Soft and Spongy Idli Recipe | How to Make Idli Batter Recipe? Step by Step Guide!

Soft and Spongy Idli Recipe | How to Make Idli Batter Recipe? Step by Step Guide!

Mostly in south India, their traditional breakfast is Idli and it is made with Urad dal and rice (Methi seeds – Optional). Generally, the idli batter is fermented overnight and steam cooked till it holds the shape and served for breakfast.

Idli served with a sambar and coconut chutney. It becomes one of the most delicious and tasty foods you will ever eat.

Preparation Time
– 8 Hours
Cooking Time
– 20 Min
Total Time
– 8 Hours 20 Minutes
Serving
– 4 People
Course
– Breakfast
Cuisine
– South Indian
INGREDIENTS
  1. 2 cup of rice
  2. 1 cup urad dal
  3. 1 tsp fenugreek seeds (methi seeds)
  4. 1 cup of pohe
  5. 1 tbsp salt

INSTRUCTIONS

FOR MAKING BATTER

  1. Take rice into a bowl and wash it with water 3-4 times.
  2. Add water and soak the rice for 4 hours.
  3. Take urad dal and methi seeds in another bowl mix well and wash with water 3-4 times.
  4. Add water in a bowl and soak for 4 hours.
  5. Take pohe and wash with 1-time water and soak for just about 5 minutes.
  6. After 4 hours take rice and pohe in a blender jar and blend into a coarse batter.
  7. Take the urad dal and methi seeds in a blending jar and blend into a smooth, fluffy batter adding water as required.
  8. Transfer the urad dal batter to rice batter.
  9. Take a whisk and mix well make sure that rice batter and urad dal batter are combined well.
  10.  Now cover the batter and put in a warm place and ferment the batter at least for 7-8 hours.

FOR MAKING IDLI

  1. After 8 hours, add salt and mix gently.
  2. After fermenting, the batter doubles indicating well fermented with air pockets present.
  3. Take the idli plate and grease it with oil on each plate.
  4. Add the batter to each mold.
  5. Add water in an idli steamer and let it boil.
  6. After boiling water adds idli plate in a steamer for 10-15 minutes on medium flame or till a toothpick inserted comes out clean.
  7. Take the idli plate out of the idli pot and rest for 5 minutes.
  8. Take the Idli out with the help of a knife or spoon.
  9. Soft and spongy Idli is ready to serve.
  10. Idli is serv with coconut chutney and sambar.

NOTES

  • You can use Rava(semolina)/ rice Rava instead of rice.
  • You can Idli batter refrigerated for 2-3 days and steam idli when you require.
  • You can use ½ cup of boiled rice instead of pohe.
  • Pohe or boils rice help in making Idli soft and spongy so don’t skip pohe or cooked rice in that recipe.
  • Avoid plastic jars for fermenting; use stainless steel or ceramic containers for fermenting.

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