How to Make Perfect Idli Batter
Idlis, a popular South Indian breakfast dish, are soft, spongy, and steamed cakes made from fermented rice and black gram flour. The key to achieving the perfect idli lies in the idli batter itself. A well-prepared batter ensures that the idlis turn out soft, fluffy, and flavorful. In this article, we will guide you through the process of making perfect idli batter, step by step.
Ingredients
To make idli batter, you will need the following ingredients:
– 1 cup of rice (preferably idli rice or sona masuri rice)
– 1/2 cup of urad dal (black gram)
– 1/4 teaspoon of fenugreek seeds
– Water for soaking and fermentation
– Salt to taste
Soaking and Grinding
1. Begin by washing the rice and urad dal thoroughly. Soak them separately in water for at least 4-5 hours or overnight. This helps in softening the grains and makes them easier to grind.
2. After soaking, drain the water from both the rice and urad dal and wash them again to remove any impurities.
3. Add the soaked rice and urad dal to a mixer jar along with the fenugreek seeds. Grind them to a smooth paste, adding water as needed. The consistency of the batter should be like a thick pancake batter.
4. Once the batter is well-ground, transfer it to a large bowl and set it aside for fermentation. The fermentation process can take anywhere from 6-8 hours at room temperature or overnight in a warm place.
Checking for Fermentation
1. Before using the batter, it is essential to check for proper fermentation. If the batter has fermented correctly, it will have a slightly sour smell and the surface will be frothy.
2. If the batter is not fermented enough, it will taste bitter and the idlis will not turn out soft. In this case, you can leave the batter for a few more hours or add a little more water and leave it to ferment further.
3. On the other hand, if the batter has fermented too much, it will have a strong sour smell and the idlis will be too soft. To rectify this, you can add a pinch of baking soda and mix well before using it to make idlis.
Using the Batter
1. Once the batter has fermented properly, add salt to taste and mix well.
2. The batter can be used immediately or stored in the refrigerator for up to 3 days. Before using the stored batter, bring it to room temperature and mix well.
3. To make idlis, grease aidli plate or idli mold with oil and pour the batter into the molds. Steam the idlis for about 10-12 minutes or until they are cooked through and spring back when pressed gently.
By following these simple steps, you can make perfect idli batter every time. Enjoy your delicious idlis with a variety of chutneys and sambar for a delightful breakfast!
