Sunday, May 13, 2012

How to make Soft Idly / Crispy Dosa / Step by Step :

Jayanthy Kumaran | 21:45 |

How to make Soft Idly / Crispy Dosa:

Idlies are soooper soft & soooper delicious breakfast menu of South India...!

The preparation is very simple & easy. The main ingredients used are idly rice & urad dal. It is very specific to make the right consistency of batter for preparing soft & fluffy idlies.

Today, we’re going to see the step by step recipe to prepare wonderful idlies.

Few days back, one of my reader asked me, if I could make a post of making soft idlies. I gave it a thought  & decided to click pics of idly batter preparation & so, here it is..:)

( The proportion below is to prepare more quantity of batter,  that can be stored in refriegerator & used for a week. If you’re preparing small quantity, you can reduce the ingredient proportion accordingly and  grind it in mixie itself. )



  • Idly rice                         - 6 cups
  • Urad dal                        - 1 cup
  • Methi / fenugreek seeds - 1 tsbp
  • Salt as required

  1. Wash & soak urad dal & idly rice separately
  2. Put methi seeds with the urad dal.
  1. Allow to soak for 6 to 8 hrs.
  1. Now drain the excess water from soaked urad dal &  keep aside to add while grinding
  1. Chuck the urad dal into grinder.
  1. Grind adding little water to the dal,  at a time.
  1. Grind it to absolute smooth & fluffy paste.
  1. Take it out in a bowl.
  1. Add the next batch....the soaked idly rice.
  1. Once again grind it to paste.

once, it is grinded to smooth paste, open the lid and take away the grinding stone, swiping off the batter from it.

now the rice batter is ready to be mixed with the urad dal paste prepared before.

  1. Add the urad dal batter to the rice paste.
  1. Its time to add salt & combine.
  1. Mix it real well.

  1. Transfer to bowls.
  1. The batter should be of smooth &  frothy consistency.
  1. Close it up and keep it in a warm place for about 6 to 7 hrs for fermenting.
  2. Make sure to leave space for the batter to rise in the vessel.
  1. That’s it …we’re done.!
  2. After fermenting, we can see the batter is frothy & well rised.
  1. Stir well.

  1. Grease the idly holder or pan well with oil.
  2. Fill each of them with ¾ th full of batter.
  1. Steam cook in an idly cooker.
  1. Allow to cook on medium flame for about 10 to 12 mins or until done.
  1. Once cooked remove from heat and allow to cool.
  1. Gently take the soft idlies from the plate using a greased spoon.
  1. Now enjoy hot & fluffy idlies along with  Sambar  &  Chutney.

To Prepare Golden Crisp Dosa:

  1. Take a ladle full of batter.
  2. Pour it in concentric circles in a hot dosa girdle.
  3. Allow to cook covered in medium flame for a minute.
  4. Drizzle oil to sides.
  5. Turn the heat to low.
  6. Once it turns golden & crisp...
  7. Remove from flame and serve hot.
  1. It makes a lipsmacking combo with coconut chutneygreen chutney  &  sambar.

Similar Breakfast  Recipes :

·       Masala Dosa
·       Rava Kichadi
·       Poori Masala
·       Medu Vada
·       Wheat Dosa
·       Onion Uttapam


  1. Post in detail!!!!!!!! Super!!!

  2. thanks for your super quick comment chitra..:)

  3. yummy jay i wonder if i missed this post before but those dosa and idli look tempting to me.

    one thing is my dosa nevr comes out crisp

    when i make batter i use 3 cups rice and 1 cup urad dal is it right consistency..

  4. thanks meena for stopping by..
    for dosa batter, you can use 2 1/2 cup idly rice , 1/2 cup raw rice with 1/2 cup urad dal for soaking.
    you'll get super crispy dosa..:)

  5. hi jay..Idli n chutney together looks so yummy.. will try out your recipe.
    but my measure was 1 urid dal is to 3 rice but your recipe says 1:6.
    I must try this ..

  6. idly looks super soft ..never add meethi seeds to idly ..must try
    Super Yummy Recipes

  7. Nothing can beat these recipes from south...Jay,awesome,delicious and mouth watering!!

  8. Awesome post!! steaming spongy idlies with chutney hmm mouth watering.

  9. Very informative post! I love the step by step info!

  10. This all looks so tasty! Great post!

  11. You've made me hungry. These look so yum. I'll have to give it a go.

  12. Great post! I love the step-by-step directions - so useful, and so much good information. Thanks for a great recipe.

  13. omg, both dishes look amazing. my mom makes idli and dosa so often, and i just take it for granted so I never bothered learning. I really need to try out your south indian recipes.

  14. Jay, Thanks for going to all that effort to show us how to do this :)

  15. My mouth is watering just seeing the pictures. Love soft idlis. And your post is very helpful with the detailed instructions!

  16. Love the detailed step by step! Looks absolutely delicious! :)

  17. Wow...super soft idlis n crispy dosa...well explained too...idli n dosa with chutneys looks so tempting :)

  18. Aha, Jay, something I recognize! A couple of years ago I met newcomers to our small New York State community and they invited me to breakfast. I loved the idles, which they said they had every day, but about burned my mouth out with whatever it was they served with it! Then, a couple of weeks ago, I went to a fundraiser by our local Indian Cultural Society and and they served dosa as part of the meal. I do love Indian food, as long as the heat is not too high.. LOL. Wonderful pictures, as always.

