will come and exchange for good ones.
Only small local shops will assure you so and do an exchange too.
I can hear you how everyone can have access😀 I know we can’t. Usually I ask my MIL to buy and I bring to Singapore each time (one of the main thing I make sure to carry)
I carry as much as 5 kg so that I can manage for a while and then ask someone to bring if they are visiting us here.
Some of the best urad dal brand I buy which will be also helpful for people abroad are Udhayam, 24 mantra organic. Singapore also have Sri Murugan brand. I have to warn you these stocks must be fresh, otherwise it wont be giving fullest volume.
My learning process
I want to admit, I love idli and dosai being a south Indian. Especially after marriage, I got more value for food.
I started loving my mom in law’s idli a lot (it’s default menu for breakfast most of the week days). She makes idli plate lined with cloth (thuni idli). When I started to make idli of my own after coming to Singapore, I adapted to that method.
As I had Aj as baby when I moved here to Singapore, idli was so handy for me to feed him. Later he became a big fan of dosai. So I regularly make idli dosa batter weekly basis and use it for 3 days or so.
Hope I could cover the doubts we get, during this idli making process. This is purely for beginners! And if you have any doubt in this process, please feel free to write to me to my Email ID .
By posting this, I am not claiming that I am an expert in making Idli, just sharing what I know, How I do. Don’t panic by seeing the elaborate post – I have just wrote it elaborate, so that it will be easy for beginners.
As you keep making, you will learn the knack to get perfect soft idli. It comes handy through out the week for breakfast and dinner.
Thank you so much dear. Even I don't have a grinder, so never try to make this kind of idli and always go with rava idli only. I will save this post for future. Very informative 🙂
Nice post Raji and You know same with me too like before marriage the only tough task for me is to put grinder that is because its not table top, I am scared to put in that huge one, till now I am scared. But anyways.. wonderful post, wonderful pictures and wonderful idli, dosa….Yummy!!!! This is not at all silly post, many will be benefited thru your post. Atleast will drool at your pictures like me.
Thanks for the nice words and quick comments Priya and pavithra 🙂 🙂
Simple recipe but nice tips to get it right.Thanks for it.Making me hungry by the picture.
absolutely love this post!! 🙂
I recollect every Saturday morning grinding noise use to wake us up and I always used to ask my Mom.. why you need to grind this if we can get it from the corner… and that’s what I’ve been doing I just bring the idlidosa batter .. but My Mom is still against it and says it hardly takes some time.
So now that you have posted such a detailed version.. this post has to be Bookmarked ! and I promise to prepare the batter soon, thanks to you Raji ! 🙂 🙂
Simple and yummy post…. My all time fav…
thats really useful post for begginers.When my mom used to grind idli maavu and knead chapathi dough, even i used to tell her the same as u.
Nice clicks and thro this comment i assure all readers of ur blog,that the idli u make will taste so nice as i have tasted it.
A good post abt idly…i got same grinder here,and its the best breakfast for south indians…The recipe process is very well explained and pics r too good…
Hi Raji, lovely post, and I also always grind rice later simply for the reason u mentioned.:-)
And thanks for ur sweet and encouraging comment at my space.
Nice Post Raji,Idly and dosa luks perfect…too gud pictures…
nice softy soft idlis 🙂
Lovely post dear…do u know for very long I wanted to do the same post ….having pictures in draft 🙂
Soft idlies u've got…..I havent bothered to check and ask the proportions from amma though many have complimented her idlies…But now seeing urs make me to try the process of grinding the batter 🙂
ummmmmm i am droolin here,..
nice post..very useful for beginners..
very detailed & a great post..
wish i had a grinder now :p
மிகவும் அழகான தெளிவான படங்கள்…நான் நிறைய பேரினை பார்க்கிறேன் துணி போட்டு இட்லி சுடுறாங்க…அப்படி செய்வதும் துணி போடாமல் செய்வதுற்கும் சுவையில் வித்தியசம் இருக்குமா…அருமை..இட்லியினை பார்க்கும் பொழுதே ஆசையாக இருக்கின்றது.கடைசியில் தோசையினையும் காமித்து பசியினை அதிகரித்துவிட்டது…..இன்று காலை செய்துவிட வேண்டியது தான்…
nice post dear…i too will grind dal first as u said cleaning will be easy….making idli in idli pan with cloth will be soft and fluffy than in idli cooker…i too have a similar one….
its such a nice and illustrative post..very helpful for me as I started cooking only after marriage..
