Idli is a steamed savory cake made with rice and lentil batter. The batter is ground and fermented overnight. This staple food of South India is enjoyed with sambhar and chutneys.
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.
Jump to:
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 ยผ cup to ยฝ 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.
More Recipes You Might Like From The Blog
FAQs
I recommend using the idli rice, which is a small variety of parboiled rice, which is used to make idli batter. I think any small variety of rice, works well to make idli batter.
Idli rice is a small variety of parboiled rice used to make idli-dosa batter.
I think there are two most important factors you need to look at. They are 1.) the right fermentation of the batter and 2.) the right cooking time because if you get these two things right your idlis will turn out soft.
I think steaming the idlis between 8-10 minutes on a high flame is a sweet spot. I like to steam my idlis for 10 minutes.
I have had these days when I was learning to make the batter. I use the unfermented batter to make dosas and punugullu.
Idli Recipe (Perfect Idli Batter to Make Soft Idlis)
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 High Powered Blender
- Mixing Bowls
Ingredients
- 4 Cups Idli Rice
- 1 Cup Gota Urad Dal
- 1 Teaspoon Methi Seeds
- ยผ Cup Poha (Flattened Rice) (optional)
- 1.5 Teaspoons Himalayan Salt Use non-iodized salt
- 3 Cups Water
Instructions
Soak the Rice and Lentils
- You have to soak the rice and lentils for a minimum of 6 hours
- Start with washing the rice, until the water runs clear. Soak the washed rice in 7 cups of fresh water and set it aside.
- Next wash the gota urad dal until water runs clear. Soak the washed and drained urad dal in 4 cups of fresh water. To this add fenugreek seeds.
Grinding the Batter
- Drain the water from the soaked urad dal and fenugreek seeds. Add the urad to the grinder. Add ยฝ cup of cold water and start grinding the lentils to a smooth batter.
- Once you have the smooth batter, add it to a mixing bowl, or the pot of the Instant pot. It depends on how are you planning to ferment your batter.
- Now drain the water from the soaked rice, and poha. Add the drained rice and poha to the blender. Add 1 cup of water to start grinding the batter.
- Add more water as required, and grind the batter until smooth on a high speed.
- Once the rice batter is ground and smooth, transfer it to the mixing bowl or the pot of instant pot. The batter should have thick pouring consistency.
- Now add 1.5 teaspoons of Himalayan salt, and mix the batter using your hand. If you don't want to use your hand, use a ladle or a whisk, but make sure you mix it thoroughly.
Ferment The Batter
- Ferment the Batter Using Oven - Preheat the oven at 200F for 5 minutes. Turn off the oven, and keep the oven light on. Transfer the prepared batter into two different containers. Leave it to ferment for 8-13 hours.
- Ferment the Batter Using the Instant Pot - Close the instant pot using the glass lid. Press on the yogurt mode and hit start. Manually set the timer from anywhere between 8 to 14 hours depending on the weather.
- Once the batter is fermented, the batter will rise, almost double in size. You will even notice that it has a faint sour smell to it. These signs prove your batter has fermented succesfully!
Make the Idlis
- Add 1-2 cups of water in the Idli Steamer Pot or the Instant Pot, whatever you prefer to steam the idlis.
- Now without mixing the batter much, light stroke the batter, and add it in a seperate mixing bowl. Add salt to taste, and mix the batter lightly.
- Now grease the idli plates with either oil or ghee, whatever you prefer.
- Once the idli plates are greased and ready, start pouring the batter in each cavity.
- Once the water comes to a boil, place the idli moulds with the insert in the steamer.
- Steam the idlis in an instant pot on steam mode for 10 minutes. If you are using a regulatr idli steamer, steam the idlis on high flame for 8-10 minutes.
- Turn off the instant pot or the stove whatever you are using once the idlis are steamed.
- Let them rest for 2 minutes covered. Take the idli moulds out, and let them rest for 5 minutes.
- Now using a spoon, try to remove them gently out of the molds. If you try to remove them immediately without resting them, they might break or stick to the pan.
- Serve the idlis piping hot with sambar and chutney.
Notes
- Read the blog thoroughly. Every section has an explanation to all the factors that need to be taken care of while making the perfect idli batter.ย
- Store the leftover batter in the refrigerator.ย
- Adding poha is optional. I don't add them, as we enjoy the idlis only the first two days after the fermentation. We use the leftover idli batter to make dosas or paniyarams.ย
- You can freeze the idlis. I always make an extra batch of idlis, chutney and sambar. On busy days, it comes in handy to put a meal on the table.ย
- You can defrost the idlis in the idli steamer or by microwaving them. To make sure idlis don't dry out in the microwave, use a wet paper towel to cover the idlis.ย
Your Thoughts