Idli recipe

Summary Not available

  • 5 teaspoon salt
  • 5 cup water
  • 1 cup urad dal
  • 2 cups rice
  • 5 teaspoon seeds
  • 1 cup water
  • water
  1. Preparation Add urad dal & methi seeds to a bowl

  2. Add rice or idli rava to another bowl

  3. Wash them very well separately until water runs clear

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

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

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

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

  8. You may need another 2 to 4 tbsps water while blending

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

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

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

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

  13. Transfer urad dal batter to a large bowl

  14. A

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

  16. Grind to a little coarse batter (semolina texture)

  17. Pour this to the dal batter

  18. Mix both of them well with your clean hands

  19. The batter must be thick yet of pouring consistency

  20. B

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

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

  23. Rava must not look soggy

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

  25. Transfer this to the urad dal batter and mix well

  26. Now mix everything well

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

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

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

  30. The batter ferments and rises well to double the quantity

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

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

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

  34. Wait for 5 mins and then keep the batter inside

  35. 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

  36. A well fermented batter will yield good soft idli

  37. The batter must rise and look fluffy but not turn sour

  38. You will need to experiment to know the fermentation time

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

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

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

  42. Meanwhile grease your idly plates lightly

  43. Mix the idli batter gently 1 to 2 times only

  44. Do not over do as the aerated batter will turn flat

  45. Fill the molds with batter

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

  47. Cover and steam for exactly 10 mins on a high flame

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

  49. Keep the idli stand in the IP

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

  51. Then press STEAM button

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

  53. Once done turn off and wait for 2 mins

  54. Remove the idly stand

  55. Set aside to cool down for 2 to 3 mins

  56. When cooled, the idli must not be wet on top

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

  58. Serve idli with a chutney or sambar

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