By Akshara
February 11, 2026
Idlis depend more on good fermentation and steady steam than on specialised equipment. As long as the batter is well aerated and the heat remains gentle, soft idlis can be made using small steel bowls or cups placed inside a regular pot. This method works well in everyday kitchens without extra tools.
1 cup idli rice ½ cup urad dal (skinned) ¼ tsp fenugreek seeds Salt to taste Water as needed Oil for greasing
Wash and soak rice separately from urad dal and fenugreek for 4–6 hours.
Grind urad dal to a smooth fluffy batter, grind rice slightly coarse, combine, add salt, and ferment 8–12 hours until doubled.
Grease small steel bowls and fill them three-quarters with batter.
Bring water to a boil in a deep pot, place a stand inside, arrange bowls, cover, and steam for 12–15 minutes.
Rest briefly before unmoulding and serve hot.