Soft Spongy Idli

IdliSambar950x3501 -

Idli is one of the lightest yet filling food. Mostly liked all across the country as a break fast meal but can be enjoyed any time of the day.

Here is a very simple Idli recipe, made with rice & spit urad dal grinded together to form a nice batter & then steamed to get nice soft & spongy steaming Idli’s. Simply Wow!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

10 hours              25 mins              10 hour  25 minutes        3-4 Serving


Idli Rice (par boiled) – 3 cups

Urad Dal (black split lentils without skin)– 1 cup

Poha – ¼ cup

Salt per taste

Methi seeds – ½ teaspoon

Vegetable oil for greasing the Idli stand



  • Wash a few times & soak the Urad Dal & Idli rice for minimum 4-6 hours. Soak both separately.
  • Grind first dal & make a fine batter and then grind rice mixed with poha. Rice batter should be slightly coarse but runny as of dropping consistency so that it pours easily in the Idli tray.
  • Add salt & mix with hands well. Whip for some time fast with hand to give it some air & then let it rest over night. Use a bigger size pan or pot to ferment this batter as it will rise and can drop out and make a mess.
  • Before cooking Idli’s whip the batter again and then first lightly grease the Idli trays and then gently pour into them.
  • Steam for 10 minutes and then check if the spongy Idli’s are ready by pricking them. If the batter does not stick to the prick then idli’s are done, or else cook for another few minutes.

Note: Steamy, spongy Idli’s can be served with Sāmbhar & chutney’s. A perfect breakfast is ready to be enjoyed!

Happy Cooking!!

Picture courtesy: pic)

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