Soft Idli | Idli Batter Recipe

Nicely wash the urad dal 3 to 4 times in water. Soak them in fresh water for atleast 6 hours.

(if using idli rice instead of rava, you will have to soak rice in a bowl separately here)

Nicely wash the idly rava or rice rava in water. Nicely squeeze the rava and transfer them to a big bowl or pot.

Drain the water from the dal. Add the drained dal to the grinder and grind with little water in increments until it becomes fluffy, thick, and smooth.

Transfer this to a bowl with rice rava. Mix well using a spatula or hand.

Place the batter in a warm place and ferment for atleast 8 hours or overnight until the batter doubles. It becomes bubbly and fluffy at this stage.

Add salt and gently stir the batter once or twice.

You can steam the idlis in a pressure cooker without weight, an instant pot, a steamer, or a pot with an idli stand.

Add 2 cups of water to your pressure cooker or steamer and bring it to a boil. Grease your idli plates. Pour idli batter into each mold. Place the idli stand in a steamer or pressure cooker and steam for about 10 to 12 minutes on a medium flame.

Remove the idli stand and let it sit for 2 minutes. Now using a spoon, remove the idli from the idli plates.

Serve it hot with sambar or chutney, and enjoy.