Idli batter
What is all the fuss about idli batter you ask? Being a hardcore idli fan, I know how it pains to see a flat idli, or a hard idli or worst of all a runny idli. So my friends, I think it is ok to make a fuss. Idli with thengai thogayal or simply idli with milagai podi takes me to my bliss moment.
I often prepare idli batte and use it for other varieties like uthappam, Masala Dosa, even for kuzhipaniyaram. But to have delicious soft idli's, it's better to use the batter right after it's fully fermented.
This is a two step process; soaking and grinding. Please check the notes for soft and fluffy idli.
Ingredients
Idli Rice - 4 and 1/3 cup
Urad Dal - 1 cup
Salt to taste
Direction
Wash rice and urad dal separately.
Add water just an inch above rice and 2 inch above urad dal. Let it soak completely over the counter for at least 4 to 6 hours.
Once soaked, drain the water from both rice and urad dal and keep aside. Now take rice and the grind in the grinder or blender by slowly adding water kept aside little by little, with some salt. It is important to add salt at this point so it is evenly distributed. Grind till it gets really smooth. I usually grind it in batches in my vitamix blender for 2 mins (roughly in 2 batches)
Next take urad dal and grind with some salt the same way by including water little by little. Then pour the mixture in a bigger container and combine well.
Next keep the batter in a warm place and let it ferment for about 8 to 10 hours or overnight. In the USA, I keep the ground batter inside my oven with the lights on and the door slightly open. I have also seen many people using their electric pressure cooker (instant pot) at an incubating temperature for fermenting.
Note:
If you are planning for Idli then try to get idli rice.
And yes, I have not added fenugreek seeds or flattened rice or left over rice to get the softest idli possible. All it comes down to is the right consistency of the batter.
Rice and Urad dal are soaked separately because when soaked and ground together, there are chances the rice won't grind to proper consistency and makes a smooth batter. Because Urad dal grinds to smooth easily. Also urad dal aerates when ground alone.
Here I have used 4 1/3 : 1 proportion, for grinding in a blender. When grinder is used you can reduce the amount of urad dal to 3/4 cup for 4 cups rice.
Since a mixer or blender is used the volume of urad dal will be less. However I like the idea of making idli / dosa batter in 5 minutes.
It is important to use the right amount of water for soaking. The rule of thumb is, whether mixie or grinder is used, you should end up using all the water you use for soaking while grinding. Just soak with water an inch above rice and 2 inch above urad dal.
In colder days, I have found that the rice and dal needs to be soaked for at least 6 hours to ferment properly
Add salt while grinding, especially for idli you should not mix the fermented batter before pouring onto the plates. Simple scoop the top layer and pour it into the idli plates.
Hope these tricks help you achieve that soft and fluffy idli.
Enjoy and happy cooking!!