Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Measure 4 cups of idli rice, 1 cup of whole urad dal without skin, and 1 tsp of fenugreek seeds.
Watch out
Do not use old stock urad dal or split urad dal, otherwise the idlis will not turn out soft.
Wash the measured rice, urad dal, and fenugreek seeds well, then soak them in plenty of water for 5 hours.
Watch out
Soak for a full 5 hours so the grains soften properly for smooth grinding.
Transfer the soaked urad dal and fenugreek seeds into a wet grinder. Grind well while adding water little at a time until the urad dal batter becomes light, fluffy, and doubles in volume. Test by dropping a little batter in water; it should float. Remove the urad dal batter from the grinder.
Watch out
Add water little at a time
do not add too much water at once, otherwise the batter will become too watery and fail to fluff up
Add the soaked rice gradually into the grinder and grind to a fine rava consistency, adding water little at a time. Once done, add the previously prepared urad dal batter back into the grinder along with 1.33 tbsp of rock salt. Grind for another 5 minutes so that everything is thoroughly mixed.
Watch out
Do not add too much water at the beginning when grinding rice, otherwise the rice batter will become too thin and ruin the consistency.
Remove the batter from the grinder. Mix the batter thoroughly with your hands to incorporate air, ensuring it reaches a consistency that falls in ribbons without being too thick or too thin. Divide the batter into 2 containers to allow room for rising during fermentation.
Watch out
The batter consistency must neither be thick nor thin and should fall in ribbons
thin batter makes flat idlis, while thick batter makes rock hard idlis
Cover the containers and let the batter ferment for at least 6 hours until it rises and doubles in volume.
Watch out
Fermentation time varies by climate
ensure it ferments well, otherwise idlis will not turn out soft and spongy
Mix the fermented batter gently. It is now ready to make idlis, or can be refrigerated if not used immediately.
Watch out
Mix gently to avoid deflating the air pockets created during fermentation.
Handle boiling water and hot steamer carefully to avoid severe steam burns.
Grease the idli moulds with 1 tbsp of oil. Bring water to a rolling boil in a steamer.
local_fire_departmentHigh heat to bring water to boilWatch out
Bring the water to a rolling boil before placing idli plates inside, otherwise idlis will become dense.
Always use oven mitts or a cloth when handling hot steamer lids and metal stands to prevent burns.
Scoop ladlefuls of the fermented batter into the greased idli moulds. Place the mould stand inside the boiling steamer and steam cook for 10 to 15 minutes.
local_fire_departmentMedium-high heat, 12 minutesWatch out
Steam cook for 10-15 minutes until fully cooked
do not overcook, otherwise the idlis will dry out
Handle hot idli plates with a cloth or mitts to avoid burning your fingers.
Check if the idlis are done by inserting a fork in the middle; if it comes out clean, the idlis are ready. Remove the idlis using a wet spoon.
Watch out
Use a wet spoon to remove idlis, otherwise the soft idli surface will stick and tear.
For cloth-steamed idlis, invert the mould on a plate, sprinkle water on the cloth, and gently peel it away from the idlis.
Watch out
Sprinkle water on the cloth before peeling, otherwise the cloth will stick and tear the idli surface.
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