Idli recipe | Rice Idli | How to make Idli batter for Soft Idli and step by step photos

Idli one of the healthiest breakfast of South India. Idli is a steamed cake by fermented black lentils (dehusked) and Rice. Nowadays Idli can be made in many varieties like Rava Idli, Ragi Idli, Oats Idli etc. They are served with chutney and or with sambar. It's very healthy as they are steam cooked (soft and spongy) For making soft Idli i have used 3:1 proportion of rice:dal

Ingredients:

3 cups Rice (Raw rice)
1 cup Urad dal (de-husked)
1/4 cup poha / boiled rice
salt
Oil for greasing

Method:

• Wash and soak Rice and Dal separately in different container with enough water overnight or 7-8 hours
• Next day or after 7-8 hours drain out the water from rice and dal and wash it again.
• Blend soaked dal first by adding water as needed until thick and foamy
• Then blend rice by adding cooked rice / wet poha until smooth or coarse paste.
• Add water as needed. Batter should not be too thick or too runny. It should be thick pouring consistency.
• Transfer the batter to a vessel of your choice. The time it takes to ferment depends on the climate. Usually, if the weather is hot it will take around 7-11 hours and if it's cold it may take more time.
• Fermented batter has a bubbly texture.
• Add salt and gently mix the batter very lightly. Batter gets shrink when we do so.
• Meanwhile bring water to a boil in a steamer or Idli vessel on medium flame.
• Grease the Idli plates or mold and then pour the batter into it.
• When the water gets boiled, place the Idli stand in the steamer. Steam it for 10- 15 minutes Check if the Idli is cooked by inserting / poking sharp knife or fork in bewteen the Idli. If it comes out clean switch off the flame.
• Remove the plates from the steamer and allow them to cool for 2-3 minutes.
• Loosen the Idli from all sides with the help of spoon and place them into the serving dish.

Pictorial:

                                                                                                                                      

       Wash and soak Rice and dal separately in a different container with enough water.

Next day or after 8-9 hours drain out the water from rice and urad dal and wash it again

                                   Blend soaked dal first by adding water until it's thick and foamy.

           Then blend rice by adding boiled rice / wet poha until smooth or coarse paste.

  Mix well. Batter should not be too thick or too runny. It should be thick pouring consistency.

The time it takes to ferment depends on the climate. Usually, if the weather is hot it will take around 7-11 hours and if it's cold it may take more time .Mine was cold so i kept it in an oven with light on.

                                                 Batter fermented has a bubbly texture.

                                            Add salt and gently mix the batter, very lightly.

                                                         Batter gets shrink when we do so.

In an Idli steamer bring water to a boil on medium flame. Grease the Idli mold, then pour the batter into it.

When the water gets boiled place the Idli stand in the steamer for 10-15 minutes.Check if it's done by inserting sharp knife or fork.

Remove the plates from the steamer and allow them to cool. Loosen the Idli from all sides with the help of spoon and place them into the serving dish.

                                  Serve hot with sambar and or chutney of your choice.

Notes:

1. Cold climates do not favor fermentation process. So keep your batter in warm place
2. If you live in cold countries use a preheated oven or oven light for fermenting the batter.
3. Instead of Raw rice u can also use parboiled rice.
4. Use either boiled rice or wet poha