Missing home? As a kid somehow I dismissed Idli everytime my mom even attempted to make it for Breakfast, but now like every other Indian Foodie, I find myself experimenting with Idly like there’s no better comfort food. #QuirksOfAdulthood
Over the past few years I’ve been experimenting with Idly varieties and have been inventing my own Chaat variations using Idly batter. Since it is branded safe and healthy, Idly is Masquerading in many new recipes in my kitchen (I’ll release the recipes very soon). But even without trying so hard, there are multiple Idly variations you can try at home at leisure (many are new and exciting).. Take a read!
NOTE: You might have read different blogs with different recipes for preparing Idly batter. Some recommend certain ingredients while the others dismiss it. It’s always a hit and miss. After multiple references, I made note of the proportions and technique that worked for me.*Scroll to read how I make soft Idlis*
PS: Serve hot with any Chutney or Sambar or just Idli Podi (powder) and gingerly oil
Also, if you have old Idli batter at home, you should try out the immensely delicious Kuzhi Paniyaaram as well!
I prepare Idly Batter every week and it comes out ultimately soft. You can follow these steps to enjoy your homemade treat-
Secret for Making Soft and Spongy Idlis
1. Idly Batter Measurements:
When soaking in water, make sure you add in rice, fenugreek, salt in water for 3hours. Soak Urad Dal separately in water and refrigerate it for an hour before grinding
2. Soaking Time: Useful point to note is that the longer the ingredients stay soaked, the better. Give it atleast 4-5hours of soaking time before grinding them
3. Grinding: If you have a grinder at home, don’t think twice to use it. Secret to softness of Idly or Vada is in the grinding process. I’ve tried both Mixie and Grinder for batter prep- Grinder is without a doubt the better alternative. Also, once the grinder is on, keep peeping in to see if more water is needed (add in small amounts and use ice cold water). Make sure it is soft and consistent before turning the grinder off.
4. Batter Consistency: Just as grinding is important, the consistency of the batter is also equally important. If your batter is too thin, then idli will turn flat. Thick batter will turn the idly hard. It is the reason why water is to be added little by little.
5. Fermenting: You must give at least 6-7 hours for the batter to ferment.This duration may vary depending on the climatic conditions. In winter it may need longer time and in peak summer it may require less time. I usually grind in the evening and leave it overnight to ferment.
Mix the fermented batter well. Now it is ready for making idli. If you are not going to use immediately, refrigerate the batter.
6. Steaming: You can use an idli pot or a streamer or a kadai or a pressure cooker without weight for steaming. Bring the water to boiling point before steaming the idlis. Grease your idli mould with oil/ghee for the ease of taking it out once cooked.
Steam for 10-12 minutes. Insert a fork in the middle, if it comes out clean, then your idli is ready to eat!