Idli Recipe | Soft Idli Batter With Tips And Tricks
Idli Recipe How to make idli batter recipe Easy way to grind idli batter for soft idlis Soft idli batter recipe with full video and lots of tips and tricks to get perfect idli.
Idli is a very popular breakfast recipe in almost all South Indian homes, whether for breakfast or dinner. These are very healthy, steamed and served with rice cakes, chutney or sambar. Idli is now globally recognized as a healthy and nutritious breakfast option
What is Idli
Idli is a soft and fluffy steamed fragrant cake made from fermented rice and lentils. The lentils used to make the idli dough are urad dal (shelled black gram).
Black gram is also known as map beans, urad beans White husked/hull black gram is used to make idli – it can be split or whole.
Lentils and rice are soaked first and then ground separately The batter is mixed together and seasoned with salt
The batter is allowed to ferment until it increases in volume The batter is then used to traditionally make idlis in a special and unique cookware
Idli is a traditional breakfast prepared in every South Indian family including mine Idli is popular not only across India but also outside India
It's naturally vegetarian, vegan, gluten-free and makes for one of the healthiest.
Ways to make Soft Idli
Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding it into a batter and fermenting it.
Of course there are many variations that you can do with the basic batter like adding spices, herbs, veggies etc. but the basic, simple formatted batter is made with rice or idli rava and urad dal.
With Idli Rice: Traditionally idli rice and urad dal are used to make idli batter. Idli rice is parboiled rice and specifically used to make idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice.
You can also make idlis with small grain rice My mother makes the best idlis with parmal rice Sometimes I make idli with the traditional method of using only idli rice
As I mentioned above, urad dal is also called black gram, urad bean, and black map bean. These lentil pods with hulls are black due to black color With the husks removed, they have a creamy ivory or white color and are also known as white lentils.
The urad dal used is husked whole urad dal preferably unpolished You can also use husked split urad dal
With Idli Rava: The second easiest way is to use idli rava with urad dal Idli Rava is hard ground idli rice and is easily available in stores and online
Soaking Rice and Lentils: To make simple traditional idlis, both rice and urad dal are washed twice in fresh water and soaked separately for 4 to 5 hours.
Quality of rice and urad dal: Make sure to consume both rice and urad dal within their shelf life. Always use urad dal which is fresh and within its shelf life Aged urad dal does not ferment well and makes the idli thick
Grinding: Then grind the lentils (urad dal) to a soft, fluffy batter and the rice to a semi-fine consistency. Both the batters are mixed and allowed to drain
Grinding Equipment: Grinding of batters can be done in a table-top stone wet-grinder or mixer-grinder. Most South Indian families have a table top stone grinder that they trust to make a fluffy idli batter.
Table Top Stone Grinder: Grinding in a stone grinder is helpful if making large quantities of idli batter. The advantage of grinding in a stone grinder is that the urad dal batter becomes really fine and thus the idli batter preparations are also good.
The quantity of water to be added to a stone-grinder is more than that to be added to a mixer-grinder.
For ½ cup of soaked urad dal, you can add about 1 cup of water Add water in portions while grinding urad dal Add about 1.5 to 2 cups of water for 2 cups of soaked rice
Mixer-Grinder: Lentils also grind well in a mixer-grinder or a heavy-duty blender like a Vitamix. For smaller amounts, a mixer-grinder or blender works like a charm
Not everyone has a stone grinder So below I have shared the detailed method on how to grind batter in a mixer-grinder with lots of tips and advice in a step-by-step guide.
I have both stone grinder and mixer grinder For small quantities, I use a mixer for grinding and for larger quantities I use a stone grinder.
Fermentation: Both ground lentils and rice flour are mixed well The batter is then kept overnight or for 8 to 9 hours or longer until the batter doubles or triples in volume and has a fragrant aroma. Fermentation depends mainly on the temperature and climate A warm temperature is favorable for good fermentation in the batter
Steaming: Special pans are used to steam the idlis You can buy these pans online The idli pan is greased or greased with some oil The batter is poured into the pan and then steamed
Steaming Time: Steaming time varies between 12 to 15 minutes Idlis should never be overcooked as they become dry and dense
How to make Idli Batter
Soak Rice and Lentils
- Take 1 cup parboiled rice and 1 cup regular rice in a bowl or pan. Here I have used Indian variety Sona Masuri rice along with parabolic rice
- Instead of this ratio, you can use a total of 2 cups of idli rice or 2 cups of parboiled rice.
- Pick both varieties of rice and wash them twice in fresh water Drain all the water and keep it aside
- Take ¼ cup of coarse poha (chutney rice or dry rice) in a bowl Poha helps to make the idli soft and fluffy If you don't have poha you can skip it
- Rinse the poha once or twice with fresh water.
