Idlis are a regular break fast in most south indian homes. It is served with a varieties of chutneys, sambhars and mulagai podi. The batter is ground on the previous day and allowed to ferment for 6 to 10 hours, depending on the weather conditions. I learnt the perfect recipe for Idli batter from an old family friend Parameshwariakka.
Skinned Whole urad dal is good. In case it is not available you can use broken variety.
Ingredients – Proportion 1
Boiled rice 4 cups.
Whole urad dal 3/4 cup.
Fenugreek (methi) seeds 2 teaspoons.
Salt 1 and 1/2 teaspoons.
Proportion 2
Boiled rice 5 cups.
Raw rice 2 cups.
Whole urad dal 2 cups.
Salt 3 teaspoons
Method
If you are using a mixie to grind soak the dal and rice separately.Grind the dal first and then the rice.If you have a grinder, soak the rice and dal together.
Wash and soak the ingredients for 6 hours. Drain and grind , adding 1/2 cup water in the beginning. Keep sprinkling water as the batter absorbs. It will take 1/2 hour to 1 hour for this process. The softness of the idlies depend on this process. To get the right consistency you will need approximately 2 cups water for preportion 1, and 4 cups waterfor preportion 2. Transfer the batter to a large container. The batter will rise so fill only till half. Mix salt and cover with a lid.
The batter should be very smooth. Now leave to ferment. The batter will almost double in ten hours.
If you stay in a cold place, do not despair. You can wrap the container with an old shawl or keep it in a room where you have the room heater.
Grease the idli stand with oil. Stir the batter well and add 2 table spoons water and pour into the idli plates**. Steam in a cooker ( with out weight ) for 5 minutes*. Take out the idlis with a wet spoon after 5 minutes.
Serve hot with Sambhar, chutney and gun powder.
*The time depends on no of idlis you make. Time mentioned here is for 12 idlis.
**You can use the required amount of batter and store the rest in the fridge and make dosa or idli when you want. The batter can be stored for 10 days.
Idlis are the easiest to cook, once you master the procedure. So please Ask mami and clear you doubts.
You can also steam in a microwave Idli stand also. You can add a little more water to the batter.
Read the Round up of all Entries Here
The \'yum\' blog 
Is this Parameswari Akka’s formula?
Yes the 1st is akka’s .
[…] The same batter prepared for idly is used. […]
Hi Latha
1:2 of rice and dal is a normal proportion.Is that much rice is not too much?Out of the two,Which proportion gives better idlis?Thank you.
satya, i am the official gourmet of these recipes. i can tell you from experience that the first one – “Parameshwari Akka’s formula” – give delicous super soft idlis that you will find only when you have a breakfast in a chettinad house.
[…] Comments vijisriram on Radish Leaves are ediblesaju on Radish Leaves are ediblelakshmi on Idlisatya on Idliarchana on Maa VillakkuRicha on Maa Villakkubee on Maa Villakkulakshmi […]
Hi! I always thought (and do) the dal and rice needs to be ground separately even in a grinder, esp rice to rawa consistency for idli…. a nice blog:)
[…] Comments archana on Karaikudi Sambharsatya on Karaikudi SambharLatha on IdliAsha on Karaikudi Sambharsaju on Karaikudi Sambharsaju on Karaikudi SambharAsha on […]
Hello Akkas,
you are doing a super job here! Just one doubt, why omitting methi seeds in proportion 2? Must we not use methi seeds while grinding in mixer?
[…] chip cookies and Super soft idlies smeared with Mulagai podi are my entry for Anupama’s picnic […]
I am trying to improve my idli-making skills, and would love to try this recipe. Can I please ask you: in the proportion 1: does boiled rice refer to cooked rice or the parboiled rice that is sold in dry form? Thank you!
Welcome to my blog nupur! I have left a reply in your blog. latha.
[…] a breakfast of Idli and Appam the boys(Brahmacharis) and men go to the temple where the sasthrigal or vadhiyar (priest) […]
[…] Idli with Mulaga Podi – IMHO, People who dont like Idlis dont know how to make Idlis or haven’t had Idlis that are qualified to be called Idlis. […]
Hello Lathamma,
I followed your proportion 1 for idli. The idli wasn’t soft… well when the temp is -4 deg even my warmest spot in the kitchen didn’t help:( until summer i’ll use this proportion for dosai (they were great). Actually the idli wasn’t bad except that it wasn’t super-soft (en naakku neelam)… after 18 hrs of fermenting i knew that this will not give me fluffy idlis coz you know how busu-busu the maavu is when it’s well fermented and it gives such a nice idli smell. oh dear i’m longing for idlis! only one question is the idlis were not pure white. I know it’s coz of the vendayam. can i reduce the 2 tsps? otherwise this is way much simpler to grind ulundu and arisi together for small quantities.
Keep the idli batter vessel in the oven with the light on as we do in Canada where the mercury dips to -40
We use the following proportion:
Boiled Rice = 3 cups
Urad dal = 1 cup
Mindiyum(Meti) = 1 tea spoon
Salt = 1.5 tea spoon
– Kamala (My Amma )
Hello,
Thanks for the receipe I was wondering if the boiled rice refers to parboiled rice or cooked rice
Thanks
parboiled rice. some recipes suggest adding a little cooked rice (2/3 tblsp) to help with the fermentation.
