Soft idli batter is a smooth and fluffy mixture that is used to make one of the most popular breakfast items in South India. Idlis are a type of savory rice cake that are soft, fluffy, and nutritious. The secret to making perfect idlis lies in the consistency of the batter. The batter should be well fermented, which allows the idlis to be light, fluffy, and easy to digest. The ideal texture of the batter should be smooth and pourable, but not too thin. The ingredients used in the batter typically include rice, lentils, and water. Once the batter is prepared, it is left to ferment for several hours to allow the flavors to develop and the batter to rise. Soft idlis made from this batter can be served with a variety of chutneys and sambar for a delicious and healthy breakfast.
Soft idlis are a popular South Indian breakfast dish made from fermented rice and lentil batter. These steamed rice cakes are soft, fluffy, and light, with a slightly tangy flavor that makes them irresistible. The texture of the idlis is what sets them apart from other types of breakfast foods. They are pillowy soft and almost melt in your mouth when eaten.
To prepare soft idlis, the fermented batter is poured into idli molds and steamed until fully cooked. The result is a fluffy, round-shaped cake that is perfect for soaking up the flavors of chutneys, sambar, or any other side dishes. Soft idlis are a nutritious and filling breakfast option that are enjoyed not just in South India, but also in many other parts of the world.
Due to their soft and light texture, idlis are easy to digest and can be a great option for people with dietary restrictions or those who are looking for healthier breakfast options. They are also a popular choice for babies and toddlers, as they are easy to chew and swallow. Whether you enjoy them for breakfast or as a snack, soft idlis are a delicious and satisfying dish that can be enjoyed by everyone.
Soft Idli Recipe | Soft Idly Recipe | South Indian Idli Recipe | Idli Batter
Ingredients
Instructions
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Take 8 cup Idli rice and 2cup whole skinless urad dal.
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Take 1/2cup poha. Wash and soak in water.
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Wash the rice until becomes clear (Roughly 5 times).
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Wash urad dal one time and soak in water. While grinding use the same soaked water.
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Soak rice, poha and urad dal separately about 6-8 hrs.
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After 6 hrs. start grinding urad dal in wet grinder.
Reserve the soaked water. Add water little by little as needed.
Don’t add more water while grinding, just sprinkle the water.
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Grind urad dal for 45-50 minutes.
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After 50 mins. Urad dal batter being turned into white color and very fluffy. That’s the desired consistency.
In This stage removes all urad dal batter in to large bowel.
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Then start grind soaked poha for 2-3 mins. Use same soaked water for grinding.
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Once poha turned in to smooth then add soaked rice with 3-4 cups of water.
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Grind them to a smooth paste for about 30-40 minutes.
Smooth paste is desired consistency for rice batter.
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Now reload urad dal batter in to rice batter vessel.
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Add required salt. 3.5tbsp.
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Batter is combined with the help of clean hand. The warmth of the hand will initiate the fermentation process.
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Add 2.5 cups of water in to grinder. Rinse all the sticked batter and pour this in to idli batter vessel.
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Batter should be in very large vessel or make them in to part. because while fermenting it’ll become doubles in volume.
Mix them evenly.
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Leave it covered in a warm place to ferment for 6-8 hrs. time depends upon the weather condition.
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After enough fermentation, batter would become lighter and doubled in volume.
Now the batter is too fluffy with fermented flavor.
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Mix it evenly.
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Batter should be in correct consistency not too thick or not too watery.
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For making idli, heat the water in idli pan.
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Pour the batter in the idli mould plate.
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Place idli plate, once water started boiling in the pan.
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Cover and cook for 5-7 minutes. (Depends upon the size of idli)
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Check once, with wet hand whether the idli is cooked or not by put inside the idli, it won’t be stick in the hand.
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Sprinkle very little water around idli on the cloth.
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Now our soft fluffy idli is ready.
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Fluffy idli now serve with sambar, coconut chutney and spicy garlic chutney.
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To make dosa from same batter, add little water to make dosa batter consistency.
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Heat the cast iron dosa pan.
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Take a ladle full of batter and pour on pan, spread like a circle motion.
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Sprinkle required amount of oil / ghee/ butter.
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Cook in medium flame until dosa turns goldening the bottom.
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Crispy dosa is ready to serve.
Note
- Use proper measurement cup for all ingredients.
- Give enough time to ferment the batter.
- place idli mould plate, once water start boiling.
