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Soft Spongy Idli Recipe

Soft & Spongy Idli Recipe

Learn how to make soft & spongy idli recipe. The entire process documented with a video explaining how to measure, wash, soak, grind the batter in a wet grinder, how to ferment the batter and to cook idlis.
Prep Time 50 mins
Cook Time 5 mins
Soaking & Fermenting Time: 12 hrs
Course Breakfast, Dinner
Cuisine Indian
Servings 2 kgs (approx.,)


  • Idli rice - 5 cups heaped
  • Whole Urad dal - 1 cup heaped
  • Salt - to taste
  • Water


  • Check out the video below - on how to measure, wash, soak, grind the batter in a wet grinder, how to ferment it and the entire idli making process.

To make soft & spongy idlis:

  • The fermentation of the batter has to be right which has been shared in the fermentation notes above.
  • Mix the fermented batter gently and do not beat it vigorously to let the air escape.
  • Heat 2 cups water in the idli pot and by the time you place the idli plates in the pot, the water will bubbling and the cooking will start instantly.
  • Grease the indents of the idli plates with a drop of oil in each indent.
  • You can also place a damp cloth over the plate to make “thuni idlis”.
  • Pour the batter into each indent filling it.
  • Place the plates into the pot and close with lid.
  • Steam for 4 to 5 mins over medium flame.
  • Once cooked, take the plates out immediately.
  • Dip a flat spoon in water and run it along the indent to remove the cooked idlis from the plates.
  • Rinse the vessel in which you are going to place idlis and drain water before placing the idlis.
  • This will prevent the idlis from sticking to the vessel.
  • Serve these soft and spongy idlis, piping hot with any chutney of your choice or sambar.

To make dosas from the same batter:

  • Take required quantity of batter in a vessel.
  • Add little water, sugar, 2 to 3 tbsp gram flour (besan) and mix it to pouring consistency.
  • Make dosas as usual.