Murugan Kadai Idli Recipe / Soft Idli Recipe / Idli Recipe / How to Make Idli Batter in Mixie

Hubby's craze for idlies has made made a non stop searcher looking for soft idlies..I usually make this one and he has never complaint. He has loved my ragi idli and thinai idli as well.

I always wanted to find a perfect recipe for super soft idlies. I follow my mom's recipe and those idlies turn out quite good actually and the dosa made with that batter turn out crispy. But i want a batter which turns idlies like malligai poo..

This is one recipe which i came across recently and it is completely different from the batter which i make.So with fingers crossed i tried this and when i made the idlies i was quite surprised. It came out super soft and delicious.

I served idlies with my tiffin sambarulundu vadai and filter coffee..Should i need to say more than this..So try this out and let me know how it turns out..And check out the notes section carefully.

Preparation Time : 30 mins
Soaking Time : 6 Hours if you checked notes, then 30 mins
Fermenting Time : Overnight
Serves : 6 to 8


Idli Rice - 2 cup
Whole White Urad Dal / Ulundu Paruppu - 1 cup
Fenugreek Seeds / Methi / Vendayam - 1/4 tsp
Cooked Rice - 1/2 cup
Salt to taste
Water as needed


Wash and soak urad dal and fenugreek seeds separately for 4 hours.

Wash and soak rice separately for 5 to 6 hours.

Drain both. Take urad dal mix in a blender and add little water at a time and make it into a smooth batter.

Transfer this to a large container. Now take rice in the same blender and add little water and make it into a smooth batter. Once it reaches a smooth mix add in cooked rice and make it into a smooth batter.

Pour this over urad dal mix, add in salt and mix well.

Cover this and let it ferment overnight or 8 to 10 hours.

The next day, the batter should be risen well. Mix this batter well.

Grease idli plates with little oil and spoon the batter into each moulds.

Place this idli plates into steamer and steam for 8 to 10 mins.

Once it is steamed, remove it and let it cool for a bit.

Now dip a spoon in water and slide under idlies and remove it into hot case.

Serve with sambar.


1)The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.

2)When you steam idlies dont over steam it or it will make the idlies dry.

3)I used this technique for soaking and grinding the batter in 1 hour.This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.

4)The batter should be thick, not thin or runny.

5)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.

6)Dont steam the idli more than 15 mins, or it will dry up/

Measure up urad dal

add fenugreek seeds in it

wash them well and soak it..I measured up rice
and soaked it too

this is how it looks after soaked

rice after soaked

you need some cooked rice too

take dal mix in a blender

grind it

add some water and puree again

grind the batter till it is fluffy and smooth

pour it in a container

now add soaked rice in the same blender

grind it 

add some water

Grind till the mix is smooth

add in cooked rice

puree again

pour this batter over dal

add some salt

mix well

cover and let the batter ferment

the batter should have risen a lot

look at those bubbles

grease a idli plate with oil

pour a ladleful of batter in

i love to make small idlies

all mould filled

place it in steamer

steam it

remove the plates and let it cool for a bit

now dip spoon in water

slide it under the idli

soft and fluffy

yummy meal

taste great with sambar

look how soft it is..

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