How to make soft, fluffy idlis (Pro tips for perfect idli-dosa batter)
Get this detailed guide from a South Indian on how to get soft and fluffy idlis every time! Includes fail-proof tips to get a perfect idli-dosa batter.
Rinse the rice and urad dal separately under running water until it becomes clear.
To the rice, add methi/fenugreek seeds and immerse it in water. Let them soak for 4-6 hours. The urad dal should also be soaked for the same duration.
Grinding
Before grinding the rice, immerse a fistful of thick poha (flattened rice) in water for about 5 minutes.
Drain all the water from the urad dal and grind it to a fine paste using spoonfuls of water at a time (you'll need around 3/4 cup of water in total).
For the rice, grind it to attain a coarse paste. You'll use roughly 1 cup of water for this.
Once done, combine the two pastes in a large bowl, giving them a good whisk to ensure they are well-blended.
Add water as needed (approximately another 1/2 cup) to get the batter to a pancake-batter like consistency that is neither too thick nor thin.
Fermentation
Set your batter in a warm place to ferment (see notes). Once the batter has doubled up, add salt to it and whisk it to integrate it in.
Steaming
Lightly grease each mould of your idli stand.
Pour the batter into the moulds, filling each up to three-quarters. Tip: Always leave the bottom-most idli plate empty or else the idlis will turn soggy due to the proximity to the boiling water below.
In your idli steamer, add about 1 cup of water and bring it to a boil. Once ready, place the idli stand inside, covering it with a lid.
Allow the steam to build up for 8-10 minutes before turning off the gas. Note: If you're using a stovetop pressure cooker, remember to use it without the vent. Steam the idlis for about 10 minutes before turning off the gas.
In both scenarios, let the steam release naturally (this takes another 5-10 minutes) before carefully removing the idli stand.
Check for doneness by inserting a toothpick into an idli's center. If it emerges clean, you're all set! If not, steam it for an addition 2-3 minutes.
Separate out the idli plates and let it cool for 3-4 minutes. Gently use a sharp knife to release the idlis from their moulds.
Serve warm with coconut chutney or red coconut chutney and sambar.
Notes
The most vital factor in fermenting idli batter is the warmth. Aim for a sweet spot between 75 - 90°F. This optimal temperature ensures the batter ferments just right, lending those idlis their signature fluffiness.Fermentation tips based on your location:
For Tropical Climates (like most parts of India): Let the batter sit on your kitchen counter. The outside temperature usually does the job.
For Colder Regions: Navigating the chill can be challenging, but here are some tried-and-tested methods:
Oven Technique: Preheat your oven to its lowest, around 170°F. Turn it off, wait for 10 minutes, then place your batter inside. Alternatively, just turning the oven light on for the night can create a warm environment for the batter to rise.
Heat Vent Hack: If it's winter, your heat vents could be your best ally. Place your fermenting vessel on a cookie sheet (to prevent any overflows) and set it close to a vent. The warm airflow facilitates fermentation.
Oven Proofing: If your oven boasts a 'proof' setting, you're in luck! Set it for 12 hours, and you'll have a perfectly fermented batter by the end.
Instant Pot (my preferred option): The Instant Pot delivers consistent results, ensuring your idlis are soft and delectable every single time. If you're intrigued, I've penned a detailed post on fermenting and steaming idlis using the Instant Pot. I highly recommend giving it a read!