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How to make idli batter at home: Simple guide for soft and fluffy idlis

News9Live | January 28, 2026 2:42 PM CST

New Delhi: There is something we all love about South Indian food, the flavours, aroma, richness and nutrients it brings, making it an ideal meal or a breakfast option for busy mornings. Whether it is a busy working weekday or a lazy Sunday demanding a hot piping breakfast. Idlis are a must-have breakfast and are also light in weight. One thing which always comes to everyone’s mind is how to get the perfect fluffiness and softness of the idlis while making them at home.

Well, this is no science but surely needs some skills and smartness to get it right each time with amounts, technique and right measurements to make batter for your idlis, which makes them soft, moist and fluffy for your daily use. Here is the guide and recipe to make idli batter at home.

Idli batter recipe

Ingredients

2 cups idli rice (or parboiled rice)
½ cup urad dal (skinned whole black gram)
1 tablespoon fenugreek seeds (methi) – optional but recommended
1 cup poha (flattened rice) – optional for extra softness
Water as needed
Salt to taste

Batter preparation method

Wash the rice for idlis 4 times under running water.

Rinse urad dal and fenugreek seeds separately.

Soak rice for 5 hours and urad dal mix for 4 hours, separately.

If using poha, soak for 15 minutes before grinding.

Drain off the excess water, then grind the dal into a smooth paste.

Next, grind the soaked rice, make the texture a little coarse, or the idlis will turn sticky.

Transfer both batters into the bowl and add the soaked poha.

Mix gently to form a fluffy paste.

Cover the bowl and keep it for 12 hours or overnight for fermentation.

The batter should double in volume and look airy with tiny bubbles.

Once the batter has risen, add salt gently and mix; do not disturb the air.

Tips:

In winter, keep the batter inside the oven with the light switched on.
In summer, fermentation happens quickly, so monitor closely.

How to make soft Idlis

Grease the idli moulds lightly with oil or ghee.

Pour the batter into moulds without overfilling.

Steam the idlis for 10–12 minutes on medium flame.

Allow them to rest for 2 minutes before removing from the mould.

Tips for fluffy batter

Use good quality of urad dal, it turns really well for idlis.

Grinding dal with cold water can help achieve a fluffy texture easily.

Do not skip the fermentation step; this is the heart of soft idlis.

Adding poha can help achieve soft, crunchy idlis.

Avoid adding salt before fermentation; it may slow down the process.

Making idlis is an art, and if you ace the steps to get perfect batter each time, you are an artist. It is no science but a delicate process which requires attention to details, with the right technique, amounts and time, you can prepare yourself fresh, soft and fluffy idlis each time at home.