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Andhra Idli

Published: | LAST UPDATED ON: Jul 28, 2023 by Lubna Karim

Soft, fluffy, and melt-in-the-mouth idli is a South Indian delicacy. There are many ways to make this humble recipe. In today’s post, I am going to share a very simple and step-by-step recipe for making Andhra idli. Idli is a heart-healthy, nutritious, vegan and plant-based recipe with no fat and zero cholesterol.

Love South Indian Breakfast Recipes? Then try Medu Vada, Ragi Button Idli, Millet Onion Uttapam, Pesarattu Upma and Ven Pongal

About This Recipe

Idli is steamed rice and lentil cake with subtle taste and mellow flavour. The two main ingredients in making idli are urad dal and idli rava or idli rice. In Andhra, we usually make idli with idli rava. Andhra Idli is light, airy and slightly coarse in texture.

In Andhra, we serve idli with peanut chutney and karam podi. We also love relishing idli with sambar and coconut chutney or allam pachadi or ginger pickle.

There are many ways of making idli batter. The recipe which I am going to share with you in this post is very basic, simple and easy to make. As idli is a combination of cereal-pulse it makes a complete healthy meal.

The good thing about idlis is, you can relish these in breakfast, lunch or dinner or as a snack. You can even pack these in lunch box.

Andhra idli recipe

History of Idli

Do you know, in olden days idlis were made by soaking black lentils in buttermilk and then ground to fine paste by adding clear water of curds. As per records addition of rice or rice cream is unknown till 17th century.

In the olden days, when idli moulds were not so popular or not available, the thick idli batter was poured on a clean muslin cloth or banana leaf then placed or tied tightly over the mouth of a heavy bottomed vessel, which is half filled with water. By placing a lid over the top and allowing water to boil till the batter is completely cooked.

The idli made by this procedure is often big in shape and size, so they use to cut into bite-size pieces and serve. Over the times the idli moulds | idli cooker hit the market reducing the hectic work. Now it is just three steps, grease the idli plates, pour the batter and steam.

making idli steps

Andhra Idli Ingredients

Urad Dal – Black lentil or Vigna mungo, Mash ki dal, Minapa pappu (Telugu) are other names of urad dal. Generally we make idlis with whole white urad dal (gundu minapa pappu | urad gota). We can also make idlis with whole black urad dal (which we call it as pottu minapa pappu or chilkae wali dal). Idlis with whole black urad dal are more nutritious and healthy.

Idli Rava – As I mentioned in the post above, in Andhra we make idlis with idli rava (rawa). There are different names for this. Some of them are idli sooji, idli ravai, cream of rice, rice suji, rice sooji, etc. This is easily available in any grocery store. You can even buy this online from bigbasket or amazon.

I prefer using fine idli rava. It is easy to mix fine idli rava in urad dal batter. Read more on this in Tips Section below.

Fenugreek | Methi – Just a pinch of fenugreek seeds do wonders to idli batter. These seeds help in making softer idlis and also helps in keeping the batter fresh. Fenugreek seeds helps in the process of fermentation by increasing the viscosity of the batter and also traps gas which is released during fermentation.

Soft and fluffy idli recipe

Idli Batter – 3 Ways

Grinding Idli Batter In Mixie

As we are family of four, I prefer grinding fresh batter every alternate day. As the quantity of dal and rava is less, I use mixer for grinding idli batter.

If you are using mixie, then use big jar for grinding idli batter. First add urad dal along with fenugreek seeds and little water to the jar. Grind for 30 seconds on medium speed and then using a wooden or plastic or silicon spatula mix the batter.

Grind to smooth by adding little more water, if required. Once the batter is smooth, remove the batter into a bowl and add idli rava.

Mix well and leave this to ferment for 6-8 hours.

NOTE: Before adding idli rava, squeeze all the water from the rava and add it to the urad dal. Mix thoroughly and set aside to ferment.

Grinding Idli Batter In Wet Grinder

Drain the water from urad dal and add it to the wet grinder along with ½ cup of water. Grind for 15-20 minutes depending on the size and capacity of the wet grinder.

