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    Home » South Indian » Idli Batter Recipe (with Idli Rava)

    Published: Oct 29, 2020 · Modified: Nov 1, 2020 by Priya * This post may contain affiliate links.

    Idli Batter Recipe (with Idli Rava)

    Recipe Print
    idli served in a plate along with chutney and molagapodi and text at the top
    a plate full of white steamed idlis and one hand reaching out to pick one and text at the top
    idli made using homemade idli batter served in a plate with text at the top
    a pair of hands removing idlis from the cooker using a spoon and text at the top

    Follow these step-by-step instructions on how to make an idli batter recipe using idli rava and lentils. These vegan steamed cakes are soft, fluffy, and healthy!

    This South Indian delicacy is popular all around the world. It can be served as a snack or for breakfast!

    Disclaimer - I received this Hamilton Beach Juicer Mixer Grinder for review. All my opinions are honest and based on my experience. 

    a pair of hands removing idlis from the cooker using a spoon

    Table of Contents

    • What's an Idli
    • Healthy Idli Recipe
    • Why make them
    • A blender for Indian cooking!
    • Ingredients needed
    • How to make it
    • Serving Suggestions
    • Top recipe tips
    • Recipe FAQs
    • More healthy variations to Idli
    • Idli Batter Recipe With Idli Rava

    What's an Idli

    Idlis are savory steamed cakes made out of fermented rice and lentil batter. They are mildly flavored, soft, fluffy in texture, and highly nutritious.

    They are almost always round disc-shaped and white in color.

    It is one of the most loved South Indian delicacies that is enjoyed all around the world.

    Most Indian restaurants anywhere in the world will have Idli on their menu, especially for breakfast or a snack!

    For us, it's like comfort food. Whenever we travel anywhere, idli is one of the safest dishes to order at restaurants.

    Healthy Idli Recipe

    Why make them

    I always like to have some kind of batter in the fridge. It becomes very easy to quickly put together a meal.

    For us, in batters, idli batter and dosa batter top the list. So we keep alternating between these two.

    This is my go-to idli batter recipe for years now. It's a family recipe and I can pretty much make it in an auto mode now.

    • They are very healthy and protein-packed
    • A very simple recipe using pantry basics
    • Is naturally vegan, gluten-free, and is cooked oil-free
    • extremely low-calorie, and probiotic.
    • Since it's steamed, it makes it very easy to digest
    • Perfect travel food
    • One of the safest beginner solid food for kids

    In this post, I will share with you all the tricks and tips I know and have learned over the years.

    The making of the idli recipe is actually a three-step process. Soaking, grinding and fermenting. Each step is crucial to the final outcome and needs to be done correctly.

    It also depends on the proportion of ingredients, consistency of the batter, and the weather to help in the fermentation.

    Since the grinding of the batter is an essential step in the idli-making process, I am very particular about what grinder to use.

    The traditional Idli/Dosa tabletop wet grinders are large and heavy. My mom used it but I never got one here.

    one girl using her blender to make idli batter

    A blender for Indian cooking!

    Firstly, I am very thankful to Hamilton Beach for sending me their professional-grade Juicer Mixer Grinder for review.

    It has been more than a month that I have been using it and am totally in love with it. More than anything, I am very glad that this Blender specifically caters to Indian cooking.

    Indian cooking involves a lot of grinding. Be it masala, curry pastes, spice blends, batters, or chutneys, we use the mixer grinder nearly every day.

    This is why I prefer good-quality blenders that are also dishwasher safe. This fits the bill!

    Also, it looks super sleek on my kitchen counter! I love displaying some of my most used kitchen gadgets on the counter.

    So it was essential that the blender looks good when it's out there in plain view. So full marks on the aesthetics!