- Then add poha to the rice Add 2 cups of water Mix well and let it soak for 4 to 5 hours
- In a separate bowl take ½ cup urad dal (yellow black gram) and ¼ teaspoon fenugreek seeds.
- Leave out the fennel seeds if you don't have them
- Rinse a couple of times in fresh water.
- Add 1 cup water. Cover and soak for 4 to 5 hours.
- . Before grinding, drain the water from the urad dal, but do not discard the water Save the soaking water as we will use this water for grinding or you can use fresh water for grinding.
Grind or Blend Rice and Lentils
In a wet grinder, add the urad dal Add ¼ cup of reserved water or fresh water initially
And grind the urad dal for few seconds Then add ¼ cup of reserved soaked water or fresh water and continue grinding The fully ground batter should be light and fluffy
Pour the urad dal batter in a deep pan or bowl.
: Take water from rice and poh Blend them in a wet grinder or a high-powered blender I usually grind in two batches
Depending on the capacity of your mixer-grinder or blender, you can grind in two to three batches. If the mix gets hot while grinding, turn it off and let it cool Then continue with grinding
Now pour the urad dal batter into the rice batter bowl
Add 1 teaspoon of rock salt Mix very well with a spoon or spatula If you live in a cold or frosty area, do not add salt Add salt after fermentation is done
If you live in a hot or warm climate, add salt because it prevents the batter from fermenting for 3 to 4 hours.
Note that salt stops the fermentation process
Ferment Idli Batter
Cover the bowl or container with a lid and keep the batter in a warm place It should be kept unused for 8 to 9 hours Do notT use an air tight lid In colder climates, keep the batter longer - 12 to 24 hours
Below I have mentioned various tips for eating idli batter well So read this section below after step by step photo
The next morning he beat her. It will form and increase in size A well fermented idli batter will have a nice sour aroma with lots of tiny air pockets.
You can start steaming the idli as soon as the batter is fermented or refrigerate the batter if you make it later.
If you allow the fermented batter to sit at room temperature, it will over-ferment and become very sour over time.
How to Make Idli
Grease the idli mold with oil Stir slowly and lightly Don't overdo it Now pour some of the batter into the oiled idli mold with a spoon
Take your idli steamer or pressure cooker or electric cooker or instant pot. Add about ¼ to ¼ cup of water and heat the water to a gentle boil Place the idli mold in a steamer or pressure cooker Steam for 12 to 15 minutes
Timing will vary depending on the device you use If using a pressure cooker, cover the pressure cooker with its lid Remove the vent weight/whistle from the lid Steam the idlis for about 12 to 15 minutes
Check for doneness by carefully inserting a bamboo skewer or knife If it doesn't come out clean, put it back for a few more minutes
After completion remove the idli mold from the cooker Do not dry until then Dip a spoon or butter knife in water and slide it through the idlis Remove the idlis and keep them in a warm bowl
Serve Idli hot or warm with sambar and coconut chutney.
What to serve with Idli
Idlis are served with coconut chutney and sambar Idli is eaten dipped in sambar There are many varieties of both sambar and coconut chutney that can be prepared to go with idlis You can also make idlis with onion chutney, tomato chutney, banana chutney and ginger chutney.
Idli is also served with idli podi or guna powder Idli podi is a spice powder made with lentils and spices If you don't have time to make sambar, you can just serve idli with coconut chutney and idli podi. Idlis can also be served with curry which is spicy and natural
Variations with Idli Batter
There are many possible variations you can make with a basic idli batter You can make moong dal idli by adding lentils like moong dal
Even millet, ground rice (Poha) can be added Oats can also be added I have shared Oats Idli Experiment with the ratio and then decide which gives you the best idli in terms of texture and taste
Expert Tips for Idli Batter Fermentation
Fermentation is a key factor in getting soft, light and fluffy idlis A warm temperature is perfect for proper cooking of idli batter In cold climates, fermentation does not go well I get a lot of questions about how to make idli or dosa batter in winters So I have summarized my experiences in the following points:
Warmth: Keep the bowl of idli batter in a warm place – such as near a heater or in a warm place in your kitchen.
Oven: You can preheat your oven on low temperature (80 to 90 degrees Celsius) for about 10 to 15 minutes. Then turn off the oven and put the batter bowl inside - I use this method when it's cold outside.
Light in the oven: Alternatively, if you have a light in the oven, put the light on and put the batter in.
Sugar: Adding a little sugar helps to ferment the batter So I use this method here sometimes in winter
Salt: In winter, skip adding salt to the compost as salt inhibits the fermentation process. It is better to use rock salt or sea salt I always use rock salt in idli batter
Fermentation Time in Winter: In winter, keep the batter for longer periods of time, 14 to 24 hours or more. Note that even if you don't see the batter double or triple, you should see small bubbles in the batter. You should get the usual faint sour sour aroma from the idli batter
Instant Yeast: You can add ¼ tsp instant yeast (dissolved in 2 to 3 tsp water) immediately 30 to 45 minutes before you steam the idlis. But do this method when the batter is not well fermented The downside to this method is that you have to use up all the batter at once If you refrigerate the dough, too much yeast and sour
Baking Soda: You can add ¼ to ½ teaspoon of baking soda and then ferment the batter in cold seasons.
