Go Back
Idli Recipe

Idli Recipe

Idli looks simple—almost boring, if you judge it too fast. White. Soft. Quiet. But trust me… when it’s done right, it’s magic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

2 cups idli rice (parboiled rice works best)
1 cup urad dal (split, skinless)
½ teaspoon fenugreek seeds
Water, as needed (for soaking & grinding)
Salt, to taste (add after fermentation)

Equipment

  • 1 You’ll need a mixing bowl—big enough because batter rises.
  • 2  A mixer grinder or wet grinder
  • 3  Idli plates—metal or non-stick, whatever you have.
  • 4  An idli steamer or deep pot with lid.
  • 5  A spoon, ladle, and maybe a clean cloth.
  • 6  That’s it. No thermometers. No scales. Relax.

Method
 

Wash rice well and soak in enough water for 5–6 hours.
    Soak urad dal and fenugreek seeds together for 4–5 hours.
      Grind urad dal first using little cold water until fluffy and smooth.
        Grind rice slightly coarse, like fine semolina.
          Mix both batters gently using your hand. Cover and let ferment overnight in a warm place.
            Once fermented, add salt and mix lightly—don’t overdo it.
              Grease idli plates, pour batter, and steam for 10–12 minutes.
                Cool slightly, remove gently, and serve hot.

                  Notes

                  • Batter should be thick but flowing—not runny.
                  • Don’t open the steamer lid too early. Been there… ruins the fluff.
                  • If batter smells mildly sour, it’s perfect.