Idly batter


  • Idly rava (cream of rice or rice sooji) - 3 cups
  • Split white urad dal (blackgram) - 1 cup
  • Fenugreek (methi) seeds - 1 tsp
  • Parched rice (poha) - 2 tbsp


  1. Wash and soak the urad dal for 4 - 6 hours.
  2. Soak the fenugreek leaves separately for 4-6 hours.
  3. Soak the idli rava for 30 mins.
  4. Separately, soak the poha for 30 mins.
  5. Drain the water from the urad dal, fenugreek seeds, idli rava and poha, and add them into a blender.
  6. Blend the soaked urad dal, methi, rava and poha, adding small amounts of water as needed.
  7. Blend until smooth,frothy and bubbly. The consistency needs to be thtick, yet able to pour.
  8. Put the batter in a pot such that the batter is filling half the pot or less, ready to ferment.
  9. Place the pot in a warm place overnight. If you have an oven, you can place it in the oven with the light on overnight.
  10. When properly fermented, the batter raises, turns light and fluffy with lots of pores and bubbles. To test, drop half a spoon of the batter into a bowl filled with water. Well fermented batter will float, not sink.
  11. Mix the salt in right before making idlis


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Idly batter