Idli recipe

Preparation Add urad dal & methi seeds to a bowl

Add rice or idli rava to another bowl

Wash them very well separately until water runs clear

Soak them separately in lot of water for at least 6 hrs

Rinse and soak poha with ¼ cup water for about 30 mins before blending

How to make idli batter After 6 hours, drain the water from both the bowls

Add dal, methi, soaked poha, salt & ¾ cup water to a blender jar or a wet grinder

You may need another 2 to 4 tbsps water while blending

If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour

You will have to experiment with salt to know what works well for you

Blend all of them till thick, smooth, bubbly & frothy

The idli batter should not turn hot or even warm as it makes dense idli

Transfer urad dal batter to a large bowl

A

If using rice : Add rice to the blender with water (mentioned in the ingredients)

Grind to a little coarse batter (semolina texture)

Pour this to the dal batter

Mix both of them well with your clean hands

The batter must be thick yet of pouring consistency

B

If using idli rava : Drain off the water thoroughly from the rava

Squeeze excess water from the rava with the help of both your palms

Rava must not look soggy

It must absolutely have no water in it, else the batter will become runny

Transfer this to the urad dal batter and mix well

Now mix everything well

Use your hand to mix as it helps to ferment faster and better

If needed can add little water, if the batter is too thick

Fermenting idli batter Set the batter aside in a warm place for at least 8 to 14 hrs

The batter ferments and rises well to double the quantity

Sometimes it may take up to 18 hours depending on the weather and temperature

If you live in a cold country, keep it in the oven with the light bulb ON

Or preheat the oven to 170 F or 80 C for 10 mins

Wait for 5 mins and then keep the batter inside

If you have a instant pot or microwave (with yogurt function), then you can also turn it ON with the yogurt setting (low) for 6 to 12 hours or until the batter doubles

A well fermented batter will yield good soft idli

The batter must rise and look fluffy but not turn sour

You will need to experiment to know the fermentation time

How to make idli On a high flame, bring water to a boil in an idly steamer or a pressure cooker

If using instant pot, pour 1½ cups water to your inner pot

Press the saute button and bring the water to a rolling boil

Meanwhile grease your idly plates lightly

Mix the idli batter gently 1 to 2 times only

Do not over do as the aerated batter will turn flat

Fill the molds with batter

When the water begins to bubble and steam up, place the stand in the steamer

Cover and steam for exactly 10 mins on a high flame

If using Instant pot, when the water begins to boil, press CANCEL button

Keep the idli stand in the IP

Cover with the lid & position the steam release handle to venting

Then press STEAM button

Use an external timer to monitor & steam for 10 to 12 mins

Once done turn off and wait for 2 mins

Remove the idly stand

Set aside to cool down for 2 to 3 mins

When cooled, the idli must not be wet on top

With the help of a spoon remove the idlis to a plate

Serve idli with a chutney or sambar