Name: Idli Recipe (Idli Batter Ratio & Tips)
Prep time: 480 min
Cook time: 10 min
Total time: 1330 min
Ingredients: 4 cups Idli Rice (or Idli rava); 1 cup Whole urad dal (skinless); 1 teaspoon Fenugreek seeds (methi dana); ¼ cup Thick Poha (beaten rice); ⅓ cup Water (for soaking poha); 1 ¼ cups Water (for grinding lentils); 2 cups Water (for grinding rice); 1 ½ teaspoon Salt; Oil (to grease idli plates)

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Looking for a fluffy and soft idli recipe? I bet your search ends here. Keep reading for tips and tricks to make homemade idli batter and how to ferment idli batter perfectly every single time.

This is by far the best idli recipe. The instructions are very detailed and easy to follow. ⭐⭐⭐⭐⭐ – Leslie

5 idli served with chutney in an oval plate.

What Is Idli?

Idli is a popular and beloved traditional South Indian dish that is enjoyed across India and around the world. These soft, fluffy, savory steamed rice cakes are made from a fermented batter consisting of two main ingredients: rice and urad dal (split black gram). The fermentation process breaks down the starches so it is easy to digest and good for your gut health.

Idlis are commonly served as a breakfast or snack, accompanied by a variety of chutneys (like coconut chutney, tomato chutney, idli podi) and sambar.

The whole process of making idli at home with homemade idli batter is divided into 4 parts, soaking, grinding, fermenting, and steaming.

This process is time-consuming and requires some pre-planning. But there are many instant versions of it like rava idli, and oats idli and these don’t require grinding and fermenting steps.

Showing idli texture by cutting into half.

My Idli Recipe

This idli recipe gives the BEST, soft, fluffy, and pillowy texture.
No Wet Grinder Needed: I use a Vitamix (blender or mixie) to grind the rice and lentils, making the process simpler and more accessible.
Instant Pot for Fermentation: Fermenting the batter in an Instant Pot guarantees consistent, successful fermentation, even in colder climates where traditional fermentation can be a challenge. It’s the secret to perfect, airy idlis.
A perfect ratio of lentils and rice is given with so many tips and tricks to perfect the idli recipe. Even a beginner can make it without a fail.
Healthy & Nutritious: Idlis are naturally low in calories. Because of fermentation. The fermentation helps improve digestive efficiency, gut health, and even increases the production of vitamin B12.
Dietary Info: Vegan, Gluten-Free, Nut-free

Ingredient Notes

Idli recipe ingredients in bowls with labels.

Idli Rice: It is nothing but parboiled rice (aka ukda chawal in Hindi). Idli rice is easily available in any Indian grocery store here in the USA.
OR Idli rava: It is nothing but coarsely ground idli rice or parboiled rice. Sometimes the packet also says cream of rice or rice rava. By the name ‘rava’, don’t be confused with semolina or sooji. Idli rava and semolina are two different things.
Choose one – idli rice or idli rava. Both give good results. In the step-by-step picture below, I have used idli rice.

Whole urad dal: This is a skinless whole black lentil and it is also called urad gota. This lentil helps in the fermentation process.
To get good results in fermentation, you must use a fresh batch of lentils (current year’s harvest). If you have stale lentils or more than a year old lentils then you may need to use more amount of lentils to help fermentation. More details are below in the dal rice ratio section.
Fenugreek seeds (Methi dana): It also helps in the fermentation of idli batter.
Poha: It gives a lighter texture to idli plus, making it pillowy and soft. It is optional but highly recommended.
Traditionally poha is not used but when you live away from your country, you don’t know the age of the lentils, fermentation is not done in the right warm weather climate, in these situations poha helps to make the softer, lighter texture.
Salt: If using iodized salt then add after fermentation is done, as iodine and anti-caking agents in salt interfere with the fermentation process. If using non-iodized salt then you can add in the idli batter earlier.

Idli Batter: Ratio Of Lentils & Rice

The right proportion of rice to lentils is key to achieving the perfect idli texture. The ratio purely depends on the freshness and quality of the whole urad dal.

1:4 Urad dal to Rice: This is the safe proportion when you don’t know the lentils’ age or freshness. E.g people living abroad. I have been following this ratio and it gives me the perfect soft, fluffy and spongy idli every time.
1:5 or 1:6 Urad dal to Rice: Follow this ratio only if you know the lentils are fresh and the current year’s harvest. This gives the best idli texture.
1:2 or 1:3 Urad dal to Rice: Idli will turn out sticky, too moist, and not spongy soft at all. Never follow this ratio.

How To Make Idli Recipe? (Pics & Tips)

Rinse & Soak:

Time required: at least 6-8 hours or overnight.

Wash/rinse idli rice 2-3 times using regular tap water until the water is clear and not cloudy anymore. Massage lightly using your finger before rinsing the water.
Soak in enough water (2 inches of water above the rice) for at least 6 hours or overnight.
Similarly, rinse the mixture of whole urad dal and methi seeds. And soak for at least 6 hours or overnight.

Soak lentils and rice separately, because we are grinding them separately. Both take different times and amounts of water while grinding. So it is recommended to soak and grind separately.

Collage of 4 images showing soaking rice and lentils in seperate bowl.

30 minutes before grinding, rinse poha once using tap water. Soak poha in ⅓ cup of water for 30 minutes only.

Collage of 2 images showing soaking poha.

Grind & Ferment Idli Batter:

Time required: 10 minutes for grinding and 12-14 hours for fermentation.