Geetha,making idly with cloth lining the idly plate will give a comparatively moist idly…but taste wise no difference!
Elaborate perfect post…! Beauuuuuuuuutiful clicks once again..
This is super yummmy! I miss eating amma's idlies. In US the batter never comes right for idlies.
Wonderful post with lovely pictures..
I would love to have that 1st picture for breakfast right now! Yummy.
I hear that putting a cloth layer when steaming the idlis makes them softer – I don't do it though because of the work involved in cleaning the cloth! 🙂
Beautiful post, fluffy idlis makes me hungry..
Very useful, well written post. It will be of a great help for the beginners. I loved seeing the use of cloth.
You indeed hv got very soft idlies and as usual very pretty pics.
Nice info about idly making Raji. I love both soft and spongy idly and crispy dosa.
Lovely info about Idlies.. Its ages I have made them.. Just make Dosa's regularly!!!
Gr8 clicks lady!
That is like the perfect picture!! Vazhaelai la potu romba tempt pannitenga!!
Pictures are excellent!!!…
Wonderful post dear.. Perfect step by steps pics, useful notes and Perfect Mallipooo Idlis.. The entire platter looks so delectable…. I am really craving for this now…It has been months since I made idlis.. blame it on SBD.. sobs…
I have heard and seen that making Idli's in the old fashioned way (like your idli maker) is the best way to get "The Real" soft idlis. My ex-neighbor has this one and she makes delicious idlis. Even back home we use the same thing. But here I make it with pressure cooker without whistle, though my idlis are softer I wouldn't say it feels that soft or tastes as good as the one made with this idli maker. This is one thing that I want to purchase during my India visit.
That's a wonderful post for beginners..Totally loved the step wise pics and would be really useful for newbie's..I'll surely share the link with my friends who ask to write a post about making idli..It can't be written more perfectly !!!!
Awesome post. Every family has a very unique recipe to share for idli. Your idlies looks perfect.
lovely posts with lovely photos
very nice post… lots of useful information and the use of cloth is a nice touch..
Nice , useful post for beginners 🙂
Nice and fluffy idlis, those pictures are eye capturing dear:)
Thanks so much for the informative post. Your tip on the parboiled rice for eating not being the same as idly rice is very informative. I once used parboiled rice and the batter was a sticky mess. I will definitely try using your recipe. Do you make idlis using raw rice? What proportion do you use for that?
nice tutorial raji! both idli&dosa looks great! 🙂
Inji, thanks for the nice words!
I have not tried full 'n' full raw rice,but i have use 50 50 parboiled and raw rice,same ratio..
this is a lovely post .. Raks
very well explained dear…ur platter and idlies on banana leaf tempt me a lot…nicely presented..
Hey Raji, I have featured this recipe in 'What Am I Craving for' section in my blog.
Very well explained dear.
I also prefer using cloth for Idly, I always pack half dozen of these Idly clothes stitched from India 🙂
Awesome clicks !!!!!!!!!!!
Really the photographs are stunning! wonderful explanation which will teach a beginner tremendously! Hats off!!
Very well written post! Bookmarked! Love that sambhar..mouth watering!
hi,
tasty post,
what'sthat red color chutney,onion,or tomato chutney?plezgive the recipe for that,that color is very tempting,im eagerly waiting to prepare that.
Hi jeya, that red colour chutney,we call it red chutney too,I recently tried after my kiddo wanted the hotel style chutney, its very simple one, I grind 1 medium onion and 2 small tomatoes and then I temper with mustard,urad dal and curry leaves in a kadai and pour this ground onion tomato in it and add 3/4 tsp of red chilli powder and boil for a minute or two in medium flame.Thats it very easy and handy!
very soft idlis.. how nicely u r explaineing the recipe.. good work
I'd been wanting your idly recipe ever since I saw some pictures in other posts of yours..now I have it:)
Simple and nice tips for beginners. Love the way you have explained
Thanks for posting this recipe with minute details . And I was looking for red chutney recipe that u already mentioned to Jaya. Beautiful pictures. And very helpful tips.
Deepa
Hamaree Rasoi
Lovely …..pics…and the idly
OMG the post make me so hungry,I definitely needed a lesson in making better idly,thanks 😀
i use store bought batter which works well with dosas but my idlis never came out well and then my MIL told me to add a tsp Baking powder into it, stir and keep aside for 1 hr..and from then on i got nice soft idlis…
ur step by step preps are awesome…following u…
Idli's are looking really so soft and very spongy,got to try your version too very soon…missed many of your posts as wasnt feeling well thats the reason i didnt bloghop for a while…
wow! Lovely pics ! Drooling right here
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This comment has been removed by the author.
Such a lovely post. start-to-finish just perfect. I recently perfected the art of dosa batter and idli batter is next on my list. Your post is useful for everybody – beginners and experts. 🙂
Cheers,
Siri
Hey, Lovely receipe, could you please share the vada recipe too. i saw the pics in your profile on facebook. looks so yummy. the vada i make are crisp but hard.What could be wrong??
Hi Rekha, I think I missed to highlight the vadai in Recipe index,just now realized,soon will add it inthe Index,for now,here is the vadai link
Do you soak idli rice for 3 hrs only? I used to soak overnight. Tried different ratios of rice:urad – 3:1 and 2"1 was never satisfied with the results. Want to try your version. Let me know 3 hrs soaking of idli rice is enough. Also should the batter be placed directly on the cloth. I mean no katoris or stand etc. Looks like the ball of batter is just placed on the cloth. Also please let me know from where did you buy the grinder. I use mixie/blender. Is it ok to grind in it.Please reply. Thanks for such detailed recipe. God Bless – Carol
Hi carol,
Ya I soak only for three hours,3 hours is the minimum time and its very much enough for soaking. You can sure try it.
I use cloth to line my idly plate moulds,you can see my idly pot here
The batter is fluffy and light,its not definitely like chapathi dough..
I bought the grinder in India its like this
With mixie/blender the result will not be as good as grinder as far as I know.
Next time, try adding cooked rice(if 3 : 1 ratio the add cooked rice also 1 part) U have to add while grinding the rice. This will sure work,do try and let me know.
Hi,
Visited ur page only last week and got excited seeing yummy south indian dishes with such a detailed explanation…Tried ur naan without yeast receipe n it came out excellent…was in search of a nyc idli receipe..saw urs n started drooling to an extent that I made my husband to take me to a restaurant to get idlies..One quick ques..I too dont have a grinder and use only a blender…In ur previous post u have suggested to use cooked rice..If so 2cups parboiled rice+1 cup cooked rice+1/2 cup urad dhal..am i rite?
lovely idli- dosa! yumm…now, i so want to get a grinder to make those lovely idlis! really urs look like "malligai poo"! happy to follow ur blog…do visit my space if possible…
shernfs, just 1 fist full of cooked rice is enough…
Thanks hyma
Hi Raji, This is my first comment to you. Your blog is very helpful and you are an excellent photographer.
I am from Andhra Pradesh, presently in US. We usually make Idli's with Urad dal and Idli Ravva, which we get in stores. But the hotel idli's taste different, very tasty.I think they follow the procedure you posted. I will try this recipe next time. I have to agree this is a very use full post for beginners. I a have tried the maida burfi from your post. The taste was very good but I had some difficulties with sugar syrup. Hope I get used to make this , when to stop heating the sugar syrup.
Hi,
My idli batter doesn't raise in volume, it changes to yellow!?
Hi Raji,.
I followed your recipe, idli came out really soft…. but when I tried to spread dosa the next next day, it’s not coming out crispy….it is so soft…. what should I do for that???
Could be several reasons:
– If the batter is made with slightly more water, this happens. Because while fermenting, since it is watery, the urad dal batter alone rises up leaving more rice batter below. So the batter is not the same as the top.
– Batter getting over fermented.
– Or if not mixed well (before fermenting).
Try reducing water content little bit and try. Make sure to store the batter in fridge before it over ferments. Take only required portion, dont leave it out and bring to room temperature and again keep inside.
Hope this helps.
I tried the idly with 3:1 ratio (no cooked rice). The idlis turned out ok but after getting cold, they became hard. I used Cuisinart food processor to grind. Also, as you mentioned I did not stir the batter while putting in mould and I steamed for around 12-15 minutes. The dosa and utthapam came out very nice with this batter. Is there something I can do to keep it soft even when it gets cold?
I am my kids are a total south indian food freaks, making idly with cloth lining is new to me, I am sure this would keep the idli soft and moist. I am going to try your version soon…thanks!
i want correct measurement for idli madam. i tried many times, but i am not getting this type of idly. please give me a suggestion for me.
i want hotel sambar receipe please post that madam.
hey .. thanks a ton for such a detail illustration ..
for me being a beginner ..nothing can get better than this .
jus wanted to know whether its ok if i use regular mixer instead of grinder shown in the pic.
thanks once again.
thanks for such a detail illustration .. yetlooks simple.
wanted to knowwhether our regular mixer can be used in place of grinder shown in pics ??
will it affect the softness of idly ??
Regular mixer can be used. Try using chilled water while grinding urad dal. This prevents heating of the mixer. Use generous water even if u feel it getting watery. Stop and go frequently. Rice can be ground without any problem. Main thing is urad dal has to be a good quality one 🙂
hi Raks,
let me start by telling u that u r doing a fabulous job here for people like me who are not so good in cooking. its really a good idea with pics and all explanation done step by step.
i just want to know the recipe of sambhar(its there with the idli). its looking so yummy… i couldnt find your sambhar recipe on the blog.. thnx and keep it up.
Thank you 🙂 I will post that recipe soon. Meanwhile, you can refer this one Tiffin sambar
HI Raks,
My idlies are never white in colur…they are cream in colour…soft though…also my batter when fermented is light and fluffy…but not stiff like you have mentioned…it is too porous and I always have to mix it completely before making idlies…Where could I be going wrong? I am using a grinder.
Hi Sudha, looks like you are adding more of fenugreek seeds/ vendhayam. Also make sure not to grind for too long. If the grinder is getting too hot, then this could happen.
Thanks Raks, I am probabaly grinding for too long..The other day I ground urad dhal for 45 mts and Rice for 1 hr…I dont use fenugreek seeds at all…Thanks for the reply though:)
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What is that cloth? Where can i find?
Any thin cotton white cloth will be fine for this.
Really appreciate your effort and the way you way done it step by step. have always felt myself very lost while making dosa n idly.as the batter which i prepare always sticks. and Dosa is not that crunchy.when I make idly it becomes little hard.hope your recipe is the key to success.thank you so much RAKS.
hi raks, u actually rok!!! being a gujarati i can make any kind of dhokla so well…but had to add soda-bi-carb in idly batter to make them soft…it was good but not like the way yours….i tried the same procedure with same ratio u explained and i just have one word for those idly …wow!!!! i love you for this post (and actually all the post :)) …its yummy…so softy…so white…so spongy… so good …that u made my weekend…thanks a lot….
and also want to thank u for ur date cake….it made my valentine day so special…. 🙂 ..my hubby just loved it…
Thank you so much for details….
what type of cloth you use. As i am in USA wanted to knnow what type. so that i can buy it here. thanks for the wonderful recepi.
hi Raji,
Thank you for posting this.
I am a first timer in making this batter, so this recipe is a great help.
Couple of qs (for now! 🙂 ):
Can I use mixie to make the batter?
To purchase idli batter grinder (table-top, which brand is good – in Chennai, or what to look for while purchasing the same?)
Appreciate any inputs.
thanks,
Hasita
I dont think this type of cloth will be there in US, but you can buy any pure white, cotton cloth.
