Master the art of perfect idlis with these easy tips
What's the story
Idlis, the quintessential South Indian breakfast, are steamed rice cakes that are light and nutritious. Making the perfect idli at home can be a task, but with the right techniques and ingredients, you can master this dish. Here are some practical tips to help you make soft and fluffy idlis every time. From choosing the right rice to fermentation techniques, these insights will help you achieve idli perfection.
Tip 1
Choosing the right rice and lentils
Choosing the right type of rice and lentils is essential for making authentic idlis. Go for parboiled rice or idli rice as they are starchier and lend a better texture. For lentils, use urad dal with a ratio of one part dal to four parts rice. Soak them separately for four to six hours before grinding them together.
Tip 2
Grinding techniques for smooth batter
Grinding is key to getting that smooth batter for idlis. Use a wet grinder if you have one, as it gives a better consistency than a regular blender. Add water sparingly while grinding so that the batter doesn't become too runny. The final batter should be thick enough to hold shape but smooth enough to spread when poured into molds.
Tip 3
Perfect fermentation process
Fermentation is what makes your idlis soft and fluffy. After grinding, keep the batter in a warm place for eight to 12 hours, depending on the temperature of your area. Cover it loosely so that air can circulate, but no contaminants enter. Once fermented, the batter will double in volume with bubbles on the surface.
Tip 4
Steaming techniques for fluffy idlis
Steaming is the last step to make idlis fluffy. Grease your idli molds with oil or ghee before pouring in the batter so that it doesn't stick after steaming. Fill each mold only halfway with batter and steam in an electric steamer or pressure cooker without weight for about 10 minutes until cooked through.