How to make Idli Dosa Batter | Soft Idli Recipe
Idli is a common breakfast in most of the South Indians households. It is considered as one of the light and healthiest foods in the world as it is steamed. This Soft Idli recipe is a basic recipe as it is known to most of the South Indians. As requested by some of my friends and viewers, I thought of sharing this post. Though the post looks lengthier it is simple to prepare and only the tips and tricks that needs to be noted here.
1. Soak the urad dal and rice for minimum of 3 to 4 hours or overnight.
2. You can soak and add little poha which gives very soft idlis. But this batter cannot be stored for a longer period.
1. The quality of the rice and urad dal plays an important role in making soft idlis. Use good quality par boiled idli rice.
2. Use whole and fresh stock urad dal which makes soft idlis.
3. Don’t use split urad dal.
1. Grind the urad dal for longer time and add enough water.
2. The batter should be light and fluffy.
3. If the batter is runny, the idli’s turn flat. If the batter is thick, the idli’s turn hard.
1. Addition of methi seeds yields soft and fluffy idlis. Also don’t add more than mentioned, it would taste bitter and change the colour of the idlis.
2. Don’t allow the wet grinder to heat too much while grinding, which heats the batter and kills good bacteria in the batter, and results in hard idlis.
3. Before making idlis dont over beat the batter, just mix it gently which yields soft idli’s.
1. If the batter is perfectly fermented, you can see small air bubbles and smell it.
2. After fermentation, refrigerate the batter until use or else it becomes sour. Batter should be fermented for a limited time only.
3. Also last batch of little batter can be kept for culture for the next batch.
1. Keep the batter undisturbed in a warm place or near the gas stove over night.
2. After grinding, mix the batter with your hands instead of spatula because heat in our body makes the fermenting process easier.
3. If preferred, you can add half tsp of yeast and sugar with water to the batter.
4. Iodized salt does not help in fermentation, so use rock salt. Also add salt before fermentation.
5. Add 1/4 tsp of baking soda or baking powder to the batter and ferment.
6. Using chlorinated water kills the wild yeast so use good water.
7. In cold countries the idli batter can be kept in the preheated oven with lights on.