Idli Recipe | How To Make Idli Batter

Idli is a soft, pillowy steamed savory cake crafted from rice and lentil batter. The lentils utilized in making idli are urad dal (black gram). Idli is a conventional breakfast made in each South Indian family consisting of mine. Idli is famous now no longer handiest withinside the complete of India however out of doors India too.

Idli is a certainly vegetarian, vegan, gluten loose and makes for one of the healthiest breakfast.

How to make soft idli batter

we will make the batter for Dosa or Idli.

Ingredients required for making the batter of Idli or dosa

Rice - 3 cup

This is a special rice that is to be used for the idli dosa batter. The rice are a little thick and small in size. They are known as bainduni rice.

You can take any kind of rice, but this rice makes the idli taste delicious. This variety of rice will be easily available in any ration shop.

Black Gram (Urad dal) - 1 cup

Fenugreek seeds (Methi dana) - 2 tsp

First wash the black gram and rice properly. The water should be double the quantity of gram and rice.

Now soak them in water for 4-5 hours.

Along with black gram, soak the fenugreek seeds as well. Soak the rice and dal beforehand.

After soaking, the black gram and rice will appear like this. Remove the extra vwater from the rice.

Now we will grind them for the batter. First we will grind black gram in a grinder. Add water to it, as we have to make a paste.

Add some more water as the paste is to be thin. Once the pulse is ground, add the paste to a bowl. Grind the remaining black gram in similar way. Grind the rice finely.

You don’t have to prepare a very thin paste of rice. Add water to this as well and grind.

Add the ground rice in the same bowl.

Now mix the paste of rice and black gram together. The batter for idli dosa is the same but if we want to

prepare a proper batter then Grind the rice a little more. We have used 2 cups of water to grind both black gram and rice.

The batter should not be too dilute. The consistency can be checked by letting it fall in this way.

If the batter is too dilute, then it will not ferment properly.

Prepare a thick batter, similar to the batter for pakoras.

Add water if you feel the batter is thick.

We have mixed the rice and dal properly. Now cover the bowl and keep it in a warm place.

In summers the batter takes 12-14 hours to ferment. But in winters it will take 20-24 hours to be fermented.

Keep the batter in an almirah and let it ferment. You can also heat the oven for 1 or 2 minutes and put the bowl inside.

Due to the heat the batter will soon become fluffy. We will keep the batter for 20 hours and let it ferment.

We have kept the batter in an almirah, along with a bowl of hot water next to it. The temperature will increase and our batter will ferment in 20 hours.

It is now quite fluffy.

Mix it well before finally making the idli or dosa. Store the batter in the refrigerator and use for about 4 - 5 days.