HOME MADE BATTER FOR SOFT AND FLUFFY IDLIS /BEST IDLI BATTER RECCIPE
- IDLIS are traditional SouthIndian breakfast [ healthiest nutritious breakfast ] made with fermented rice + dal batter in different ratios. Served with sambar + chutney + molgapodi [gunpowder ].
- It is also a great combo for SouthIndian non veg gravies.
- Idli with sambar is a complete meal .
- You can always experiment with different ingredients like ragi ,millets ,bajra etc.
- It is a healthy food as it is steamed.
- A great souce of carbohydrates and proteins.
- Fermentation enhances vitamin B.
- Idli contains only 65 calories.
- Idlis are light for digestion.
- It fights gastric problems.
TIP – Grinding the batter in wet grinder helps in aeration. It incorporates air to the batter making the batter light and also increases the quantity.
But grinding batter in a mixer doesn’t incorporate air in the batter making the batter dense and the idlis will turn harder. So if you grind the batter in a mixer, you need to beat the batter nicely atleast for 5 minutes using cleans hands OR use beater just for 1 or 2 mins
INGREDIENTS
- Idli rice – 4 cup
- Whole Urad Dal – 1 cup
- Methi seeds / fenugreek seeds – 1 tsp [ optional ]
- Salt to taste
- Water as needed to grind and steam
- Murmura [ puffed rice ] / Poha – 1 cup
Murmura works better than poha , so use murmura else we can also add 3 or 4 tbsp sabudana .- https://maryzkitchen.com/sago-idli/
PREPARATION
First wash , rinse in several water and soak rice + murmura / poha for 5 to 6 hours.
Wash and soak urad dal + methi seeds for 4 hours.
Drain both . Take urad dal and grind in a mixer / grinder , add little water at a time and make it into a super smooth batter.
Transfer this to a large container. Now take soaked rice in the same jar ,first grind without water . Add little water and grind it into a smooth batter . The rice will not be super fine but will have small grits.
Pour this over urad dal batter, add in salt .
Mix well with clean hands for atleast 4 to 5 mins .
Cover this and let it ferment overnight or 10 or 12 hours. [depending on the temperature ]
METHOD
The next day, the batter should be risen well .
Keep the steamer pot on medium flame
Grease idli plates with little oil and spoon the batter into each moulds.
Place the idli plates into steamer and steam for 10 – 12 mins. The water should be hot when placing the stand inside .
Once it is steamed, remove it and allow it to cool .
Demould the idlis with a knife or spoon and serve with sambar, chutney, gunpowder.
****VARIATION – Click on the name here –Tips for soft idlis [ for different recipes made with idlis ]
NOTES
- Same batter can be used for dosa /uttapa /appe.
- Use murmura instead of poha.
- Wash the rice and dal in several water before soaking to get white idlis.And use the clear soaked water to grind, it helps in fermentation .
- Add salt before fermentation helps in fermentation .
- MEthi seed also helps in fermentation .add less for idli and more for dosa ,as it gives nice aroma while roasting the dosa.
- If uisng mixer for grinding , then use cold water .
- Instead of hands use beater for mixing the batter before fermentation.
- Use good quality of dal .
- To get fluffy urad dal batter .keep soaked urad dal in fridge for 1 hr .
- if batter is not fermented well we can add Baking soda or eno to the batter , before steaming.
- Try using whole urad dal instead of splitted ones .
- Use warm water to soak to reduce soaking time if running short of time .
- Don’t over steam the idlis .
- The batter should not be very thick Or thin.
- Use hands to mix the batter.
- During winter it may take more time for fermentation.
- When the batter becomes thin you can use it for making dosa OR adjust by adding rava or rice flour .
- The consistency of batter becomes little thick after fermentation.
- Some use cooked rice for soft idlis .
- If you grind more in quantity you can store the batter in the fridge but for storing don’t ferment .Ferment it when u require it.
- Ifyou want to demould the idli fast then just hold the idli mould upside down below the running tap.
- For mini idliswe get idli moulds with small compartments.
- If you don’t have idli vessel steam it in a plate like dhoklas …steam , cut and eat .
- Avoid over fermentation to avoid sour idlis.
- Once the batter is well fermented ,then store in fridge else it becomes sour .
- Boil the water before placing the idli stand in the steamer.
- Don’t remove the idlis when it is hot.
- While grinding urad dal keep adding water little by little to make the batter lighter and fluffy.
- Fluffy urad dal batter results in fluffy idli.
- The urad dal batter should have air bubbles.
- If you put a drop of urad dal batter in water,it should float.
- Grind the dal and rice separately.
- In colder regions keep the batter in the oven with lights ON for fermentation.
- A fist full of poha or even sabudhana soaked together or cooked rice or murmura with rice results in soft idli.
- Don’t use aluminium vessels to store the batter.
- While grinding in mixer ,don’t overload .If grinding a big quantity , give mixie a resting time – else the batter also becomes hot as we grind it .
- Flat idlis means too much of urad dal .
- Soak rice and dal separately ,also grind it separately.
- Wash and rinse the dal and rice well until water runs clear.
- Consistency of batter is important – if watery then idlis will be flat and sticky ,also the batter should not be very thick. It should be of medium thick flowing consistency.
- Always use a steamer for steaming – don’t use microwave for making idlis.
- Some add sour curd to the batter in cold weather to help in fermentation .Also we can add bread slices in batter while grinding in cold weather .
- If you have old fermented batter,add it to the fresh batter for quick fermentation – the old batter acts as starter culture. [try storing little old fermented batter in the fridge.
- After steaming .let it rest for few minutes before demoulding.
- If storing fermented batter ,the next day use it for dosa and after few day use it for appe.
- Before placing the mould in the steamer the water should be hot .
- Idli batter can be frozen for more than a mnth -thaw it by keeping it in fridge for 24 hrs.
- Use batter at room temperature.
- If the batter is very watery the dosas will stick to the pan – add rice flour and adjust.
- In cold weather use ¼ tsp baking soda .
- Also adding baking soda gives white idli.
- If the batter is not fermented well ,use eno.
- In colder regions – preheat the oven @ 200 * F , off the oven and place the batter inside the oven for fermenting .
- Sometimes in cold regions it takes 2 days for fermentation .
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FOR MORE RECIPES CLICK ON THE NAMES BELOW:-
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