Idli Recipe with Batter Easy Recipe Traditional + Key Tips

An Overview of the Process of Making Idli
The four stages of traditional idli preparation are soaking, grinding, fermenting, and steaming. There are shortcuts, but nothing compares to the gentle tang and tender texture of naturally fermented batter.

1. . Idli with Idli Rice: This dish consists of whole or split hulled urad dal and parboiled Idli rice. Fresh dal has a milder texture and ferments well. Sona masuri, or raw short-grain rice, is also used by some. Finely grind the batter, add salt, and let it ferment.
2. Idli with Idli Rava: A faster way to make rice rava. Parboiled rice is coarsely mashed to make idli rava. Grind only the urad dal and soak separately, then combine and ferment. The texture is still light and gentle.

Foundations of a Good Idli Batter

A properly prepared batter is essential for achieving soft, fluffy, and airy idli. These seven crucial components outline the procedures and practical advice that can significantly impact the outcome.

1. 1. Use Fresh Ingredients: Always opt for fresh urad dal, as older dal does not ferment effectively and impacts the texture. Select good-quality parboiled idli rice or a combination of raw and parboiled rice.

2. Proper Soaking: Wash the rice and dal well and let them soak individually for 4 to 5 hours. Use fresh water and throw away the soaking water before grinding.

3. Achieve the Right Texture: Process the urad dal until it becomes light and smooth. The rice should retain a bit of a grainy texture.

For stone grinder: ~1 cup water per ½ cup dal, 1.5 to 2 cups for 2 cups rice

• For mixie: ~½ cup water for ½ cup dal, ¾ to 1 cup for 2 cups rice
  Add water gradually. Batter should be light but not runny.

4. Combine and Work the Batter Effectively: Use clean hands or a ladle to mix both batters completely. This helps distribute the natural microorganisms that aid in fermentation.

5. Allow to Ferment in a Warm Location: Place the batter in a warm area, loosely covered, for 8 to 12 hours. It should increase in volume two to three times and develop a mild sour smell.

7. Salt Application: Utilize rock salt or sea salt, avoiding iodised salt. In hot climates, incorporate salt prior to fermentation. In cooler climates, introduce salt post-fermentation to prevent hindering the process.

8. Steam Carefully and Avoid Overcooking: Grease the molds and steam for 12 to 15 minutes in a steamer or cooker without the pressure. Allow them to rest for 2 to 3 minutes before removing from the molds. Over-steaming may lead to dryness. Test for doneness with a toothpick; it should emerge clean.

Idli Recipe with Batter – Traditional + Key Tips

Idli is a traditional breakfast item from South India made with a fermented mixture of parboiled rice and urad dal (hulled black gram), steamed into soft, light, and fluffy cakes. It is typically served with coconut chutney and sambar, creating a wholesome and fulfilling meal. Idli is a favored breakfast choice in India, being both satisfying and nutritious.

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Prep Time 25 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 25 minutes mins

Servings: 30 idli

Course: Breakfast, snacks

Cuisine: south indian

Ingredients Method Notes

Ingredients

  

• 1-2 cup egular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
• 1/2 cup 120 grams) urad dal – whole or split (husked black gram)
• 1/4 cup (20 grams) thick poha (flattened rice)
• 1/4 tsp fenugreek seeds (methi seeds)
• 2 cup water – for soaking rice
• 1 cup water – for soaking urad dal
• 1/2 cup water – for grinding urad dal or add as required
• 1/4 cup 1 cup water – for grinding rice or add as required
• 1 tsp rock salt (edible and food grade) or sea salt
• oil – as required to apply to the idli moulds
• 2 cup 2.5 cups water – for steaming

Method

 

Soaking rice and lentils

1. Select and wash both the regular rice and the parboiled rice.
2. Wash the poha and mix it with the rice.
3. Pour in water. Stir thoroughly. Cover the mixture and let the rice and poha soak for 4 to 5 hours.
4. In another bowl, wash the urad dal and methi seeds several times.
5. Soak the urad dal with methi seeds separately in water for 4 to 5 hours.

