Soft like a pillow and light as air—Kushboo Idli is the ultimate comfort food that truly lives up to its “cushion-soft” reputation. Inspired by the iconic actress Khushbu Sundar, these idlis became famous for their unbelievably fluffy, bouncy texture that almost melts in your mouth. A specialty from Tamil Nadu, this idli gets its signature softness from the addition of sabudana and perfectly fermented batter. The result is a spongy, moist idli that stays soft...
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Wash idli rice, urad dal, sabudana, and fenugreek seeds thoroughly.
Add sufficient water and soak the mixture for 3-4 hours.
Soak flattened rice separately just before grinding.
Add the soaked flattened rice to the rice, urad dal, sabudana, and fenugreek seeds mixture.
Grind the mixture into a fine batter.
Add rock salt to the batter and mix using your fingers.
Let the batter ferment overnight or for 8-10 hours.
Mix the fermented batter gently without overmixing.
Prepare the steamer and grease the idli moulds with coconut oil.
Pour the batter into the greased idli moulds.
Steam the idlis for 20-25 minutes until cooked through.
Let the idlis rest for 3-4 minutes after steaming.
De-mould the idlis and serve hot with sambhar and chutney.
Sabudana is essential for achieving the spongy and cushiony texture of these idlis.
Grind urad dal very smooth and fluffy (it should feel light, not dense).
Use your fingers to mix the batter with salt, as it helps in fermentation.
Don’t overheat the batter while grinding (use cold water if needed).
Add salt after fermentation if your climate is too hot (prevents over-fermenting).
Let idlis rest for 2–3 minutes after steaming before removing, this keeps them soft and intact.
Why is sabudana used in this recipe?
Sabudana helps to create a spongy and cushiony texture in the idlis.
Can I skip the fermentation step?
No, fermentation is crucial for the light and airy texture of the idlis.
How do I know when the idlis are cooked?
The idlis are done when they are firm to the touch and a toothpick inserted comes out clean.
Can I use regular rice instead of idli rice?
Idli rice is recommended for the best texture, but you can use regular rice as a substitute if needed.
What should I do if the batter doesn’t ferment properly?
Ensure the batter is kept in a warm place for fermentation. You can also add a pinch of sugar to help activate the process.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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