    Here are some technical features that you should know about as well:

    • Superior mixing and grinding performance
    • The smart square design of the jar helps circulate the food easily
    • Powerful commercial-grade 2.2 HP motor (1400 watts)
    • Advanced electronics provide infinite speed control and processing versatility
    • It has leakproof and shatterproof lids
    • Comes with 3 stainless steel jars of sizes 0.5, 1, and 1.5-liter
    • Engineered in India and USA
    • Comes with a 5 year total product warranty
    • 120V compatibility

    Given how much we look forward to eating idli at home, it was kind of obvious that idli batter would be the first recipe we tried in this Mixer Grinder.

    The problem when making any batter like one is that the ingredients tend to get heated up while grinding. That's because you need to keep it running longer so that it grinds well.

    But thankfully, in this Hamilton Beach Mixer Grinder, that did not happen. It did not heat up plus the batter came out perfect.

    Another thing I liked about this product is that it was a hands-free effort. I did not have to place my hand on the lid while it did its job.

    I am so glad I tried making my Idli batter recipe in this! I have been regularly using this blender for my cooking needs.

    So far I have made Sambhar Powder, Idli Molgapodi, Chutney, and Garam Masala in it! Can't wait to try other recipes in it.

    You can get your hands on this must-have kitchen gadget either from their website or from Amazon. It's total value for money!

    Ingredients needed

    all the ingredients needed to make idli batter placed on a tray with labels on them

    These are the 4 main basic ingredients that you would need to make soft and spongy idlis.

    Idli Rava or parboiled rice is one of the key ingredients in this recipe. You can substitute idli rava with regular raw rice or brown rice but that will alter the result.

    It is easier to digest and better in terms of nutrition than raw rice. It can be found in Indian grocery stores or Amazon.

    Urad Dal - You can use whole or split urad dal. If using whole, reduce the quantity to half. The lentils help in binding, lend to the taste, and are healthy.

    Poha or Flattened Rice - Thick or thin poha can be used here. Adding poha to the batter helps make soft, fluffy idli.

    Fenugreek/Methi Seeds or Vendayam -  I have always been told by elders that vendayam helps in making idlis super soft.

    However, there is a scientific reason as well. Fenugreek seeds contain compounds high in beta-glucans which help hold carbon dioxide.

    That is what makes the idlis fluffy and soft. They also give viscosity to the batter and aid in the fermentation process.

    Apart from these ingredients, I also use rock salt instead of regular table salt.

    Table salt contains other ingredients such as anti-caking agents etc which may interfere in fermentation. So best not to use that.

    Besides the ingredients, another thing unique to making idli is the gadget - Idli Cooker.

    You can either use any pressure cooker or steamer with idli molds or use a cooker made especially for making idlis.

    How to make it

    4 image collage showing the steps to prepare the idli batter recipe with idli rava

    Although the process to make idli batter recipe spreads across a couple of days but trust me, it's minimal effort.

    1. The first step in this idli recipe is to soak all the ingredients. Rinse idli rava in a strainer first. Soak it in water for about 5-6 hours. You can also leave it overnight.
    2. Similarly, rinse urad dal, methi seeds, and poha in a strainer under running water and then soak them all together in a bowl for 8 hours.
    3. Drain the water from idli rava and transfer to the Hamilton Beach Blender Jar. Grind to a smooth paste by adding very little cold water gradually. Transfer to a bowl.
      • Similarly, drain the water from urad dal, methi seeds, and poha.Transfer to the same blender jar and grind it. Add cold water gradually only if needed to grind.
      • The dal should fluff up and fill the grinder.
    4. Pour the batter into a bowl.
    4 image collage showing how to make idli batter

    The next key step is fermentation. The fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. However, the process to ferment is all-natural with minimal involvement.

