Ingredients
- Idli Rice (Parboiled Rice): 4 cups
- Whole White Urad Dal (Skinned Black Gram): 1 cup
- Fenugreek Seeds (Methi): 1 tsp
- Poha (Flattened Rice): 1/4 cup (optional, adds softness)
- Salt: To taste (approx. 2 tsp)
- Water: For soaking and grinding
- Oil:For greasing the idli plates
Instructions
1. Soaking (6-8 hours or overnight)
- Wash the idli rice 3-4 times until the water runs clear.
- In a separate bowl, wash the urad dal and fenugreek seeds.
- Add the poha (flattened rice) to the rice bowl.
- Soak the rice mix and dal mix in ample water for at least 6-8 hours.
2. Grinding the Batter
- Dal: Drain the water from the soaked urad dal. Grind it in a high-speed blender or wet grinder, adding cold water little by little, until it becomes a very smooth, light, and fluffy paste.
- Rice: Drain the water from the rice. Grind the rice and poha to a slightly coarse, gritty consistency.
- Mix: Combine the ground rice and dal batters in a large container. Use your hands to mix, as it aids fermentation. The final batter should be thick, not runny.
3. Fermentation (8-12 hours)
- Cover the container and let it sit in a warm place for 8-12 hours.
- For cold climates: Place the container in an oven with the light turned on, or in an Instant Pot on the ‘Yogurt’ setting.
- The batter is ready when it has doubled in volume and has a pleasant sour aroma.
4. Steaming Idlis
- Gently mix the fermented batter. Do not over-mix, as you want to keep the air pockets intact.
- Add salt, if not added before fermentation.
- Grease the idli moulds with oil.
- Pour the batter into the moulds and steam on high heat for 10-12 minutes.
- Let the idlis cool for 2-3 minutes in the stand before removing them with a wet spoon.
Tips for Success
- Ratio: The ideal ratio for soft idli is 4 parts rice to 1 part dal.
- Cold Water: Use cold water while grinding to prevent the blender from heating the batter, which can spoil the fermentation.
- Consistency: A too-watery batter will lead to flat, hard idlis.
- Don’t Over-steam: Steaming for more than 12-15 minutes can make the idlis rubbery.
- Storage: The fermented batter can be kept in the refrigerator for 2-3 days.
Serve hot with coconut chutney and sambar.