Learn the secret to ultra-soft, fluffy, and spongy idlis just like your favorite hotel. This step-by-step recipe uses a combination of parboiled rice, urad dal, and optional poha for extra softness. Served with spicy Karam Chutney and creamy Peanut Chutney, it’s the perfect South Indian breakfast at home.
🥣 Ingredients for Soft & Spongy Idli Batter:
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Idli Rice (Parboiled Rice) – 3 cups
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Whole Urad Dal (without skin) – 1 cup
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Fenugreek Seeds (Methi) – 1 tsp
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Flattened Rice (Poha / Avalakki) – 2 tbsp (optional, helps in softness)
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Salt – as needed
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Baking Soda – ¼ tsp (optional, added before steaming)
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Water – for soaking & grinding
🔪 Preparation Method:
1. Soaking
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Wash and soak idli rice for 4–6 hours.
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Wash and soak urad dal + fenugreek seeds together for 4 hours.
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Soak poha for 20 minutes before grinding.
2. Grinding
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Grind urad dal + methi into a smooth, fluffy batter with little water.
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Grind rice + poha into a slightly coarse paste.
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Mix both batters gently but thoroughly.
3. Fermentation
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Let the batter ferment for 8–12 hours until it doubles in volume.
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In colder climates, keep the batter in a warm spot or use the oven light method.
4. Adding Baking Soda & Salt
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Just before steaming, add ¼ tsp baking soda and required salt.
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Mix gently (avoid over-stirring) to ensure idlis rise perfectly.
5. Steaming Idlis
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Grease idli molds lightly with oil.
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Pour the batter and steam in an idli steamer or pressure cooker (without whistle) for 10–12 minutes.
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Let rest for 2 minutes before demolding for soft, fluffy idlis.
🌸 Tips for Perfect Idlis
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Baking soda is optional; use only for extra softness.
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A pinch of sugar along with baking soda can enhance fluffiness.
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Use soaked poha for naturally softer idlis.
🥜 Peanut Chutney
Ingredients:
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Roasted Peanuts – 1 cup
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Garlic – 3 cloves
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Green Chilies – 2
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Salt – to taste
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Water – as needed
Preparation:
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Grind roasted peanuts, garlic, green chilies, salt, and water into a smooth paste.
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Optional: Temper with mustard seeds and curry leaves for added aroma.
🌶️ Karam Chutney
Ingredients:
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Dry Red Chilies – 8
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Onion – 1 (sliced)
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Garlic – 4 cloves
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Tamarind – small piece
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Salt – to taste
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Oil – 1 tbsp
Preparation:
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Sauté onion, garlic, and red chilies in oil.
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Add tamarind and salt.
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Cool slightly and grind into a coarse, flavorful paste.
📦 Storage & Serving Suggestions
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Idli Batter Storage: Can be refrigerated in an airtight container for up to 2 days. Stir before steaming.
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Peanut & Karam Chutney: Store in airtight containers in the fridge for 1–2 days.
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Serving: Serve hot idlis with generous portions of Karam Chutney and Peanut Chutney, or with sambar for a complete South Indian breakfast.
