Idli - The most popular and common breakfast in South India, especially in Tamil Nadu. Even though we have lots of other breakfast recipes like Poori, Chapathi, Upma and so on...., nothing can beat the combination of Idli with sambar. Hope everyone agrees with me. :). 

Now I am going to share with you how to prepare the basic Idli batter and the process of making Idli. Normally I prefer using cloth on my idli moulds , the only difficulty with cloth is while removing the Idli's from it and then washing it, but the end result ,it gives more soft Idli's than the one cooked with the plate greased with oil. It takes 10 - 15 minutes to cook the idli's , to check it you can slide in a tooth pick and see. Serve this Idli with hot sambar topped up with ghee or with chutney's and enjoy :)

Preparation time : 20 minutes + 3-4 hrs. soaking+ 8- 10 hrs. of fermenting time
Cooking time : 10 - 15 minutes.

For this recipe you need
  • 4 cups of parboiled rice
  • 1 cup of urad dal
  • 1/4 tsp. of fenugreek seed
  • Salt


Wash and soak the rice in water . 

Wash and soak urad dal along with fenugreek in water. 

Soak them both for atleast 3 - 4 hours.

Drain the water from urad dal (reserve the water for grinding ) .Using a wet grinder,grind urad dal by sprinkling water every few minutes until smooth and frothy. Transfer it to a bowl.

Now grind the soaked rice adding water gradually, now pour this batter along with the urad dal batter. 

Add salt and mix the two batters well.

Leave to ferment in a warm place for about 8 -10 hrs.

Next day the batter would have raised 2 inches high with tiny bubbles. 

Add water in the idli vessel. Wet a cloth and place it on the idli mould.Pour a laddleful of batter on it  and steam cook for 10 -15 mins. 

When the idli is ready , remove from the vessel and place the idli mould on to a plate.

Invert the mould , now gently remove the cloth from the idli, if you find it difficult sprinkle little water on top, wait for a minute and then remove it

Soft and fluffy idli is ready to be served..............

Aruna Manikandan

I am a passionate cook and love to experiment various cuisines , in my kitchen. This blog is my humble attempt to register a copy of recipes that I learn and try . Feel free to experiment with my recipes and adjust accordingly to suit your taste and requirements.Hope you enjoy :)


Thanks for visiting my blog

  1. I love idli's, you have used cloth like my mom very nice. I also prefer it the same...

  2. Our famous breakfast, love love idlis.

  3. Aruna, do you use Red matta rice for the parboiled rice or idly rice?
    I agree with the use of cloth.
    I find that when we use just matta rice, the batter tends to be sticky.

  4. Idlis indeed looks soft and yumm..I do in idli moulds in pressure cooker without the whistle..

  5. Such soft melt in the mouth idli's. Thanks for sharing!

  6. wow perfect idlis and very well explained post,sure an useful post...

  7. All time favorite. Thanks for sharing these wonderful tips.

  8. awww i need some spicy gravy or chutney for this soft and fluffy idlis...

  9. Idli looks so soft and fluffy..lovely post !

  10. your idli is so soft and perfect dear...

  11. look really tempting , i'm drooling

  12. my my.. such soft idlis.. love it.. the use of cloth makes it even better

  13. Looks tooooo spongy... Love to have it with Sambar !

  14. Thanks for sharing the tips.. idli is my favourite..

  15. delicious luking idilis.well done n nice cliks.

  16. the most healthiest breakfast on earth..idly looks soft and perfect

  17. Idlis looks so soft.. Very useful post..

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