New Delhi: South Indian cuisine is a popular choice that many people find irresistible. South Indian delicacies are widely enjoyed as breakfast, lunch, and dinner options. Among these, idli is one of the most beloved South Indian breakfast dishes.
Fluffy, white idlis are an ideal dish to begin the day. They are soft, lightly steamed, round cakes made from ground and fermented rice and lentil batter. Idlis are considered one of the healthiest and most popular South Indian breakfast options. Naturally gluten-free and vegan, they cater to a wide range of dietary preferences.
Although idlis are a delicious breakfast option, it may not always be feasible to purchase them outside regularly. While many pre-packaged idli batters are available in the market, preparing idli batter at home is a healthier alternative. Homemade idli batter is often safer, as it is fresh and free from preservatives. Moreover, idli batter can be easily prepared at home by following a few simple steps.
How to Make Idli Batter
Follow this straightforward idli batter recipe to achieve soft and fluffy idlis.
Ingredients
1 cup regular rice + 1 cup parboiled rice / 2 cups idli rice / 2 cups parboiled rice
½ cup whole or split urad dal – 120 grams (husked black gram)
¼ cup thick poha – 20 grams (flattened rice)
¼ teaspoon fenugreek seeds (methi seeds)
2 cups water – for soaking rice
1 cup water – for soaking urad dal
½ cup water – for grinding urad dal (or as required)
¾ to 1 cup water – for grinding rice (or as required)
1 teaspoon rock salt (edible and food grade) or sea salt
Oil – as required to grease the idli moulds
2 to 2.5 cups water – for steaming idlis
Instructions
1. Soaking Rice and Lentils
Pick and rinse both the regular rice and parboiled rice thoroughly.
Rinse the poha and add it to the rice.
Add water, mix well, and cover. Allow the rice and poha to soak for 4 to 5 hours.
In a separate bowl, rinse the urad dal and methi seeds a few times.
Soak the urad dal and methi seeds in water for 4 to 5 hours.
2. Making the Idli Batter
Drain the soaked urad dal, reserving the water.
Grind the urad dal and methi seeds with ¼ cup of the reserved water for a few seconds. Gradually add another ¼ cup of water and grind until you achieve a smooth, fluffy batter.
Transfer the urad dal batter to a bowl and set it aside.
Grind the rice in batches to form a smooth batter, adding water as needed.
Combine the urad dal batter and rice batter in a large bowl or pan. Add salt and mix thoroughly.
Cover the batter and allow it to ferment for 8 to 9 hours (or longer, if required). Once fermented, the batter will double in size and rise.
Your idli batter is ready! Use it to make fluffy, light idlis and enjoy them with chutneys or sambar.
Discover how to perfect the dal and rice ratio for idli batter with this easy guide. Make soft, fluffy idlis at home and enjoy a healthy, gluten-free South Indian breakfast! Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
