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 ‘how to make idli dosa batter’. Though the post looks lengthier it is simple to prepare and only the tips and tricks that needs to be noted here. It tastes so divine with Idli Sambar or Hotel style tiffin sambar and coconut chutney. Checkout my chutney recipes for sidedish.
Soft Idli Batter
How to make Idli Dosa Batter | Soft Idli Recipe
Preparation + Cook Time: 12 hours + 10 minutes | Yields: 30 Idlis
- Idli Rice – 4 cups
- Whole Urad dal – 1 cup
- Fenugreek / Methi Seeds – 1 tblsp
- Salt – As needed
- Water – As needed
How to make Idli Dosa Batter
1. Measure and soak idli rice, urad dal and methi seeds for atleast 3 to 4 hours. Soak everything separately. Wash urad dal, methi seeds and drain the water.
2. Add Urad dal, methi seeds and pour enough water at regular intervals. Grind it for about 20 to 25 minutes.
3. Grind till smooth and fluffy. Transfer the grinded batter and keep by side. Now wash the rice for about 3 to 4 times and drain water.
4. Add the rice to the grinder and grind it for about 25 minutes. Add water, say 1 1/2 cups or little more and grind it to a smooth paste consistency. Wipe the sides of the grinder with the spatula provided.
5. Take a large container, add the dal batter, salt and pour the rice batter.
6. Mix everything well. Fill the container till half, because during fermentation the batter will increase almost twice the volume. Usually fermentation takes about 8 to 10 hours in humid climate. After fermentation mix the batter gently and add little water.
Soft Idli Recipe
1. Pour some water in the idli vessel and heat it on medium flame. Meanwhile grease the idli mould with little oil and fill batter in each mould. Close the lid and steam it for 10 to 12 minutes. You can also use pressure cooker and steam it without the vent.
2. Once the idlis are done, show the plate inverted in running water for a second. This step helps to take the idlis easily from the plate or else after steaming allow it to cool for 5 minutes and demould the idli’s. Use a spoon to scoop out.
Soft and spongy idlis are ready. Serve it with any chutney or idli podi.
How to make Idli Dosa Batter
Soaking
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.
Quality
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.
Grinding
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.
Softness
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.
