I have wanted to share this idli batter recipe for the longest time. But because there are many ways to make idli batter, I wanted to write a more comprehensive post, sharing the different ways to make it, and also share detailed step by step instructions, photos, and even a recipe video. So that you can make it right the first time, and every single time. But compiling all of this meant it took some time, more time than I initially planned. Still, I am pretty happy with how it turned out, so totally worth the time and effort. I hope this post answers all your questions about making idli batter to get soft & fluffy idlis. If you have any questions that I haven’t covered, do leave me a comment, and I’ll get back to you. That being said, there is one thing I want to clarify. I usually make idli batter with idli rava, and not rice, so that is what I have shared, and covered the different methods of grinding and fermenting the batter. But of-course you can always make it from scratch using rice, instead of rice rava or idli rava. I make idli batter using idli rava for both the convenience and taste.
Ingredients to Make Idli Batter
Ingredient notes
Urad dal – Use regular split urad dal that is white-ish in color.Idli rava – Use any brand of idli rava you prefer. But note that idli rava is different from regular rava. It is made from rice and is not same as semolina that is derived from wheat. Kind of salt – Do not use regular table salt that has both iodine and anti caking agents that hinder the process of fermentation. Always use non iodized sea salt, rock salt, or even Himalayan pink salt. Water – Ensure to use very cold water while grinding the idli batter, even in the grinder, but this is especially critical in the blender. Because in blender there are higher chances of batter heating up while grinding, which will hinder proper fermentation, and result in denser, flatter idlis. In-fact in a blender, it’s usually best to even add a few ice cubes while grinding the urad dal.Fenugreek (methi seeds) – Adding fenugreek seeds/methi is optional, and can be skipped if you live in a warm and humid climate where fermentation is easy. But I always add it, even in summer here.
Ratio of Urad Dal to Idli Rava
Over the years, this is something I have experimented with, and have now settled on my current ratio of urad dal to idli rava, because it yields consistent results to make perfect idli batter every single time. For 1 cup urad dal, I add 1 teaspoon fenugreek / methi seeds while soaking, and I use 2.25 cup idli rava to make batter.
How to Make Idli Batter at Home
➡️ Washing & Soaking Urad Dal
Wash and rinse urad dal a few times, until the water is not so cloudy anymore, and then strain the water.Add fenugreek seeds / methi to washed & rinsed urad dal, and soak it in lots of fresh water (for 1 cup urad dal, use at-least 3 times the water).Let it soak for a minimum of 6-8 hours, but ideal to leave it to soak for 8-10 hours.When done, wash & rinse the urad dal once more, and drain all the water.The dal is now ready for grinding.
➡️ Grinding Urad Dal (Grinder vs Blender)
Here I have shared two methods of grinding urad dal for idli batter. You can use either of the two based on your preference. Many people prefer the grinder over the blender for grinding the idli batter, because in blender the batter can heat up while grinding, and that leads to batter not fermenting well, and denser idlis. But there are ways you can prevent the batter from heating up in the blender (shared below), and if you follow that, you can easily grind idli batter in the blender as well. And it will be done much quicker, and blender is generally easier to clean compared to the grinder. Of-course nothing compares to the fluffy and light batter ground in a stone / wet grinder. So it’s a tradeoff between time, effort and result. That being said, ever since I figured out how to keep the batter cool in the blender, more often than not, that’s what I use, because it’s super convenient. And I use the grinder when making idlis for special occasions. Though if you want an absolutely fool-proof method to make idli batter, go with the grinder.
Grinding Urad Dal (using stone grinder)
Wet the grinder with a little water, and then add in the soaked urad dal and methi seeds, along with fresh COLD water to grind the dal.Ensure to use really cold water. This is especially important when grinding the dal using a blender, but best to use cold water even for grinder, because for soft and fluffy idlis, it’s really important that the batter doesn’t get warm during grinding. You can even add the water in a few parts, to ensure the batter stays cold. (see tips below – #1)Grind till you get smooth, soft & fluffy batter. This can take 15-20 minutes depending on your grinder.
Grinding Urad Dal (in blender)
In a blender, add the soaked urad dal and methi seeds, along with water to grind the dal, and blend till smooth. This should take only a few minutes.But if using a blender to grind soaked urad dal, it’s critical to use really cold refrigerated water. Even better if you can use a few ice cubes. Because while blender grinds the dal within minutes, it also heats it up quickly. And if the batter heats during grinding, then you are more likely to get denser and flatter idlis. Here it is especially important to not add all the water for blending at once, and add it in parts, to help keep the batter cool. (see tips below – #2)This batter will be more liquid-y as compared to the one you get in the grinder, but the end result will be just as good, if you follow all the steps above.
