Soft idlis are savory steamed rice-and-lentil cakes made from fermented batter and enjoyed across India as a classic breakfast. Light, wholesome, and comforting, they are one of my absolute favorites - a dish I can happily eat again and again.
Jump to:
Why will you love Idlis?
- We make idlis by steaming, and so they are light, wholesome, and easy to digest. They offer a good balance of carbohydrates and protein, making them a good meal for all ages.
- Easy to Make: Once the batter is ready, making idlis is a breeze. It's quick, simple, and fuss-free.
- Versatile & Delicious: Idlis pair well with coconut chutney, tomato chutney, and flavorful Kerala sambar, making every bite comforting and satisfying.
- Perfect for Any Occasion: Ideal for kids' lunch boxes, breakfast, brunch, picnics, and even get-togethers, idlis are always a crowd-pleaser.
Ingredients Needed
- Idli rice - soak in water overnight - Idli rice is made with parboiled rice, which is short with a bulge and is white.
- Split black gram (urad dal ) soaked in water overnight
- Fenugreek seeds - Improve texture and make softer and fluffier idlis
- Salt to taste
- Cooked rice - Adding this makes the idlis softer.
How to make soft Idli?
We begin by soaking the rice, lentils, and fenugreek seeds for about 8 hours. Once soaked, the rice and lentils are ground separately into a smooth batter. For extra soft and fluffy idlis, add a little cooked rice while grinding.
Combine the batters, mix well, and allow them to ferment in a warm place until light and airy. You can keep it in your oven with the light on or use the Instant Pot on the yogurt mode for perfect fermentation.
- Step 1: Grind the soaked rice first, followed by the lentils and fenugreek seeds. Finally, grind the cooked rice and mix it all together.
- Step 2: Transfer the batter to a large container, and keep aside to ferment in an oven with light on or an Instant Pot with the yogurt option.
Traditionally, idlis are steamed in an idli cooker, which works like a steamer with small circular molds to shape and cook the idlis. A little water is added to the bottom of the cooker to create steam. Nowadays, for added convenience, microwaveable idli cookers are also widely available, making it even easier to make soft, fluffy idlis at home.
- Step 3: Fill the idli batter into the idli plates after brushing them with a little oil.
- Step 4: Fill the bottom of the cooker with enough water. Stack the idli plates one by one.
- Step 5: Steam for about 15 to 20 minutes.
- Step 6: Once cooled, scoop it out into a serving bowl.
Idlis can be accompanied by a variety of side dishes most popular being chutney, idli dosa chutney powder, and south indian sambar. The overall process of soaking, grinding, fermenting, and steaming idlis, serving, and, of course, relishing them, is a truly satisfying experience!
Some other south indian breakfast recommendations are kadala puttu, vellayappam, and masala dosa. Do check them out!
Useful Tips
- Though traditionally served for breakfast, idlis paired with flavorful sambar or coconut chutney can easily make a satisfying meal any time of the day.
- Adding a small amount of cooked rice while grinding the batter helps make the idlis extra soft, fluffy, and light.
- After grinding, gently mix the batter using your hands. This ensures a smooth, uniform consistency and helps encourage proper fermentation.
- You'll need an idli cooker to steam the batter. Traditional stainless-steel idli cookers work perfectly, and microwaveable versions are also available for added convenience.
- Fermentation time can vary depending on the weather and room temperature. In an Instant Pot, it may take anywhere between 8 and 15 hours, so adjust the settings and timing accordingly.
- Lightly grease the idli plates with oil before pouring in the batter. This prevents sticking and helps release the idlis easily after steaming.
Related Recipes
If you tried this Soft Idli Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Soft Idli
Ingredients
- 6 cups rice idli rice - soaked in water overnight
- 2 cups black lentil urad dal soaked in water overnight
- 1 tsp fenugreek seeds
- 31/2 tsp salt
- 1 cup rice cooked
Instructions
- Wash, soak, and immerse the rice, split black gram (urad dal ), and fenugreek seeds in water overnight.
- Grind the rice to a fine paste with a little water in a wet grinder.
- Pour the batter into a container.
- Next, grind the split black gram (urad dal ), fenugreek, and cooked rice to a fine paste.
- Pour this batter into the same container containing the rice batter
- Grind the cooked rice with a little water and add this to the batter as well.
- Add salt and mix well.
- Keep it covered in a humid or warm place for fermenting
- After about 6 to 8 hours, the batter will ferment and rise in warm and humid conditions. It may take longer in cold places.
- Fill water in the idli cooker and bring it to a boil.
- Add the batter to the circular compartments coated with a little oil in the idli steaming plates.
- Arrange the idli stand with the batter in the steaming plates, close the lid, and steam.
- The steam starts giving out a whistling sound as it is getting cooked.After about 15 to 20 minutes the idlis will be cooked.
- Let it cool down for about 10 minutes. Take out the idli plates from the steamer.Gently scoop out the idlis with a spoon and transfer into a serving bowl.
- Serve with coconut or tomato chutney , sambar or chutney powder.
Notes
- Though traditionally served for breakfast, idlis paired with flavorful sambar or coconut chutney can easily make a satisfying meal any time of the day.
- Adding a small amount of cooked rice while grinding the batter helps make the idlis extra soft, fluffy, and light.
- After grinding, gently mix the batter using your hands. This ensures a smooth, uniform consistency and helps encourage proper fermentation.
- You'll need an idli cooker to steam the batter. Traditional stainless-steel idli cookers work perfectly, and microwaveable versions are also available for added convenience.
- Fermentation time can vary depending on the weather and room temperature. In an Instant Pot, it may take anywhere between 8 and 15 hours, so adjust the settings and timing accordingly.
- Lightly grease the idli plates with oil before pouring in the batter. This prevents sticking and helps release the idlis easily after steaming.
My favourite ... looks delicious ❤️
Thank you so much!
Such a super shots of idli💯
Thanks dear much appreciated!
These are amazing!!!
Thank you so much Diane!
Such fluffy and soft idlis !! Wondeful share Nisha !
Thank you so much Smitha !
Idlis are mine favourite too....like you said you never get bored of eating them ..so am I....my first choice for breakfast .... lovely share Nisha
That's wonderful to hear .Thank you so much for the lovely comment!
Looks absolutely perfect & utterly delicious! This is my favourite food!
Thank you so much dear , it's my favorite as well!
Wonderful! These look so fluffy and soft!💖
Thank you very much, they were indeed soft and fluffy!
Soul food.. one thing which I will never get bored off ! Your idli looks super soft.
Thank you so much , appreciate the comments!
So awesome recipe!! I have to try it when my mum will leave 💕💕
Going to print out! Cool function 💙💙
U could cut the “comment-form” in dashboard cuz each time writing email can be disturbing for some ppl lol
Thank you for the comments Ray, I think you will definitely like it! The comment-form came as a result of the wordpress upgrade for the GDPR fixes. I believe once the check box is checked for "Save my name, email, and website in this browser for the next time I comment" , it shouldn't ask the next time unless cache is cleared and hope that works!