For every 5 minutes, add ½ cup of water and grind the dal until soft and fluffy. Carefully collect the batter in a bowl and add idli rava by (squeezing out all the water from rava).

Mix well and leave this to ferment for 6-8 hours.

Grinding Idli Batter In Vitamix

To grind batter in vitamix, first add urad dal along with fenugreek seeds. Add ½ cup of chilled water and grind until smooth. Add more water if required.

Remove the batter in a bowl and then add idli rava (squeeze the water from the rava). Mix well and leave this to ferment.

The consistency of the batter should be of like ketchup (smooth, flowy and velvety).

heart healthy breakfast recipe

Fermenting Idli Batter

Fermentation of idli batter totally depends on the weather of the place, you live in. If you stay in a warm weather place, then it takes 6-7 hours for the idli batter to ferment.

But if you are living in a cold place or if it is winter or rainy season, follow these tips to ferment the batter:

Oven Method: Leave the idli batter bowl in the pre-heated oven. Turn on the oven light and leave it for 2-3 hours. After 2-3 hours, turn off the oven light and leave it for another 2 hours in the oven.

Instant Pot: Place the batter bowl in the instant pot and close with glass lid. Press yogurt button and start. It will take 8-10 hours to ferment. The settings of instant pot vary from model to model, do read the instructions carefully.

You can even wrap woolen shawl around the batter bowl and place it in a warm and dark, moisture free kitchen corner to ferment.

Sambar Idli

Storing Idli Batter

Always store the idli batter in a clean and dry moisture free bowl. You can use stainless steel or tupperware or glass bowl for storing the batter.

Cover the bowl with a lid and leave it in a clean and dry moisture free dark corner of the kitchen counter.

After grinding the batter, I divide it into two bowls. One bowl I will leave on the kitchen counter for fermenting and the other I keep it in the fridge to use next day.

Remove the batter from fridge before 5-6 hours of making idlis.

Curd Idli

Tips & Tricks To Make Soft Idlis

  • Choose fine idli rava. If fine idli rava is not available, then, soak the rava for 4-5 hours. squeeze the water from rava and then grind it along with urad dal.
  • If using fine idli rava, there is no need to soak it. Wash idli rava thoroughly, squeeze all the water and add it to the urad dal batter.
  • Add fenugreek seeds to urad dal and thoroughly wash for 2-3 times.
  • Soak in enough fresh water for at least 4-5 hours. Add more water to urad dal, as urad dal gets double in size upon soaking by absorbing all the water.
  • After 2 hours of soaking, I transfer the urad dal bowl to fridge and leave it for another 2-3 hours till I grind the batter.
  • When we are grinding the urad dal in a mixer jar, always add chilled water. Adding chilled water will keep the mixer jar cool and helps in grinding the batter smoothly.
  • Store the batter in a big bowl (tupperware or stainless steel or glass bowl) and cover it with a lid.
  • Remember, the batter will just doubles and sometimes it more than doubles on fermenting. So always use a bowl which has more room to hold the batter upon fermenting.
  • Always fill the batter to ¾ of the mould, so that there is sufficient place for the batter to rise while steaming.
  • I prefer using stainless steel idli cooker. I usually brush the idli plates with a drop of oil. Some people line idli plates with fine unbleached pure cotton muslin cloth.
Vegan and gluten free breakfast recipe

Recipe Notes

How Many hours do we need to soak urad dal for idli?

4-5 hours of soaking for urad dal and 1-2 hours for idli rava. If using idli rice, then soak idli rice for 4-5 hours. If using fine idli rava, then no need to soak, you can wash and directly add idli rava to urad dal batter.

What Is The Ratio Of Idli Batter To Idli Rava?

For Andhra idli batter proportion, I normally follow 1:2 ratio. For 1 cup of urad dal, I use 2 cups of idli rava. This ratio works perfectly for making Andhra idli batter recipe.

Should Idli Batter Be Thick?

The consistency of idli batter should be slightly thick than dosa batter.

Do We Mix Salt In Idli Batter?

I prefer adding salt, after fermentation, just before pouring the batter in the idli mould.

