Idli Recipe (Perfect Idli Batter to Make Soft Idlis)

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.

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Course: Breakfast, Lunch

Cuisine: Indian, South Indian

Diet: Hindu, Vegetarian

Keyword: Idli Recipes, South Indian Recipes

Prep Time: 14

Cook Time: 20

Resting Time: 6

Total Time: 20 20

Servings: Idlis

Calories: 86kcal

Author: Aayushi Patel

Equipment

1 High Powered Blender
Mixing Bowls

Ingredients

4 Cups Idli Rice
1 Cup Gota Urad Dal
1 Teaspoon Methi Seeds
¼ Cup Poha (Flattened Rice) (optional)
1.5 Teaspoons Himalayan Salt Use non-iodized salt
3 Cups Water

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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 ½ 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.
Store the leftover batter in the refrigerator.
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.
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.
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.

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