Soft Idly

Idly is the simplest and gluten free south Indian food. It is a steamed food with less oil. It makes digestion easier . As idlis are fermented, it becomes more protein and vitamin rich. When fermented the availability of vitamin B increases. Today I am posting a soft idly recipe here.


Par boiled rice or Idly rice – 3 cups heaped
Ured dhal – 1 cup heaped
Salt – as needed
Oil –  for greasing


  • Wash and soak rice and dhal together for 3 hours.
  • Put them in a grinder or mixie and grind well.
  • When you touch and see the flour it should be in rava consistency.
  • Put salt and add more water to the required consistency and  mix well.
  • Keep it in a large vessel with more space above it so that the flour will rise above and close with a lid.
  • Let it ferment for about 12 to 15 hours.
  • Next day grease the idli plates with oil and pour the idly carefully so that the flour should be just inside it.
  • Arrange the plate in an alternate fashion otherwise idlies will stick together.
  • Steam the idlies for 10 minutes.
  • Take out the idly plates separately and keep on a table for five miutes.
  • Serve hot with coconut chutney and sambar.

For video demonstration of the recipe, you can see the following video.