Idli Batter (Traditional Idli Recipe)
Idli batter is a traditional South Indian mixture made from rice and urad dal. The batter is formatted to make soft, fluffy and delicious idlis. Idli is a unique breakfast dish. It is not only delicious but also has many health benefits. Because there is no oil in it and it is cooked in steam. It is a favourite dish of people of all ages. Idli is light, soft and contains protein, vitamins and minerals. Which is a good option for diet. So friends, today through this article I am going to share with you how to make delicious and easy idli recipe at home.
About Idli
Idli is delicious to eat, light and beneficial for health, white in appearance and round in shape. It is a popular South Indian dish. The batter is prepared by grinding urad dal and rice flour and is cooked in steam. It is a dish eaten with coconut chutney and sambar made from many types of vegetables. Due to its taste, it is very much liked in many states of India and also abroad. That is why it is easily digestible for people of all ages.
How to make Idli Recipe
1. First of all idli recipe, take a bowl of urad dal in a big pot.
2. Now we will add one to one and a half glass of water in it and wash it by rubbing it with hands 2 to 3 times, Because lentils contain some powder etc. so by washing in this manner it gets removed. After washing I have removed its water. Now we will again add one and half glass of clean water in it and after covering it we will soak it for 4 to 5 hours.
3. Along with this, we will take two cups of rice in another vessel. The ratio of rice and lentils should be 1:2 if you take one cup of lentils, then you will have to take two cups of rice for it.
4. Now we will add water to the rice and wash it 2 to 3 times. Just like we washed the lentils, similarly we have washed the rice thoroughly and drained its water. Now we will again add two glasses of clean water to it.
5. Also, we will add 1 teaspoon fenugreek seeds to it as adding fenugreek seeds helps in fermentation. We will cover it and leave it to soak for 4 to 5 hours.
6. Now we will take out the water of the lentils in a separate bowl, after that put the lentils in the mixer jar and add lentil water as per the need and grind it finely.
7. Just like we ground the lentils, similarly we will now remove the water from the rice and grind it in a mixer jar. If the quantity of rice is a little more then we will grind it in two batches.
8. Now we will mix both the lentils and rice well. The better you mix it, the better will be the fermentation of the idli and your idli will become very soft.
9. Now we will cover the mixed rice and lentil paste and leave it to ferment for 12 to 15 hours or overnight. After this, add 1 teaspoon salt and 1/4 teaspoon baking soda and mix well.
10.Apply oil on the round part of the idli mould and pour 1 tablespoon of idli batter into it. If you don't have an idli mould you can use a small bowl.
11. After that we will take the idli cooker and heat some water in it, you can also add lemon so that your vessel does not get spoiled, put all the idli plates in it and put its lid on and let it cook on high flame for 10 minutes.
12. After 10 minutes, you can see that the idli is cooked well. To check this, insert a knife or spoon in it and see if the spoon comes out clean, it means the idli is cooked well.
13.We will let it cool down a bit and after cooling, take out all the idlis one by one easily with the help of a spoon and serve hot, tasty and healthy idlis with sambar and coconut chutney.
Pro Tips
Take proper care of fermentation to make idlis soft and fluffy.
To make idli more delicious, you can add some semolina or poha to the batter.
If the weather is cold, the solution may take longer to prepare.
If your fermentation creates net-like air pockets, it means your idli will be soft and spongy.
Do not fill the batter completely in the round space of the idli mould because if you fill it with too much batter then the idli may become hard. If you put less batter then there will be enough space for the idli to cook and it will be too soft for you.
FAQ
Which soda should be used for making Idli?
You can use baking soda to make idli.
Which rice is best for making Idli?
Boiled rice is the best for making idli.
Can we use Eno to make Idli?
Yes you can use Eno to make idli more soft.
What to do if Idli batter becomes too sour?
Excessive sourness can be reduced by adding some rice flour and semolina to it.
How to store leftover idli batter?
Pack the remaining idli batter in a glass or plastic container and keep it in the fridge. Remember not to add salt to the batter beforehand.
Follow the step by step photos and recipe card to make delicious Idlis
- 1 bowl Urad dal
- 2 bowl idli rice or simple rice (at your choice)
- 1 Tablespoon fenugreek seeds
- 1 Teaspoon Salt (according to taste)
First of all idli recipe, take a bowl of urad dal in a big pot.
Now we will add one to one and a half glass of water in it and wash it by rubbing it with hands 2 to 3 times, Because lentils contain some powder etc. so by washing in this manner it gets removed. After washing I have removed its water. Now we will again add one and half glass of clean water in it and after covering it we will soak it for 4 to 5 hours.
Along with this, we will take two cups of rice in another vessel. The ratio of rice and lentils should be 1:2 if you take one cup of lentils, then you will have to take two cups of rice for it.
Now we will add water to the rice and wash it 2 to 3 times. Just like we washed the lentils, similarly we have washed the rice thoroughly and drained its water. Now we will again add two glasses of clean water to it.
Also, we will add 1 teaspoon fenugreek seeds to it as adding fenugreek seeds helps in fermentation. We will cover it and leave it to soak for 4 to 5 hours.
Now we will take out the water of the lentils in a separate bowl, after that put the lentils in the mixer jar and add lentil water as per the need and grind it finely.
Just like we ground the lentils, similarly we will now remove the water from the rice and grind it in a mixer jar. If the quantity of rice is a little more then we will grind it in two batches.
Now we will mix both the lentils and rice well. The better you mix it, the better will be the fermentation of the idli and your idli will become very soft.
Now we will cover the mixed rice and lentil paste and leave it to ferment for 12 to 15 hours or overnight. After this, add 1 teaspoon salt and 1/4 teaspoon baking soda and mix well.
Apply oil on the round part of the idli mold and pour 1 tablespoon of idli batter into it. If you don't have an idli mould you can use a small bowl.
After that we will take the idli cooker and heat some water in it, you can also add lemon so that your vessel does not get spoiled, put all the idli plates in it and put its lid on and let it cook on high flame for 10 minutes.
After 10 minutes, you can see that the idli is cooked well. To check this, insert a knife or spoon in it and see if the spoon comes out clean, it means the idli is cooked well.
We will let it cool down a bit and after cooling, take out all the idlis one by one easily with the help of a spoon and serve hot, tasty and healthy idlis with sambar and coconut chutney.