idli batter

Idli Batter for Soft Idli

Idli Batter at home? – Idli Batter for Soft Idli

Looking for how to make soft idli with homemade idli batter? Then don’t look further as here’s the perfect recipe and instructions to make soft idlis. Idli is a traditional breakfast made in every south Indian household and is really soft. These steamed dal-rice cakes are now famous throughout the country. I often include idlis in breakfast for family or whenever they want something really light and healthy to eat. Simple coconut chutney or peanut chutney and few idlis, here’s your breakfast ready. You can also serve them with steaming hot sambhar. It makes a perfect one-pot meal.

It’s very important to have perfect batter for making soft and puffy idli. If the idli batter is not fluffy or the quantity of ingredients is not correct then you may not get white, puffy and really soft idlis. With this recipe of idli batter, you can also make crispy dosas and uttapams as well. The well fermented batter will give you really spongy and soft idlis. So, what are you waiting for when you have the easy idli batter recipe before you!

Directions

Getting ready:

Clean rice and urad dal and wash them thoroughly. Soak them in water for 4-5 hours or overnight, separately. Soak the fenugreek seeds along with the lentil as well.

idli batterMaking:

Drain out excess water from urad dal and fenugreek seeds and ground them finely, using very little water.

idli batter

Transfer the lentil paste into a bowl.

idli batter

Likewise drain out the water from rice as well and grind them bit coarsely in a mixture jar. Take it out in the same bowl.

idli batter

Mix lentil and rice paste really well. Prepare a thick and dense batter. Cover the prepared batter and keep aside on warm place for 12-14 hours to ferment. Once the batter is fermented and turns puffy, the batter is ready for making the idlis.

idli batterServing:

Use these batter for making soft idlis and serve with steaming hot sambhar or coconut chutney or tomato chutney or store the prepared batter in refrigerator for 4-5 days and use it for making soft and spongy idlis.

Idli Batter for Soft Idli Idli Batter for Soft Idli
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Rice - 3 cups
  • Urad dal - 1 cup
  • Fenugreek seeds - 2 tsp
Instructions
  1. Clean rice and urad dal and wash them thoroughly. Soak them in water for 4-5 hours or overnight, separately. Soak the fenugreek seeds along with the lentil as well.
  2. Drain out excess water from urad dal and fenugreek seeds and ground them finely, using very little water.
  3. Transfer the lentil paste into a bowl.
  4. Likewise drain out the water from rice as well and grind them bit coarsely in a mixture jar.
  5. Take it out in the same bowl.
  6. Mix lentil and rice paste really well. Prepare a thick and dense batter.
  7. Cover the prepared batter and keep aside on warm place for 12-14 hours to ferment.
  8. Once the batter is fermented and turns puffy, the batter is ready for making the idlis.
  9. Use these batter for making soft idlis and serve with steaming hot sambhar or coconut chutney or tomato chutney or store the prepared batter in refrigerator for 4-5 days and use it for making soft and spongy idlis.

 

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