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 How to make a perfect Idli

  Last Updated : Jul 13,2018

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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

rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images. Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation. Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis. Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below.
idli upma recipe | idli upma with leftover idli | healthy idli upma | with 12 amazing images. idli upma is made from leftover idlis. idli upma with leftover idli is how South Indian typically finish off leftover idlis. It is so tasty that you can even serve idli upma to guests. Ingredients for idli upma are leftover idlis , tomatoes, onions, green peas, carrots, peanut oil to cook and some Indian spices. I find this idli upma far more healthier than plain idli. Let’s see why we call this a healthy idli upma? Idli is a perfect combination of urad dal and par boiled rice which make it a complete protein. A cereal pulse combo like in the case of Idli ( par boiled rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. However idlis are high in carbs. So in idli upma recipe we are adding lots of fibre through high quality vegetables like carrots, onions, green peas and tomatoes to make this recipe even healthier. Even better, we have cooked the idlis in peanut oil which has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. So use the peanut oil if you want to be healthy and I would suggest to do lots of your Indian cooking in peanut oil or coconut oil. Notes on idli upma recipe. 1. If you are making use of fresh idlis, then cool them completely and then crumble to avoid them getting completely mashed. Idlis refrigerated for 5-6 hours or overnight give the best results. 2. The idli upma recipe can be prepared with any variety of idlis like the oats idli, rava idli or nachni idli. 3. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Do not cook them for more time or else the idlis will start frying and turn brown. If you feel like the idli upma is turning dry then add some more water and mix it. Sometimes, people even make idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas. Besides Idli Upma you can use leftover idlis to make a variety of other recipes like Dahi Idli, Fried Idlis with Curd Dip , Spicy Tava Idlis, Idli Chaat, Idli Curry and Idli Chilli. Enjoy how to make idli upma recipe | idli upma with leftover idli | healthy idli upma with detailed step by step photos and video below.
 by Tarla Dalal
idli chilli recipe | chilli idli | idli chilli fry | with 22 amazing images. idli chilli is a unique recipe that you can make using leftover idlis. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling chilly idli. Here is how you can transform one of the most common South Indian breakfast recipe – Idli, into an appetizing idli chilli 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. Notes to make the perfect idli chilli recipe. 1. If you are making fresh batch of idlis, then refrigerate for at least half an hour so they consume less oil and do not stick to each other on frying. We have taken 7 medium sized idli which yeilds 2 cups. 2. For making the Idli Chilli recipe, cut the idli into cubes. Also, you can cut them into thick strips. 3. Sauté on a medium flame for 1 more minute. We want the vegetables to be crunchy and not brown or soft. Add the tomato ketchup and sugar. It provides a tangy, sweet flavour to the chilly idli recipe. 4. Mix gently so the sauces coat the Idli Chilli well. Do not cook for more time or else the idlis will turn soggy and not stay crispy. Learn to make idli chilli recipe | chilli idli | idli chilli fry | with step by step photos and video below.
 by Tarla Dalal
poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this aval 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 poha idli 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 south indian poha idli very, very soft and tasty. Served with Sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast. Enjoy poha idli recipe with detailed step by step photos and video below.
 by Tarla Dalal
rice and moong dal idli | rice and green gram idli | rice and green moong dal and urad dal idli| with 30 amazing images. 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 Rice and Moong Dal Idli recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich Rice and Moong Dal Idli, further enhanced with vitamin-rich vegetables. Works well for breakfast or an evening snack. This is a slightly heavier Rice and Moong Dal Idli because of the presence of green moong dal. You need to oil your idli moulds well, so that the Rice Green Moong Dal Idli comes out clean after steaming. Have a look at our collection of veg steamed recipes. Serve the Rice and Moong Dal Idli immediately with Sambhar and chutney. Enjoy how to make Rice and Moong Dal Idli recipe with detailed step by step photos below.
 by Tarla Dalal
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.
 by Tarla Dalal
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 and chutney .
 by Tarla Dalal
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.
 by Tarla Dalal
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.
 by Tarla Dalal
idli recipe | idli batter recipe | South Indian style idli | soft idli | with 30 amazing images. Idli is a very popular South Indian breakfast which is also a favourite Mumbai Street Food. We show you how to make idli with detailed step by step recipe on how to make the perfect idli batter. 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. The procedure to make idli is long and needs hours of waiting due to fermentation. Yet idli's made at home are healthy and worth the wait. To make idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the idli batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in a idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and de-mould them. Keep aside. Serve idli recipe with homemade idli batter hot with sambar, coconut chutney and malgapodi. 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 idli 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, Uttapa and dainty Appe as well. Enjoy idli recipe | idli batter recipe | South Indian style idli | soft idli | with detailed step by step recipe photos and video below.
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How to make a perfect Idli
 on 31 Jan 18 05:46 PM

Though idlis is liked by every one in my family. But I was not perfect in making soft & puffed Idlis. This article has overcome all the errors i was making earlier. Now i am getting 100% result as per my expectation while making idlis. Perfect Idlis was made thrice in last one month. All Credit to & team. Thank you!!!