Idli batter for making soft Idli. Difference between idli batter & dosa batter. How to make Idli (Stepwise Photos). Idli is a soft, pillowy steamed savory cake made from rice and lentil batter.
Make this Idli Batter for Soft Idli at home.
Idli recipe: wondering how to make soft idli with homemade idli batter?
Idli and dosa is a staple breakfast for most South Indians.
You can cook Idli batter for making soft Idli using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Idli batter for making soft Idli
- It's 2 cups of Rice.
- It's 1 cup of White Urad Dal.
- You need 1/2 cup of Cooked Rice or Washed Poha (flattened rice).
- You need 1 tsp of methi seeds (to be separately ground to a paste).
- You need As needed of Water to grind the batter.
In my home, we always have the batter ready in our fridge and Amma is always prepared to feed multiple people for breakfast or dinner at minutes' notice, thanks to this. Video of making IDLI batter in wet grinder. Idli has to be the top most comfort food for all South Indians. The texture of the idli is what makes it sublime.
Idli batter for making soft Idli instructions
- Wash and Soak Urad dal and rice separately for around 6 hours. Drain both. Put Urad Dal in the mixer. Now add little water at a time and grind it into a smooth batter. You need to ensure that this does not get watery. Transfer this to a large container. Now take rice in the same blender and add little water and make it into a batter. You will find that there are some grits in the rice batter. Now add the cooked rice or washed Poha and grind this well..
- Pour this over Urad dal batter. Finally grind the methi seeds to fine paste and add to the batter. Mix this very well. Cover this and let it ferment overnight or for 8 to 10 hours. The next day, you will find that the batter has risen well. Mix this batter well. You can take required batter for making the Idli and add enough salt to the batter. Rest of the batter can be stored in the fridge for further use..
- Few tips : Always soak the Rice & Urad Dal in the morning around 10:30 am and grind the batter by 4:30 pm. Leave this overnight in a warm place for fermentation. Several times, the batter would overflow out of the container and so I keep a plate below the container. You must use a large container to keep your batter. The batter should not be watery or thin... It should be thick I add cooked rice or Poha (washed flattened rice) while grinding the batter..
- Always soak Urad Dal & Rice separately. Do not overcook / steam Idli for more than 10 minutes. During the winter season, you may add half cut onion to the batter and it will rise up. Remove the onion out of the batter in the morning..
Try it if you live in cold climate or your idlis are always hard. Soft Idli batter recipe with full video and a lot of tips and tricks to get perfect idli. Idli is a very popular breakfast recipe made in almost every South I have been wanting to post the recipe - how to make Soft idlis for a long time now. Traditionally Idli batter is ground by soaking rice and urad dal separately. This batter makes soft and spongy idlis and crispy dosa.
