Soft Idli Recipe | How to Make Soft and Fluffy Idlis at Home

Soft Idli Recipe

Idlis are a popular South Indian breakfast dish that is made by steaming a batter made from fermented rice and urad dal (black gram lentils). They are soft, fluffy, and healthy, making them an ideal dish to start your day with. Idlis are usually served with coconut chutney, sambar, and/or tomato chutney. Soft Idli Recipe:

Ingredients:

• 1 cup Idli Rice (Parboiled Rice)
• 1/4 cup Urad Dal (Black Gram Lentils)
• 1/2 tsp Fenugreek Seeds
• Salt (to taste)
• Water (as required)

Instructions to cook soft Idli:

1. Rinse the idli rice and urad dal separately in water for at least 2-3 times. Soak them in water separately for at least 4 hours. Soak fenugreek seeds along with the urad dal.
2. After 4 hours, drain the water from both the rice and the urad dal.
3. Grind the urad dal, fenugreek seeds, and water together in a wet grinder to form a smooth and fluffy batter. Add water as required.
4. Transfer the urad dal batter to a large mixing bowl.
5. Now, grind the soaked rice to a smooth and fine batter by adding water as required.
6. Add the rice batter to the urad dal batter and mix well. Add salt to taste and mix well again.
7. Cover the bowl and keep it in a warm place to ferment overnight or for at least 8 hours.
8. After fermentation, the batter should have doubled in size and should have a slightly sour smell.
9. Grease the idli plates with oil or ghee.
10. Pour the batter into the idli plates, filling each mould about three-quarters full.
11. Place the idli plates in a steamer and steam for about 12-15 minutes on medium heat.
12. Once done, switch off the heat and let the idlis cool for 5 minutes.
13. Use a spoon or a knife to remove the idlis from the plates.
14. Serve the idlis hot with coconut chutney, sambar, and/or tomato chutney.

Note: You can adjust the consistency of the batter by adding water as required while grinding. The amount of water required depends on the quality of the rice and dal. The fermentation time may vary depending on the weather conditions in your region.

Tips💡:

• Use good quality rice and urad dal. Idli rice (parboiled rice) and whole urad dal with skin are commonly used for making idlis.
• Soak the rice and dal separately for at least 4 hours. Soaking the dal along with fenugreek seeds helps in fermentation and adds to the softness of the idlis.
• Grind the urad dal batter to a smooth and fluffy consistency. This can be achieved by adding enough water and grinding it in a wet grinder. The batter should be light and fluffy.
• Mix the urad dal batter and rice batter well. Add salt to taste and mix well again.
• Grind the rice batter to a smooth and fine consistency. The consistency of the batter should not be too thick or too thin.
• Ferment the batter overnight or for at least 8 hours. The fermentation process helps in making the idlis soft and fluffy.
• Grease the idli plates well before pouring the batter. This helps in easy removal of the idlis after steaming.
• Steam the idlis on medium heat for about 12-15 minutes. Do not overcook them as they may turn dry and hard.
• After steaming, let the idlis cool for 5 minutes before removing them from the plates. Use a spoon or a knife to remove them gently.
• Serve the idlis hot with coconut chutney, sambar, and/or tomato chutney.

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