    1. Add salt to the prepared batter.
    2. Mix both the batters together using your clean hand. The warmth in our hands helps with the fermentation. You can also mix it with a spoon instead.
      • The batter should be of thick pouring consistency. Add little water if it's too thick.
    3. Place the (uncovered) bowl in a warm, dry area for 8 hours or overnight. I usually place it in my turned-off oven with a plate underneath it.
      • I do that to save myself from cleaning the oven in case the batter overflows. I also leave the oven light on.
      • After 8 hours, you will notice the batter has risen and has a slight sour smell to it.  If it has not risen enough, leave for a couple of more hours.
      • Using a spoon, give the batter a quick mix and then place the bowl in the fridge to use as and when needed.
    4. When ready to use, take them out of the fridge. Grease the idli molds with cooking spray. Then pour the batter into the molds.
      • Alternatively, you can also line the molds with silicone liners. Removing idlis becomes very easy plus no greasing or cooking spray is needed.
      • Add a little water to the bottom of the Idli cooker, Instant Pot, or pressure cooker. Then place the idli plates on top. Steam them for 10-11 minutes.

    Do not allow it to overcook. It might become hard and dry. Do not remove them from the molds immediately. It might stick.

    Leave it for 4-5 minutes, sprinkle water on them, and then spoon it out carefully.

    a plate full of white steamed idlis and one hand reaching out to pick one

    Serving Suggestions

    Idli is best served hot or warm. It's often paired with South Indian Coconut Chutney, Idli Molgapodi, and/or Sambhar because Idli by itself is very bland.

    In fact, I have a category for condiments that you can choose from.

    My dad would enjoy his plate of idli with hot rasam on top. You can try this Rasam Idli combo too.

    With leftover idli, you can make Idli Upma similar to Quinoa Upma. Just use broken idli pieces instead of quinoa.

    Fried Idli is another way to serve them. Cut them into pieces and deep-fry them in oil and serve.

    Idli can be served for breakfast, snacks, or a meal. You can pack them in lunchboxes and also take them along when traveling.

    Trust me, this idli recipe is a keeper! Save this recipe.

    Top recipe tips

    Always grind urad dal and idli rava separately and then mix them together to get soft and fluffy idli. The reason is that they both need different times to grind.

    Cooked idlis can last up to 2 days. That is why it's a great snack to take along on long-distance travel.

    If you have some leftover cooked rice, you can use that instead of poha and grind it.

    Similarly, you can also use soaked tapioca pearls or sabudana here. Some like to add a teaspoon of sugar to the batter to help with fermentation.

    If the batter didn't ferment at all, add Eno fruit salt and try making Idlis. Alternatively, you can use it to make dosa.

    Note, in winters especially, you may have to keep the batter longer to ferment. This time you can also add ½ teaspoon of baking soda and then ferment the batter.

    Recipe FAQs

    How do you store leftover idli batter?

    Idli batter stays well in the fridge for a week. I usually prepare my batter over the weekend to use it throughout the week.

    It can also be frozen for up to 2 months. Just transfer it to an airtight container. The frozen batter should be thawed 24 hours in the refrigerator before use.

    What is the substitute for idli rava

    While you can easily find idli rava in any Indian grocery store or Amazon. In case you don't have it handy, use regular rice in place of idli rava.

    Can Dosa Batter be used for idli and vice versa?

    Idli batter can be used to make dosa, but for making idlis out of dosa batter, add little rice flour to the batter if it is too thin.

    Do we need to add baking soda in the batter for it to raise?

    No. Idli batter has to ferment and rise naturally. There is no need to add baking soda or powder.

    Why didn't the batter rise?

    When the salt is not added in the right amount, it causes the batter to not ferment. That is why it's important to add salt before the fermentation process and not after.

    In such cases, pour lukewarm water to a plate and then place the batter bowl over it. Keep this in the turned-off oven to ferment.

    How do you know the batter has fermented well?

    You should be able to see a rise in its volume. Plus, it should also start to smell slightly sour, and become thick, and foamy.

    Why are my idlis hard?

    This happens if the batter is very thin and not well fermented. Always be cautious while adding water when making the batter.

    The thin watery batter will not rise and the idlis will end up hard and flat. So do not add too much water while grinding.

    How to ferment batter in an Instant Pot?

    Disclaimer - I am yet to try this method.

    Select the yogurt option and use the less mode. Place a small trivet in the IP steel insert. Keep the bowl with the batter on that trivet.

