By onlinenews24seven 
Idli, a beloved South Indian delicacy, is a soft, steamed rice cake made from a fermented batter of rice and urad dal (black gram). Whether you enjoy it with chutney, sambar, or as a snack, homemade idlis can be incredibly satisfying and easy to make. Here’s a foolproof recipe to make soft, fluffy idlis in your own kitchen.
Ingredients for Soft Idlis
To make approximately 15-20 idlis, you will need:
- 1 cup of rice (preferably idli rice or regular short-grain rice)
- 1/4 cup of urad dal (split black gram)
- 1/4 tsp of fenugreek seeds (optional, for fermentation boost)
- Water (for soaking and grinding)
- Salt (to taste)
Preparation: Step-by-Step Guide to Soft Idli
1. Soaking the Rice and Dal
- Start by washing and soaking 1 cup of rice and 1/4 cup of urad dal (and fenugreek seeds if using) in water for at least 4-6 hours, or overnight for best results.
2. Grinding the Batter
- After soaking, drain the rice and dal mixture. In a wet grinder or high-powered blender, grind the urad dal with a little water until it forms a smooth, fluffy batter. Transfer it to a large mixing bowl.
- Next, grind the soaked rice until it’s slightly coarse but smooth. Add the rice to the dal batter and mix them together. Add water as needed to get the desired consistency – the batter should be thick but pourable.
3. Fermenting the Batter
- Cover the batter and let it ferment in a warm place for 8-12 hours, depending on the ambient temperature. The batter should rise and have a slightly tangy smell when fully fermented.
Tip: If you live in a cooler climate, you can place the batter in an oven with the light on or use a fermentation setting on an instant pot.
4. Steaming the Idlis
- Once the batter is fermented, stir it gently and add salt to taste. Grease your idli molds lightly with oil.
- Pour the batter into the molds and steam them in an idli cooker or a steamer for 10-12 minutes or until a toothpick comes out clean when inserted into the idlis.
5. Serving Soft Idlis
- Allow the idlis to cool for a few minutes before removing them from the molds. Serve them hot with coconut chutney and sambar for the perfect South Indian breakfast or snack.
Tips for Soft and Fluffy Idlis
- Perfect Fermentation: Ensure that your batter ferments well. The warmer the environment, the better it will ferment. If the batter does not rise properly, it will not yield soft idlis.
- Consistency of Batter: The batter should be thick yet pourable, not too runny.
- Use Fresh Ingredients: Fresh rice and dal ensure better fermentation and a fluffier texture.
- Steaming Method: Avoid overcooking the idlis. Steaming for 10-12 minutes is enough for soft idlis.
| Also Read: Atta Momos Recipe: Can Momos Be Made With Atta?
Frequently Asked Questions (FAQs)
1. Can I make idli batter without a wet grinder?
Yes, a high-speed blender can also be used. The key is to grind the dal to a fluffy consistency and the rice to a slightly coarse texture.
2. How long should I ferment the batter?
Fermentation time varies depending on the temperature. It typically takes 8-12 hours. If your kitchen is cold, it might take longer.
3. What if my idlis aren’t soft?
If the idlis are not soft, it may be due to under-fermentation or the batter being too thick. Ensure proper fermentation and adjust the consistency of the batter with water.
4. Can I store leftover idlis?
Yes, leftover idlis can be stored in an airtight container in the fridge for 2-3 days. You can reheat them in a steamer or microwave.
5. Can I add vegetables to the idli batter?
Yes! You can add finely grated carrots or spinach to the batter to make vegetable idlis.
Conclusion: Enjoy Soft Idlis Anytime!
Making soft and fluffy idlis at home is simple and rewarding. With just a few basic ingredients, a bit of patience for fermentation, and the right steaming technique, you can enjoy fresh idlis whenever you want. Pair them with your favorite chutney and sambar, and you have a delightful meal ready to go!