Soft idlis start with the right rice. Idly rice is a parboiled rice chosen for batter: it grinds smooth, ferments well and steams up light.
The classic ratio
Most Chennai homes use 4 cups idly rice to 1 cup whole or split urad dal, with a teaspoon of fenugreek (vendhayam). Some add a handful of poha (aval) for extra softness.
Step by step
- Wash and soak the rice and the urad dal separately for 4–6 hours. Soak the fenugreek with the dal.
- Grind the dal first with very cold water until it is fluffy and almost doubles.
- Grind the rice to a slightly coarse, semolina-like texture.
- Mix both with salt by hand. The warmth of your hand helps fermentation.
- Leave covered for 8–12 hours, until the batter rises and smells pleasantly sour.
Tips
- In Chennai’s heat, batter ferments fast. In cooler weather, keep it in a warm spot.
- Do not stir the fermented batter too hard; you will knock out the air.
- The same batter makes dosa, uthappam and kuzhi paniyaram.
We stock Annam idly rice in 5, 10 and 26 kg packs, and urad dal in 500 g and 1 kg. Shop idly rice · Shop dals.
Idly rice vs raw rice vs boiled rice for batter
Idly rice is a short, bold parboiled rice. It absorbs water well and grinds into a batter that ferments evenly, which is why idlis come out soft and spongy. Ordinary boiled rice works in a pinch but gives denser idlis. Raw rice alone makes hard idlis, but a small amount (about 1 cup per 4 cups of idly rice) gives crispier dosas.
FAQ
Why are my idlis hard?
Usually the batter was under-fermented, the urad dal was not ground fluffy enough, or the rice was ground too fine. Use fresh urad dal and grind the rice slightly coarse.
How long does idli batter keep?
About 3–4 days in the fridge. Use it for dosa and uthappam as it turns more sour.
More rice guides: which rice for which dish.
Order rice online from ArisiMart, delivered across Chennai from our shops in Virugambakkam, Nerkundram and West Mambalam. Call 98844 56440 for bulk orders.
