The batter for idli is fluffy and airy fermented mix of ground urad dal and idli rice which can be used to make many South Indian delicacies such as idli, uttapam, vada etc. Readymade idli batter is available at the stores but the fresh batch made at home is certainly better!! Do try this recipe because it is the recipe for
– the perfect batter for idli
– easy and simple method to make idli batter at home
Idli batter calls for
Idli rice: Idli rice is easily available at the general stores. It is important to use idli rice instead of regular rice.
Whole white urad dal: Whole urad dal that has been de-skinned is needed. I know it might not be easily available. You can find this dal online, especially on the grocery apps. However, instead of whole white urad dal, you may use the split black urad dal. Yes, you will have to put in some efforts i.e. soak it properly and then rub to get rid of the skin. And then use it.
Poha: poha does wonders to idli. Use a thick variety of poha.
Fenugreek seeds: Handful of fenugreek seeds is indispensable for a perfect batter.
Soft and spongy idli can easily be prepared using the idli batter. You can also prepare crisp dosa using this batter.
1. Wash all ingredients properly and soak them separately in enough water for 3-4 hours : Wash 4 cups idli rice, 1 and ¼ cup whole white urad dal, 1 cup flattened rice and 1 tbsp fenugreek seeds. Soak them separately in water for 3-4 hours.
2. Drain off the water and grind to a fine paste : After 3-4 hours, drain off the water from each ingredient. Grind poha with fenugreek seeds using 1 cup water for 3 minutes till seeds are well ground and mixture is fluffy. Likewise grind urad dal with 1 cup ICE COLD WATER for 3 minutes, till mixture is smooth. Don’t let the dal heat up while grinding. Switch off the grinder if required. Grind idli rice in batches using 1 and ½ water in total to grind. Collect all ground ingredients in a large vessel.
3. Mix all the ground ingredients and leave for fermentation : Add 1 tbsp salt and mix the batter very well using your hand. Cover it properly and keep in a warm place for 8-10 hours.
4. Mix and use : After 8-10 hours you will see the batter becomes absolutely fluffy, light and airy. It will almost double in volume. Mix it once and refrigerate till use.
5. Ready to use : The batter can be used to make soft idlis, crispy dosa, fluffy vada etc.
PREP TIME 20 minutes + 3-4 hours soaking time / 8-10 hours fermentation time
COOK TIME Nil
TOTAL TIME 20 minutes + 14 passive hours
Wash 4 cups idli rice, 1 and ¼ cup whole white urad dal, 1 cup flattened rice and 1 tbsp fenugreek seeds. Soak them separately in water for 3-4 hours.
After 3-4 hours, drain off the water from each ingredient. Grind poha with fenugreek seeds using 1 cup water for 3 minutes till seeds are well ground and mixture is fluffy. Likewise grind urad dal with 1 cup ICE COLD WATER for 3 minutes, till mixture is smooth. Don’t let the dal heat up while grinding. Switch off grinder if required. Grind idli rice in batches using 1 and ½ water in total to grind them. Collect all ingredients in a large vessel.
Add 1 tbsp salt and mix the batter very well using your hand. Cover it properly and keep in a warm place for 8-10 hours
After 8-10 hours you will see the batter becomes absolutely fluffy and light and airy. It will almost double in volume. Mix it once and refrigerate till use. You can use this batter to make idli, dosa, vada etc.
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