KAVITA IDLII have to thank my dear friend Kavita Durgani for this recipe. I am always asked how to make fluffy idlis… and frankly the only ones i make are the ones from semolina(sooji). So here is a recipe and pic by Kavita. Hope you all do try it out and let me know…Since its not  my recipe i wont be able to answer any questions (tho i am sure i can always ask Kavita..shes very helpful)

Par Boiled Idly rice – 3 cups..

Urad dal (Full) 1 cup..

You can use any measurement but the ratio of Par Boiled rice and Urad dal should be 3:1

Crystal Salt -4 1/2 tsp (or as required)


Wash urad dal and rice and soak it separately for 4-5 hours.

Grind urad dal in the wet grinder (advisable for soft idlies) until fluffy. Add ice cold water/ordinary water when needed. Add water little by little.

Transfer it to a container.

Then grind rice well for 20-30 minutes.

After that add the ground urad Dal to the grounded rice in the grinder and grind for 5 minutes.This is done for mixing the batter well.

Add salt to the batter.

The consistency of the batter should neither be thick nor watery. It should be medium. You can master it with practice.

Transfer the batter to 2 containers. It should be filled only till half, so as to allow space for fermenting.

Leave for 6-7 hours to ferment. You could see that the batter would have risen.

If you are not using it immedietely, refrigerate it .Mix the fermented batter well.

Grease idly moulds. Take a scoop of batter and fill it in each idly mould.

Use pressure cooker or any vessel and steam cook the idlis . But the water should be heated well first.

Boil water in a kadai/pressure cooker/any vessel which could hold the idli moulds and place the idly mould with batter in it and cover it with a lid.

Steam cook for 10 -15 minutes.

Prick a matchstick or fork inside the idly, if it comes out clean – idly is ready .


Grated coconut – 3/4 cup (use fresh coconut)
Red chilli or green chillies..3 or 4..
Garlic – 1 – 2 cloves (optional)
Fried gram -1 1/2 tbsp
Tamarind – a small piece or a little paste or u can put lime (nibbu)..i put lime only

For the seasoning

Oil – 2 tsp
Mustard – 1 tsp
Urad dal – 1 tsp
Curry leaves – few

Grind grated coconut, red chillies, garlic, fried gram, tamarind and salt together, adding little water. Do not grind it very finely. It should be a little coarse.

Then heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves.When dal starts turning golden brown, pour it over the chutney.if u dont want tamarind wen finish grinding put half lime of juice ..i dont like it so sour . In Mumbai they make it with curd.

Thank you soo much Kavita 🙂


This entry was posted in Everything Vegetarian, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Jain recipes, Lentils, Low Cost, Rice is Nice, Veg Starters, Vegan. Bookmark the permalink.


  1. Dr Rukhsana says:

    This is simple ,& good.Anything for fluffy uddin vada to go with the idlis?

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