There are many reasons why you might need a perfect Idli batter. Maybe you’re in a hurry and need something quick and easy to make. Maybe you’re looking for something healthy and nutritious. Maybe you’re trying to impress your friends or family with your cooking skills. Whatever the reason, there’s no denying that a perfect Idli batter can make all the difference.
There are few things as perfect as freshly made idli batter. Fluffy, light and flavourful, idlis are a staple in South Indian cuisine. While they may seem daunting to make, with a little planning and the right ingredients, you can have perfect idli batter in 6 simple steps.
Soak rice and urad dal in water separately for a minimum of 3 hours.
Soak the rice and urad dal in water separately for a minimum of 3 hours. Use warm water to soak them; it will help the batter to ferment better. Also, add a pinch of salt to this water so that fermentation will be good. Let it soak till you are ready to use them in your idli batter recipe.
Drain the water from both and grind separately until it becomes a smooth, grainy paste.
Drain the water from both and grind separately until it becomes a smooth, grainy paste. You can use your mixer grinder to do this. Just make sure not to add any water while grinding, or it will become lumpy! Also, remember that you don’t want the batter to be too oily or too thick either, so keep an eye on the consistency while working and adjust as needed.
Add salt to taste after you’ve blended both.
Now, add salt to taste after you’ve blended both. Salt is a vital ingredient in the batter and needs to be added with care. If you add more than needed, it will make your idlis tough to digest. A pinch of salt can do wonders for their taste as well! Add it slowly while stirring continuously until all the lumps dissolve completely.
Once you’re done blending everything together, pour it into your steamer vessel or idli moulds (I prefer using stainless steel moulds).
Add a little water if you need to.
You can add a little water, but not too much. If you find that the batter is too thick after adding the rice and urad dal, add some water to get the right consistency. If you don’t want to add more water, try using less curd than in step 3 above.
Leave the batter in a warm place overnight to ferment.
The batter is ready when it has risen up and become bubbly. It will also have developed a sour taste and smell, but don’t worry, this is normal! If you’re concerned about the fermentation process affecting your idli’s texture, you can add a couple of teaspoons of baking soda to the batter before leaving it to ferment overnight.
Steam in an idli steamer for 10 minutes before serving.
Steam your idlis for 10 minutes. The idli steamer should be covered with a lid and immersed in water during this time. If you do not have an idli cooker, use another container that fits inside your cooking vessel; fill it with water and steam the batter directly in this container for about 10 minutes. The time may vary depending on what kind of vessel you’re using (earthenware or non-earthenware), but keep an eye on it and make sure it doesn’t dry out too much or burn!
Now you know how to make perfect idli batter at home. It’s not difficult, so why don’t you give it a try?