idli recipe with step by step pictures | how to make idli
Making idli from scratch and getting them right every time is often very tricky for the novice cooks. But once you figure out the ratio of rice and dal, making idlis at home becomes a breeze. Using good quality parboiled rice and dhuli urad dal (skinned and split black gram) is very important for a perfect idli recipe (इडली रेसिपी).
how to make idli dosa batter
To make this idli batter, you need to soak the rice and lentils for sufficient time, 7-8 hours. The next step of the process is grinding them to a smooth batter of the right consistency and letting it ferment. Never ever throw away the water that you soak the rice and lentil in, because it promotes the process of fermentation. Also, never add salt to the batter at this stage since it impedes the process of fermentation.
Fermentation is what makes idlis so healthy as well as gives it a fantastic texture. It is also responsible for the typical sourish smell and taste that make idlis so delicious.
serving suggestion for idli
Today, I wish to share with you my secret of making perfect, pillowy idlis. They will stay soft all day, which is why they are ideal for tiffin. So if you are looking for tiffin recipes that would taste equally delicious after several hours even after cooling down, add this idli recipe to your list.
I have served them with sesame coconut chutney. It is an excellent chutney for idli. The burst of flavors from asafoetida and curry leaves tempering of this chutney is irresistible. Idli sambar recipe is an evergreen combination. There is no breakfast as comforting on a chilly morning as the platter of idli with some piping hot sambar on the side. Check out this vegetable sambar recipe. This idli sambar recipe combination is the very delicious and simple one to make at home.
Also, I am sharing the some tips for fermenting the idli batter during winters and monsoon when the weather is very cold.
how do you know the idli batter has fermented?
When the idli batter ferments, you will notice that it smells sour. The batter also rises up and when you scrape the surface with a spoon, it looks frothy and light.
fermenting the idli batter during winters in the oven & microwave
In winters, it takes much longer for the batter to ferment, usually up to 12 hours. However, I have got a simple trick for you to ferment the idli batter within 12 hours during winters. Keeping the batter in the preheated oven is one way you could achieve faster fermentation. Preheat the oven at 80-90° C and switch the oven off. Keep the bowl containing the batter inside the oven and let it rest till it ferments. Some ovens have a pilot light. You can leave the pilot light on and keep the batter in the oven. The pilot light keeps the inside of the oven warm.
But, what if you don’t have an oven? Will a microwave do? Sure! In fact, idli batter ferments much faster in the microwave. I have once achieved perfectly fermented idli batter in 12 hours flat while the temperature where I live had fallen to 15° C. You need a microwave-safe glass. A bowl would do too. Fill the glass with halfway with water and add a spoonful of salt to it. That will prevent the water from exploding. Microwave the water for 90-120 seconds on high (900 watts). The chamber would be filled with steam. Switch off the microwave, keep the batter inside and quickly shut the door closed. Do not remove the glass of hot water. Repeat this process every 4 hours for better results.
Now let’s take a look at the ingredients and the preparation of idli recipe.
how to make idli recipe
- Parboiled rice – 3 cups
- White urad dal – 1 cup
- Water to soak the rice –3 cups
- Water to soak the urad dal – 2 cups
- Water to grind the rice – 2 & ½ cup
- Water to grind the dal – 1cup
- Water to adjust to consistency of the batter – ½ cup
- Water to steam the idlis – 2 cups or as needed
- Salt – to taste
- Take parboiled rice and white urad dal in separate bowls.
- Wash the rice and urad dal. Soak them in enough water for 8 hours.
- Drain the rice and urad dal and reserve the water.
- Grind the urad dal using the reserved water to a smooth batter. Take it out in a large bowl.
- Grind the rice using the reserved water as well. It will not be very smooth. It will have some grits in it. Add it to the urad dal batter.
- Mix both the batters well. Cover the bowl with a lid and keep it in a warm spot. Let the batter rest for 8-10 hours depending on the weather.
- When the batter ferments, add salt mix well. Add some water to adjust the consistency. It should be very thick yet flowing.
- Prepare the idli steamer and grease the moulds. Pour the idli matter to the moulds. Don’t fill them upto the brim.
- Place the idli moulds in the steamer and close the lid. Steamthe idlis for 10-12 minutes.
- Carefully remove the moulds out of the steamer and allow them to cool for a while. Remove the idlis using a spoon and transfer them to a casserole to keep warm.
- Idli recipe is ready. Serve hot with sambar or chutney. Enjoy.
Idli Recipe with Step by Step Pictures Below
Gather the ingredients for making the idli recipe. Take 3 cups parboiled rice in a bowl.
Take 1 cup white urad dal in another bowl.
Wash the rice a few times and soak it in 3 cups of water for 8 hours.
Wash the urad dal as well and soak it in 2 cups water for 8 hours.
Drain the rice and urad dal after 8 hours. Also, reserve the water because it facilitates fermentation.
Take the urad dal in a grinder jar and add 1 cup of the reserved water to it.
Grind it to a smooth, fluffy batter using 1 cup of reserved water.
Take it out in a deep bowl.
Next, take the rice in the jar and grind it using 2 & 1/2 cups of water.
Grind the rice using the reserved water as well. It will not be very smooth. It will have some grits in it. Add it to the urad dal batter.
Pour the rice batter to the urad dal batter in the bowl.
Mix both the batters well. You may discard the remaining reserved water.
Cover the bowl with a lid and keep it in a warm spot. Let the batter rest for 8-10 hours depending on the weather. The batter should ferment and rise like this.
When you scrap the upper layer, you will see a frothy and bubbly batter.
Add salt to taste and 1/2 cup water to adjust the consistency. It should be very thick yet flowing.
Prepare the idli steamer by adding 3 cups water in it. Grease the moulds. Pour the idli matter to the moulds. Don’t fill them up to the brim.Place the idli moulds in the steamer.
Close the lid and steam the idlis for 10 minutes.
When done, idlis look like this.
Carefully remove the moulds out of the steamer and allow them to cool for a while. Remove the idlis using a spoon and transfer them to a casserole to keep warm. Idli recipe is ready. Serve hot with sambar or chutney. Enjoy.