Idli/How to make soft and spongy Idli

Our family was introduced to Idli by our neighbour who was a Tamilian and everyone in there house use to call her paati…my mother use to wonder why they call her paati as we in North India call paati for slate (writing pad)😊later realised what it meant…thanks to paati for all the South Indian delicacy we tasted and added to our menu as well thats what our country stands for sharing and caring….every kilometer the taste of food keeps changing and recipes keep evolving..Here’s our Paatis version of Idli a connection from south to north…❤


  • 1 cup urad dal
  • 3 cup par-boiled rice (ukhda chawal or idli ka chawal)
  • 3 tablespoons salt
  • 1/2 tablespoon baking soda(optional) i have not used,you can use ,my idli batter was perfect with using baking soda


  • 60 idlis


  • Soak dal and rice in two different vessels for 10 hours
  • Next day rinse well both rice and dal separately
  • Take grinding jar and start grinding urad dal by adding little water at a time,so that it doesn’t get watery once you have finished grinding dal, keep in a large vessel
  • Now start grinding rice also in same manner
  • Rice does take time in grinding to a fine paste,be patient 😊
  • Remove in tge same vessel in which you have kept dal
  • Mix well both dal and rice with salt
  • Consistency has to be thick
  • Let it ferment for another 12 hours
  • Your Idli batter is ready
  • If you want less quantity just adjust the measurements
  • I have not used baking soda as here in Nagpur the temperature is hot enough for the batter to ferment
  • If you are making this in winter do add 1 tablespoons baking soda and keep in a warm place
  • Such as your cabinets

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