22 August, 2018
How to make Soft Idli
Idli is a soft steamed cake made with fermented rice and lentil ( dal)batter. This soft idli is one of the healthiest protein-packed snack from South Indian cuisine. Idli is easily digestible as rice and dal are soaked, ground and fermented. Then prepared by fermenting the batter. Idli is served with sambar and coconut chutney.
How is Idli made?
- Idli is made by using parboiled rice and whole or split husked black gram( urad dal )mix. Both rice and lentils are rinsed a couple of times with water and soaked separately for 5 to 6 hours.
- The rice is ground to a semi-fine consistency and the lentil to a fine consistency. Both batters are mixed and allowed to ferment. Traditionally idli batter is ground in a stone grinder but nowadays it is made either in a blender or wet grinder. While grinding add water in parts
- After grinding Idli batter is fermented for 8 to 10 hours or more till the batter doubles and triples in volume giving a sour aroma. The fermentation largely depends on the climate, in summer the batter ferments faster while in winters it takes a longer time.
- The batter is poured on the idli stand and steamed for 12 to 15 minutes in an idli cooker or pressure cooker without a whistle.
- The idli batter can be refrigerated for 1 to 2 days. After grinding it must be first fermented next refrigerated. Preferably use glass or ceramic for fermentation.
Step to Step guide to making Soft Idli
Soaking the rice and lentils
- In a pan take 1 cup of parboiled rice ( you can also take ½ cup of parboiled rice and ½ cup of our regular rice) rinse the rice a couple of times in freshwater. Drain out all the water. Take ¼ cup poha(flattened rice) in a bowl rinse the poha twice with fresh water, drain out the water. Then add poha to the rice add 1 cup of water, cover and keep for 6 to 8 hours.
- In another pot take urad dal, rinse a couple of times in freshwater, drain out excess water add methi seeds to the urad dal . Add ½ cup water cover and keep aside for 6 to 7 hours.
Grinding the rice and lentils
Before grinding, drain the water from urad dal, grind urad dal in a wet grinder jar with ¼ cup of water, if needed again add ¼ cup of water and grind till the batter is finely ground smooth light and fluffy. Pour the batter into a deep bowl or pan.
Drain water from the rice, depending on the capacity of your grinder grind in 2 to 3 batches. If the mixie gets heated up while grinding, stop letting it cool then continue grinding. Add water in parts while grinding around ½ cup of water.
Grind to a smooth consistency. The rice batter should not be too thick or thin.
Pour the rice batter into the bowl having urad dal batter. Add ½ cup of water to the batter.
Always grind rice and urad dal separately. Urad dal has to be ground very well.
In the place you are living the climate is warm then add 1 tsp salt, mix well with a spatula as the salt does not allow the batter to get over fermented. If you are living in a cold climate then do not add salt. Add salt later once the fermentation is done. Salt slows down the fermentation process.
Fermenting the batter
Cover the bowl with the lid. Keep the batter in a warm place for 8 to 9 hours. In colder climates keep the batter for 12 hours or more. Once the batter has fermented it will increase in volume, will have a sour aroma and many tiny air pockets in the batter.
Fermenting is a key factor in getting soft, light and fluffy idli. In cold climates, fermentation does not happen well. For proper fermentation a warm climate is important.
Keep the idli batter in a warm place eg. near a gas or heater.
You can preheat the oven at a low temperature of 50 to 60 degrees, switch off the oven and keep the batter inside. If the oven has light, keep the light on and place the batter inside.
During winter skip adding salt to the idli batter as salt slows down the fermentation process. Keep the batter for a longer time to ferment 12 to 24 hours. At times in winter, the batter does not double but you can see tiny bubbles and get a faint sour aroma.
As soon as the batter is fermented you can begin steaming the idli or if making later keep the batter in the fridge.
Steaming the Idli
- If salt has not been added while fermenting now add the salt, gently swirl the batter, don’t overdo it. Grease the idli mould with oil and pour the batter with a spoon into the mould.
- In the Idli steamer or pressure cooker add 2 cups water, boil the water, when it starts boiling keep the idli mould in steamer or pressure cooker .steam for 12 to 15 minutes on high flame. If in a pressure cooker close the lid, remove the whistle from the lid.
- After 12 to 15 minutes remove the idli mould
- Dip a spoon or knife in water and slid them through the idlis. Remove the idlis and keep them in a hot case.
- Serve hot idlis with hot sambar and coconut chutney.
Preparation Time:12 to 15 hrs
Cooking Time: 20 minutes
Makes : Around 16 Idli
Total Time: 12 to 15 hrs
Recipe
Ingredients
- 1 cup Parboiled Rice
- ¼ cup Urad Dal
- 1/8 Cup Poha or Flattened Rice
- 1 Tsp Methi Seeds
- I Tsp Salt
- Oil to grease idli mould
Method
- Rinse rice in fresh water 4 to 5 times.
- Rinse poha in fresh water and add to the rice.
- Add 2 and ½ cups water to the rice and poha , mix, cover and keep to soak for 6 to 7 hours.
- Rinse urad dal in fresh water 4 to 5 times, add methi seeds and 1 cup of water. Cover and keep to soak for 5 to 6 hours.
- Drain water from urad dal. Grind urad dal with methi seeds, add ¼ cup water while grinding. Add water in 2 parts while grinding. Grind till you get a smooth batter.
- Remove the batter to a big pot or bowl.
- Drain water from the rice, grind the rice with poha to a smooth batter.
- Add around ¾ cup water while grinding. Add water as needed. Grind the rice in batches and add water as needed.
- Mix both the batter together. In winter do not add salt as it slows down fermentation, in warm weather add salt and mix well.
- Cover and let the batter ferment for 10 to 12 hours.
- After fermentation, the idli batter will rise and double, will become bubbly and give a sour aroma.
- Grease the idli moulds, pour the batter into the mould and steam in a pressure cooker or steamer for 12 to 15 minutes till the idli is done.
- Add 2 cups of water to the pressure cooker, as the water starts boiling place the mould and close the lid., if steaming in the pressure cooker do not put the whistle.
- Serve the hot idly with sambar and coconut chutney.