Drain the water completely from lentils, and methi seeds using a strainer.
– Transfer them to a blender or mixie jar along with 1 cup of cold water.
– Make a smooth paste out of it. Check by rubbing between your thumb and finger, it feels smooth and sticky.
– Remove it to the instant pot liner.

Collage of 4 images showing draining water from lentils, grinding into blender and transfer to a bowl.

Drain the water completely from idli rice using a strainer.
– Transfer it to a blender, and add soaked poha and 2 cups of water.
– Grind into a coarse-fine paste. If your rub between your finger and thumb, the batter feels slightly grainy.
– Remove it to the same liner as the lentil batter.

NOTE: If using idli rava then it doesn’t require grinding. Simply squeeze out the water from the soaked idli rava and add it to the lentil batter and mix. If needed add water to make the right batter consistency.

GRINDING TIPS:
– Always use cold water while grinding. Sometimes blender or grinder get hot/warm during the grinding process and cold water prevents the batter to become warm.
– If your blender gets too hot then let it rest for 5-10 minutes, let it cool down, and then continue grinding again. This happens mostly with an Indian-style grinder (Preethi brand), I have never faced this issue with my Vitamix.

Collage of 4 images showing mixing batter, cover with lid and fermented batter.

Mix both batters vigorously (for around 1-2 mins) using a spatula or your hand until mixed evenly. The batter consistency should be medium thick (not too thin, runny, and not too thick). It should be flowy consistency and when it falls in ribbons and disappear within seconds.
Place the instant pot steel liner into the instant pot.
Cover it with a lid (a separate lid, not a pressure cooker lid).
Set the instant pot on yogurt mode for 8-12 hours.

TIP:
Batter consistency has to be right to get fermentation. If the batter is too thick or too thin then it won’t ferment properly and result in dense or flat idli. When you pour the batter back into the bowl, it should be flowy, with pouring consistency, also as your pour ribbons form in the batter and disappear right away.

After fermentation, idli batter gets double (sometimes more than double) the volume. It also turns light, fluffy, airy, and bubbly.

Showing texture of fermented idli batter using a spoon.

Gently mix the batter, add salt, and mix again. I have added salt later as I am using iodized salt.
If the batter consistency looks too thick then you can add a splash of water to adjust it. But make sure not to make it too thin. If you have followed the water amount while grinding as mentioned then your batter consistency will be perfect.

Collage of 2 images showing adding and mixing salt.

Steaming Idli:

Time required: 10 minutes per batch

Bring water to a boil in a steamer. Grease the idli plates using oil.
Pour the batter into the molds.
Steam for 10 minutes on medium heat.
Remove the idli plates and let them sit for 2 minutes.
Then using a wet spoon or butter knife, loosen the idli from the mold and transfer it to a plate. Repeat the steaming process for the rest of the batter. Or store leftover batter.

Collage of 5 images showing greasing idli plate, steaming idli and removing from mold.

Fermentation Tips

Follow the instant pot method to get perfectly fermented idli batter every single time.
Traditional method: Keep the bowl covered in a warm place overnight. In India, it should get ready in 8-10 hours or sometimes even less time.
- During winter months, it takes more time (from 10 hours to 24 hours). The batter may not double or triple in size, but there should be some bubbles in the batter that shows fermentation.
Oven method: Preheat the oven to 180 F and then turn off the oven. Place the bowl in the oven and keep the oven light ON, so it continues to give enough warmth for fermentation.
The over-fermented batter turns sour and idli won’t taste good.

Storage & Freezing Instructions

Idli Storage:

Refrigerating Leftover Idli: You can store leftover idlis in the refrigerator for 2-3 days. However, keep in mind that they tend to become dry as they sit. To preserve their softness, it’s best to consume them next day or freeze them.
Freezing Idli: You can easily freeze idli for up to 3 months.
- Arrange the idlis on a cookie tray in a single layer, ensuring they are not touching each other.
- Cover them with plastic wrap and freeze until they are solid.
- Once frozen, transfer the idlis to a freeze-safe ziplock bag for long-term storage.

Collage of 2 images showing idlis arranged in a tray and transferred to ziplock bag.

Reheating Frozen Idli: Place the frozen idlis in a steamer tray and Steam for about 5 minutes, or until the idlis are heated through and soft again.
- This method ensures that the idlis stay moist and fluffy, just like when they were freshly made!
- I do not recommend reheating idli in microwave as it becomes dry and chewy.

Idli Batter Storage:

Refrigerating: Fermented idli batter can be stored in the refrigerator for 4-5 days in an airtight container.
Freezing: For longer storage, freeze the fermented batter for up to 3 months. Divide it into portions to thaw only what you need later.
- Best Use: Idlis made with freshly fermented batter have the best texture—soft, fluffy, and light. Use refrigerated or frozen batter for dishes like uttapam, dosa or paniyaram.
Thawing: To use frozen batter, place the container on the counter and allow it to thaw completely at room temperature. This may take a 4-8 hours depending on the quantity. I usually take it out in the morning for dinner or a night before for breakfast or lunch.

Collage of 2 images showing idli batter in 4 containers ready to freeze.

How To Serve Idli?

As a breakfast or meal:

Serve piping hot idli with a bowl of sambar and chutney (like coconut chutney, or tomato chutney).
Toss idli in idli podi along with some ghee or sesame oil (gingelly oil).

Leftovers: You can make masala idli, fried idli, idli upma, idli manchurian, idli chaat, etc.

Check Out Other Breakfast Recipes

Did you try this idli recipe? I’d love to hear about it! Leave a review in the comment section below.