how to make idli batter recipe

how to make idli batter recipe

How to make idli batter recipe?

You gotta learn today how to make idli batter recipe and believe me you won’t regret eating this fantastic dish as breakfast.

Idli is a white color round shaped spongy cake type recipe that is made up of rice and pulses and very popular in south India. South Indian people love to eat idli dish as a lovable breakfast.

The idli dish isn’t only popular in south India but it is now spreading the fantastic aroma to all over the world.

The fluffy and very spongy cake type recipe makes a perfect pair with coconut chutney and red chutney. When they served together to bring a wonderful breakfast and tasty and healthy lunch for your kids and family.

how to make idli batter recipe
by Swati M.

how to make idli batter recipe

  • Course Breakfast, Supper
  • Cuisine South Indian

This white shaped spongy cake type idli dish is so much popular that if you go to any south Indian family and you would find them eating idli dish as breakfast together. It is kind of a dish that will never let you feel bored and each time when it is hot served you there will lot more appetite that cannot be stopped. So, let 's see how to make idli batter recipe?

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 People
Calories 36 kcal


  • 1 cup of idli/dosa rice
  • 1 cup of basmati rice
  • 1/2 tbsp fenugreek seeds
  • 1/2 cup of flattened rice/Poha
  • 1/2 cup of Urad daal
  • Oil as necessary
  • Salt to taste
  • Water as required


  1. Wash the urad daal and fenugreek seeds in running water thoroughly for 2-3 times. Now, urad daal, fenugreek seeds and flattened rice/Poha together soak them in a deep bowl full of water for at least 4 hours or maximum by 6 hours. (It doubles the quantity)
  2. In similar fashion wash the basmati rice and idli/dosa rice together in running water thoroughly for 2-3 times and in a deep bowl full of water soak the rice for next 4-5 hours.

  3. Now discard the unnecessary water from the soaked urad daal and shift them both to different bowl for further use.

  4. Transfer the daal to a grinder or a food processor. Add half cup of water (that was discarded from daal) and make a fine and smooth paste. Add the water little by little to make sure the paste doesn’t become watery or solid. Shift the paste to a bowl, cover and set it aside.

  5. Discard and shift unnecessary water from the rice. Use the same blender or food processor and make fine paste of the rice by adding water little by little to make a fine paste. Now, shift it to the same bowl in which you have added the daal.

  6. Add salt to taste making sure the batter is not watery and not much solid. If it becomes solid the idli will be hard enough and if it becomes watery then idli will be flat and soft, resulting no shape. So make a choice of in between to make it not watery and not much hard. Cover the batter with a lid for next 8 to 10 hours in a room temperature place.

  7. Now the fermentation process doubles the idli batter. Use a big tablespoon and stir nicely once you discover there are bubbles has arrived on top. It makes your idli very soft and spongy.

  8. Check for seasoning.

  9. In idli steamer/idli maker add water and boil it. Now discard the water and wash the idli steamer with kitchen cloth. Now, use oil to grease the idli steamer.

  10. Now add the batter into the idli steamer and steam cook it for 10 minutes on medium flame. Use a tooth steak or knife to pierce into the middle of the idli to check whether it is cooked or not. If it comes out easily that does mean it is cooked well but if it doesn’t then cook it for another few more minutes. Do the same for the next idli. Transfer the idli to a serving plate and serve it hot with vegetable sambhar and coconut chutney as breakfast or supper.

Recipe Notes

For having nice textures of excellent white idli wash the rice thoroughly in running water for 3-4 times.While making the paste of rice and daal, if you discover the paste is not completely fermented then add a pinch of baking soda and mix it gently in the paste.For a nice cooked idli preparation you must grease the idli steamer with oil and while making in batches let the idli steamer sit for normal temperature before you jump making another batch of idli.

It is no rocket science to learn how to make idli batter recipe that can cook in the pressure cooker. In fact, it is way too easy even in a pan too.

If you want to know how to make idli batter recipe in a pressure cooker, remove the whistle lid from the top and shift the idli stand in the cooker. Add and heat 2 glass of water and wait until it boils then add the batter in idli stand and steam cook for 5-6 minutes.

Learning how to make idli batter recipe in a pan is also easy you just need to heat the pan with 2 glass of water and wait until it boils. Add the idli batter in idli stand and cover with lead and cook for next 10 minutes. That’s all!!

What to do with leftover idli?

Believe me what have you made with idli batter is entirely different in taste what you are supposed to make with leftover idli.

Divide the idli into 4-5 equal pieces. In a deep pan add and heat a little oil. Add cumin, curry leaves or basil leaves and mustard seeds. When they start spluttering add the divided leftover idli pieces stir-fry for 3-4 minutes or until the idli pieces get brown in color. Transfer it to a serving plate. Garnish it with coriander leaves/cilantro leaves.

The leftover fried idli tastes awesome and my son really loves to carry it on his school lunch. If on a day, I am going to cook the idli dish my son would ask me to cook more so he can enjoy the leftover on the other day for his school lunch.


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