Recipe for Homemade Soft Idlis
Idli, one of South India’s most beloved
breakfast dishes, is known for its light, fluffy texture and gentle flavor.
Whether paired with coconut chutney, sambar, or spicy podi, a well-made idli is
pure comfort food. Making soft and spongy idlis at home might seem tricky, but
with the right technique, you can easily achieve restaurant-style results.
Here’s a complete guide to making perfect homemade soft idlis.
Ingredients Required
For about 20 idlis, you will need:
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Urad dal (split black gram) – 1 cup
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Idli rice (parboiled rice) – 2 cups
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Fenugreek seeds (methi seeds) – ½ teaspoon
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Salt – to taste
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Water – as needed for soaking and grinding
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Oil or ghee – for greasing idli molds
Step-by-Step Preparation
1. Soaking the Ingredients
●
Rinse the urad dal and fenugreek seeds
together and soak them in water for about 4
to 5 hours.
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In a separate bowl, rinse and soak
the idli rice for the same duration.
●
Soaking helps soften the grains,
making it easier to grind them into a smooth batter later.
2. Grinding the Batter
●
Drain the water from the urad dal
and transfer it to a wet grinder or high-speed blender.
●
Add water little by little (around
¾ cup) and grind until you get a light,
fluffy, and smooth batter.
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Transfer this to a large bowl.
●
Next, grind the soaked rice with a
little water (about 1 cup) until you get a slightly
coarse batter.
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Combine both batters and mix them
well using your hand — this helps in fermentation.
●
The consistency should be thick
but pourable.
3. Fermenting the Batter
●
Cover the bowl and keep it in a
warm place for 8 to 10 hours or
overnight.
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The batter should rise and turn
slightly airy and frothy.
●
If the weather is cold, keep it in
an oven with the light on or near a warm stove area.
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After fermentation, add salt and mix gently. Avoid over-mixing
as it can release the trapped air.
4. Steaming the Idlis
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Grease the idli molds with a few drops of oil or ghee.
●
Pour the batter into the molds,
filling them about three-fourths full.
●
Heat water in an idli steamer or pressure cooker
(without the whistle).
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Place the stand inside and steam
the idlis for 10–12 minutes on
medium heat.
●
Once done, let them rest for a
minute, then use a spoon to gently remove the idlis from the molds.
Tips for Super Soft Idlis
Use fresh ingredients: Old urad dal or rice can affect fermentation.
Proper fermentation: Batter
should double in volume. Under-fermented batter results in hard idlis.
Do not over-steam:
Overcooking can make idlis dry.
Add poha (flattened
rice): For extra softness, soak 2 tablespoons of
poha and grind it with the rice.
Serving Suggestions
Serve the hot idlis with:
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Coconut chutney – made with fresh coconut,
green chilies, and roasted chana dal.
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Sambar – a lentil-based vegetable stew with
tamarind and spices.
●
Idli podi – a dry chutney powder mixed with
sesame oil or ghee.
Final Thoughts
Homemade soft idlis are not just healthy
and light but also a symbol of traditional Indian cooking. With just rice, dal,
and a bit of patience for fermentation, you can enjoy a nutritious and
delicious meal that’s perfect for breakfast, lunch, or even dinner. Once you
master the fermentation and steaming process, you’ll never go back to
store-bought mixes again!
