Soft piping hot idlis and fresh coconut chutney for breakfast is a divine scene in the kitchen at my husband’s home. If you are a new reader, I am a Gujarati married to a Tamilian. I often tell my husband, that I married him for food Tamil cuisine has to offer. When I eat Tamilian cuisine, it always feels like home. Exactly how I feel when I enjoy Gujarati cuisine, which I grew up eating! Idlis are steamed cakes made with fermented batter using rice and lentils. I love a good homemade idli batter. It is quite easy to make this batter at home. There are a few tips to keep in mind to make sure you achieve the best results. If you are struggling to make good idlis at home, this simple batter recipe is for you. Serve the idlis with Sambar and Tomato Chutney.
About Idlis
Idlis are a staple food of South India. These steamed cakes are typically enjoyed for breakfast and lunch in most south Indian homes along with coconut chutney and sambar. The classic idlis are made using idli rice, gota urad dal and methi seeds. Some families also add poha (flattened rice). It is believed that adding flattened rice renders soft idlis. I typically make idlis the first two days after fermenting the batter and then finish off the batter by making dosas and paniyarams. The fermented batter is naturally fluffy and has air bubbles, so when not stirred rigorously makes the softest idlis.
Tips to Make The Perfect Idli Batter
It sounds simple to make the batter, but perfecting it every step of the way is art. I have made this batter for years now, and I know what works. I am sharing all the tips with you guys, to help you make the perfect idli batter, so you can make the softest idlis at home.
Choosing the Right Rice and Lentils
We know by now that idli is made using rice and lentils to make the idli batter. Choosing the right ingredients is essential to make sure you get the recipe right. I use idli rice, to make this batter which is a small-grained parboiled variety of rice. If you don’t want to specially invest in idli rice, you can use Sona Masouri rice. As far as lentils are concerned, I prefer to use gota urad dal, but you can also use the dhuli urad dal (split black gram lentils) to make this batter. To get the best results, I highly recommend you use idli rice and gota urad dal.
Rice to Dal Ratio
I know you can make the softest idlis by keeping the rice-to-dal ratio 4:1. For every 4 cups of idli rice, you have to add 1 cup of urad dal. This ratio will naturally give you the best results. If you want to make it healthier, you may also use 3:1 ratio of rice to dal. It works well too, but here you can add a fourth cup of flattened rice. It will help your idlis to come out softer.
Soaking the Rice and Lentils
Measure the rice and lentils using the same measuring cups. I like to wash the idli rice and gota urad dal until the water runs clear. This will make sure you remove any impurities from the rice and lentils. Then soak the rice and lentils overnight or for at least 8 hours. The lentils are soaked with some methi seeds, that help with the fermentation process.
Grinding the Batter
After soaking the rice and lentils for 8 hours, drain the water. You can either use a wet grinder or a high-powered grinder like Vitamix. I make the batter using Vitamix. A few points that work well to make the perfect batter are grinding the lentils and rice separately. I start with grinding the urad dal and methi seeds first. Then I start with grinding the rice. I recommend using ice-cold water to grind rice and lentils because it ensures you can grind the batter smoothly using less water. You also, want to make sure your batter is pouring consistently, and not very thick. Thick batter, often doesn’t ferment well or takes longer.
Fermenting the Batter
I think the weather conditions in the fermentation process play a big role. The time of fermentation and how you do it, will be different. If you live in a place where it is hot and humid, like Gujarat the fermentation process will only take 6-7 hours. But, if you live in a colder place, the fermentation process will take you anywhere between 13-16 hours because it is cold. You can divide the batter into two separate bowls, and either use the oven light to ferment the batter overnight, or use the Instant Pot to ferment the batter.
Adding Salt
I add non-iodized salt like the pink Himalayan salt, or sea salt to the batter, as it helps with fermentation. If you use iodized salt will kill the yeast in the fermentation process, and you will be left with a non-fermented batter.
How to Make Idli Batter Step-by-Step
Step 1 - Gather and measure all the ingredients you need to make the batter. Step 2 - Then add the rice and lentils in two separate mixing bowls. Wash and drain the rice and lentils until water runs clear. Then soak them in clean water for 8 hours. Soak the methi along with the lentils. Step 3 - Drain the rice and lentils, and set them aside. Now start grinding the lentils and methi seeds first using some ice-cold water. Next, you start with grinding the rice. Once both the batters are ground, pour it in a mixing bowl, to ferment. If you are using the Instant Pot, pour the batter in the pot of the Instant pot directly. Use your hands to mix the lentil and rice batter. In the end, add salt give one last mix, and leave it for fermentation. Step 4 - Once the batter is fermented, mix it lightly. Take some batter out in a small mixing bowl, and add salt. Now prepare the idli steamer with water. Let the water come to a boil, and prep your idli plates. I like to grease the idli plates with ghee. Then, I add the batter, to the idli plates. Steam them for 8-10 minutes! Enjoy the idlis piping hot!
Ferment The Idli Batter
One of the most important things is nailing the right temperature to ferment the batter. I think a nice warm maintained temperature between 80F to 90F, which helps keep the yeast active and lets the fermentation happen. Now this depends a lot on the climatic conditions where you live. If you are living in a hot, tropical place the batter might ferment in 6 hours. If you live in colder places like Canada, it will take you anywhere between 13-16 hours.
Ferment the Batter Using the Oven
I like to turn on the oven light and divide the batter into two bowls equally. Let the batter ferment for 13-16 hours in the oven. Once it rises, make the idlis with the fermented batter, and store the leftover batter in the refrigerator.
Ferment the Batter Using the Instant Pot
My oven light hasn’t been working for so long now, so I have used Instant Pot to ferment my batter for as long as I can remember. Transfer the ground lentil and rice batter to the pot of the instant pot. Now press on yogurt mode. Next, set the timer manually to 15 hours. After 13-15 hours your batter should be fermented. You can use a part of the fermented batter to use to make the idlis and store the rest in an airtight container.
Top Tips To Make Soft Idlis
Add poha if you struggle with making soft idlis using rice and lentil batter. You can add about ¼ cup to ½ cup of poha as it helps the idlis to be softer. You can use either thick or thin poha, it doesn’t matter, and it needs to be soaked only for 30 minutes. If you add too much water during grinding, the batter will be very runny. This will render flatter idlis, so striking the right balance is very important. I like to maintain a thick pouring consistency to make sure your batter ferments well because another thing to keep in mind is that batter thins during the fermentation process too. Please try to avoid using old rice and dal. I like to use fresh ingredients in the kitchen. And I have noticed, a difference between the texture of the idlis using old and new rice and lentils. Steaming idlis for longer may also result in hard idlis. The soft spot is between 8- 10 minutes.
Storing the Batter and Serving Suggestions
Store the batter in the refrigerator for up to 3-5 days. I like to make idlis on the first days, some extra too to freeze them. The idlis freeze very well. I like to make dosas, dosa waffles, and paniyarams after the 2nd day of refrigeration. The idlis can be defrosted, by just steaming them in the idli steamer for 5 minutes or microwaving them for 2 minutes. You must serve the piping hot idlis with chutneys and sambar. You can also serve the idlis with my Mushroom Kurma, as it tastes scrumptious.
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