Idlis are the stable food in south India, It is eaten with hot sambhar and coconut chutney. In fact, idlis are served throughout India in most of the restaurants as breakfast. This dish is popular due to its hygiene, it is cooked in steam and they are always fresh and hot eaten. Idli is best when they soft and dipped in hot south Indian sambhar.


Idlis are were traditionally eaten as a breakfast dish along with coconut chutney and hot sambar made of dal, but nowadays, it has become popular as a snack food throughout India.

The softness of the idlis depends on three main factors – Ingredients and their ratio, batter consistency and fermentation.

Idli requires 2 main ingredients – Rice and Urad dal. The ratio depends on the weather. For instance, in winter, use 1:3 ratio (1 cup of urad dal and 3 cups of rice) and in summer 1:4 i.e for every 1 cup urad dal use 4 cups of rice.

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  1. 2 Cups Par-Boiled Rice
  2. ½ Cup white lentils (Urad Dal)
  3. 2 to 3 tbsp cooked rice
  4. Salt – according to taste
  5. Baking soda (If required)


  1. Wash & soak urad dal (white lentils) in enough water for 4-5 hours.
  2. In another bowl, wash & soak the parboiled rice in water for 4-5 hours.
  3.  Grind the  urad dal into smooth paste and separately grind the rice and  the cooked rice  in a coarse paste (like semolina) {Adding cooked rice makes your Idlis super soft}
  4.  Now combine both the mixtures, add salt and mix them well.
  5. Keep the batter aside for almost overnight so it can get fermented (warm place).
  6. Add baking soda (if required during winters) to the batter and mix it well. The batter is now ready to make soft idlis.
  7. Rub the idli mold with some oil/ghee/butter( of your choice).Start pouring spoonful of batter into the idli molds and place it into the idli steamer. Steam the idlis for minimum 10 to 15 minutes or until a knife dipped in water when pierced comes smoothly out, your idlis is ready to serve.
  8. Remove the molds, just sprinkle some water, with the help of the Idli spoon remover or a knife, remove the idlis from the mold.
  9. Repeat the same procedure for the remaining batter as well and rice Idli is ready to serve.

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