Idli Recipe

Soft Idli Recipe | How to Make Idli?

What’s Cooking India? It’s soft, spongy idli recipe. Nothing is better than South Indian food😍. Why wait for anyone to prepare south Indian food and offer it to you or why to go out, pay money and eat South Indian food when you can prepare much delicious South Indian foods like Idli, Dosa, Puttu, Rava Dosa at the comfort of home.

All these are easy to make and are very delicious to eat. Yum!!Yum!!Tasty Hai! So without wasting any more time, let us start the recipe.




Ingredients for making Idli Recipe

Ingredients Measurements
Urad Dal (Split) ½ Cup
Parboiled Rice 1 Cup
Idli Rava 1 Cup
Flattened Rice (Poha) 2 tbsp
Normal Rice 1 Cup
Fenugreek Seeds (Methi) (Optional) ½ tbsp
Salt According to your taste

Steps to Prepare Soft, Healthy Idli Recipe

How to preparing the Idli Batter?

Step 1: Take a bowl, add ½ cup Split Urad Dal and wash it properly. Urad dal contains a lot of impurities and powder so make sure that you wash it for more than two times.

Step 2: Take another bowl, wash and soak 1 cup normal rice for at least 8 hours or overnight.

Step 3: Take another bowl, add Idli Rava and rinse it properly until the water runs out very clearly or you can use 1 cup parboiled rice, soak it overnight in a different bowl. (Optional if you are making idli through normal rice)

Step 4: Soak both of them in a different bowl for at least 6 to 7 hours.

Step 5: If you are using Fenugreek seeds, soak it too along with Urad Dal or if you are using Poha, then soak it 2 hours before making Idli batter.

Step 6: Before making Idli batter, drain the water completely from the rice or Idli Rava.

How to make the Idli Batter?

Step 1: Grind the Urad Dal batch by batch. Use little water (Cold) to make a thick smooth paste. While grinding, add salt too. No need to grind the idli rava.

Step 2: Also, if you are using Poha or Meethi seeds, add it with urad dal for grinding.

Step 4: Now transfer the mixture of Urad Dal.

If you are making with Rava Idli.

Step 4: Drain off the water from the Idli Rava. Squeeze all the water with both your palms. There shouldn’t be any water in the idli rava otherwise the better will become thin.

Step 5: Mix it with Urad Dal.

If you are making it with normal Rice

Step 6: Grind the soaked rice and mix it with urad dal.

Step 7: Use your hand to mix the batter and let it ferment for 6 to 8 hours. You can also add little water if you think the batter is very thick.

Keep the batter in a warm place for at least 6 to 8 hours to ferment it completely. Fermentation helps make your idlis soft and fluffy. The size of the batter will increase.

Final steps to make Idli😍

Step 1: On a high flame, bring the container vessel of the Idli steamer to boil. Fill enough water so that it doesn’t get dried up while the idli is steaming.

Step 2: Grease the idli moulds with oil.

Step 3: Take a spatula, mix the batter once again, then pour 1 spoon in each of the moulds. Do not pour much batter as, after steam, the idlis will swell up.

Step 4: Fill all the moulds and cook them for 10 to 12 minutes.

Step 5: After 12 Minutes, remove the idli stand and let it cool for 5 minutes.

Step 6: Use a tablespoon to remove the idlis from the mould. Serve them in a plate with Coconut Chutney.

Tips for a Perfect Sponge Idli

  1. To make the idlis fluffy, you can use fenugreek seeds or Poha. It is used to make idlis fluffy.
  2. Your batter should be thick. Not too thin nor too thick. To check its thickness, take 1 glass of water, add a small amount of batter into it. If it floats, then your batter consistency is perfect. If the batter sinks, then the batter is too thin. To make it thick, you can add ground poha.
  3. Keep the batter in stainless steel vessel or in ceramic containers while fermenting.
  4. For perfect white idli, make sure that the idli rava and urad dal are rinsed properly.
  5. Idli batter can be kept refrigerated for 3 to 4 days.

Amit Roy

Part-time Content Writer and a full-time Copy Writer at AmberStudent.

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