Idli Batter for Making Soft Idli

I always prefer to make the Idli Batter at home as it is healthy and fresh! These days you will find that several stores would have Idli Batter in their shops and many prefer buying it from them.   I only would buy the batter in case of an emergency.

While making the batter at home there are few tips and tricks that you need to follow to ensure that your batter is perfect and the outcome is your Idli's are soft.

Many of my friends in office always would want to know the proportion for making the batter.  This post will give you all the information you require to make your Idli batter at home.

Few tips :

Always soak the Rice & Urad Dal in the morning around 10:30 am and grind the batter by 4:30 pm. Leave this overnight in a warm place for fermentation.  Several times, the batter would overflow out of the container and so I keep a plate below the container.  

You must use a large container to keep your batter.

The batter should not be watery or thin... It should be thick

I add cooked rice or Soaked Poha (washed flattened rice) or Soaked Poha & Sabudana  while grinding the batter.

 Always soak Urad Dal & Rice separately.   

Mix the batter very well with the help of your hands.

You can add required water to the Idli batter in case you plan to make Dosa.

 Do not overcook / steam Idli's for more than 10 minutes.

Once you steam them remove each idli stand and hold the stand upside down and pour normal tap water on them do not allow water to reach the cooked Idli's. They will come out easily without sticking to the idli stand

During the winter season, you may add half cut onion to the batter and it will rise up.  Remove the onion out of the batter in the morning!

Ingredients :

Rice - 3 cups
White Urad Dal - 1 cup
Cooked Rice or Washed and soaked Poha (flattened rice) or Washed and soaked Poha & Sabudana Mix - 1/2 cup
Methi / Fenugreek Seeds (1/4th tsp)
Salt to taste
Water to grind the batter

Method:

Wash and Soak Urad dal, fenugreek seeds, rice and poha & sabudana mix separately for around 6 hours.  In this recipe I have used cooked rice instead of Poha & Sabudana mix.  You may choose any of the options as this is the secret to making the perfect soft Idli's.

Drain all the soaked ingredients.   Put Urad Dal in the mixer. Now add little water at a time and grind it into a smooth batter.  You need to ensure that this does not get watery.

Transfer this to a large container. Now take rice in the same blender and add little water and make it into a batter.  You will find that there are some grits in the rice  batter.    

Now add the cooked rice or washed and soaked Poha or Washed and soaked Poha & Sabudana Mix and grind this well.

Pour this over Urad dal batter.  Mix this very well with the help of your hand. Cover this and let it ferment overnight or for 8 to 10 hours.

The next day,  you will find that the batter has risen well. Mix this batter well.  You can take required batter for making the Idli and add enough salt to the batter. Rest of the batter can be stored in the fridge.  Use the remaining batter  in 2 days time.

Grease the Idli moulds with little oil and spoon the batter into each mould. Place this idli moulds into the steamer and steam for 8 to 10 minutes.  Once it is steamed, remove it and let it cool. Now dip a knife / spoon in water and slide under idli's and remove it into a Casserole.

Serve the steaming hot Idli with Sambar or Chutney.