Course: Breakfast, Snack, Tiffin recipes
Cuisine: Indian Cusine, South Indian Cuisine
Keyword: Idli, soft idli
TIPS-
1. *Regular rice-you can use any rice which you normaly use on daily basis.
2. For grinding the batter use the water in which you have soaked the urad daal,it helps in fermenting.
3. The consistency/thickness of batter is a very important factor,as thin or thick batter result in hard and flat idlis.
4. Proper fermentation of minimum 7-8 hours is very important to get soft idlis and in winter it may need much more time .
5. The quality of rice and daal is also important,use idli rice or a mix of idli rice and regular rice.
6. When water in the steamer start boiling only then keep the idli mould inside it.
7. When the batter get fermented mix it very gently,just give it a stir,don't mix it to much otherwise the trapped air will be released from the batter and you will get hard idlis.
8. Don't try to scoop out the idlis immedietely after steaming,let it cool down slightly then scoop out with a wet or greased spoon then they come out very neat and smooth. otherwise you may get idli with rough edges.
9. You can easily store the leftover batter in the refrigerator for 4-5 days.
10. Other ratios I have tried to make soft idlis are-
a-1 cup urad daal+2 cups of rice+1/3 tsp fenugreek seeds.
b-1 cup urad daal+3 cups of rice+1/2 cups of left over cooked rice
c-1 cup urad daal+3 cups of rice+1/2 cup poha+1/2 tsp of methidana