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.


  1. Krishnamurthy Balasubramanian

    In your description under “Method”,you have asked to arrange the idly plates in an alternate
    fashion,otherwise idlies will stick together. In your video demonstration this has not been
    Will you please explain for followers to understand or shoe the method in your video description.

Leave a Reply