Ghee Podi Idli

Recipes With Leftover Idli Batter

Apart from making idlis, there are plenty of recipes, you can try with Idli Batter.

Punugulu – Crispy and crunchy Andhra street snack recipe with finely chopped ginger, green chili, cumin seeds and curry leaves.

Curd Idli – Melt in mouth idlis dunked in creamy curd with tempering and crunchy boondi.

Idli Sambar – Comforting, delicious, aromatic and flavourful combination. Spicy sambar and soft idli, comfort food and mood lifter on any day.

Paniyaram | Gunta Punugulu – Yet another breakfast and snack recipe. Fry sliced onions, green chilies, cumin seeds, curry leaves and add it to the idli batter. Mix well and make paniyaram.

Podi Idli – Andhra podi idli is famous for its spice and taste. Smear the idlis with desi ghee and top it with spicy karam podi. Serve with chutney.

Spot Idli – A popular Hyderabad street snack with lots of flavour and taste.

Apart from this, we can also make oats idli, ragi idli, brown rice idli, red rice idli, poha idli, etc. Just add 2-3 tbsp. of oats or millet or poha or rice while grinding the batter and make n number of variations.

You can also make dosa, uttapam, masala appe, dibba rotti, mash ki roti, etc.

Check Notes section in Recipe Card below for recipes with leftover idlis.

indian vegan recipes for weight loss
Yield: 16

Idli Recipe

Idli Recipe

Soft, fluffy and melt in mouth idli is a south Indian delicacy. Idli is light and steamed. udually made with urad dala and idli rava. Here is a very simple step by step recipe of making idli batter at home and also tips to make the best soft idlis every time.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes

Ingredients

  • 1 cup Urad dal | Black lentils
  • 2 cups Idli Rava
  • ½ tbsp. Fenugreek seeds
  • Salt to taste
  • Chilled water, as required
  • Oil for greasing

Instructions

Steps To Prepare Soft and Fluffy Idli

Step 1: Soaking

  • Take urad dal and idli rava in two separate bowls. Add fenugreek seeds to urad dal and wash them thoroughly with enough water for 2-3 times.
  • Now add water and soak urad dal and idli rava.
  • Add more water to urad dal, as it will absorb water and fluff in 1-2 hours.
  • Soak these for at least 6-8 hours.

NOTE: After 2 hours, when the urad dal is nice and fluff, I will keep the bowl in the refrigerator to chill. This step is must, if you are grinding the batter in mixer. Read more about this in the post above.

Step 2: Grinding

  • Drain the water from urad dal and add it to the big mixer jar. Add ¼ glass of chilled water and grind the urad dal until coarse.
  • To this now add idli rava (completely drain water from idli rava) and grind until smooth and frothy. If required add little water and grind to medium thick consistency.

Step 3: Fermentation

  • Remove the batter in a big bowl and whisk gently to avoid lumps.
  • Cover and leave it to ferment overnight or 6-9 hours in a warm place.

Step 4: Preparing Batter

  • Once the batter is fermented (doubled in size), add salt and mix well.
  • Brush the Idli plates with little ghee or oil and pour in the batter.
  • Tap gently to even the batter.

Step 5: Steaming

  • In an idli cooker or pressure cooker, add 2-3 glasses of water. Bring this boil.
  • When the water starts to boil, reduce the flame and carefully place the idli mould inside the cooker.
  • Cover with lid. If using pressure cooker, then do not use whistle.
  • Steam the idlis for 12-15 minutes.

How To Check If Idli Is Cooked?

  • idli cooker will have a whistle, which helps in knowing that idlis are cooked. A long whistle indicates that idlis are cooked.
  • If using pressure cooker, then insert a toothpick in the center of the idli and check. If the toothpick comes out clean, then idlis are ready.

How To Remove Idli From The Idli Mould?

  • Once the idlis are ready, tuen off the flame and leave the cooker to sit on the stove for 5 minutes.
  • Now carefully remove the lid and set aside. Using a kitchen towel or tissue, remove the idli stand.
  • Using a flat wet spoon, carefully run the spoon along the edges of the mould and scoop out the idlis from the mould.
  • Transfer the idlis to hot box till you serve or eat them.

