Easy rice idli recipe with homemade batter
Print Recipe
4.78 from 9 votes

Rice Idli recipe & homemade Idli batter

A simple recipe to make the traditional rice idli with homemade idli batter using rice and urad lentil. Light, simple and healthy it is enjoyed as an all-day breakfast dish with hot sambar and chutneys.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Calories: 173kcal

Ingredients

  • 2 cups rice (it is ideal to use broken sela rice or other small grain rice variety)
  • 1 cup white urad dal (skinned black gram)
  • 2 tsp salt
  • 1 tbsp oil

Instructions

How to make the Rice Idli Batter

  • Wash the rice and dal separately. Soak them, separately, in enough water for 4-5 hours or overnight.
  • Drain the rice and with little water, grind them to a coarse paste in the mixer.
  • Drain the dal and again adding water little by little, grind it to a fine paste. While the rice paste is coarse, the lentil paste is very fine. Grind it till there are bubbles in the paste. Add water accordingly but not too much.
  • Mix together the rice and lentil paste. Add in salt. This batter should be of thick dropping consistency. Keep the batter in a warm place for 8-10 hours (or overnight). The batter will rise and become sour.
    homemade rice idli batter
  • This entire passive process takes about 24 hours or so.

How to make Idli

  • Gently mix the batter once. Don’t mix it vigorously or too often as it would remove all the air in the batter. Rub a little oil on each of the idli moulds.
  • Drop spoonfuls of batter in each mould. Add about 1” deep water in your idli steamer. Place the idli stand in the steamer and close. Steam on high for 5 minutes.
  • Reduce heat and steam on low for 10 minutes. Open the steamer carefully and check the idli by inserting a clean knife. If the knife comes out clean, idli is done. Else steam for another couple of minutes.
  • Remove the steamer from heat and let it stand for 5 minutes. Open and remove the idlis from the mould with a knife.
  • Serve warm with sambar or chutney.

Notes

  • Once fermented, the batter stays good in refrigerator for 2-3 days.
  • For a variation, add chopped/grated carrots, onions, peas, or capsicum etc to the batter when steaming.

Nutrition

Calories: 173kcal | Carbohydrates: 35.7g | Protein: 3.6g | Fat: 1.6g | Saturated Fat: 0.2g | Fiber: 1.9g