Soft Idli Recipe | How to Make Perfect Idli Batter at Home
If you’ve ever wanted to make soft, fluffy idli at home just like South Indian families do—this post is for you. This is my mom’s tried-and-tested idli recipe using simple ingredients i.e. only idli rice and urad dal—no methi seeds, no poha, and no shortcuts. She’s been making soft idlis and crispy dosas with this batter for decades using a traditional wet grinder. You can follow the same method and make idli using Idli rava i.e. Rice Rava.
Why This Idli Recipe Works
- ✅ No methi seeds or poha – just rice and dal
- ✅ Traditional 5:1 ratio (rice to urad dal)
- ✅ Ground in a wet grinder for perfect texture
- ✅ Naturally fermented for soft and fluffy idlis
- ✅ Same batter used for crispy dosa and spongy uthappam
- ✅The last leftover batter can be used to make Paniyaram / Paddu.
My Story with Idli
Idli has always been a staple in our home. Before I got married, I watched my mom grind idli batter every other day in a large wet grinder. Back then, we didn’t have compact table-top grinders, but she made it look effortless.
We ate idlis for both breakfast and dinner, and I even took them to school with milagai podi. My friends joked and called me “Idli” – that’s how much I loved it!
My mom never used methi seeds or poha—just idli rice and white urad dal in the right ratio, and it always turned out soft. After marriage, nothing changed. My in-laws also love idlis, and we still make them at least three times a week.
Tips for the Softest Idlis
- Use idli rice (parboiled rice) and whole white urad dal in a 5:1 ratio.
- Grind the batter in a wet grinder for the best texture.
- Add the right amount of water while grinding—don’t make it too thick or too runny.
- Let the batter ferment naturally overnight until it rises and turns slightly airy.
- Steam the idlis immediately after mixing the fermented batter.
Ingredient Sourcing Tip
Every February, we buy our idli rice (Salem parboiled rice) and urad dal in bulk (around 25kgs and 10 kgs) from Lee Bazaar in Salem. The quality is best around this time, and the prices are lower. We store them in airtight containers so they last all year.
Initially, we use an 8:1 ratio of rice to dal for soft idlis. As the dal gets older (after 4–5 months), we switch to 6:1. The ratio depends on dal quality. Along with rice and dal, we also stock up on mustard seeds, methi, jeera, pepper, and red chillies. If you’re planning to buy groceries in bulk, do it between February and March from a good wholesale market, sun dry and store them well.
This recipe is close to my heart and I’m excited to share it with you. Follow the steps and you’ll never want store-bought idlis again! Now that you know the tricks, let’s see how to make soft idlis and crispy dosas at home!
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Soft Idli Recipe – Step-by-Step (Using Idli Rice and Urad Dal)
Ingredients
- Idli rice (parboiled rice) – 5 cups
- Whole white urad dal (deskinned) – 1 cup
- Water – as needed (for soaking and grinding)
- Salt – to taste (add after fermentation)
🔸 Optional: Rock salt or Sea salt helps in better fermentation in colder weather.
Step 1: Soaking
- Rinse idli rice 2–3 times and soak it in water for at least 4 to 6 hours.
- Rinse urad dal thoroughly and soak it separately for 4 to 6 hours as well.
💡 Tip: If your dal is very fresh, even 2–3 hours of soaking may be enough.
Step 2: Grinding the Batter
- Grind the urad dal first in a wet grinder (or mixer grinder if that’s what you have).
Add water little by little until it becomes light, fluffy, and smooth.
Scrape down the sides while grinding. This should take around 20–25 minutes in a wet grinder. - Transfer the dal batter to a large mixing bowl.
- Now drain the soaked rice and grind it to a slightly coarse texture.
This helps give idlis their signature texture. Add just enough water to keep the grinder running smoothly. - Mix both batters together using your hand or a ladle.
The warmth of your hand helps in better fermentation. - The batter should be thick yet flowy—not too runny.
Step 3: Fermentation
- Cover the bowl and let the batter ferment overnight (8 to 12 hours) in a warm place.
- In the morning, the batter should have doubled in volume and look airy and bubbly.
- Add salt to taste and gently mix the batter without deflating it.
🧊 Tip: In colder climates, keep the batter in a pre-warmed oven with the light on or wrap the bowl with a warm cloth.
Step 4: Steaming the Idli
- Grease the idli plates with oil or ghee.
- Pour the batter into the molds and steam in an idli cooker or pressure cooker (without weight) for 10–12 minutes on medium heat.
- Let it rest for 2 minutes, then remove the idlis using a spoon.
Serving Suggestions
Serve hot soft idlis with:
- Coconut chutney
- Tomato chutney
- Tiffin sambar
- Or classic milagai podi with sesame oil
📦 Storage Tips
- Fermented batter can be stored in the fridge for up to 5 days.
- Bring to room temperature before steaming.
Please watch the video below for better understanding. Just skip methi seeds and follow the same for this recipe.
Idli Recipe Using Idli Rice – Rice Idli Recipe
Equipment
Ingredients
- 5 cups Idli rice/ Parboiled rice / Puzhunghal arisi the ratio of rice & dal is 5:1
- 1 cup Urad dal
- a handful Crystal Salt / Kallu uppu to taste
- Water as needed
Instructions
- Wash and soak the idli rice for 4 hours. Wash and soak urad dal for 2 hours.
