Hello Friends, Welcome to Blasta Food Recipes. Today, we are bringing you a Tasty Idli Making Recipe and Idli Batter Recipe using Urad Dal and Rice, which is very easy and tasty. By following our Idli Making Recipe and Idli Batter Recipe, you won’t need to spend extra money because all the ingredients we use are easily available at home. So, let’s move on to our idli recipe.
TASTY IDLI MAKING RECIPE & IDLI BATTER RECIPE IN JUST 7 STEPS
Ingredients
- Mini Rice/ Idli Rice- 03 cup
- Urad Dal- 01 Cup
- Poha/Sabudana/Puffed Rice- ¼ Cup
- Methi Seeds- 1 Small Tbsp
- Salt- As per taste
- Eno/ Baking Powder- 1 small tbsp (If required)
STEP-1
Rice & Urad Dal Soaking To Make Idli Batter Perfectly
We will take 3 cups of either broken rice or idli rice, whichever is available. Clean it thoroughly and wash it until the water runs clear. Then, soak the rice in water and set it aside for 5-6 hours. Meanwhile, in another bowl, take 1 cup of urad dal, wash it, and soak it as well. Add 1 teaspoon of fenugreek seeds (methi dana), wash them, and let them soak with the urad dal for 5-6 hours.
STEP-2
Enhancing Idli Texture: The Secret of Poha Soaking
Now, take 1/4 cup of poha in a bowl, wash it, and let it soak for half an hour. Poha plays an important role in keeping the idli white and makes it fluffy. If you don’t have poha at home, you can use sabudana (tapioca pearls) or puffed rice instead.
STEP-3
Techniques for Grinding the Perfect Idli Batter
Once the dal and rice are well-soaked, we need to drain the water. Then, grind the urad dal, fenugreek seeds, and soaked poha together in a mixer until a fine paste is formed. After grinding the urad dal, transfer it to a bowl. Next, we will move on to the rice. Put the soaked rice in the mixer and grind it into a fine paste, making sure the mixer jar doesn’t get too hot while grinding the rice.
STEP-4
Idli Fermentation Process To Make Idli Batter Perfectly
Now that we have ground everything well, mix everything thoroughly for 4-5 minutes. Then, set the bowl aside to ferment. If you are making this in summer, it takes about 5-6 hours to ferment. However, if you are making it in winter, it takes 10-12 hours. An important note: if you are making this in summer, you can add salt during the fermentation process. But if you are making it in winter, add the salt afterward, as salt can slow down the fermentation process, and the cold temperatures in winter already make fermentation slower.
STEP-5
Process of Steaming Idlis Flawlessly
Now, in an idli pan or a cooker, add half a cup of water. Take the idli molds and lightly grease them with oil. Then, using a spoon, fill the molds with the batter, but do not overfill them because the idlis will expand while cooking. Place the filled molds in the cooker or pan, cover, and steam for 10-12 minutes. If you are using a cooker, make sure to remove the whistle and the rubber gasket before covering it.
STEP-6
Ensuring Perfect Cooking of Idlis
Now, remove the lid and use a knife or toothpick to check if the idlis are properly cooked. If they are done, take them out of the cooker and use a spoon to remove the idlis from the molds.
STEP-7
Serving Delicious Idlis with Sambar or Chutney
Now our idlis are ready. Serve them hot with sambar or coconut chutney. If you don’t have much time and can’t make sambar, we will also share a quick tomato chutney recipe with you separately soon, which tastes great with idlis and can be prepared in minutes.
SECRET TIPS:
- If the idli batter doesn’t ferment well, you can add 1 small tablespoon of Eno or baking soda. This will help your batter ferment properly.
- If your idli batter becomes too thin, you can add a little rice flour or semolina (suji) to adjust the consistency.
- While grinding rice, the mixer jar often heats up, affecting the texture of our idlis, making them less fluffy and white. To avoid this, you can use cold water from the freezer while grinding the rice. This prevents the mixer from heating up, resulting in fluffy and white idlis.
- If you have made more idli batter than needed, there’s no need to worry. Just set aside the amount you want to use and store the remaining idli batter in the freezer. You can use this leftover batter for up to 2 days.
Recipe Summary
Nutritional Information
FAQS:
1. What is the key ingredient in making idlis?
The main ingredients for making idlis are rice and urad dal, along with other optional ingredients like poha, sabudana, or puffed rice for texture and fenugreek seeds for flavor. By following the steps of our idli making recipe by using rice & urad dal and other easily available ingredients, you can easily make delicious idlis at your home, as it has been explained in a very easy way.
2. How do I prepare the rice & urad dal to make idli batter?
You need to clean and soak the rice and urad dal for 5-6 hours before grinding them into a fine paste. To make idli batter perfectly, follow the easy steps of our idli batter recipe and prepare the perfect idli batter at your home.
3. Why is soaking the rice & urad dal important to make idli batter?
Soaking helps soften the rice & urad dal, making them easier to grind into a smooth batter and ensuring the idlis turn out soft and fluffy.
4. Can I use alternatives to poha for cooking idli?
Yes, if you don’t have poha, you can use sabudana or puffed rice instead, as they serve a similar purpose in keeping the idlis white and fluffy while cooking idli.
5. How long does it take for the idli batter to ferment?
The fermentation time for idli batter varies depending on the temperature. In summer, it takes about 5-6 hours, while in winter, it may take 10-12 hours.
6. What should I do if my idli batter doesn’t ferment well?
If the idli batter doesn’t ferment well, you can add 1 small tablespoon of Eno or baking soda to help it ferment properly.
7. How do I cook idlis once the batter is ready?
To cook idlis, pour the batter into greased idli molds and steam them in an idli pan or cooker for 10-12 minutes. To understand the complete idli recipe & idli batter recipe process, follow our recipe’s easy steps, which contain simple steps.
8. How can I tell if the idlis are properly cooked?
You can use a knife or toothpick to check if the idlis are cooked through. If the knife comes out clean, the idlis are ready.
9. What are some serving suggestions for idlis?
Idlis are traditionally served with sambar & coconut chutney. However, you can also enjoy them with other chutneys or sauces of your choice.
10. Can I store leftover idli batter?
Yes, you can store leftover idli batter in the freezer for up to 2 days. Just thaw it before using it again.
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