Soft Idli recipe || How to make idli batter with idli rava or rice
Idli comes first in the breakfast dreams of South Indians, or even for most of the Indians. Soft spongy idli’s are made by grinding Urad dal (Black gram) and Rice into a thick batter. This batter is fermented to get the airy soft idli.
Idli’s are protein packed and also carb rich , serve it with chutney or sambar of choice to make it a wholesome meal. Although it is a breakfast dish, I can enjoy it at anytime of the day.
Trick & Tips to get soft Idli’s
FERMENTATION, yes if your batter is not fermented , then you will get flat and tough idli’s. So fermentation is important. Keep the batter in a warm place like a dark cupboard, Convectional oven(just warmed or with light on), instant pot( yogurt mode low) etc. Cooler places and in winter it will take longer time to get fermented(anywhere from 18 to 30 hours on countertop – but you can make it ferment fast by doing the above things like keeping it in an oven).
GOOD BACTERIA, good bacteria is what makes your batter ferment. So for this mix the batter with hands( clean but not rinsed with soap).
WATER CONTENT, yes if your batter is too runny, then chances are your batter will not rise because the aeration(fermentation is inhibited by the excess water content). So always make a thick batter and once the fermentation is done then you can dilute it as needed.
TEMPERATURE, temperature and fermentation go hand in hand, warmer temperatures are needed for good fermentation.
STEAMING TIME, yes this matters a lot, over steaming the idli’s means tough idli’s( just like over baking cake or cookies). so steam the idli’s just enough to get soft spongy idli’s. Usually the soft spot is somewhere between 8 to 12 mins.
RESTING TIME, once the idli’s are done steaming then do not immediately open the lid and remove the idli’s. Let the steamer rest for atleast 5 to 10 mins. This will ensure that idli’s do not break or stick while removing them from the mould. Also use oil or ghee on the mould before adding idli batter so that they will not stick.
GOOD QUALITY INGREDIENTS, yes picking high quality urad dal and rice/rava ensures that the idli is rich in taste and packed with nutrition
GRINDING THE BATTER, this is very important as we want smooth yet slightly grainy batter to get perfect textured idli’s. If using a blender then grind the urad dal first into smooth batter then grind rice into a semi fine/coarse batter. If using rava then just grind the urad dal into smooth batter
**In simple words FERMENTED BATTER = Airy Soft Pillow Idli’s 🙂
Making Idli Batter is no rocket science, just few things to consider and Voila .. you will become a pro in making Soft Idli.
Serve Hot steaming Idli’s with Chutney, Podi or Sambar.
Here are some Chutneys/Pickles you may like :
Leave a comment if I missed any tips or important points 🙂
❤ If you try it then please don’t forget to give a rating for the recipe below in the summary box, it means a lot.!
- 1 cup Urad dal - whole is preferred
- 2 cups Rice or Idli Rava
- 1 tsp Fenugreek seeds (methi seeds) - (optional)
- Salt - as needed
- water - as needed
- Wash the urad dal and rice very well to get rid of dirt or pesticides/preservatives.
- Soak Urad dal+Fenugreek seeds and Rice separately in enough water. If using Idli rava no need of soaking. Soak for atleast 6 to 8 hours. Overnight is also fine.
- Grind the Urad dal into a smooth batter. Grind the Rice into a semi fine/coarse batter. Use just enough water(lesser the better), to make it into a thick lumpy batter.
- Mix the ground urad dal batter and rice batter(or idli rava) very well along with salt using clean hands (or a big spatula).
- Now let the batter ferment. It takes anywhere from 12 to 15 hours. The batter should rise and when you mix with a spatula, it should have aerations in it.
- Once the batter is fermented, mix once thoroughly and cover with a lid. Store in refrigerator.
- For steaming idli's , take a idli steamer and add 1 to 2 cups water. Put the steamer on med-high heat. Let the water begin to boil
- While the water is boiling, take idli moulds, grease with ghee/oil.
- Mix the idli batter very well and pour the idli batter into each mould. Fill the mould just 3/4th way, as the idli batter steams they will rise fully.
- stack the idli batter moulds and place them into the steamer ( when the water begins to boil).
- Now steam the idli's for about 8 to 12 mins.
- Rest the steamer for 5 to 10 mins before taking the idli's out.
- Serve with Chutney,Sambar and Podi of choice.!
- You can use a tsp of fenugreek seeds along with Urad dal while soaking. This is optional
- Some people like to soak Idli rava as well, it is a personal choice.
- Always fill the batter half the vessel for fermentation, as there might be a over flow when the batter ferments and rises.
- Idli batter will stay good for upto a week in the refrigerator.
Enjoy my recipes ? Join my facebook group here – SubbuCooks Facebook Group
Subscribe to my YouTube Channel for all the recipe videos.
Thank you for visiting 🙂