Step 6: Serving

  • There are unlimited ways of serving idlis. But my all time flavourite condiment is peanut chutney and karam podi with a drizzle of hot ghee.
  • Add love to make this Idlis taste 'Yummy'.

Notes

How To Reheat Idlis?

To reheat leftover or cold ildi’s, dip one by one in cold water and transfer them into a microwave proof bowl and microwave for 1-2 minutes. Hot idli’s are ready to serve.

Recipes With Leftover idlis

Masala idli, Idli Upma, Kaima Idli, Idli Manchurian, Crispy Idli Fry, tawa idli, Podi Idli, Chilli Idli Fry, Idli 65, etc.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 478mgCarbohydrates: 53gFiber: 9gSugar: 2gProtein: 13g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Tried this recipe?

Did you make this recipe? Tag @lubnakarim06 on Instagram or hashtag it #yummyfoodlubna

© Lubna Karim
Cuisine: Indian / Category: Breakfast/Brunch Recipes

Comments

  1. rekhas kitchen says

    OMG lubna what a information about what we eat every day,simply superb. Wow wowand that karivepaku karam podi with idli pic. OMG soooooooooooo tempting. great entry
    realy a comfort breakfast for ever yum yum yum yum yum yum yummmmmmmmmmmmmmmmmmy.

    Reply

  9. Gita says

    Yummy and fluffy idlis floating on samabr and smeared with podi…my comfort food 🙂 I prepare idlis with idli rice or boiled rice, this version is new to me, looks delicious!

    Reply

  13. Suparna says

    hey lubna,
    fantastic write up! beautiful clicks, and the pics are tempting me to make idlis in a day or two…I hopped on from priya's blog she too had posted spongy yummm idli's, here I get another Idli welcome 😉 wow! totally loving it!
    good one as always lubna!
    TC

    Reply

  14. Vrinda says

    Yummy soft idlies Lubna..v prepare idli with raw rice instead of suji..i had this suji idli for the first time at Adiga's restaurant ,B'lore..was yumm…

    Reply

  21. Viki's Kitchen says

    The history of idly, before the arrival of idli molds is quite interesting. Never known this fact before:)
    Love that idlies with ghee and karuvepillai podi. Nice breakfast.

    Reply

  27. Sunshinemom says

    After the intro I thought you are trying the ancient method:). I too prefer the modern version!

    The idli in sambar is so tempting but then I also love it topped with any podi!

    Reply

  38. Varsha Vipins says

    I was praying that u dont put the pic of idli with sambar n indeed u did..hehe..n i died..lool..n that podi pic is also super fab..Il do nything to get an idli now..:D

    Reply

  41. Girl Japan says

    Oh I miss this so much, I can not find any local Indo shops where I can buy my favorites, pure comfort food…. where do you buy your spices?

    Reply

  45. Kitchen Flavours says

    Thank you Priyameena, Pooja, Lavi, Aparna, Renu, Sunshinemom, Pooja, A2Z Vegetarian Cuisine, Sara, Jessbat, Rush, Poornima, Preeti, 5 star foodie, Kittymatti, Venna, Varsha, Jyothi, Ivy, Girl Japan and Homecooked.

    Reply

  48. Mansi says

    wow, my first time here, and wonder how I missed your blog for so long!!! I love the way you describe your recipes, and I'm gonna try those coconut rotis soon!!!

    I'm hosting SHF-Fruit & nut event this month, and it'd be great if you could participate:)

    Reply

  59. Tavo says

    Your idli recipe offers a splendid fusion of comfort and novelty. It’s clear you’ve put your heart into crafting this unique spin on a classic, and the delightful combination of lentils in a cookie format is a gastronomical wonder. This idli recipe is, indeed, a welcome addition to any cooking repertoire.

    Reply

  60. veenaazmanov says

    Your post is so informative. Your detailing in every step with all the tips and tricks is so perfect. Soft and fluffy Idlis are super yummy for Breakfast.

    Reply

  61. Anjali says

    I had never made Idli from scratch at home before I came across your recipe, but I’m so glad I tried it! My idli came out soft, fluffy and tasted so good!!

    Reply

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