Idli is a classic South Indian breakfast dish made from fermented rice and urad dal (black gram). Known for its soft, fluffy texture. Here’s how you can make perfect hotel-style idli at home, using precise measurements.
Ingredients (Makes 20-24 Idlis)
For the Idli Batter:
• Raw rice (preferably idli rice): 2 cups
• Urad dal (split black gram): 1 cup
• Fenugreek seeds: 1 teaspoon (optional, for better fermentation)
• Salt: 1 ½ teaspoons (adjust to taste)
• Water: As needed (approximately 2 ½ to 3 cups, depending on the consistency of the batter)
For Fermentation:
• Warm water: As needed (for the batter to ferment, maintain a warm environment)
Instructions
1. Soaking the Rice and Dal:
• Wash the rice and soak it in water for about 4-6 hours or overnight.
• Wash the urad dal and fenugreek seeds (if using) and soak them separately in water for 4-6 hours or overnight.
• Make sure both rice and dal are soaked thoroughly to ensure smooth grinding.
2. Grinding the Batter:
• Drain the water from the rice and dal.
• Grind the urad dal and fenugreek seeds into a smooth paste, adding a little water as needed. The dal paste should be fluffy and airy, as this is key to getting the soft, spongy idlis. A wet stone grinder works best for the fluffiness, but a high-speed wet grinder or a blender can also be used.
• Grind the rice in the same way, adding a little water to form a coarse paste. The rice paste should be slightly grainy, not smooth.
• Mix the rice and dal batters together in a large bowl, adding water as needed to get a thick, yet flowing batter consistency.
3. Fermenting the Batter:
• Cover the batter with a lid and keep it in a warm, undisturbed place to ferment for 12-16 hours, depending on the ambient temperature. In colder climates, you can place the batter in an oven with the light on or near a warm spot.
• The batter will double in volume and develop a slightly sour smell, indicating it has fermented properly.
• Once the batter is fermented, add salt and mix it gently. The batter should have a soft and airy texture. If it is too thick, you can add a little water to adjust the consistency.
4. Steaming the Idlis:
• Grease the idli molds with a little oil or ghee.
• Pour the batter into the idli molds, filling each mold about ¾ full. Do not overfill.
• Boil water in an idli steamer or a large pot with a steamer insert.
• Place the idli tray in the steamer and cover with a lid. Steam the idlis for 12-15 minutes on medium heat.
• To check if the idlis are cooked, insert a toothpick or a knife into the center of an idli; it should come out clean. If it does, the idlis are ready.
5. Serve:
• Remove the idli trays from the steamer and let the idlis cool for a minute or two.
• Carefully remove the idlis from the molds with a spoon or knife.
• Serve the soft, fluffy idlis hot with sambar, coconut chutney, and tomato chutney for the perfect South Indian breakfast experience.
Pro Tips for perfect Idlis:
• Soaking the rice and dal for enough time is crucial. If the rice and dal are not soaked well, the idlis will not ferment properly and will be dense.
• The fermentation process is key to making soft and fluffy idlis. If your batter doesn’t ferment well, try keeping it in a warmer place, or use a pinch of baking soda or eno fruit salt to help with the fermentation.
• Urad dal paste should be fluffy and aerated. This is the secret to getting soft, spongy idlis.
• Use idli rice if possible, as it has the right texture for making soft idlis.
• You can also add a pinch of sugar while fermenting to help the batter ferment faster.
• Don’t open the steamer while idlis are cooking, as it can cause them to shrink. Steam them undisturbed for the full time.
Side Dish Suggestions for Saravana Bhavan Style Idli:
1. Sambar: A hot, spicy lentil-based vegetable stew is the classic pairing with idli.
2. Coconut Chutney: A cooling coconut chutney made with fresh coconut, green chilies, and tempered mustard seeds is perfect for dipping.
3. Tomato Chutney: A tangy tomato chutney with mild spicing is another excellent accompaniment.
4. Ghee: For extra flavor, serve the idlis with a dollop of fresh ghee.
Enjoy these soft, fluffy Idli’s with your favorite chutneys and sambar for a delightful South Indian breakfast that is sure to impress your family and friends!