You can use mixie, the key is to not grind too much at a time and heat up the jar. You can use ice water while grinding the urad dal for this.
Ultra is too good. You can buy Ultra pride 🙂
Thanks Raji!
Thanks for sharing the recipe. I do not have an idli batter grinder/mixie. Can I try grinding with food processor instead?
Does the food processor grinds smoothly?then only you will get volume. Otherwise I am afraid you cant.
hi raji, i used ratio 3:1 ratio and after fermentation i didnt stir the batter. But still my idily is not raising up and its flat. Dont know where am going wrong. help me out:-(
Increase the rice ratio and try Anu, it might work. Say by 1/2 to 1 cup.
Never grinded any liquid item so far in food processor. I will have to test it out in which case. 🙂 Thanks for your reply.
what exactly is idly rice, can we use parboiled rice for this??
Idli rice is parboiled rice but not the one we use to eat, its meant for making idli alone, eating rice may not give you god results. In Tamilnadu we get idli rice in all the grocery stores.
Hi raks i live in Singapore…i usually bring urad dal from India…but this time i thought i can manage buying here…but the urad dal i got here is so bad…can you plz help me out and let me know in which grocery shop you buy urad dal and idly rice.
Hi Raji,
Wonderful post for beginners like me…I made idli with the proportion what you have mentioned..Idli's were soft but its not getting raised like yours…Its flat..I used IR20 idli rice.Where could I have gone wrong? I live in chennai,which is totally a new city for me..Could you pls suggest me a specific brand of idli rice and urad dhall for making idli..Pls help me.
Hi Viji, Looks like either your urad dal is more or water you are adding while grinding is more. Try to experiment with these two, try reducing any one at a time and fix your proportion. I think any idli rice will be okay.
Try buying from local shops and ask for new urad dal, they will have the best.
Hi Revathi, I too usually buy from India too, here you can check shops in Little india (like laavan) and ask for air flown urad dal from india (india brands like udayam)
Thanks a lot for ur info… Will get udayam urad dal
Thanks for wonderful recipe.Very well written&photografs are lovely! My idlys are soft alright but they turn out creamier in colour,not white like yours.what can I do for this?I live in north india where we donot get idly rice at every grocery store.I use sona matsuri.pl.do reply.thanks a lot.
Was your urad dal fluffy and white? Depends on that as well as the rice quality. Even if methi seeds is more, then too it turns yellow. Mainly the if urad dal doesnt give you volume, then the idlies will be dull in colour
What sort of grinder is this?
Hi,
What is idly rice
You can ask for idli rice in south Indian groceries, it is parboiled rice, which is different from eating rice. Short and stout.
Its Ultra grind (wet grinder)
Hi Raji,
Thanks for the recipe. The idlies are not white and become soggy on top while steaming. They are soft but having a slimy top. I am using a regular mould for steaming without using a cloth. Please reply 🙂
If you have a slimy top, I know exactly what the problem is. When you steam the idlies, the idli plates should be arranged in such a way that the hole part of the upper plate should overlay the idli part on the lower plate. While steaming, the water drops in the idlies and thats y you get slimy top. Do you use cloth? if so you can use another cloth to cover the idlies. If not, just arrange the idli plates in the way i have told, sure water wont drop over the idlies while steaming and you will not get slimy top for sure.
Idli might turn yellow if urad dal quality is not good, or not enough water, or too much of fenugreek seeds.
Hope I helped you a bit.
Thanks Raji 🙂
Thanks a lot 🙂
Hi Raji,
My idlies get wet / kind of soggy on top making the idly some what sticky. How to avoid this? I am using the regular mould without cloth. Can water dripping on idlies be avoided?? Please reply.
