Idli Recipe (Idli Batter Recipe with Pro Tips)

Add urad dal and fenugreek seeds to one bowl and rice to another bowl. Wash both separately several times until the water runs clear.

Soak the rice and dal separately in plenty of water for at least 6 hours.

Rinse and soak the poha in 1/4 cup water for 30 minutes before blending.

Drain the soaked dal and rice completely.

Add urad dal, fenugreek seeds, soaked poha, salt, and chilled water to a blender or wet grinder. Blend into a thick, smooth, fluffy batter. Add extra water only if needed.

Transfer the dal batter to a large mixing bowl.

Grind the rice separately with water to a slightly coarse texture similar to semolina.

Combine the rice batter with the dal batter and mix thoroughly using clean hands until well incorporated. The batter should be thick but pourable.

Cover the bowl loosely and keep it in a warm place to ferment for 8 to 14 hours or until doubled in volume and airy.

Bring water to a rolling boil in an idli steamer or pressure cooker.

Grease the idli molds lightly with oil. Stir the batter gently once or twice and pour into the molds.

Place the idli stand in the steamer and steam on high heat for 10 to 12 minutes.

Turn off the heat and allow the idlis to rest for 2 minutes before removing the stand.

Cool slightly, then remove the idlis gently using a spoon.

Serve hot with coconut chutney and sambar.