  19. Great post, yummy looking photos!

  20. lovely post... my idlis are never so soft, will try again with your measurements...
    looks yum!

  21. HI! Thanks for visiting my blog. :) Would make this one day! Thanks for sharing!

  22. What a great tutorial!

  23. Very well explained Jay. I love my idlis and dosas :). Do you have a nice recipe for that ginger chutney that they serve with idlis in Andhra. I tasted it in Hyderabad. it was yummy! I think it is called allum pachadi.

  24. idlies and dosas.. something without which eating seems sinful fluffy idlies and crisp dosa.. looks exactly like a restaurant platter

  25. Hi Jay..Thanks for visiting my space.. Just want to take a bite of this crispy dosa :)

  26. This is not fair Jay! It's almost lunch time and you have left me craving for your super soft idlis and dosas ;) Super super presentation, just my idea of a heavenly breakfast :)

  27. what a great recipe!

  28. I had masala dossa for the first time when I went to Dubai this year. It was at a South Indian restaurant and I liked it so much! Too bad we don't have South Indian restaurants where we live.. Is idly rice different than normal rice? If yes, how?

  29. I love dosa not idli but the pic forces me to have one idli now!! Nice clicks...

  30. very great, a long post we love this recipe! very difficult!

  31. Such a useful information dear...

  32. Desde luego que delicias nos presentas siempre, muchas gracias por la receta, besos

  33. Hi Jay,

    Thanks for everything. Please see a little surprise I've got for you @


  34. What a great, informative post! Thanks for all the details!

  35. Wonderful post and very informative. Thanks!

  36. Wow that was really a very crispy dosa

  37. Great tutorial! This is very interesting. This dish looks very yummy!

  38. Between both, my taste is the tosai though my other half loves the idli. My case is because I eat too much of idli during my growing up years with my mum making them quite often for breakfast.

    I am drooling over the crispy tosai and seeing how you have served with the rest.

  39. Whoa, great step by step!

  40. I am a big fan of idlis. I made them last month and they came out pretty ok. I hope I remember to check out your site when I make them next time. Your idlis and dosas look very professional and restaurant-quality. Thanks for the recipe

  41. This is an extremely competent tutorial I enjoyed reading it.
    I know Methi and Urad dal but am not familiar with Idly rice; I'll have to check it out.
    The pictures are absolutely gorgeous.

  42. I've always wanted to make my own idlis! I'm bookmarking this to try!

  43. We always strive to make those perfect Idlis... thanks for sharing your secrets :)

  44. wowww this pics are making me hungryyy

  45. Fantastic pictorial. Really appreciate that your effort to share this. I will have to try making this one weekend and WOW my family.

  46. thanks for your wonderful feedback & precious time friends..keep in touch.:)

  47. Hy Zee,
    yes idly rice is different from normal rice, its called by the name "parboiled rice" , ( a type of rice, which has been cooked partially during milling process , & packed for sales at stores.)
    do giv a try..!

  48. Hy Anthony Stemke,
    sure you can find idly rice at all Indian stores nearby your place..!
    thanks for the compliments..:)

  49. thanks for the sweet surprise Petro Neagu..:)

  50. @ Rachna : Am a fan of ginger chutney too..will try out & sure let you know ..:)

  51. very yummy and inviting ... some awards are waiting for you ...please collect you awards

  52. Those idli and dosa clicks on the vazhai elai (plantain leaf) look gorgeous!

  53. Hi Jay.....The idlies and Dosa looks mouthwatering.....Can you please tell me where can I buy the grinder you have shown in pictures? Thanks....

  54. Thanks for stopping by Sejal..
    you can get this ultra grinder in Rathna stores, viveks, saravana stores in T.Nagar, Chennai.

  55. Mouth watering post dear! :) Well explained!

  56. very nice.. like the step by step pictures most you have come up with.. you have many of good recipes.. do try to visit my place when time permits love to have your feedback dear Recipes Passion ..i have followed u glad if u follow me back.. Have a good day.. Happy Blogging.. hope you have a great weekend..

  57. Those Idlis look perfect. I just love idlis and masala dosa. Your stepwise description and photographs are awesome :)

  58. Hello.... Very nice idly..... I just wanted to know while making small quantity idly and dosa how much proportion rice and urad dal be used.... For 2 cups rice how much urad dal should be used?

  59. Hello ��..... Ur idly is super... I just wanted to know while making small quantity of idly and dosa.... What proportion of rice to urad be used.?for 2 cups rice how much urad dal be used....?

    1. Thnx Prakrithi. For 2 cups of rice u can take little more than 1/4 cup of urad dal & 1 tsp of methi seeds.

    2. Thnx Prakrithi. For 2 cups of rice u can take little more than 1/4 cup of urad dal & 1 tsp of methi seeds.

    3. Thnx Prakrithi. For 2 cups of rice u can take little more than 1/4 cup of urad dal & 1 tsp of methi seeds.


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