Tips to make Perfect Idli

Tips to make Perfect Idli

Today let’s see tips to make perfect idli. I will share tips like what care should be taken and what all things you should avoid etc.  These idlies turn out just perfect, light, spongy and fluffy. It gets nice porous texture. These idlies will turn out not only soft and fluffy but also porous and light. We already have seen lot many idli recipes. This is yet another perfect addition to the list. You can try this recipe at home and drop a comment for me.

The problems those we face while making idli are it doesn’t turn out fluffy or it becomes flat or it turns out chewy or the porous texture of the idli is missing etc. Let’s see how to avoid all this. Besides I will share tips for fermenting batter in winter. If you follow all the tips I shared, then your idlies will turn out just perfect. Just god for it!!

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Some Interesting facts about Tips to make Perfect Idli :-

Idli is a very popular south Indian recipe. It is one of the most favorite breakfasts if Indian people. For many people idli sambar is a comfort food. Besides this is a very healthy combination. Making perfect idli is a task. Here I am to help you out with my tips. If you follow these tips then you will be bale to make perfect idli. The methods and proportions of the ingredients may vary. If they are different from mine, please share your method with me. Are you eager to know more? Let’s start…

Tips to make Perfect Idli

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 2 cup Surati kolam Rice
• 1 cup Urad dal
• 1 cup Churmure / Puffed Rice
• 1/4 cup Sabudana
• 1 tsp Fenugreek seeds
• 1 tbsp Water
• Salt to taste

Instructions

Step 1: Wash rice, urad dal, churmuri and sabudana well together 3-4 times with water.

Step 2: Add fenugreek seeds and soak it in enough water for about 5 hours.

Step 3: Drain out as much water as possible and transfer it into the blender jar.

Step 4: Blend it into a little coarse paste and transfer it into a steel pot.

Step 5: Add water and mix it well with hand.

Step 6: Place a banana leaf on the pot and cover it with a dish.

Step 7: Ferment the batter for about 14-16 hours.

Step 8: Mix the batter well and add salt. Mix well carefully.

Step 9: Grease idli mold well with oil and add a ladleful batter into each mold. Tap the tray well.

Step 10: Heat up around 1” water in a steamer and place the idli mold in it.

Step 11: Close the lid and steam the idli on medium heat for about 8-10 minutes.

Step 12: Take the idli stand out and let it cool done a little for about 2 minutes.

Step 13: Take the idlies out with the help of knife or spoon and idli is ready.

Step 14: Serve it with sambar and chutney.

Notes

• Avoid rice that make sticky cooked rice. You can use sona masoor rice or ambemohor rice too. But avoid using indrayani rice.
• Make sure you use old rice. Old rice means the one that is harvested in last season.
• You can use poha in place of churmure.
• Or you can use cooked rice. Then in that case blend the cooked rice along with all other soaked ingredients.
• Make sure you don’t blend it into smooth paste.
• You can steam a clean cloth a little or dip it in hot water and squeeze as much water as possible and use it in place of banana leaf.
• Make sure you don’t add salt before fermentation in winter days.
• You can add salt before fermentation in summer if you want.
• Preheat the oven for about 2 minutes and turn it off. Then place the pot into the oven for fermentation.
• If you don’t have oven the remove the ring and whistle of a cooker and close the lid. Heat up the cooker for about 5 minutes and turn off the gas. Place a stand at the base and the pot on it in the preheated cooker and close the lid. Keep the cooker at warm place for fermentation.
• Or wrap the pot with a warm cloth and keep it at warm place for fermentation.
• Do not over steam the idli.
•  

Recipe Video

Servings

This is yet another popular breakfast recipe. This idli turns out nice, soft, fluffy and spongy. Serve the idli with sambar and chutney as breakfast or brunch.