How to Make Idli: A South Indian Breakfast Delight

Idli is a popular South Indian breakfast dish that is enjoyed across India and around the world. These soft, fluffy steamed rice cakes are not only delicious but also nutritious, making them a favorite choice for a healthy breakfast or snack. Idlis are typically served with sambar (a lentil-based vegetable stew) and coconut chutney. Here’s a detailed guide on how to make idlis at home from scratch.


For the Idli Batter:

  • 2 cups idli rice or parboiled rice
  • 1 cup urad dal (split black gram)
  • 1 teaspoon fenugreek seeds
  • Water (for soaking and grinding)
  • Salt to taste

For the Steaming:

  • Oil or ghee (for greasing the idli molds)


  • Sambar
  • Coconut chutney


Step 1: Soak the Ingredients

  1. Soak the Rice and Dal: Rinse the idli rice and urad dal separately under running water until the water runs clear. This helps remove excess starch.
  2. Soak the Fenugreek Seeds: Add the fenugreek seeds to the urad dal.
  3. Soaking Time: Soak the idli rice and urad dal with fenugreek seeds separately in enough water for at least 4-6 hours, or overnight.

Step 2: Grind the Batter

  1. Grinding the Urad Dal: Drain the water from the soaked urad dal and fenugreek seeds. Using a wet grinder or a high-powered blender, grind the urad dal and fenugreek seeds to a smooth, fluffy batter. Add water as needed to achieve a thick, pourable consistency.
  2. Grinding the Rice: Drain the water from the soaked rice. Grind the rice in batches to a slightly coarse batter, adding water as needed.
  3. Combine and Ferment: Combine the urad dal batter and rice batter in a large mixing bowl. Mix well to ensure they are thoroughly combined. Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or overnight. The batter should rise and become airy.

Step 3: Prepare for Steaming

  1. Check the Batter: After fermentation, the batter should have doubled in volume. Gently stir the batter. Add salt to taste and mix well.
  2. Prepare the Idli Molds: Grease the idli molds with oil or ghee to prevent sticking.
  3. Pour the Batter: Pour the batter into the idli molds, filling them about three-fourths full to allow space for the idlis to rise.

Step 4: Steam the Idlis

  1. Prepare the Steamer: Fill the steamer with water and bring it to a boil.
  2. Steam the Idlis: Place the idli molds in the steamer and cover with a lid. Steam the idlis for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool and Remove: Allow the idlis to cool for a few minutes before removing them from the molds using a spoon or butter knife.

Step 5: Serve

  1. Serving Suggestions: Serve the idlis hot with sambar and coconut chutney. You can also enjoy them with tomato chutney, mint chutney, or any other chutney of your choice.

Tips for Perfect Idlis

  1. Fermentation: Fermentation is key to making soft and fluffy idlis. Ensure the batter ferments well by keeping it in a warm place. In colder climates, you can place the batter in an oven with the light on or near a warm appliance.
  2. Consistency: The consistency of the batter is crucial. The urad dal batter should be smooth and fluffy, while the rice batter should be slightly coarse.
  3. Grinding: Using a wet grinder yields the best results as it aerates the batter well. However, a high-powered blender can also be used.
  4. Steaming: Do not overfill the idli molds. Leave some space for the batter to rise.
  5. Greasing the Molds: Properly grease the idli molds to prevent sticking and ensure easy removal of the idlis.


Idli is a beloved South Indian dish that offers a perfect balance of taste and nutrition. Making idlis at home can be a rewarding experience, allowing you to enjoy this delightful dish fresh and hot. By following this detailed recipe, you can make soft, fluffy idlis that will impress your family and friends. Enjoy this traditional South Indian breakfast with your favorite accompaniments and savor the delicious flavors!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *