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)๐Ÿ˜Šlater 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…โค


  • 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 ๐Ÿ˜Š
  • 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

Rava idli/How to make rava idli

When you have teenage kids it really gets tough to decide what to give in their tiffin,that too twins in the house both have different choice and non of them will comprise with their choice..

Daughter- Mom give me sandwich for the tiffin

Son-Mom give me pasta

Me- I have decided something less for the tiffin,How do I convince them?

Me- Ok, beta I have planned a lovely menu for you that’s Rava idli,it will be quick and tasty

Twins-Looking at each other Ok

I am like God saved me๐Ÿ˜ƒ

Quick and easy recipe for breakfast, do give it a try



  • 1 cup rava (semolina)
  • 1/2 cup curd
  • 1 tablespoon green chillies finely chopped
  • 1/2 cup carrot grated
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 5 to 6 curry leaves
  • 1 tablespoon mustard seeds
  • 1 tablespoon oil or ghee
  • 1 tablespoon grated ginger
  • 1 sachet fruit salt/eno/ baking soda
  • 1 tablespoon baking soda (If using baking soda )
  • I have used eno here
  • Salt as per taste
  • Water for batter consistency


  • First dry roast rava in a kadai set aside
  • Now in the same kadai,heat oil or ghee which ever you are using here once oil is hot add mustard seeds let them crackle add green chillies, curry leaves, ginger, chana dal and urad dal saute it
  • Add this tempering in the roasted rava
  • Now add in grated carrots
  • Mix it and add curd into it
  • If you see the mixture too dry add water
  • Now add salt (not fruit salt)close the lid and keep it for 30 minutes
  • After 30 minutes open and give the batter a nice mix
  • If still the batter is thick add water .Be careful while adding water
  • Batter has to be neither too thick or dilute
  • Keep the steamer on medium flame
  • When you are ready to pour the batter in the plates add fruit salt in the batter and mix it
  • You can see the batter to be frothy
  • After adding the fruit salt quickly place the plates in steamer and cook for 20 minutes
  • Spongy and fluffy rava idli is ready to be served with coconut chutney

Sabudana(sagoo) idli

Deciding what to give your kids for the tiffin is a big issue, you can’t repeat the menu,as kids won’t be happy. This recipe is a quick one for the tiffin.just over night soaking is required its spongy it’s fluffy all that one wants to eat

Sabudana idli
Soaked sabudana idlis

Ingredients 1 cup=250ml

1 cup rava

1/2 cup sabudana

1 cup curd/dahi (sour)

2 tsp salt

1/4 tsp baking soda

Water to get the batter consistency


Wash sabudana before soaking

Now mix rava, sabudana, salt, curd and water

Baking soda has to be mixed just before steaming the idli

Let mixture soak overnight or 8 hours


Grease your idli plates with some oil and pour the batter in it

Let it steam on a medium heat for 15 minutes

Here you are…..idli is ready have it with coconut chutney

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