# Idli from the same batter, soft every time

Source: https://howtomakedosa.com/idli/
Updated: 2026-09-25

The batter that makes a crisp dosa also makes a soft idli, as long as you do the opposite of what dosa needs: do not thin it, do not beat it, and do not spread it out. Fill the moulds, steam, and wait.

## At a glance

| | |
|---|---|
| Batter per idli | 45 g |
| Idlis per batch | ≈22 |
| Steam | 10–12 min |
| Rest | 5 min |

## The batter

Use the [plain dosa batter](https://howtomakedosa.com/), which is 4 : 1 idli rice to urad dal by weight, exactly as it comes out of fermentation. A full batch (500 g of dry grain) gives about **1 kg** of batter, which is roughly **22 idlis**.

- Batter per idli: **45 g**, about 3 tablespoons
- Thin it: **no**. It should fall off the ladle in a thick ribbon
- Stir: **once, gently**. Beating knocks out the air that makes idli soft
- Best: at peak rise, within **12 hours** of fermenting. Older batter makes denser, sourer idlis

**Dosa batter vs idli batter:** Many kitchens grind idli batter slightly coarser than dosa batter, like fine cream of wheat. If you mainly make idli, grind the rice 5 minutes less. The batter will still make good dosas.

## Steaming

### 1. Heat the steamer

Pour water into the steamer or pressure cooker base to a depth of **3 cm**, well below the lowest mould. Bring it to a full boil.

### 2. Grease and fill

Brush each mould lightly with oil. Take batter from the top of the container first, where it is lightest. Fill each mould **three-quarters full**, which is about 45 g.

### 3. Steam

Put the stand in, cover it, and steam over medium-high heat. If using a pressure cooker, **remove the weight or whistle**. Idli is steamed, not pressure cooked.

- Steam: **10–12 min** from when the lid goes on
- Heat: medium-high, steam escaping steadily

**Ready when:** A toothpick pushed into the centre of an idli comes out clean, and the tops are matt and spring back when pressed.

### 4. Rest, then unmould

Turn off the heat and leave the stand in the steamer, lid off, for **5 minutes**. Unmoulding hot idlis tears them. Dip a spoon in water, run it around the edge of each idli, and lift it out.

| Problem | Cause and fix |
|---|---|
| Hard, dense idlis | Batter under-fermented, over-thinned or stirred too hard. Check it doubled, and do not add water. |
| Flat with a dimpled top | Batter over-fermented, or too thin. Use it within 12 hours of rising. |
| Sticky inside | Under-steamed. Give it 2 minutes more, and check with a toothpick. |
| Stuck to the moulds | Not greased, or unmoulded too hot. Rest 5 minutes and use a wet spoon. |

### Can I use the same batter for idli and dosa?

Yes. A fermented batter of 4 parts idli rice to 1 part urad dal makes both. Use it unthinned for idli, and thinned with 40 ml of water per 500 g for dosa.

### How long do you steam idli?

10–12 minutes over boiling water, with the lid on and the pressure cooker weight removed, then 5 minutes resting before unmoulding.

### How do you store leftover idli?

Refrigerate them in a closed container for up to 3 days, and steam them again for 3 minutes to reheat. They also freeze for a month.

## Keep going

- [Coconut chutney](https://howtomakedosa.com/coconut-chutney/): Fresh, frozen or desiccated coconut, in grams, with a tempering that takes 60 seconds.
- [Sambar](https://howtomakedosa.com/sambar/): Tiffin sambar: toor dal, tamarind and shallots in grams, thinner than the sambar you eat with rice.
- [Fermenting in cold weather](https://howtomakedosa.com/ferment-dosa-batter-in-cold-weather/): Oven light, proof setting, Instant Pot or a cooler: the temperature each one holds and how long the batter takes.
- [Batter not fermenting](https://howtomakedosa.com/dosa-batter-not-fermenting/): The seven causes, most likely first, with a test for each and a way to save the batch.