Idli Recipe

Idli Recipe | How to Make Idli | How to Make Idli Batter

What is Idli?

Idli is a soft steamed cake made with a fermented batter of rice and lentils. Idli is the staple food of South India. However, because of its simplicity, it is loved by everyone, everywhere South or North India or outside India. Idli is served with sambar and coconut chutney. In order to learn how to make idli one must know how to make idli batter and here you will find a perfect recipe for idli batter.

Let’s talk about the ingredients for Idli recipe

Idli calls for idli batter. And idli batter calls for the following. I have always seen my Mom making idli and she would use the regular rice and split urad dal to make them, but here am sharing the south Indian idli recipe. And to make the south Indian idli recipe the following are required

Idli rice: idli rice is easily available at the general stores. It is important to use idli rice instead of regular rice.
Whole white urad dal: whole urad dal without the skin is needed. I know it might not be easily available. You can find this dal online, especially on the grocery apps. However, instead of whole white urad dal you can use split black urad dal. Yes, you will need some efforts i.e. soak it properly and then rub to get rid of the skin. Or you can use the split urad dal without skin, but then you would be compromising on the quality of idli.
Poha: poha does wonders to idli. Use a thick variety of poha.
Fenugreek seeds: a handful of fenugreek seeds is indispensable for the perfect batter.
Once the idli batter is ready, making idli is absolutely simple.idli recipe

Tips for getting perfect idlis:

Perfect idlis call for one- perfect recipe. I am glad you are here. Further, there are a few dos and don’ts you should keep in mind to have perfect idlis.

  1. Follow the recipe properly. No short cuts, please. The recipe explains every step in detail. Just follow the same.
  2. The consistency of the batter is very critical. Although the recipe explains how to get it right. Still, keep an eye on it. The batter should not be too thick.
  3. When you put the idli stand into the steamer make sure the water is hot and there is steam formation.
  4. DO NOT OVERCOOK. What over baking does to cake, over steaming does to idlis. As in it will make the idlis hard and dry.
  5. The idlis are ready in 10-12 minutes. To check just insert a toothpick or knife and see if there is any uncooked batter on the knife or toothpick, in that case, cook for another couple of minutes. Also, by touching the top of the idli, you will come to know if it is done or not.
  6. Once done, take out the idli plate and leave on the kitchen counter for 5 minutes. Do not rush to scoop out those hot idlis.
  7. The best is to use a small perforated spoon or use a sharp spoon and scoop out the idlis.
  8. Also, do not let them cool off completely. Scoop out while the idlis are warm.

Recipes similar to Idli Recipes

If you like idli, you might also like rava idli, oats idli, sooji idli. Further, these simple idlis too can be taken to another level. You can make idli fries, masala idli, podi idli, idli pakora, vegetable idli using these idlis, or if you have some leftover ones.

How to serve Idli?

Well, this is simple. Team it up with some coconut chutney for a hearty weekday breakfast or pair it up with some hot and spicy sambar and chutneys of your choice for a relaxed weekend brunch.


How To Make Idli

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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