    Cover and keep the vent position to venting. You can also use any glass lid instead. Set the time for 8-9 hours. Fermentation will depend upon the weather.

    On warmer days, it will ferment quickly. On colder days, it may take a couple of hours more in the Instant Pot.

    What else can be made from idli batter?

    You can very well make Mini Masala Idli or even Chettinad Kuzhi Paniyaram using this batter.

    This batter can also be used to make Potato Dosa, Mini Veggie Uttapams, or Dosa Waffles. Even making dhokla using this batter is a good idea.

    More healthy variations to Idli

    • Healthy Green Amaranth Potato Idli | Rajgiri Potato Idli
    • Ragi & Kale Idli | Finger Millet & Kale Steamed Cakes
    • Sweet Corn & Bulgur Wheat Mini Steamed Cakes| Idli
    • Instant Sweet Potato & Quinoa Idli/Steamed Cakes
    a plate full of idlis with one fork on top

    Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

    Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below!

    You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    a pair of hands removing idlis from the cooker using a spoon

    Idli Batter Recipe With Idli Rava

    Follow these step-by-step instructions on how to make idli batter recipe using idli rava and lentils. These vegan steamed cakes are soft, fluffy, and healthy! This South Indian delicacy is popular all around the world. It can be served as a snack or for breakfast!
    4.42 from 17 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Indian, South Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Soaking & Fermenting time: 16 hours
    Servings: 30 idlis
    Calories: 61.18kcal
    Author: Priya Lakshminarayan

    Equipment

    Idli cooker or Steamer

    Ingredients 

    • 2 cups Idli Rava
    • 1/2 cup Split Urad Dal
    • 1/4 cup Poha
    • 1 tsp Fenugreek Seeds
    • Rock Salt
    • Water as needed

    Instructions

    • Rinse idli rava in a strainer first. Then soak idli rava in water for about 5-6 hours. You can also leave it overnight.
    • Similarly, rinse urad dal, methi seeds, and poha in a strainer under running water and then soak them all together in a bowl for 8 hours.
    • Drain the water from idli rava and transfer to the Hamilton Beach Blender Jar. Grind to a smooth paste by adding very little cold water gradually.
    • Pour the batter into a bowl. Then drain the water from urad dal, methi seeds, and poha.
    • Transfer to the blender jar and grind it similarly. Add cold water gradually only if needed to grind. The dal should fluff up and fill the grinder.
    • Pour that idli batter into the bowl. Add salt.
    • Mix both the batters together using your clean hand. The warmth in our hands helps with the fermentation. But you can also mix it with a spoon instead.
    • The batter should be of thick pouring consistency. Add little water if it's too thick.
    • Place the (uncovered) bowl in a warm, dry area for 8 hours or overnight. I usually place it in my turned-off oven with a plate underneath it.
    • I do that to save myself from cleaning the oven in case the batter overflows. I also leave the oven light on.
    • After 8 hours, you will notice the batter has risen and has a slight sour smell to it.  If it has not risen enough, leave for a couple of more hours.
    • Using a spoon, give the batter a quick mix and then place the bowl in the fridge to use as and when needed.
    • When ready to use, take them out of the fridge. Grease the idli molds with cooking spray. Then pour the batter into the molds.
    • Alternatively, you can also line the molds with silicone liners. Removing idlis becomes very easy plus no greasing or cooking spray needed.
    • Add a little water to the bottom of the Idli cooker, Instant Pot, or pressure cooker. Then place the idli plates on top. Steam them for 10-11 minutes.
    • Do not allow it to overcook. It might become hard and dry. Do not remove them from the molds immediately. It might stick. Leave it for 4-5 minutes, sprinkle water on them, and then spoon it out.
    • Idli is best served hot or warm. It's often paired with South Indian Coconut Chutney, Idli Molgapodi, and/or Sambhar.

