South Indian food is a wholesome breakfast. For me, it’s a wholesome lunch and dinner – I love idlis and dosa so much! Today, I will be covering “How to make Idli Batter For Soft Idlis”
Idli is the best food option for everyone, in my opinion. It can be given as first food to the babies too. Idlis are highly nutritious and easy to digest food.
Idlis are great for you, if you’re trying to eat healthier, since they are steamed and it contains less fats. In addition to it, idlis and dosas, along with sambhar make great sources of carbohydrates, fibers, and proteins. Add vegetables to the battter itself to make delicious vegetable idlis
When the idli batter is fermented, the batter becomes high in protein and vitamin content. During the fermentation process protein and vitamin B also increases.
Preparing idli batter is very simple, you need only 4 ingredients to prepare soft idlis batter.
• Whole urad dal – 1 Cup
• Idli Rice – 4 Cups
• Fenugreek seeds- 1 teaspoon
• Salt – 3 teaspoons
Method to prepare Idli Batter
Wash whole urad dal and fenugreek seeds in cold water for 2-3 times. Soak the urad dal in filter water for 4 hours.
Take another bowl and wash idli rice in cold water for 2-3 times. Soak the idli rice in filter water for 4 hours.
After 4 hours drain the excess water from urad dal. Now, take a jar add urad dal and fenugreek seeds and 1/2 cup of water. Grind till smooth and frothy. Scrap off the batter from the sides of the jar and grind well.
Transfer the urad dal batter into another utensil. Take the jar and add idli rice with less than 1/4 cup water and grind coarsely.
Add the rice batter to the urad dal batter and add salt. Mix well using a spoon. Set aside the container containing urad dal and idli rice batter for 8-10 hours or overnight. It depends on the weather and temperature. People staying at a cold place can keep the vessel in preheated oven. This will speed up the fermentation process.
To make Idlis, take an idli steamer and add 1 cup water to the container, allow it to boil. Meanwhile, grease the idli plates with ghee. Pour the batter into the molds and when the water boils place the idli plates in the steamer.
Steam the idli plates for 10-12 minutes. Remove the idli plates and set aside for 2-3 minutes. Once they are cool, remove the idlis with a spoon.
Serve it with delicious coconut chutney and sambar. Enjoy!
Other Notes and Tips
- You can refrigerate the idli batter for 2-3 days.
- You can enjoy super soft Idlis on next day of batter fermentation.
- Over fermented batter can be used for preparing dosa.
- Once the batter is fermented, tap the fermented batter from the top and use it. This batter will give delicious and super soft idlis. Avoid mixing from top to bottom.
- You can also add vegetables to make vegetable idlis