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Photo of Idli by Swapna Sunil at BetterButter


Swapna Sunil
720 minutes
Prep Time
10 minutes
Cook Time
8 People
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What could be more satisfying for a south Indian rather than having Idli for breakfast?? There might be N number of recipes for preparing idli but this is our personal favorite and works wonders every time i prepare. We feel idlies made using rice are harder when compared to these and moreover they stay fresh for longer too. So here comes my softest Idli recipe. Simple yet satisfying.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Blending
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 8

  1. 1 cup : Urad gota
  2. 2 1/2 cup : Idli rawa
  3. 1/8 tsp : Baking soda
  4. Salt to taste
  5. Water as needed


  1. Wash & Soak both dal and rawa seperately in adequate water overnight.
  2. Next morning grind the dal into fine paste. Squeeze and remove water from rawa and add it to other bigger container.
  3. Now add the urad dal paste to rawa n mix well . Now close this container with a tight lid and keep in warm place for fermentation.
  4. It might take from 12 hrs to 24 hrs to ferment and increase or double in volume, depending on the weather.
  5. Once its risen and doubled, the batter is all ready to make idlies . While making idlies add a pinch of soda bi carb and enough salt. Give it a good stir and adjust its consistency to thick yet pouring by adding water as needed.
  6. Now grease the idli moulds with oil or wet them with little water. Pour just enough batter in each dent.
  7. Prepare the steamer accordingly and steam until done. It takes 10 minutes in mine.
  8. Once steamed right scoop and serve with your fav dip , chutney or sambhar.
  9. Soft and white idlies are steaming hot ready to slurrp.
  10. Prepare and dig in with your family and friends .

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Mani Kaur
Mani Kaur   Jan-10-2018

It goes well with sambhar and chutney.

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