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How to make a perfect Idli
Last Updated : Jul 13,2018
7 steps to make a perfect Idli
Idlis should be fluffy as cotton balls and every South Indian know how to do that. Follow below the steps to make the perfect idli.
1. Always soak and grind the rice and urad dal separately. Grind urad dal in small portions by adding little water till smooth and frothy.
2. The idli batter should not be thick but light. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste tends to settle down at the base.
3. It is advisable to add salt once the batter is fermented as salt may inhibit fermentation and result in hard idlis.
4. Try not to mix the batter too much, as the air incorporated during fermentation will go away and idlis won’t be soft.
5. You can use a small piece of wet muslin cloth or a soft banana leaf to cover the mould so that the idlis unmould easily, however greasing with oil enables easy unmoulding too.
6. Always fill the batter to the 3/4th of the mould’s capacity so that there is sufficient space for idlis to while cooking.
7. Steam the idlis in an idlis steamer or in a pressure cooker without the whistle.
Given bleow are popular idli recipes for you to try. Also don't miss our method on how to make a perfect dosa.
How To Make A Perfect Idli
Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix! for extra zing, add a little grated ginger to this dish.
This is how South Indian
typically finish off leftover idlis made properly, it is so tasty that you can even serve it to guests.
Sometimes, people even make Idli upma out of fresh idlis, as it is an interesting alternative to usual Idli
Here is how you can transform one of the most common South Indian
breakfast recipe – Idli, into an appetizing party starter
If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this Idli Chilli.
The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice. So, the rice portion of the batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment. Perfect proportions together with the presence of poha makes this idli very, very soft and tasty. Served with sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast.
Rice and Moong Dal Idli is a variant of the most popular South Indian snack, Idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich idli, further enhanced with vitamin-rich vegetables.
While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack.
And, one such idea is to combine it with the homely South Indian
rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe, with idli.
To make Rasam Idli, make sure you drown the idlis in really hot rasam so that the flavours will seep in and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately.
Idlis are a breakfast favourite even outside South India. Fibre rich oats and rava combine to make delicious instant idlis that you can enjoy fresh off the steamer with sambhar
A variant of the popular South Indian
idli, which is a perfect example of a complete protein combination, with the right proportions of cereal (rice) and pulse (moong dal).
While idlis are traditionally prepared with urad, this Nutritious Idli is prepared with moong dal instead, to make it more easily digestible. While moong dal gives it a good aroma and interesting taste as well, it tends to get hard over time.
So, serve these Nutritious Idlis immediately with chutney and Sambhar
to really enjoy them.
Vermicelli Nut idli is the perfect choice for those days when you feel like having idli, but have no batter, or when you wish to have a slightly spicy idli.
Made of vermicelli and semolina, tempered graciously with broken cashews, this can be had as a starter or as a full meal.
Fluffy as cotton balls, white as the moon’ - every South Indian
remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids.
Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now.
Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it.
The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the batter is soft and fluffy, and do not make it watery.
After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa
and dainty Appe
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