Want restaurant-style soft idlis at home? Here's how

India Today

26-07-2025

Fluffy, pillowy idlis are a staple in South Indian households, enjoyed across the country as a healthy, fermented breakfast. While store-bought versions are convenient, there's something deeply satisfying about making soft idlis at home. With the right ingredients, proportions, and a little patience, you can master the art of perfect homemade idlis.INGREDIENTS YOU NEEDTo make soft idlis for 4–5 people:advertisement2 cups idli rice (or parboiled rice)
1 cup whole urad dal (split or whole)1 teaspoon fenugreek seeds (optional, for better fermentation)Salt, to tasteWater, as requiredOil or ghee, for greasing idli platesSTEP 1: WASH AND SOAK THE INGREDIENTSWash the rice and urad dal separately in plenty of water (2–3 times) to remove excess starch. Soak the rice and dal separately for at least 6 hours. Add fenugreek seeds to the dal while soaking—it helps improve texture and fermentation.STEP 2: GRIND TO A SMOOTH BATTERDrain both rice and dal. First, grind urad dal in a wet grinder or high-power mixer with a little water until smooth and fluffy. Transfer to a large bowl. Next, grind the rice to a slightly grainy texture. Mix both together thoroughly using your hands—this encourages fermentation. The batter should be thick but pourable.STEP 3: FERMENT THE BATTER PROPERLYCover the batter and leave it to ferment in a warm place for 8 to 12 hours, depending on your climate. The batter should rise well and become airy. In colder regions, place it inside an oven with the light on, or near a warm window. Avoid disturbing the batter once it begins fermenting.STEP 4: ADD SALT AND ADJUST CONSISTENCYOnce fermented, gently mix the batter and add salt to taste. Do not overmix, as it can deflate the batter. If the batter feels too thick, add a little water. It should be thick but able to pour into idli moulds easily.STEP 5: STEAM THE IDLISGrease the idli plates lightly with oil or ghee. Pour the batter into the moulds without overfilling. Steam in an idli cooker or pressure cooker (without the whistle) for 10–12 minutes on medium heat. Insert a toothpick to check—if it comes out clean, your idlis are done.STEP 6: SERVE HOT WITH SIDESLet the idlis rest for 2–3 minutes before removing them from the moulds using a wet spoon. Serve hot with coconut chutney, sambar, or podi (spiced lentil powder with ghee).TIPS FOR SOFTER, FLUFFIER IDLISUse a wet grinder for the best texture.Make sure your batter rises well during fermentation.advertisementAlways use fresh urad dal and good-quality rice.Don't refrigerate the batter before steaming. Let it come to room temperature.Avoid adding baking soda or Eno unless your fermentation failed.WHY HOMEMADE IDLIS ARE WORTH ITHomemade idlis are not just delicious—they're also healthier and preservative-free. The fermentation process improves gut health and digestion, while steaming keeps them oil-free and light. Once you get the basics right, making idlis becomes second nature.- EndsMust Watch