How to Make Soft & Fluffy Idli | Idli Batter Recipe | South-Indian Breakfast

How to Make Soft & Fluffy Idli | Idli Batter Recipe | South-Indian Breakfast

Idli, also called idly, a popular south-indian breakfast staple. Learn how to make soft and fluffy idli. One of the healthiest, lightest and easiest breakfast, can be made into a feast when served with a variety of condiments.

Course Breakfast, Brunch, Dinner

Cuisine South-Indian

Keyword how to make idli, How to make soft and fluffy idli, Idli batter, Idli batter proportions, Malligai poo idli, Rice and urad dal proportions for idli dsoa, Rice idli

Prep Time 8

Cook Time 45

Fermentation Time 8

Total Time 16 45

Servings servings

Calories 145kcal

Equipment

Grinder
Bowls for soaking rice and dal
Steamer with idli plates for making idli
Cast iron tava or nonstick dosa pan for making dosa

Ingredients

5 cups Idli rice
1¼ cup Whole urad dal see notes
1-2 teaspoon Methi / Fenugreek seeds
Gingely oil for making idly/dosa

Instructions

Let's Soak Rice & Dal

Measure Rice and dal. Use the same cup. I use the 200 grams cups that comes with rice cooker.
You can soak the rice and dal together or separately. Honestly i soak them together. Don't have the time or patience to soak and grind separately. I have mentioned in tips & tricks, there will be slight difference in the yield. So soak as per your time and convenience.
Take rice and dal together. Add water, rinse and drain 2-3 times. Add fresh water, add methi seeds to this and let this soak for 6-8 hours.
If soaking rice and dal separately, soak fenugreek seeds with the dal.

Let's Grind the Batter : Rice & Dal together

After the soaking time, drain the water. I recommend using the Grinder for this. If you don't have a grinder, mixie is also fine. But this amount of rice and dal you might have to grind in 4-5 batches.
I use grinder. Add the drained rice and dal to this add 1-2 cups of water. Let his grind to a smooth batter.
Some prefer little grainy batter if they are grinding it exclusively to make idli's. I prefer smooth batter. Works well for both idli and dosa.

If Grinding Rice and Dal separately

Drain the excess water from Dal-Fenugreek and grind it to a smooth batter, adding little water. When the Ural Dal Batter froths up while grinding, it is considered done. You get the 'cluck, cluck' sound (air in-between the batter) while grinding.Transfer it to another Vessel.
Drain the excesswater from Rice and Grind it to a smooth batter
Once the rice is well ground, add the urad dal batter to the grinder and let it run for 5 minutes. This way both rice and dal batter get mixed well.
Remove the ground batter to a wide vessel. The vessel should have extra space to hold the fermented batter too. So chose a wide vessel.

Let's Ferment

Let it sit on the kitchen top overnight of atleast 6-8 hours for fermentation. The vessel should be big enough to hold the fermented batter. I always keep the vessel on a plate, to collect any over-flowing batter.
Once fermented , mix the batter well with a ladle and take the required amount of batter for making idly/dosa and Keep the remaining batter in the fridge.
To ferment well during cold climates. Keep ½ cup of old idli dosa batter and mix it with the new batter. This accelerates the fermentation process during cold climates.

Let's make Idli

Never add salt to the entire batch of batter. Remove the amount you will require to make idli or dosa and refrigerate the remaining batter.
Add salt and a tablespoon of gingely oil to the batter taken out for making Idly/dosa. Mix well.
Coat the idlyplate/mould with gingely oil and pour half ladle of batter in eachmould. Steam Cook for 10 minutes or until done.
When done, take them out, let it cool for a minute or two. Remove the idli's on to a plate.

How to Remove Hot ldi from plate

Do not leave the idli pan the stove once it is done. This will make the idli to cook further in that residue heat, and idli's will become dry sticking to the plate.
Remove the steamer and place it on the counter top. Give it 5 minutes in steamer, then take it out, rest it for a minute and using a spoon remove them from the idli plate.

If in a hurry to remove the idli

If you are in a hurry and want to unmould the idly immediately, just show the back of the idly plate in running water for 2-3 seconds, it will be easy to unmould them.
Do not try to remove the idlies while they are hot, you will have half idli in the spoon and the remaining in the plate! Been there, done that!

How to Serve

Serve the idli hot with your favorite sambar and chutney. If packing for travel, tossing it with idli podi and gingely oil is the best way to enjoy them.
If packing for school dabba, coat the hot idli with gingely oil or ghee so it stays soft and doesn't become dry after 2-3 hours. I pack in vaya preserve lunch boxes for my kids, they stay hot until 2 pm.

Storing leftovers

Any leftover idli can be refrigerated in an air-tight box for 2-3 days. While serving , reheat the idli in the microwave for a minute on both sides. You can also steam them in a steamer and serve hot.
Wash the cold idli in running water for a second or two and reheat for a soft and fluffy, just like freshly made idli.
Idli can also be frozen. Personally i haven't tried.. You have to just steam the frozen idli and serve them hot.

Nutrition