Soft and fluffy idlis dunked in onion sambar or a side of chutney can be too good to pass. Known not only for how nutritious and delicious it is but also for how easy it is to prepare when you pay attention to certain details. I agree to be sent email.
Today I will discuss how to make Idli batter from scratch, as well as some tips on how to cook them perfectly every time. Idli is a soft and healthy steamed cake made with fermented rice and lentils. As I said, this is a traditional breakfast option in south Indian homes. A little bit of preparation goes a long way in cooking Idlis and you can also prepare a bunch of them in one sitting. That makes it a great option if you are entertaining a group of 3-4 or even more. If you like the idli recipe try my rava idli and brown rice idli recipe along with coconut chutney, instant pot sambar, tomato chutney recipe.
Ingredients note
Idli rice: I used parboiled rice which is sometimes tagged as idli rice. If you don’t that variety, you could also go with the more popular variety, Sona Masoori rice. I have had good results with Sona Masoori rice too. There are also other packages sold as “Idli rava” which is nothing but coarse ground rice. That’s another option if you do not get “idli rice”.Urad dal: Look for sealed packs of whole urad dal that have little or no black grains. Be sure to use whole Urad dal and not the split variety. I have found that the batter ferments faster and better with the whole variety.Methi seeds: This is one secret to getting perfectly fermented batter and fluffy idlis. Use fenugreek seeds in moderation so that it does not offer any flavor of their own.
How to make idli batter
Soak the idli rice, urad dal, and methi in a bowl for 4-6 hours. you can also soak them in a separate bowl. Soaking makes the grains soft and plumped up. It’s then ready for the next step, grinding. Blend the soaked grains with just enough water to get the right consistency of the batter. If you are living in cold climates, use warm water to blend the grains. This helps in making a fine and fluffy rice batter. Transfer the batter into a large bowl. Keep in mind that that batter doubles in volume as it ferments. So be sure to use a sufficiently large bowl to mix the batter. Leave the batter covered in a warm place (but not high heat) to ferment for anywhere between 8-12 hours. The time depends on room temperature. The warmer it is, the faster it ferments. This is the most important step in getting proper fermentation and the perfect idli batter. During cold weather, I place my idli batter in a relatively warm place like the oven and leave the oven light on to raise the temperature. with the light on. After 8-12 hours, you will notice that the batter has risen considerably. Add rock salt, sea salt, or table salt to the batter and mix evenly. You will also notice that the rice batter is more fluffy and thick after fermentation. Add a cup of water if required.
How to steam
Grease the idli plates with oil and drop the batter into the idli molds. Heat water in an idli steamer (traditional way) or a pressure cooker. Steam it for 10 - 12 minutes. Idlis are ready when a toothpick pierced into them comes out clean. Be sure not to overcook the idlis. Take the idli plates out of the steamer and let it sit for 5 minutes before scooping out the idlis. Your soft idlis are ready to serve. Enjoy them served hot with sambar and chutney.
Ferment the batter in instant pot
Here’s one more method of fermenting idli batter…using the Instant pot. Yes, you read that right…you can ferment batter in the instant pot. Just add salt to the batter and mix thoroughly with a wooden spatula. Place the batter in the inner pot and press the “yogurt” setting and set the timer for 9-12 hours. If this interests you, check out my Instant pot dosa batter recipe that shares the same procedure. NOTE: Do not close the Instant pot lid. Use a lid to cover that lets a little air through. In 9 hours, the batter would become lighter and doubles in volume as it ferments. Now you are all set to cook the batter to prepare soft and tender Idlis.
Idli In Instant Pot
Add water to the (cleaned) inner pot and turn on the saute mode to boil the water. While the water is heating, grease the Idli molds with oil. Add a small amount of batter to each mold and stack them in Instant Pot. Close the lid and keep the Instant Pot in steam mode in the venting position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer. In 12- 14 minutes, Idli will be cooked. Repeat this for the remaining batter. Hot spongy Idlis are ready to be served! Pair them with coconut chutney or sambar for a delectable experience.
Using stainless steel egg bite molds
If you do not have an Idli stand, you can still prepare soft and tender idlis with EggBite molds! They easily fit inside the inner pot and offer an easy way to get 7 idlis done in one shot. Just pour the batter halfway inside the molds and steam cook for 15 minutes for a soft tender consistent idli!
Side dish for Idlis
The perfect side dish for Idlis is coconut or tomato chutney. I have shared chutney recipes on my website too! Check them out! It is also very common to pair idlis with sambar or chutney powder (with a little coconut oil). Idli batter has a decent shelf life. It can be refrigerated for 2 -3 days and still produce soft idlis. However, be sure to let the batter come to room temperature before you cook them on the stove or in the Instant Pot.
Expert tips
The procedure for making idli batter is as simple as soaking the ingredients and blending them to a fine consistency.
Add just enough water when you blend the soaked grains, to get the right consistency of the batter. Check out my videos for details. Keep in mind that you can always add water later. So you’d rather add less at this stage and adjust later.
In traditional Indian homes, using a stone grinder is common but any blender is just fine as long as the final consistency is smooth.Add salt to the idli batter only after fermentation. That way the batter will not taste sour and ferments better.You can store your idli batter in steel containers. This will help it stay fresh for a couple of days. However, after a few days, the batter tends to become sour.If you have a stone grinder, use that to make idli batter. A high speed blender like Blendtec works just fine.The fermentation process will take up to 10 hours.
Related recipes
Barnyard Millet Dosa And IdliBrown Rice Idli - Instant PotQuick Rava Idli - Instant Pot Rava Idli RecipeCoconut Chutney
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