Master The Art Of Perfect Dal-To-Rice Ratio For Idli Batter
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One of the most popular and healthiest South Indian morning dishes is idli. A savoury steamed cake prepared from fermented rice and lentil batter, idli is fluffy and pillowy. The urad dal (hulled black gram) lentils are used to make the idli batter. Matpe beans and urad beans are other names for black gram. The off-white coloured black gram, which can either be split or eaten whole, is used to produce idli.

After soaking, the rice and lentils are ground separately. Salt is added after the batters are combined. The batter is left to ferment until its volume rises. Later, the batter is steam-cooked in a specific, cookware (idli-maker) that is usually used to make idli. Here's a quick guide for you to master the ideal rice and lentil ratio for your homemade idli.

What's The Ideal Dal-To-Rice Ratio For Homemade Idli?

The perfect ratio of rice to lentils for a handmade idli batter usually varies based on the type of idli being cooked and personal taste. Nonetheless, a typical ratio is 4:1, meaning that four parts rice and one part lentils are utilised. This ratio frequently yields well-textured, soft, and fluffy idlis. Here's a recipe for you to try.

Homemade Idli Recipe


  • 4 cups of idli rice
  • 1 cup of split urad dal (black gram lentils)
  • Water for soaking and grinding
  • Salt to taste


  • Rinse the rice and urad dal separately under running water until the water runs clear.
  • Soak the rice and urad dal separately in enough water. The rice can soak for about 4-6 hours, while the urad dal can soak for 2-4 hours.
  • After soaking, drain the water from both the rice and urad dal.
  • Grind the urad dal first in a wet grinder or a high-powered blender, adding water as needed to make a smooth and fluffy batter. The consistency should be similar to pancake batter.
  • Transfer the ground urad dal batter into a large mixing bowl.
  • Next, grind the rice in batches, adding water as needed to make a smooth batter. The consistency of the rice batter should be slightly coarse compared to the urad dal batter.
  • Combine the rice batter with the urad dal batter in the mixing bowl.
  • Add salt to taste and mix well using your hands. The fermentation process will be aided by the salt.
  • Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment in a warm place for about 8-12 hours or overnight. The fermentation time may vary depending on the climate and temperature of your kitchen.
  • After fermentation, the batter will have risen and doubled in volume. Give it a gentle stir.
  • Your idli batter is now ready to be used to make soft and fluffy idlis.