Tag: Idli recipe

Over 57% of Indian households eat idli regularly for breakfast. While traditionally made with idli rice, many home cooks wonder, 'Can I use basmati rice for idli batter?' The short answer is yes, you can, but the result will be different and requires a slightly different process for success.

Over 80% amylopectin starch content is required to make soft and plump idlis, a quality idli rice offers due to its unique processing. This specialized short-grain rice possesses distinct characteristics that are key to achieving the desired texture and fermentation in many South Indian dishes.

Finger millet, or ragi, contains significantly more calcium than many other cereals, making ragi idli a nutritious breakfast choice. Achieving that classic soft texture, however, starts with the correct soaking time, which is typically 5-6 hours for whole grains.

Idli batter fermentation is a delicate science, and the process begins with soaking the right ingredients for the right amount of time. A common practice is to soak idli rice and urad dal for 4 to 6 hours to ensure they absorb enough water to be ground into a smooth, fluffy batter. This crucial step determines the final texture and softness of your idlis.

According to a 2025 study, rava idli can cause a higher blood sugar spike than fermented rice idli, influencing daily energy levels. This fact alone raises questions about which idli is better, rava or rice, especially for health-conscious diners.