Soft fluffy idlis!!Who doesn't wanna eat?!Learnt this from my MIL.She makes awesome soft idlies:).For some variation,Coriander leaves and green chilles can be added to batter and the same process as below be followed for Masala Idlis.


  • 1 measure Urad dal
  • 2.5 measure Idli Rava(Idli Tari in kannada) or 2 cups Rice can be used
  • salt to taste
  • Little oil for greasing

How to make :
  • Wash and Soak Urad dal and Idli Tari (Rava) separately for 8 hours.
  • Wash and drain the Urad dal and Idli rava. 
  • Grind them separately in a grinder.(make sure not to add too much water).
  • Mix the ground Idli rava  and urad dal together into a thick batter.
  • Mix salt and set aside in a warm place for 8-9 hours for fermentation.(Make sure you use a big container as the Idli batter might spill after fermentation)
  • Idlis are ready to be cooked when the batter is well fermented.
  • Grease the Idli moulds with very little oil .
  • Fill each of the moulds with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.(Tip:To see if the Idlis are done,keep your hand over the cooker and see if you are getting dry steam,if you are ,then the Idlis are done)
  • Switch off the stove,Let it cool for a minute and then remove the Idlis using a spoon.
  • Serve them with Chutney or Sambar
Preparation time: 15-20 minutes if the batter is ready


  1. One of my all time favourites :)..Nice yummy pictures.

    Tip of the Day: What I have learnt over time is to get the real "soft" idlys, it is advisable to add "Avalakki" during grinding. Cheers and happy eating


  2. I actually ran into your blog while trying to check for some variation in my batter recipe ;) Ur blogs will sure help amateurs like me :P

  3. Thanks Shilpa!Pls do share your recipe as well!


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