Fenugreek seeds: Adding fenugreek seeds (fenugreek seeds) also helps in fermentation.
Urad Dal Batter Stability: Urad Dal has to be ground really well The urad dal batter should be soft, light and fluffy So I recommend grinding both urad dal and rice separately to get soft and fluffy idlis. A well ground urad dal batter also helps in fermentation
Amount of water: Also remember to add the right amount of water to the batter If the water is less, the idli will be thick
Fermenting Idli Batter in Instant Pot: In winter seasons I use instant pot to ferment the batter. Use curd option and use low mode Place a small trivet into the IP steel insert Place the container in the container
Place the vent position for venting or you can use the Instant Pot glass lid. Set the time for 7 to 8 hours On hot days, the batter will return quickly On cold days, it may take a few more hours to cook batter in the Instant Pot
Idli Batter vs Dosa Batter
Both idli and dosa batter are made from rice and lentils Idli batter is consistently thicker than a dosa batter To make dosa, the batter is spread on the tava (grid) and thus should have a slightly runny and spreadable consistency.
The ratio used for idli batter is 4:1 of rice and lentils From this 4:1 ratio of idli batter, you can make dosa too I always use a ratio of 4:1 The ratio of rice and urad dal is always a matter of controversy So I recommend experimenting with different types of rice and come up with your own standard measurements that will give you the perfect idli
For dosa, the ratio commonly used is 3:1 of rice and lentils Don't do this to make dosa batter either, you can easily use rice like sona masuri, parmal rice or use idli rava instead of idli rice.
Idli is a breakfast I grew up with Every weekend, it was a regular practice to prepare rice and lentil dal, followed by idli batter. Every Sunday, I knew to have piping hot idli or soft dosa for breakfast with chutney and sambar.
Initially, while making idli for the first time, I faced difficulties But now after so many years of experience, I can make really good idlis and dosas
For a softer texture to the idli, I always add coarse poha (chutney rice) or cooked rice. This is optional and you can skip adding poha You can also steam the idlis in a damp muslin cloth Steaming this way also gives a softer texture
With this recipe of idli batter, you can also do cross dos You can use this batter on the same day, the batter is fermented to prepare the dose Or else you can make idli on the first day and dosa or uttapam on the second day Serve the idli hot or hot with sambar and coconut chutney
I have also attached a video (2.08 min quick video). In the video I have shown the preparation of idli with 2 cups of idli rice But you can also use 1 cup of regular rice and 1 cup of parboiled rice
Rest of the idli ideas
Sometimes, the idli has an extra or extra You can use these idli on the same day to prepare a new recipe or freeze them and use the next day. You can prepare the following recipe with leftover idli
FREQUENTLY ASKED QUESTIONS
Why is my idli hard and not soft and fluffy?
The main reason our idlis are tough is if the batter is too thick, well fermented or not risen. Another reason why idlis become hard is over steaming idlis
How to fix runny batter?
Here are some options to fix runny batter
Add more soaked and drained idli rava or poha
Alternatively grind leftover cooked rice and add to batter or rice flour.
Last but not the least, use runny batter to make dosa, you can also add grated veg to it. It is not recommended to make idli with runny batter as the idli will become flat
Why didn't my idli batter rise or dig?
There are multiple factors that can be responsible for idli batter not fermenting Below are a few:
1. Use of old stocked urad dal
2. Runny or thick batter – If the batter is not at the right consistency, too thick or too thin, the batter will not fenton or rise.
3. Use of iodized salt can inhibit fermentation so always use iodized salt.
4. Inadequate salt intake may be another factor Generally ½ to 1 teaspoon of salt is recommended for 1 cup of dry ingredients but adjust to your taste.
4. The batter got hot while grinding Add ice-cold water while grinding to prevent this
5. The temperature was not hot enough to eat Place the dough in a warm place to warm
What to do if the batter does not ferment?
If the batter is not fermented even after 18-24 hours (conventional distance) and 14-16 hours in the Instant Pot, I would suggest not making idlis with this batter. Instead, make dosa or utta After reading all the tips shared in this recipe you can try making idli batter again.
Can I ferment batter in winter without an oven or Instant Pot?
Yes, you can ferment the batter by creating a warm temperature using a table lamp, portable room heater and a warm blanket. Keep the dough somewhere warm and cover it with a warm blanket Keep the heater and lamp near the bowl of idli batter to keep it warm
There is a yellow film on the batter, is it safe to eat?
Yes, usually when the batter is fermented for more than 12 hours in a cold climate, it may turn yellow but it is still good to eat.
