After a lot of requests from my constant readers, i am writing a detailed post on How to make South - Indian soft and fluffy Idlies at home Using a mixer grinder. The main difference of making the idli batter in a wet grinder and in a mixer grinder is the ratio of rice and Urad dal. If you are using a wet grinder the ratio of rice to Urad dal is 4:1, but if you are using a mixer grinder, the ratio for perfect idli changes to 3:1. Here in U.S i used my Preethi mixer grinder for making these soft idlies.
|How to make Perfect spongy Iddli / Idli batter at home?|
Idli rice : 3Cups
Urad Dal / uzhunnu parippu : 1cup
Fenugreek Seeds / uluva : 1/2tsp
Fresh* Cooked rice : 1/2 cup( Refer notes)
1. Wash the rice until water runs clear. Now Soak the rice in enough water(approx. 3 inches above the rice) for 3 1/2 to 4 hours.
2. Meanwhile, wash and soak Urad dal separately along with fenugreek seeds for 1 1/2 to 2hours (Soaking Urad dal for long time decreases its power of fermentation).
3. Now Transfer the urad dal, fenugreek mixture to your mixer grinder along with enough water and grind to a smooth paste, approx. 15 minutes. Transfer it to a big container.
4. Now add the soaked rice to the mixer grinder along with sufficient water in which we soaked the rice. Grind it for 5minutes and then add cooked rice. Grind for another 15-20minutes until smooth.
5. Add the rice batter to the Urad dal batter and mix well with hands. Cover with a tight lid and allow to ferment for 6 to 8 hours or over night. Fermentation of homemade Iddli batter depends on the climate of your place. In colder places, you can leave it inside the oven with the oven light on.
6. Add salt only after fermentation and mix well. The batter is ready to use. Add 2 cups of water into iddli vessel and allow to boil.
7. Pour the batter into greased the idli moulds(i use coconut oil) and steam for 13-15minutes for soft spongy idlies. Use a wet spoon to transfer the idlies from the mould.
8. Serve hot with Chutney / Sambar. I make Idli on the first day, then dosa / uthappam on second day and Paniyaram in the end.
a) My cousin Anju Uses Poha / Aval instead of cooked rice to make the iddli batter. Soak Poha/aval in water for 5minutes and add along with the rice. You will get exactly the same results :)
b) Do not use old refrigerated cooked rice to make idli batter. Remember you will keep it outside for fermentation then in refrigerator for minimum 2 days, so make sure you use fresh cooked rice.
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