- Grind urad dal first by adding enough water in between. Make sure you add water every now & then so that the urad dal rises well and you’ll get a light, fluffy batter.
- Please do not add all the water in the beginning. For grinding urad dal, you need 1.5 – 2 cups of water in total.
- Grind till it comes out like a ball (should be a paste) (It takes nearly 15-20 mins in table-top wet grinder).
- Now remove it. Keep it in a big vessel such that it can hold double the quantity of batter.
- Now add the rice & crystal salt with 1/2 cup of water while the grinder is running.
- Add water in the middle (Whenever necessary). It should become a smooth paste (May take 20-25 mins in table-top). The water it consumes will be around 2 – 2.5 cups.
- Adjust the water quantity. Now remove the rice and put it in the same vessel.
- Mix it thoroughly with your hand. (This helps for fermentation).
- Let the batter ferments overnight or for 8 to 12 hrs based on the weather in your place.
- The next morning, don’t mix the batter again. You can mix till half way through the batter if its too light.
- Suppose if the batter is over flown, take the extra batter in a separate vessel.
- Use a ladle, mix the batter till half the way. Quantity of batter reduces. Now add the overflown batter, mix well and keep it aside.
- Start taking the batter from one corner and pour it into the idli mould.
- Even the next day, take the batter from the same side. IDLI remains very soft up to 3 days.
- Steam it in the idli pot for 10-15 mins and serve hot with sambar!!
- If you want to make dosa with the same batter, take the required quantity of batter separately in a bowl and add little water (1/4 cup) to make it thin and make dosas. U’ll get a crispy dosa for sure !!
- NOTE: Poha/Aval is optional. U can use based on the quality of rice & urad dal. Add 1/4 cup of poha for the above recipe if you wish to use it. Follow this method and enjoy eating soft idlies:) Enjoy !
Notes
- For getting the golden crust for dosas, add little sugar or pinch of jaggery in the dosa batter. Add some poha/aval or cooked rice while grinding to get golden brown dosa.
- To get crispy dosas with less oil : after pouring the dosa batter , spread it well, keep the flame medium high for 2 mins. The sides will lift. Now flip the dosa, cook in sim flame. Remove.
- One more method is, just keep the flame high after spreading the batter, drizzle a tsp of oil. Close the dosa tawa with a lid and cook for sometime. No need to flip. Just remove and serve hot. By this way, you’ll get a nice golden colored crispy dosa !!
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Enjoy Soft idli & crispy dosa with your favorite chutney & sambar !
Nice informative post and sambar with those idlies looks mouthwatering!
Hi chitra,
thank you for following my blog. i think I ‘m here for the first time, I’m not sure.
got a lovely site with uselful informations under each recipe. I find it very useful.
By the way, the idlis are looking yummy with the tomato sambhar. Have to try this type of sambhar.
Hi,am a new follower to a post.am trying ur tomato gostu(tanjore style) its yummy my hubby like it very much.thanks.keep on rocking
Hi,am a new follower to a post.am trying ur tomato gostu(tanjore style) its yummy my hubby like it very much.thanks.keep on rocking
Thanks a lot sindhu for trying & the feedback :)
Cup measure in litres pls.that is 1cup equals to _ml
Hi,1 cup is 200 ml :)
Hai, I am Bhuvaneswari from salem. Ur tips R very useful to me.
which palce Ur MIL family live in salem?
Hi mam, on the first day, I am getting very porous idlies which are thin and only on the 2nd day am able to get fine idlies. PL TEL ME HOW TO CORRECT THIS MAM.
Hi Ramaa,i think ur urad dal is of very good quality.So u get very thin & soft idlis on first day.Before making idlis,mix the batter very well till the bottom.Then make idlis.It will come out well OR reduce the quantity of urad dal little and then grind.U may get it right.Hope this helps.
:) :) K mam. Thank you for ur kind reply
Hi mam,
You are giving such a wonderful tips.. thanks mam.. i always had problem which was the idlis always stick to the steamer.. It didnt comeup well.. why..? Hope this help….
Hi Kalai vani,
If u add more urad dal , it happens. OR if water is more,it may happen.Always check whether idli is cooked well before removing.Idli may stick if its uncooked.
Hi chitra mam,
Whenever I prepare idlis,they come out sticky that too on the top..even if I cook for a more time..they are always a disaster for me..My family loves them,but am unable to get them perfect..please help me mam
Hello chitra mam,
Whenever I prepare idlis they come out sticky that too on the top..even if I cook for more time..right now they are a disaster for me, our family prefers idli rava than rice…we prepare them with rava..so please help me with this mam.
Basically Idli comes out sticky if the quantity of urad dal or water is more in the batter. Add less urad dal and water next time. This problem won't happen i feel. Generally idli rice & dal ratio is 4:1. Its the same for idli rava too. I have also shared a recipe for idli rava idli. Please check it for more details. Thank you :)
Hey mam. I loved your recipes. I want to know how can i make dosa to not stick on iron pan. It sticks every time i have tried using oil and onion still nothing helps I dont use cast iron tawa it's normal iron pan
Hi Thanks. Heat the dosa tawa. Switch off the flame. Apply salt all over the pan carefully. Mow scrape it off gently. Then wipe the tawa with a cloth completely. Dosa will come out well. Hope you use 4:1 or 6:1 ratio of rice and urad dal.