How to make soft, fluffy idlis (Pro tips for perfect idli-dosa batter)
Get this detailed guide from a South Indian on how to get soft and fluffy idlis every time! Includes fail-proof tips to get a perfect idli-dosa batter.
Servings 32 idlis
Calories 52kcal
Equipment
Ingredients
- 2 cups Ponni boiled rice (idli rice)
- ½ cup Whole urad urad gota or split urad dal
- 1 teaspoon methi fenugreek seeds
- ½ cup thick poha (flattened rice) optional
- 1 teaspoon salt
- cold water as needed
Instructions
Soaking
- Rinse the rice and urad dal separately under running water until it becomes clear.
- To the rice, add methi/fenugreek seeds and immerse it in water. Let them soak for 4-6 hours. The urad dal should also be soaked for the same duration.
Grinding
- Before grinding the rice, immerse a fistful of thick poha (flattened rice) in water for about 5 minutes.
- Drain all the water from the urad dal and grind it to a fine paste using spoonfuls of water at a time (you'll need around ¾ cup of water in total).
- For the rice, grind it to attain a coarse paste. You'll use roughly 1 cup of water for this.
- Once done, combine the two pastes in a large bowl, giving them a good whisk to ensure they are well-blended.
- Add water as needed (approximately another ½ cup) to get the batter to a pancake-batter like consistency that is neither too thick nor thin.
Fermentation
- Set your batter in a warm place to ferment (see notes). Once the batter has doubled up, add salt to it and whisk it to integrate it in.
Steaming
- Lightly grease each mould of your idli stand.
- Pour the batter into the moulds, filling each up to three-quarters. Tip: Always leave the bottom-most idli plate empty or else the idlis will turn soggy due to the proximity to the boiling water below.
- In your idli steamer, add about 1 cup of water and bring it to a boil. Once ready, place the idli stand inside, covering it with a lid.
- Allow the steam to build up for 8-10 minutes before turning off the gas. Note: If you're using a stovetop pressure cooker, remember to use it without the vent. Steam the idlis for about 10 minutes before turning off the gas.
- In both scenarios, let the steam release naturally (this takes another 5-10 minutes) before carefully removing the idli stand.
- Check for doneness by inserting a toothpick into an idli's center. If it emerges clean, you're all set! If not, steam it for an addition 2-3 minutes.
- Separate out the idli plates and let it cool for 3-4 minutes. Gently use a sharp knife to release the idlis from their moulds.
- Serve warm with coconut chutney or red coconut chutney and sambar.
Notes
The most vital factor in fermenting idli batter is the warmth. Aim for a sweet spot between 75 - 90°F. This optimal temperature ensures the batter ferments just right, lending those idlis their signature fluffiness.
Fermentation tips based on your location:
- For Tropical Climates (like most parts of India): Let the batter sit on your kitchen counter. The outside temperature usually does the job.
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For Colder Regions: Navigating the chill can be challenging, but here are some tried-and-tested methods:
- Oven Technique: Preheat your oven to its lowest, around 170°F. Turn it off, wait for 10 minutes, then place your batter inside. Alternatively, just turning the oven light on for the night can create a warm environment for the batter to rise.
- Heat Vent Hack: If it's winter, your heat vents could be your best ally. Place your fermenting vessel on a cookie sheet (to prevent any overflows) and set it close to a vent. The warm airflow facilitates fermentation.
- Oven Proofing: If your oven boasts a 'proof' setting, you're in luck! Set it for 12 hours, and you'll have a perfectly fermented batter by the end.
- Instant Pot (my preferred option): The Instant Pot delivers consistent results, ensuring your idlis are soft and delectable every single time. If you're intrigued, I've penned a detailed post on fermenting and steaming idlis using the Instant Pot. I highly recommend giving it a read!
Nutrition
Serving: 1idli | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 74mg | Fiber: 1g