Soft, pillowy idly is one of the gentlest breakfasts there is. When made with millets it is even more wholesome — and with a few pointers, it comes out light every single time.
Get the batter right
Idly batter should be thicker than dosa batter — thick enough to hold a soft peak but still drop easily off the spoon. This body is what traps air and gives idly its fluff.
With a millet mix, add water slowly to reach that thick, spoonable consistency, and avoid over-thinning.
Let it ferment
Fermentation is the heart of a soft idly. Rest the batter in a warm spot until it rises slightly and looks aerated. This lightness is what makes idly digestible and fluffy.
In cooler weather, a longer rest in a warm corner of the kitchen helps the batter develop.
ORAMIL 5-in-1 Millet Mix
17 traditional millets, grains, pulses and seeds in one mix — make Dosa, Idly, Puttu, Koozh and Kanji from a single pack, no preservatives.
Explore 5-in-1 Millet MixSteam with care
Grease the idly moulds lightly, pour the batter to just below the rim, and steam over briskly boiling water. Do not overfill, as the idlis need room to rise.
Steam until a tester comes out clean, then let them sit a minute before unmoulding so they release cleanly.
Avoid the common pitfalls
Dense idly usually means the batter was too thin, under-fermented, or over-steamed. Thick, well-rested batter and brisk, timely steaming are the fixes.
Opening the steamer too early or too often lets heat escape and can flatten the idlis.
Serve them well
Soft millet idly pairs beautifully with coconut chutney and a warm sambar. Leftover idlis can be pan-fried or made into a quick upma the next day.
Because the batter and the method are the same base as dosa, one bowl of millet batter can cover several breakfasts.
Frequently asked questions
Why are my idlis hard?
Hard idly usually comes from batter that was too thin or under-fermented, or from over-steaming. Use a thick, well-rested batter and steam just until set.
How long should idly batter ferment?
Until it rises slightly and looks aerated. This takes longer in cold weather and less in warm conditions; a warm spot in the kitchen helps.
Can I use the same batter for idly and dosa?
Yes. Keep it thick for idly and thin it slightly with water for dosa. A single millet batter can make both.
ORAMIL 5-in-1 Millet Mix
17 traditional millets, grains, pulses and seeds in one mix — make Dosa, Idly, Puttu, Koozh and Kanji from a single pack, no preservatives.
Explore 5-in-1 Millet MixKeep reading: how to make crispy millet dosa every time, ragi koozh: the traditional summer cooler, explained, and millet pongal: a wholesome twist on a classic.