Making idli batter

1. Drain the soaked urad dal. Reserve the water.
2. To begin, blend the urad dal and methi seeds with ¼ cup of the reserved water for a few seconds. Next, incorporate an additional ¼ cup and keep grinding until the mixture becomes smooth, airy, and light.
3. Transfer the urad dal batter to a bowl
4. Drain the soaked rice and poha, then blend them with water in portions until you achieve a smooth, slightly textured consistency.
5. Combine both batters in a spacious bowl or dish. Incorporate salt and stir thoroughly, using either clean hands or a spatula.
6. Cover the mixture and allow the batter to ferment in a warm location for 8 to 12 hours or until it has doubled in size.

Making idli

1. Prior to starting the steaming process, bring 2 to 2.5 cups of water to a gentle boil or simmer in an idli steamer, pot, or pressure cooker.
2. Grease or brush the idli moulds lightly with oi
3. Gently stir the fermented batter. Pour it into the moulds
4. After the water in the idli steamer, pot, or pressure cooker reaches a gentle boil, position the idli mould stand.
5. Cook in a steamer or pressure cooker (without the vent weight/whistle) for 12 to 15 minutes, or until the batter is solid and fully cooked.
6. To assess whether it is done, insert a toothpick; it should come out without any residue. The top should appear firm and have a springy texture.
7. Allow the idlis to sit for 2 to 3 minutes, then carefully lift them out with a spoon.

Serving & Storage

1. Present the hot idli with coconut chutney and sambar.
2. Keep any remaining idli batter in the refrigerator for 3 to 4 days. Idlis can be stored in the fridge for a maximum of 2 days and can be reheated by steaming or microwaving with a little water added.

Notes

1. For standard rice varieties, you can opt for sona masuri rice, parmal rice, or basmati rice..
2. Keep in mind that the estimated nutritional information is for a single medium-sized idli served alone, without any chutney or sambhar.
3. Fermentation is a key element in achieving soft, light, and fluffy idli. Below are some tips for fermenting during the winter months.

 

• Heat: Put the bowl with the batter in a cozy spot – such as by a heater or in a warm area of your kitchen.
• Oven: Begin by preheating your oven to a low setting (between 80 and 90 degrees Celsius) for approximately 10 to 15 minutes. After that, turn the oven off, place the bowl with the batter inside, and shut the door.
• Oven lights: If your oven is equipped with lights, make sure to keep them on while you put the batter inside.
• Amount of water: Do remember to add the right amount of water in the batter. If the water is less, then the texture will become dense
• To ferment idli batter in the Instant Pot, select the yogurt option and choose the less setting. Place a small trivet inside the stainless steel insert of the Instant Pot. Set the bowl containing the batter on the trivet. Ensure the vent position is set to venting, or you can opt to use the Instant Pot’s glass lid. Adjust the timer for 7 to 8 hours. On warmer days, fermentation of the batter will occur more rapidly, while on cooler days, it may need additional time to ferment in the Instant Pot.
• Sugar: Incorporating a small amount of sugar aids in the fermentation of the batter. In this recipe, you can comfortably include up to 1 teaspoon of sugar, and there’s no need to be concerned—these steamed cakes will not turn out sweet.
• Salt: In the winter months, avoid adding salt to the idly batter since it hinders the fermentation process. Rock salt and sea salt are preferable options for inclusion in the batter.
• In cold winter months, allow the batter to ferment for an extended period, ranging from 14 to 24 hours or longer. Keep in mind that even if the batter doesn’t appear to have doubled or tripled in size, you should notice small bubbles forming in it. Additionally, the batter should emit the characteristic subtle sour smell associated with fermentation.
• Instant Yeast: You can incorporate ¼ to ½ teaspoon of instant yeast (dissolved in 2 to 3 teaspoons of water) about 30 to 45 minutes before steaming. However, this technique should be used when the batter hasn’t fermented properly. The downside of this approach is that you must use the entire batch at once. Even storing this batter in the refrigerator will result in a very yeasty and sour flavor.
• Baking Soda: You can also add ¼ to ½ baking soda and then ferment the batter in cold seasons.
• Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation.
• Urad dal batter should be blended thoroughly. The ideal urad dal batter must be soft, airy, and fluffy. I recommend grinding urad dal and rice separately to achieve a light and fluffy consistency. Properly ground urad dal batter also aids in the fermentation process. Additionally, choose fresh urad dal that is within its expiration date. Old urad dal does not ferment properly and results in a dense idli.