Soft Steamed Idli
Pillowy soft, perfectly white steamed rice and lentil cakes. This classic South Indian breakfast is naturally fermented, making it incredibly light, fluffy, and easy to digest. A healthy, gluten-free, and vegan staple.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
TIPSoaking them separately is key to achieving the right texture when grinding. - 2
Step 2
- a.Drain the water from the urad dal. Using a wet grinder or a high-speed blender, grind the dal with a little fresh, cold water until it's very smooth, light, and fluffy. This should take about 15-20 minutes in a wet grinder. Transfer to a large bowl.
- b.Next, drain and grind the rice until it's a fine, slightly coarse paste. Add water as needed.
- c.Combine the ground rice with the urad dal batter in the large bowl. Mix well with your clean hands for a minute; this helps in fermentation.
TIPThe dal batter should be airy and voluminous. This is the secret to soft idlis. - 3
Step 3
TIPIn colder climates, you can place the batter in a turned-off oven with the light on to provide warmth. - 4
Step 4
- a.Once fermented, gently stir the batter. Do not overmix, as this will deflate the air bubbles.
- b.Add the salt and mix gently.
- c.Grease the idli molds with a little oil.
- d.Pour about 1/4 cup of water into your steamer or pressure cooker (without the whistle) and bring it to a boil.
- 5
Step 5
- a.Pour the batter into the greased molds, filling them about 3/4 full.
- b.Place the idli stand into the steamer with the boiling water.
- c.Cover and steam on medium-high heat for 10-12 minutes.
TIPTo check if they're done, insert a toothpick into the center of an idli. It should come out clean. - 6
Step 6
- 7
Step 7
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use non-iodized salt (like sea salt or rock salt) as iodized salt can sometimes hinder fermentation.
- 2The consistency of the batter should be like thick pancake batter, not too runny or too thick.
- 3Do not add salt before fermentation, as it slows down the process.
- 4If you have leftover batter, store it in an airtight container in the refrigerator for up to 3 days.
- 5For extra soft idlis, you can add a tablespoon of cooked rice or flattened rice (poha) while grinding the rice.
Adapt it for your goals.
Quick
For a no-fermentation version, make Rava Idli using semolina (rava), yogurt, and a leavening agent like fruit salt (Eno).
kid friendlyKid friendly
Add finely grated carrots, beets, or chopped spinach to the batter before steaming to make colorful and nutritious vegetable idlis.
healthyHealthy
Replace half of the idli rice with millets like foxtail millet or kodo millet for a higher fiber and nutrient-dense version.
Why this is on our healthy list.
Easily Digestible
The fermentation process breaks down the starches and proteins in rice and lentils, making idlis very easy on the digestive system.
Rich in Probiotics
Fermented foods like idli are a natural source of probiotics, which promote a healthy gut microbiome and improve digestion.
Good Source of Protein
The combination of rice and urad dal provides a complete protein profile, making it a good source of plant-based protein.
Gluten-Free
Made from rice and lentils, idli is naturally gluten-free, making it an excellent choice for those with gluten intolerance or celiac disease.
Frequently asked questions
Yes, idli is considered very healthy. It is steamed, not fried, which means it's low in fat and calories. The fermentation process makes it rich in probiotics and easy to digest, and it provides a good balance of carbohydrates and protein.