Soft, Fluffy Idlis At Home: Perfect Batter Ratio, Fermentation And Cooking Tips

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Idli Recipe At Home: For every 2 bowls of rice, use ½ bowl of urad dal and ½ teaspoon of fenugreek seeds. Getting the ratio right is the key
Idli is a beloved dish in Indian households, but many people feel their homemade idlis never quite match the soft, white, spongy ones served in hotels or restaurants. This often discourages people from trying to make them at home.
However, with the right technique and a few simple tips, you can recreate that same soft texture and perfect fluffiness in your own kitchen. From making the batter to steaming the perfect idlis, just like the professionals here's a perfect recipe to make hotel style Idli at home.
Ingredients Required For The Batter
2 bowls of regular rice (you may also use idli rice)
½ bowl of urad dal
¼ bowl of sabudana
½ teaspoon fenugreek seeds
For every 2 bowls of rice, use ½ bowl of urad dal and ½ teaspoon of fenugreek seeds. Keeping the ratio right is key to achieving the desired softness and fluffiness. Add ¼ bowl of sabudana while soaking the ingredients. This lesser-known trick enhances the whiteness and softness of the idlis significantly, giving them that hotel-like texture.
How to Soak?
Thoroughly wash all the ingredients and soak them in water for 4–5 hours. Proper soaking ensures smoother grinding and better fermentation later.
Grinding and Mixing
Begin by grinding the urad dal and fenugreek seeds together, using a little water. Next, grind the rice and sabudana together until smooth. The batter should be of medium consistency, not too thick and not too watery. Mix both the batters well. If it's summer, add ½ teaspoon of salt at this stage to prevent over-fermentation.
Fermentation Tips
Pour the batter into a large container (to allow room for rising), cover it, and keep it in a warm place for 8–10 hours. In winter, wait until the batter ferments before adding salt. This step is crucial, as proper fermentation is what gives idlis their spongy texture.
Batter Storage
Once fermented, refrigerate the batter. It will stay fresh for 3–4 days. Add salt as required before each use. Always stir the batter gently before pouring it into the moulds to keep the texture even.
How to Make Perfect Idlis
Grease the idli stand or moulds lightly with oil.
Stir the batter gently and fill the moulds as required.
Heat water in a cooker or steamer.
Steam the idlis on high flame for 10–12 minutes.
Insert a knife or toothpick and if it comes out clean, your idlis are done.
Let them rest for 2 minutes before serving.
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