[…] Lakshmi came to Bangalore on an official trip last week and she could just spend a few hours with us. I prepared the kutty idlies and sambar which she loves! We get the kutty idli plates in most shops in Chennai and Bangalore. You can prepare the kutty idlies with the regular Idli batter . […]
Thanks for sharing your recipe. Keep blogging your recipes.
I really need to know the specific rice you are talking about – boiled and raw rice – is it parboiled rice or any rice that is cooked? also which (brand/type) of raw rice do you suggest?
[…] I thought there is need for this post as many viewers feel I use too little Urad dal. See recipe for […]
wat is boiled rice???
Is we need to add solt for grinded idli soak for preserve. if we wont add the solt to idli soak is it becomes sour?
hey….iwant konw the traditional and famous food/recipes in karaikudi, puthukottai and viruthunagar…
if u know plz mail me to this id moneynirmal@gmail.com
I want to know how to make 40 litres of batter.How much rice and urad dal is needed?Reply soon.
pl let me know how to make sambar rice.. or bise bele bath
hi,
does boiled rice refer to cooked rice or the parboiled rice that is sold in dry form?
plz answer
boiled rice here in all cases refers to the parboiled rice that is dry and looks like raw rise and is available in the stores.
It does not refer to cooked rice.
Akka,I followed your instructions in making the idli batter.Idlis came out like malligai poo.My husband and daughter liked it.Once again thanks.
loving sister,
Jacintha Berni.
Par boiled rice is not boiled or cooked rice. It is sold in raw form (dry) in most south indian shops(mostly tamil nadu, kerala and Karnataka) just like the ordinary rice.
For making idlis they sell idli rice. This is a cheaper par boiled rice sold only for making idlis.
Some communities in south india eat par boiled rice instead of raw rice. Par boiled takes longer to cook and has slightly different taste.
I am sorry actually they eat full boiled rice called puzhungal arsi not par boiled rice. This rice is supposed to be more nutritious then raw rice.
Can you pls clarify as to how many ml (millilitres) in volume is your cup? That way we can get the propotion of methi right.
Thanks
hi everyone,
boiled rice is nothing but rice boiled before peeling the outershell of paddy .Not the cooked rice and u can get the boiled rice in the name of idly rice nowadays.
3 cups of idly rice and 1 cup of urad dhall and methi is not much necessary for idly.The above combination ground seperately and mixed well in a large container will give a super soft white idlies.The mixed batter can be stored in a refrigerator and can be used within 10 days.if u want to make idlies the next day take the batter before 10 hours otherwise it won’t ferment well and the idlies won’t be softer.
if u want to prepare dosa u can add preboiled rice half a cup to the idly rice and increase the amount of urad dhal slightly about an handfull.With this u can prepare both idly and dosa.
Are you referring boiled rice to plungal arisi, if so it is referred to rice that is cooked. In MALAYSIA we refer plungal to par boiled rice. this site is is very educative. thanks
HI,
I am going to try the option 1 IDLI batter today. Wish me good luck
boiled rice means cooked rice????
Boiled rice is also called idly rice. We get it ready made in Grocery shops. Rice is semi cooked and dried totally. In case you do not get boiled rice where you live, you can use raw rice and a little cooked rice to get soft idlies. Preparing boiled rice at home can be very challenging.
Good post.
Pls tell us how soft or kara gara we need to grind the rice.
does the fenugreek should be soaked along with the rice
hi
i am using long grain rice for idly .rice absorbed more water when i soaked(6 hours),batter becoms pasty (like glue) can any one tell me what shall i do to get atleast normal idlies
[…] fritters and heavier more earthy or sour breads. (The ultimate for easy sour-dough flavor is idli, a self-rising rice/lentil steamed bread that comes in packaged mixes in Indian […]
Must try out this proportion and see how it comes. A friend of mine suggested that I add 2 table spoons of sagoo (javarasi) while grinding for good results. I found it not bad. Now I hope I am able to make mallipoo idlis 🙂
I have never got good idlies. I will definitely try urs and give my feedback. My monday mornings will be for trial of idlies
DulciaH You got a really helpful blog site I’ve been right here reading through approximately an hour. I’m a beginner along with your good results is extremely much a great motivation personally….
You got a really helpful blog site I’ve been right here reading through approximately an hour. I’m a beginner along with your good results is extremely much a great motivation personally….
hi
do we need to make a very smooth batter if we want to use the batter for both dosa and idlee. Will idlee come soft and fluffy if we make very smooth batter?
Hey all,
i tried this recipe using proportion 1 and using mixi. I have to say
idli’s turned out soo soft… really like back home.
Thanks for great recipe.
-Lakshmi
Good post. However one issue: even if it is in the grinder, we do not mix up the rice and urad dal. They are always ground separately, even in non-electric stone grinders. The order is always the urad dal first alongwith the methi seeds and then the rice. Apparently urad dal will not ‘rise’ well if rice is added.
Purists wash the grinder in between! Will try your combination too. Thanks for sharing.
Made Idlies as per the recipe- result was fluffy idlies 🙂 but the color was not pure white….
In Idli receipe in 2nd portion u talked about 2 types of rice one is boiled that i understand what is raw rice is this the one we use for pulao etc
i followed proportion 2 and for the very first time..i made idli and it came out so perfect.., :), thanx for the wonderful recipe
Can i use idli rice instead of boiled rice?
[…] ultimate for easy sour-dough flavor is idli, a self-rising rice/lentil steamed bread that comes in packaged mixes in Indian […]
This blog contains detailed information on this topic. Thanks for your nice article and efforts.