Thank you so much dear, I must try
hi am a 35 yr old mom to a 4 yr old. hv jst picked up the wheat flour appam and medhu vada recipee from your blog. and just read the right way to grind and make soft idlis here. hv been trying for ages to make soft idlis in the south indian idi grinder. your notes are so self explanatory i didnt have to move to another site. usually i check out the same recipee in 2-3 sites to get a second opinion and to find a quicker way to make the same recipee. will try out all the above three recipees and gv u feedback. i am an avid blog reader and usuaully check out recipee blogs a lot. some of my favourites are tarladalals and aaiyi's recipee and now yours. the detailed dos and donts are a real help. keep up the damn good work!!!!!
hi am a 35 yr old mom to a 4 yr old. hv jst picked up the wheat flour appam and medhu vada recipee from your blog. and just read the right way to grind and make soft idlis here. hv been trying for ages to make soft idlis in the south indian idi grinder. your notes are so self explanatory i didnt have to move to another site. usually i check out the same recipee in 2-3 sites to get a second opinion and to find a quicker way to make the same recipee. will try out all the above three recipees and gv u feedback. i am an avid blog reader and usuaully check out recipee blogs a lot. some of my favourites are tarladalals and aaiyi's recipee and now yours. the detailed dos and donts are a real help. keep up the damn good work!!!!!
hi raks.. i don't hv a stone grinder.. is it ok to use normal mixer grinder… will it make diff to softness of idlies..
Yes try it, make sure you add one ingredient to soften the idli – cooked rice or soak poha or sago along with rice
Hi Raki, after seen you make thosa I wanted to make. Please tell my what is the grinder you use. ?
Ultra grind
Please suggest making idli's with idli rava purchased locally from grociary,, being a man cant make that much effort to soak and grind etc.Please let me know if i need to grind the soaked Urad daal with idli rava or i can add the grounded paste of the daal with the rava batter and leave overnight…awaiting dear…..
Hi raks ,your idli receipe is superb ,just want to know how to ferment the batter in winters ,pls do reply,awaiting for your reply !
Leave it inside the oven with oven light on. Or if you do not have oven, mix the batter in the grinder container itself and keep it covered. Of course u hav to take out the stone. If you are in very cold part of the world then you can keep it in grinder itself as the near by motar will be warm, it will help to ferment. If in places like india then just mix it in the grinder container and keep it away from the motor as it will overflow. Hope I am clear
Hi raks..this is a very useful post..indeed for beginners like me..what is the plastic stapula and how does it look like and where do we get it from?my mom usually uses her hand to wipe off but I am totally scared to let my hand insidw the grinder.
Its given along grinder when you purchase it. Mostly light blue in color. Or grey. In step 5 partly I have shown
what type of cloth do u use? real cloth or paper wet paper towel.. pls let me know. i wil try it
Its a pure cotton cloth. U can buy some low cost kada cloth.
love the idlibatter u made and the way u spread dosa
love the idli batter u made and the way u spread ur dosa
Hi, my idli batter doesn't get fermented and does not raise in quantity. What should i do?
awesome akka… I am a fan of ur pictures tat u post akka… super…. today also I made idly batter seeing ur blog…. super it came.. appreciation from my MIL
Appreciate the beautiful recipes and pictures on this website.
Idli Preparation images aren't visible!!
Love your website ..after my day ends this is one website I look for recipes:)..i make idli in cooker . Tried using cloth but my cloth dries up and idlis are not as soft as they should be:(. Any idea why?
You should first dip the cloth in water then spread it over the idli plate. Keep the idli plate inside the pot only after water boils. Do not over cook, once cooked, sprinkle some water in the sides of the hot idli plate and invert it. Again sprinkle little water over the cloth (back of the idli covered with cloth) and then take out the idlies. it will come out soft.
hi raks i have a different recipe for idly we use idly rava and urad dal. soak both ingredients separately grind urad dal to a fine pase and mix it with soaked and sqweed idly rava add salt and mix it and proceed for steaming idlies
Hi raks can u please tell the amount of salt u put exactly how much because when I made it first time the salt was too much and the second time the batter did not ferment at all I guess due to less salt?
HI RAJI I'M MALATHI
Hi Raks,
Can you pls tell me the brand of idli rice you buy in Singapore? All your recipes are wonderful. Thanks.
Niru
I buy at mustafa.
After fermentation should I directly make idly with the fluffed batter and not mix or stir it until I want to make dosa?
