One of The Best Ever Idli Recipes

 

 

Is Idli good for you?

Idli is a kind of fermented rice and lentil cake that is steamed to produce a fluffy, light, and soft cake. The cuisine of South India is known for producing some of the world's healthiest and most protein-rich breakfast options, including this one. Because the rice and lentils that make up the batter are first soaked, then ground, then fermented, and finally, the batter for the idlis is steamed, the idlis are very easy to digest. You can enjoy these with chutney or a tiffin sambar.

Because of its distinctive cooking technique, which increases the bioavailability of the minerals in urad dal (black lentil) and rice, Idli is often regarded as the healthiest dish.

The Recipe for the Very Best Idli

There are many Idli recipes to choose from, which might be confusing. But our Idli recipe is straightforward; here are the items you'll need to make delicious Idlis at home.

  • 1 cup urad dal (Black Lentil)
  • 2 cups of Idli rice
  • Water (for soaking and grinding)
  • 2 tsp salt
Blender vs. Wet Grinder for Batter

Our experience has shown that both provide the same outcomes when using high-quality dal and blending it correctly. However, a wet grinder is the preferred preparation method in most cases. We use the Butterfly wet grinder, which is an excellent device for all wet grinding applications. More information about this fantastic wet grinder is available on the link provided.

Now we'll go on to the instructions step-by-step
  • First, soak 1 cup of urad dal for two hours in a large bowl.
  • Also, soak two cups of Idli rice for at least three hours.
  • After allowing the urad dal to soak for two hours, pour off the water and place the soaked dal in the grinder.
  • Add water as needed and blend for 45 minutes. Because it enhances fermentation, the water from the urad dal soak should be used for grinding.
  • Repeat scraping the sides and grinding the batter until it becomes smooth and fluffy.
  • Place the batter in a large mixing bowl and set it aside.
  • Add the rice that has been soaked to the same grinder, and then grind it.
  • To make a coarse paste, grind the ingredients while gradually adding water.
  • Put the rice batter in the same container as the other ingredients.
  • Be sure to combine everything by giving it a good mix thoroughly. The fermentation process is helped by hand-mixing the batter.
  • Cover the mixture and let it ferment in a warm location for eight hours.
  • When the batter has increased in volume by a factor of two, it has successfully fermented.
  • Gently combine the ingredients, taking care not to disrupt the air pockets.
  • Mix everything by adding two teaspoons of salt.
  • After greasing the idli plate with oil, pour the batter into the wells.
  • Idlis should be steamed for ten minutes or until a toothpick can be inserted and removed cleanly.

The soft Idli is now ready to be served with chutney and Sambar, and you're all set to eat!

Mini Idli

You may also use the same recipe to create smaller versions of the cake (small idlis). There is also a micro idli stand that can be purchased separately. The batter needed to fill each mold ranges from one to three teaspoons to one tablespoon. After letting it sit for 5 minutes with the lid on, you may remove it.

How to store Idli?

Once fermented, the batter may be stored in the refrigerator for up to seven days. When storing the batter, use containers made of glass rather than steel, since steel tends to turn the batter sour. When keeping Idli batter, plastic containers aren't the best option, in our opinion. You can have the option of separating the fermentation of the ground batter into two separate containers and doing so.

One should be used for creating idlis, while the other should be stored in the refrigerator without being stirred. Make sure the container has enough space for the batter to expand, since there have been times when the batter has continued to rise even after being placed in the refrigerator. Put a plate under the container to catch any liquid that could leak out of it in this kind of situation.

Why are my idlis hard rather than fluffy and soft?

When it comes to creating Idlies, this is one of the issues that are most often experienced. The primary reasons that idlis become tough are that the batter was either very thick or not properly fermented or raised. Another contributor to the idlis' tough texture is that they were steamed too long. Just follow the instructions in this post; you will never get it wrong.

So, what are you waiting for? Get your hands on the ingredients and make the fluffiest Idlies possible right now.