Idly maavu (Idly batter)


Idly rice (Idly arisi) - 3 cups
Urid dhal (Ulutham paruppu) - 1 cup
Salt - 1 and 1/2 talblespoon

When preparing large quantity, maintain the above ratio of ingredients.


  1. Coarsely grind the idly rice in a mixer grinder. The consistency must be like big rava
  2. Soak the grinded rice separately and urid dhal separately for 3 hours
  3. Wash both 3 to 4 times separately and drain
  4. Grind the urid dhal nicely in a wet grinder to form a thick paste
  5. Transfer the paste to a vessel
  6. Thoroughly sqeeze the rice to drain the water
  7. Add this to the urid dhal paste in the vessel
  8. Add salt and mix
  9. Allow this to ferment for 8 hours. If the initial batter occupies half the vessel, after fermentation the batter must occupy three fourths of the vessel.
  10. Store the batter in fridge


  1. Simply Superb. Idly came out soft & they were tasty too. Thanks for this advice.

  2. Hi,

    Do we need to sift the rice rawa before soaking? Raji

  3. Many thanks for your prompt reply. Ntd point. Happy w/end! Raji

  4. Thx for the idli came out really well. The best part is , that this is a quick and non messy way of doing idli.

    1. Thanks for your comments. Glad that the recipe came out nicely

  5. Sooper !! Very Good for newly wed husbands as wife doesn't know Indian Cooking for that matter doesn't know how to operate kitchen !!!