Fluffy and Delicious: Authentic South Indian Idli Recipe


  • 1 cup idli rice
  • 1 cup urad dal (split black gram)
  • 1/4 teaspoon fenugreek seeds
  • Water (for soaking and grinding)
  • Salt (to taste)
  • Cooking oil or ghee (for greasing)


1. Soaking the Rice and Dal:
  • Rinse the idli rice and urad dal separately under running water until the water runs clear.
  • In separate bowls, soak the idli rice and urad dal with fenugreek seeds in enough water for 4-6 hours.
2. Grinding the Batter:
  • Drain the water from the soaked urad dal and grind it in a wet grinder or blender. Add a little water as needed to get a smooth and fluffy texture.
  • Transfer the ground urad dal batter to a large bowl.
  • Now, grind the soaked idli rice until you get a fine, smooth consistency.
  • Mix the ground idli rice batter with the urad dal batter in the bowl.
  • Add salt to taste and mix the batter thoroughly using your hands. The consistency should be slightly thick but not too runny.
3. Fermenting the Batter:
  • Cover the bowl with a lid or cloth and let the batter ferment in a warm place for 8-10 hours or overnight. The fermentation process is crucial to achieve soft and fluffy idlis.
4. Steaming the Idlis:
  • Grease the idli molds with cooking oil or ghee to prevent sticking.
  • Gently stir the fermented batter and pour it into the greased idli molds, filling them about three-fourths full.
  • Place the idli molds in a steamer or idli cooker with water at the bottom.
  • Steam the idlis on medium heat for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
5. Serving the Idlis:
  • Once the idlis are cooked, remove them from the molds using a spoon or knife.
  • Serve the steaming hot idlis with coconut chutney, sambar, or any of your favorite accompaniments.

Enjoy the soft, fluffy, and delectable idlis that make for a perfect breakfast or a wholesome snack. They are not only delicious but also a nutritious treat for your taste buds!

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