Full proof idly batter for beginner

Preparation of Idly batter differs in every state . Like in tamil nadu we use idly rice and urad dal. In Andhra pradesh they use idly rawa along with urad dal . In north they use normal rice they eat with urad dal. Below I have used idly rice for the preparation.

For grinder

1cup 2 Tbsp Urad Daal Washed and soaked for at least for 3 to 4 hours.

4 cup Idli rice Washed and soaked for at least for 3 to 4 hours.

Methi (optional)

Poha (optional)


For mixi

1cup 2 Tbsp Urad Daal Washed and soaked for at least for 3 to 4 hours.

3 cup Idli rice Washed and soaked for at least for 3 to 4 hours.

1 tsp Methi (optional)

3-4 Tbsp Poha (optional)




Wash the rice and Urad only 2 to 3 times so that all the bacteria doesn’t go away, which in turn would help the batter to ferment faster and easily ( specially for those who are living in cold cities/country).

First grind urad dal untill it becomes soft and fluffy . In grinder it take atleast 20 to 30 minutes to grind urad dal. Now empty the urad dal and add idly rice in same vessle . And grind it atleast for for 30-45 minutes if needed add water during grinding rice will absorb water while grinding , same is for urad dal see that its not too watery must be less than pakoda batter. Finally mix both and add salt. You can add salt while grinding also . If you have big grinder then you can add rice in the same urad dal need not remove it. After mixing see that the vessel in which you have mixed must be 1/4 empty from the top. It need place to ferment otherwise it will flow out. It will take 8-12 hours to ferment. I normally grind it in night and leave it overnight on kitchen counter. By morning it gets fermented. You can also grind in morning and by late evening it will be ready.

How to check fermentation?

Just see if there is lots of foam or fluffy like thing or level of batter is raised then it’s fermented. Sometimes it doesn’t have any of the above indication mostly in winters that time I just taste it. If it is sour then yes it is ready it’s fermented ready to go for cooking. In winter ,place it in oven or microwave for fermentation.

There are many recipe using this. Basic of all you know yes it’s idly dosa the evergreen South Indian food. There are many more few I have it here

Paniyaram | appa balls

Idly pakoda

Neer dosa

South Indian chutneys

Kotmir chutney | tomato dhaniya chutney

Coconut tamarind thogyal

Tomato thokku

South Indian rice

Ven pongal

Puliyodharai | tamarind rice | pulihara

Lemon rice

One pot sambhar


  1. Reema says:

    You have given same ingredients for mixer and grinder… we generally use normal rice for mixer ( as it is not capable of grinding idli rice) and idli rice as you stated for grinder!!

    • Hi Reema.. Idli rice can also be used in mixer.. just that the quantity/ measurement varies.. because in mixie they stay coarse whereas in grinder it becomes much more finer, so we increase the quantity of rice for the ratio mentioned against urdad dal in grinder so that it gets fermented in proper way otherwise we will get the urdad dal taste more in batter. hence the variation. I had been using this measurement when I was staying away from India.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: