How to Make Idli

Co-authored by Jessica Gibson

Last Updated: June 10, 2020 References Approved

Idli is a traditional breakfast eaten in South India and neighboring countries like Sri Lanka. Although the savory dish was first fried in ancient times, it is now more commonly steamed. Learn how to steam idli at home for a delicious and inexpensive Indian breakfast!

Ingredients

Soaked rice 2 cups (1.2 kg)
Urad dal 1/2 cup (300 g)
Fenugreek seed 1/2 teaspoon
salt as needed

Steps

1
Soak the rice and urad dal in separate bowls for at least 4 hours. These will be later ground together to make a batter which ferments for 6 hours or more.^{[1]
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2
Grind the soaked items separately. This is best done with a stone grinder, but a high powered blender can also do the job (although the batter will be somewhat more coarse in texture).^{[2]
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- Grind the soaked rice.
- Grind the soaked urad dal.
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3
Mix the ground rice and urad dal together.
4
Set aside in a warm place to ferment for 8 hours. Use a crock pot on the "keep warm" setting or an oven on the "proof" setting if you live in an area where the ambient temperature is below 75 °F (24 °C).^{[3]
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5
Add salt.
6
Oil the idli steamer plates.
7
Spoon the batter into the plates.
8
Set the idli steamer into a large, pre heated pot with water in the bottom for steaming.
9
Steam the batter for 5-10 minutes or until fluffy.
10
Remove the idlis from the steamer and serve warm with Chutney, or Sambhar.^{[4]
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Community Q&A

Question

Do I have to add baking powder?

Community Answer

No, you don't. The fermentation process causes the idli to rise.
Question

What can I do if the Idlis are stuck?

Community Answer

Grease some oil on the idli plates. This should unstick them.
Question

What kind of rice should I use for Idli?

Community Answer

I generally use raw/basmati rice, but you could also use other types of rice like jasmine.
Question

What is wrong if it doesn't come out fluffy?

Community Answer

It might not be properly cooked, so next time, you may want to insert a toothpick into the middle and ensure it comes out cleanly before taking out the idli.
Question

Is this similar to rice cakes?

Community Answer

No. Idli is steamed rice and dal balls of various sizes that is soft and good for dipping in soups or chutneys.
Question

For fermentation, can I add baking powder or eno salt to the batter?

Community Answer

No, this process does not require baking soda or eno salt.
Question

How do I make a simple sambhar?

Community Answer

You can boil dhal with turmeric powder and tomato and use tur dhal. Soak tamarind water in a bowl and add that to dhal, and grind the mixture of sambhar powder and coconut. Add potato or onion as the vegetable and cook well. At the end, add tadka with mustard seeds and curry.
Question

How do I make idli soft?

Community Answer

You can add soaked avalakki or puffed rice to make it softer. Even good fermentation ensures the idli is softer. If the weather is normal, 8 hours fermentation should be enough. Using the right rice, like Sona Masuri and Selam rice in equal proportions does matter.
Question

Recipe says steam 5-10 minutes, the video says 15 minutes. Which is better? How do you tell when they are done?

Moonlight

Community Answer

It depends on how many idlis you steam. If you put around 4-8, it takes between 5-10 minutes. If 8+, it takes around 15 minutes. To check when they are done, off the flame and after 3-4 minutes, just prick them with a spoon or knife to see if they are cooked. If they are cooked, after 2 or 3 minutes, scoop them out.
Question

Which rice suits best for making idly?

Moonlight

Community Answer

Idly rice is the best to make idlys. But you can also use Basmati rice and parboiled rice.