Soft, melt-in-mouth idlis with some spicy sambar and chutney are the perfect breakfast combo to begin your day on a healthy note. However, many complain that their idli batter does not rise properly or the idlis do not have softness.
Here are some tips and tricks that could help you make the softest idlis. You could even store this batter in the fridge and use it for a few days. Check out the recipe for the idli batter.
Ingredients
4 cups idli rice/ponni rice
1 cup urad dal
½ tsp fenugreek seeds
4 tbsp flattened rice
2 tbsp dosa/idli batter
Preparation
Wash the rice, urad dal and fenugreek until the water runs clear
Soak the rice for at least 4-5 hours and urad dal and fenugreek for 3 hours
After 3 hours drain the urad dal and store the water in fridge
Do not rinse the flattened rice more than once
Up to 1½ cups water could be added into 1 cup urad dal
Use the soaking water that has been refrigerated while grinding
Grind the urad dal well with water
Bubbles would be formed on top of the batter if it is soft
The urad dal shouldn't get hot while blending or else the idli would turn hard
The idli would be hard if enough water too isn't added
Meanwhile, grind the soaked rice as well
¾ cup water is enough for 2 cups rice
The rice shouldn't be ground into smooth batter
Grind the flattened rice too
Add salt into the batter and mix well
Mix the urad dal and rice batters
Mix using palms for at least 2 minutes
Keep the idli batter aside for at least 5-7 hours for it to rise
Pour a ladle full of risen idli batter into greased idli vessel
Cook in steam for 5-7 minutes
Store the batter in the fridge without adding salt
Mix salt into small batches of batter
Enjoy the super soft idlis.