➡️ Idli Batter with Idli Rava
Properly wash & rinse idli rava till the water is not so cloudy anymore, then drain out all the excess water.Add idli rava to urad dal batter (ensuring to squeeze out all the excess water from idli rava), along with salt, and mix well. Here it’s best to even hand mix the batter for 1-2 minutes, to help with the fermentation.When done, the consistency of the batter will be easy drop, not pour. Batter ground using the blender is usually more liquid-y, but even that shouldn’t be liquid-y to the point that it flows freely.The batter is now ready for fermentation.
➡️ Fermenting Idli Batter (2 Ways)
Quick Fermentation in Instant Pot
When using Instant Pot to ferment idli batter, add the ground urad dal directly in the inner pot of the Instant Pot, and add idli rava (after squeezing out excess water), and salt to it.
Give everything a quick mix, and then hand mix the batter for a couple of minutes.The consistency of the idli batter will be easy drop, not easily flowing or runny.
Set the Instant Pot in yogurt mode (normal) for 12 hours. Cover with a regular lid, not the Instant Pot lid. It’s best if the lid is made of glass and see-through.It usually takes 10-12 hours for the batter to ferment in Instant Pot, so do check once at the 10 hour mark. When the batter has fermented well, turn off the Instant Pot. (note if you are looking for a way to ferment idli batter quickly, then this is the way to go, especially if you live in a cooler climate, where fermentation can take 18-24 hours, and sometimes still not ferment well after all that time)
Regular Fermentation in Oven
When you live in a warmer, more humid climate, you can easily ferment the batter the traditional way, by mixing urad dal batter, idli rava, and salt in a large pot, and setting it on the counter overnight or for 10-12 hours.Or if you are living in slightly colder climate, you can keep it in a warm place, like inside the oven with the oven turned off, but the oven light turned on. You can also preheat the oven to 200 deg F (90 deg C), then turn it off, and after 5 minutes, place the batter in the slightly heated oven. I did this for many years before the Instant Pot.Also in this case, hand mixing is not critical, but still a good practice to always do. Especially during the winter months, to give the batter the best shot for fermentation.
➡️ Ready to use, well fermented idli batter
A batter that has fermented well will rise a lot, almost doubling in volume, and turn light, airy, and bubbly.When the batter is ready, give it a gentle mix, and then it’s ready to use.The consistency of the batter will be easy drop, not pour, i.e. not too thick, but not too liquid-y either.
Pro tip: Do not over-mix the fermented batter, because with excess aeration in the batter, after steaming – the idlis will rise and then collapse quickly too. Just give the fermented batter a proper but gentle mix one time.
Pro Tips
If the batter doesn’t ferment – then first just wait for a few more hours for it to rise and ferment. But if the batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. And try again after implementing all the tips shared in the recipe.
Soft, Fluffy Steamed Idlis
How to Properly Store Idli Batter
Storing before fermenting – You can store the ground urad batter in glass or ceramic containers and refrigerate for 2-3 days. Avoid storing in plastic and steel containers. It might spoil the batter or make it sour. It’s also best to store the batter in smaller batches, in different containers, and ferment separately. Unless you plan to ferment the entire thing together, then you can store it all in one big container.Storing after fermentation – You can also store and refrigerate the batter after fermentation, but this is tricky, as you have to store without disturbing the batter too much. Also the idlis don’t turn out very fluffy like they do with fresh batter. However you can use this batter for making uttapams and appams.
Video Recipe
Like I mentioned in the post, there are a few different ways to make idli batter, in terms of choosing how to grind it (grinder vs blender), and how to ferment it (traditional way vs instant pot method). These choices depend on the few factors mentioned above in this post. That being said, in the video recipe shared below (in the recipe card), I am sharing just one way, which is my go-to method for making idli batter that gives me well fermented batter and perfectly soft & fluffy idlis every single time. However, you can choose to go with alternative methods mentioned in the post, if you prefer those.
Leftover Idli Batter Recipes
You can use idli batter as a base to make a wide variety of dishes and variations like different kinds of dosas, appams, and uttapams.If you have leftover idlis, then you can make Idli Fry (a crispy + yummy snack using leftover idlis).
Love South Indian Recipes? Try these next..
⭐️ Authentic South Indian Style Classic White Chutney⭐️ Red Coconut Chutney (with red chillies & garlic)⭐️ Mangalorean Style Prawns Masala ⭐️ Crumbly Mysore Pak (with tips & timestamps) As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
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