Yes, if you want to make dosa, spoon required amount in another bowl and mix with little water to make dosa.
Hi..
Please guide me which rice good for make soft idly?
Thanks
Raji
Which brand urad dall you get in singapore… i tried housebrand and it doesnot give fluffy batter
I buy Udhayam only. Have you tried shree gold from Laavan store? I used to buy last year, but not sure if its still available. You can check few shops in little india for Shree Gold or anyother indian brand urad dal. I bring from India and use it up by keeping in freezer.
hi raks,
i tired most of ur recipes… all turn out super hit in my home… but tis idly s big problem for me:( i tired as per ur instruction idly was soft on first day n second day it was bit harder can u help me wat went wrong
Hi Raks, I am having trouble making soft idlis recently. I tried multiple combinations and feel that the 3cup rice:1 cup urad dal:1 sp fenugreek works better.
The idlis are soft when cooked, but once cool, it becomes like kali consistency. Any suggestions?
Increase little more urad dal.
Too much urad dal? or too much water while grinding urad dal may be. try reducing slightly urad dal or water and see.
can i use idli cloth on an induction idli cooker?
Yes you can use.
Hi raks, I tried this method of preparing idli batter. Was amazing. The idlis were super soft and spongy. I loved it. I had tried many times to get this kind of spongy ones.. But didn't get it right. Thanks for the recipe. Hats off to your simple and clear way of explaining it.
Hi Raji. I made idlis following you recipe. It fermented well and they were cooked also pretty well. Idlis looked very fine when i opened the cooker, but just few minutes later, idlis sank. Like they were depression. I have sent the pic to your email. Couldnt attach it here. Can u please tell me what went wrong?
I used 1:4 ratio and a handful of poha along
Hi Raji. I made idlis following you recipe. It fermented well and they were cooked also pretty well. Idlis looked very fine when i opened the cooker, but just few minutes later, idlis sank. Like they were depression. I have sent the pic to your email. Couldnt attach it here. Can u please tell me what went wrong?
I used 1:4 ratio and a handful of poha along
May be more urad dal or water, try to reduce a bit.
Hi, my problem is that I don't get a crispy golden brown dosa. It gets soggy and deep brown or just stays white. List of things I tried: 3:1 & 3:1.5 rice to urad dal ratio. Good quality urad dal but not udhayam (I don't get it here).I use a non-stick tawa. Added oil while making dosa but didn't help much.I use mixie. Batter ferments well; idlys turn out soft but not in white color. So 2 problems 1. idly becomes dull white in color 2. dosa becomes soggy, more like a soft cloth. please help.
Is your batter light and fluffy or heavy? Use more water while grinding. Especially while grinding urad dal. Don't worry if the batter is on runny side.as it ferments ot should be fine next day…
Love your recipes. Tried the idli batter. I use udupi idli rice brand and it gives off a chemical smell when soaked and while grinding. But after fermentation the smell is not that evident but present. Any suggestions for the idli rice selection?
Love your recipes. Tried the idli batter but the idli rice I use has a chemical smell when soaked in water and while grinding. After fermentation the smell is not that evident. Any suggestion for the idli rice selection and how to overcome this please.
You can try buying ponni idli rice, if you could get it.
Can you please share the approximate water ratio for year dal and rice grinding
Hi, Thank you so much for all of your recipes
I have one basic doubt, we should not stir the batter after fermented before making idli? Y so?
There will ba raise in the batter volume during fermentation through which you will have air bubbles locked inside. If you stir, idli will get hard, the air bubbles should be there for softness.
hello rak, i sent this to your email but i want to post it here too so everyone will know you are my hero! i just found your video, Spreading Dosa over iron tawa… i have been searching and searching for so long! this is just what i want. in just one short video you show how thick the batter, how much to put, how to spread it and how long to cook (from that i can figure out how how).
i can make batter but these last points — how thick, how much, how hot, how long — i can only learn by watching. and you show them all! thank you thank you thank you!
– mike
Glad it helped you 🙂 Thanks for the lovely feedback!