Back
How to make Idli Batter
4.7 from 132 votes

How to make Idli Batter

This recipe for idli batter shows how to soak and grind urad dal and idli rice with poha and fenugreek seeds, resulting in a fermented batter that produces soft, fluffy idlis. The technique focuses on blending the urad dal to a smooth consistency, while keeping the rice slightly coarse, which helps achieve the distinctive texture of steamed idlis. The fermentation step is critical and is done using an Instant Pot on yogurt mode or in a warm place. Salt is added after grinding and before fermentation.

Prep Time
20 mins
Soaking & Fermenting Time
20 hrs
Total Time
20 hrs 20 mins
Calories: 373 kcal
Course: Lunch, Dinner, Brunch
Cuisine: Indian

Ingredients

  • 1 cup urad dal skinned, gota dal
  • 3 cups idli rice
  • ½ cup poha
  • 1 teaspoon fenugreek seeds
  • 2 teaspoons salt or pink himalayan salt, sea salt
  • 2¾ cups water approx for grinding the batter

Instructions

    Cup of Yum
  1. Rinse the urad dal well and then soak in 2 cups of water for 6 to 8 hours or overnight
  2. Rinse the idli rice well and then soak it in 4 cups of water along with fenugreek seeds and poha for 6 to 8 hours or overnight
  3. Drain the water out completely from the urad dal and add it to a high-speed blender. Add 1¼ cups of water and blend until the batter is smooth. Take out the batter in the Instant Pot insert or in a large stainless steel pot.
  4. Drain the water out completely from the rice and add it to the blender. Add 1½ cups of water and blend until slightly grainy. Pour the batter over the lentils batter. Add salt and mix well. You can use a silicone spatula or mix by hand.
  5. Place the Instant Pot insert inside of the Instant Pot casing and place a non locking glass lid over it. Press the Yogurt(normal) mode and allow it to ferment for 8 hours. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. Depending on the temperature in your kitchen, it may take up to 12 hours for the batter to fully ferment. So after the initial 8 hours, if needed you can then select the "Yogurt" mode again and let it ferment for additional 4 hours or so. Where I live it takes about 12 to 14 hours for the batter to fully ferment.
  6. Once fermented the batter will double up its volume and will be light and airy. It will also have a slight sour smell to it. Give a quick stir and you are ready to use it.
  7. This recipe makes 8 cups of batter which makes 32 to 36 idlis or 16 dosa/uttapam

Notes

  • Use cold water when blending to control batter consistency and help fermentation.
  • Grind urad dal to a completely smooth texture, while the rice and poha should remain slightly coarse for proper idli texture.
  • Use a non-locking lid during fermentation to prevent pressure buildup and spillage.
  • If you don't have an Instant Pot, ferment the batter in a warm spot or an oven with the light on to maintain temperature.
  • Adjust water amounts while grinding based on the type of rice and urad dal used to get the right batter consistency.

Nutrition Information

Calories 373kcal (19%) Carbohydrates 78g (26%) Protein 12g (24%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 588mg (25%) Potassium 93mg (2%) Fiber 6g (24%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 373

% Daily Value*

Calories 373kcal 19%
Carbohydrates 78g 26%
Protein 12g 24%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 588mg 25%
Potassium 93mg 2%
Fiber 6g 24%
Sugar 1g 2%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.