IDLI RECIPEI have been thinking to post the recipe of how to make Soft idlis for a long time. But after coming to Singapore, I have stopped following the traditional method of grinding the Idli batter . First of all the quality of Urad dal which we get here is will be not be so good and only a few shops will sell good quality of Urad dals. Many times we buy few packets of Urad dal from India , but that will also last for few months only. Whereas in India i used to grind a big batch of Idli batter every week and i make super soft spongy idlis.
When i was casually talking to a friend she suggested to add a handful of poha and while soaking and that method gave me soft Idlis. But again soaking urad dal and Idli rice separately and grinding them separately is a boring thing for me as the quantity. So i started with my own method of soaking urad dal, idli rice and poha (aval) together and grind them smoothly. This turned out to super hit and resulted in spongy idlis. Still many of my North Indian friends here are asking me to cater Idli and sambar during parties !!. But as i have so many other priorities and commitments i never agreed for that. Due to a constant request from them to post the Recipe of Idli batter I am posting this today. This method is so easy for everyone who grind in small quantities.
Don’t forget to follow the tips which i have mentioned at the end of the post.
|IDLI RICE||4 CUPS|
|URAD DAL||1 CUP|
|RICE FLAKE |POHA| AVAL||A FISTFUL|
- Wash and rice , urad dal and poha several times and soak them in enough water for 4 hours. Even soaking overnight is also ok, but 4 hours is more than enough.
- After 4 hours drain the water and add the soaked rice, urad dal and poha into the wet grinder. Do not discard the water. You can use it for grinding.
- Grind this into a smooth batter adding water in regular intervals.
- Adding water is so important as this will help in bringing out soft idlis .
- It took approximately 2 to 3 cups of water to grind this batter.
- The entire of process of grinding took 30 minutes.
- The consistency after grinding should not be so thick. Add salt and mix it nicely with your hands or a spatula.
- Keep it in a container and allow it to ferment for 8 to 10 hours.
- The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
- My usually says it depends on the body heat of the person who grinds the batter and mix salt using hands.
- Normally i soak for idli in the evening around 5 0 clock and grind at 9 pm.
- I allow it to sit overnight and make idlis for next day breakfast.
- Before making the idlis in the morning mix the batter nicely using a ladle.
- If you are not going to make idlis after fermentation just keep it refrigerated to avoid over fermentation ,resulting in sour idlis.
- For making idlis, grease the Idli plate with oil(preferably sesame oil) . Heat the Idli pan with 1 cup of water and allow the water to boil.
- Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes.
- If you want to check out whether it is done, just wet your finger and insert it in a idli and it is not sticky just switch off the flame and take the idli plate out .
- After a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate. Do not take out when the idlis are hot as it will not come out properly.
- These idlis will stay soft for many hours and never get dried. Just cover it properly if you going to eat it later.
- We had with red chutney, coconut chutney and Sambar.
- This method is so convenient for working women who wants to spend more time with family and kids as this method will consumes comparatively less time to grind the batter.
- Once you have finished grinding take out the batter container out. Never keep it near the hot motor of the grinder as it will not give soft idlis and will change the color of the idlis too.
- Always grind with enough water . If the batter is thick and after fermentation even if you add water to make it into a right consistency, it will not result in soft idlis.
- The proper aeration should be there and the batter should be light and fluffy after fermentation.
- If making dosa just add few tablespoon of water and make crispy dosas.
- If you stay in a cold place just keep the batter inside a cup board or microwave oven(switched off) to get good fermentation.
- Always transfer the ground batter to a big container as the quantity will double after fermentation.
- Instead of poha some people may add cooked rice too, but somehow my mom and mil will not agree to it as they do not eat left over cooked rice.
- Do not add more poha as it will result in flat idlis.
- If you get super good quality of urad dal then skip adding poha and follow the same procedure.
- Keeping the soaked rice urad dal and poha mix in the refrigerator for an hour before grinding and use the cold water for grinding. this will help to reduce the motor heat.
DISCLAIMER: This recipe is not the traditional method of making idli batter but a short cut and simple method which i adopt to make batter.