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How to make Idli Batter | Soft Idli Recipe

Posted on July 27, 2016 Category: Diwali Recipes, Homemade Basics, Idli, Indian Breakfast Recipes, Navaratri Recipes, Pongal Recipes

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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 batter’. Though the post looks lengthier it is simple to prepare and only the tips and tricks that need 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. I have shared this recipe with step by step pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE  to my channel.

Soft Idli Recipe

Soft Idli Recipe

How to make idli dosa batter

How to make Idli Batter | Soft Idli Recipe

Priya Santhamohan
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 batter'.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Soaking Time 12 hrs
Total Time 12 hrs 15 mins
Course Breakfast
Cuisine South Indian
Servings 30 Idli
Calories

Equipment

  • Idli Cooker
  • Wet Grinder

Ingredients
  

1 Cup = 250 ML, 1 tsp = 5 ML

  • 4 Cups Idli Rice
  • 1 Cup Whole Urad dal
  • 1 tbsp Fenugreek / Methi Seeds
  • Salt - As needed As Needed
  • Water As Needed

Instructions
 

How to make Idli Dosa Batter

  • Measure and soak idli rice, urad dal and methi seeds for at least 3 to 4 hours. Soak everything separately. Wash urad dal, methi seeds and drain the water.
  • Add Urad dal, methi seeds and pour enough water at regular intervals. Grind it for about 20 to 25 minutes.
  • 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.
  • Add the rice to the grinder and grind it for about 25 minutes. Add water, say 1.5 cups or little more and grind it to a smooth paste consistency. Wipe the sides of the grinder with the spatula provided.
  • Take a large container, add the dal batter, salt and pour the rice batter.
  • 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

  • Pour some water in the idli vessel and heat it on medium flame. Meanwhile, grease the idli mould with little oil and fill the batter in each mould. Close the lid and steam it for 10 to 12 minutes. You can also use a pressure cooker and steam it without the vent.
  • 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.

Video

Notes

Tips for How to make Idli Batter

Soaking
1. Soak the urad dal and rice for a 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 parboiled 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 a 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 don't overbeat the batter, just mix it gently which yields soft idli's.
Fermentation
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. The batter should be fermented for a limited time only.
3. Also, the last batch of little batter can be kept for culture for the next batch.
 
If Idli batter doesn't ferment?
1. Keep the batter undisturbed in a warm place or near the gas stove overnight.
2. After grinding, mix the batter with your hands instead of spatula because the 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.
Keyword Soft Idli Recipe

 

How to make idli dosa batter

How to make idli dosa batter

Method for Soft Idli Recipe

How to make Idli Batter
1. Measure and soak idli rice, urad dal and methi seeds for at least 3 to 4 hours. Soak everything separately. Wash urad dal, methi seeds and drain the water.Soft Idli Recipe
2. Add Urad dal, methi seeds and pour enough water at regular intervals. Grind it for about 20 to 25 minutes.
Soft Idli Recipe 2
3. Grind till smooth and fluffy. Transfer the ground batter and keep by side. Now wash the rice for about 3 to 4 times and drain water.

How to make idli dosa batter Step3
4. Add the rice to the grinder and grind it for about 25 minutes. Add water, say 1.5 cups or little more and grind it to a smooth paste consistency. Wipe the sides of the grinder with the spatula provided.
How to make idli dosa batter Step4
5. Take a large container, add the dal batter, salt and pour the rice batter.

Soft-Idli-Batter-Step5
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 a humid climate. After fermentation mix, the batter gently and add little water.
Soft-Idli-Batter-Step6

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 the batter in each mould. Close the lid and steam it for 10 to 12 minutes. You can also use a pressure cooker and steam it without the vent.
Soft Idli Batter-Step7
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-Idli-Batter-Step8
Soft and spongy idlis are ready. Serve it with any chutney or idli podi.

 

Soft Idli Recipe

Soft Idli Recipe

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Filed Under: Diwali Recipes, Homemade Basics, Idli, Indian Breakfast Recipes, Navaratri Recipes, Pongal Recipes Tagged With: how to cook idli, how to ferment idli batter, how to make idli, how to make idli batter at home, How to make Idli Dosa Batter, how to make rice idli, how to make soft idli, How to make soft idli recipe, how to prepare idli batter, How to prepare Idli Dosa Batter, how to prepare soft idli, idly maavu measurement, ingredients for idli, recipe of idli batter, Soft and spongy idli recipe, soft idli batter, Soft idli batter recipe, Soft idli dosa batter recipe, soft idli recipe with idli rice

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Comments

  1. Priya Santhamohan

    July 27, 2016 at 9:59 pm

    Hi,sandhya idli rice is a par boiled rice preferred to make idli and dosa and it’s easy for grinding also.There are lots of wet grinder model available but I am using ultra wet grinder all through these years,presently ultra dura+.

    Reply

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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