    Notes

    Always grind urad dal and idli rava separately and then mix them together to get soft and fluffy idli. The reason is that they both need different times to grind.
    If you have some leftover cooked rice, you can use that instead of poha and grind it.
    Similarly, you can also use soaked tapioca pearls or sabudana here. Some like to add a teaspoon of sugar to the batter to help with fermentation.
    If the batter didn't ferment at all, add Eno fruit salt and try making Idlis. 
    Note, in winters especially, you may have to keep the batter longer to ferment. This time you can also add ½ teaspoon of baking soda and then ferment the batter.
     

    Nutrition

    Calories: 61.18kcal | Carbohydrates: 12.83g | Protein: 1.82g | Fat: 0.13g | Saturated Fat: 0.03g | Sodium: 0.98mg | Potassium: 15.96mg | Fiber: 0.88g | Sugar: 0.02g | Vitamin C: 0.14mg | Calcium: 5.88mg | Iron: 0.4mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Reader Interactions

    Comments

    1. Jess says

      October 30, 2020 at 12:07 pm

      5 stars
      I love trying new recipes with my kids from different cultures. Thank you for sharing this recipe!

      Reply
      • Priya says

        October 30, 2020 at 12:32 pm

        Thank you so much.

        Reply
    2. Angela says

      October 30, 2020 at 12:02 pm

      5 stars
      This recipe sounds amazing. You have so much great information and your step by step pictures are wonderful!

      Reply
      • Priya says

        October 30, 2020 at 12:32 pm

        Glad you liked it. Thank you

        Reply
    3. Maria says

      October 30, 2020 at 11:50 am

      5 stars
      Honestly, I didn't try this before. That's why I'm so thrilled to try this with my husband <3 I'm sure we'll gonna love it for sure! thank you for the clear and very easy steps 🙂

      Reply
      • Priya says

        October 30, 2020 at 12:33 pm

        Thank you

        Reply
    4. Dannii says

      October 30, 2020 at 11:49 am

      5 stars
      I have never heard of these before, they look amazing. I will definitely be giving them a try.

      Reply
      • Priya says

        October 30, 2020 at 12:35 pm

        Yes, they are delicious. Thank you

        Reply
    5. Marlynn says

      October 30, 2020 at 11:34 am

      5 stars
      Your detailed notes on how to make this are very helpful. Thank you! And the blender sounds like a good one. I'll have to check it out.

      Reply
      • Priya says

        October 30, 2020 at 12:35 pm

        Thank you so much

        Reply
    6. Cathleen says

      October 29, 2020 at 5:58 pm

      5 stars
      I love all the notes you have on this recipe. It was very useful! Will definitely be a regular recipe to make in my house 🙂

      Reply
      • Priya says

        October 30, 2020 at 12:35 pm

        Thank you so much

        Reply
    7. Whitney says

      October 29, 2020 at 3:01 pm

      5 stars
      This will perfectly pair with my curry recipe. Thank you for sharing!!

      Reply
      • Priya says

        October 29, 2020 at 5:06 pm

        Yes, you can serve it with some curry as well

        Reply
    8. Carrie Robinson says

      October 29, 2020 at 2:55 pm

      5 stars
      I don't think I have ever had these before, but they sound delicious. 🙂

      Reply
      • Priya says

        October 29, 2020 at 5:06 pm

        Yes, do give it a try! 🙂

        Reply
    9. Beth says

      October 29, 2020 at 2:47 pm

      5 stars
      These look so delicious and yummy! I can't wait to make this!

      Reply
      • Priya says

        October 29, 2020 at 5:06 pm

        Thank you

        Reply
    10. veenaazmanov says

      October 29, 2020 at 2:05 pm

      5 stars
      Healthy and perfect Breakfast option. This is so easy and quick and perfect for any meal. Goes well with the special Chutney. Thanks for your detailing.

      Reply
      • Priya says

        October 29, 2020 at 5:07 pm

        Glad you liked it. Thanks Veena

        Reply
    11. rika says

      October 29, 2020 at 1:39 pm

      5 stars
      I love Indian food and am so excited to try this! I think I have some of the ingredients at home.

      Reply
      • Priya says

        October 29, 2020 at 5:07 pm

        Yay! Thank you

        Reply

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