Steaming Soft Idlis: A Step-By-Step Guide For Perfect Idlis

Idli is a traditional breakfast dish from South India and neighbouring countries like Sri Lanka. It is made with a fermented batter of rice and black gram and is usually steamed. The fermentation process involves lactic acid bacteria or lactobacilli, which enhances its nutritional profile and helps preserve food better. To cook idli in a steamer, you will need a special idli cooker or steamer with moulds, and a large pot with water at the bottom for steaming. The process includes preparing the batter, greasing the moulds, filling them with batter, and steaming for about 10 minutes.

Soak the rice and urad dal

To make idli, you'll need to soak the rice and urad dal in separate bowls for at least 4 to 6 hours. The exact amount of water you'll need depends on the recipe you're following. One recipe suggests that the water level should be approximately half an inch above the level of the rice and dal mixture. Another recipe suggests using 3 cups of water for the rice and 1 cup of water for the urad dal and fenugreek seeds.

After the rice and dal have soaked, drain the water and transfer the mixtures to a blender. You'll want to blend them separately, as you'll be grinding the rice and dal to different consistencies. The urad dal should be blended into a smooth and spongy batter, while the rice should be blended to a coarser consistency.

Grind the soaked items

To make idli, you will need to grind the soaked items separately. A stone grinder is best for this, but a high-powered blender will also work, although the batter will be coarser in texture.

First, drain the water from the uncooked rice, gram, and fenugreek mixture. Then, put them in a blender with 1/2 cup of water and blend until you have a smooth and spongy batter. Transfer this batter to a deep bowl.

Next, drain the water from the parboiled rice and put it in the blender. You don't need to wash the blender in between. Add 1 cup of water and blend to a coarse consistency. Add this batter to the other one and combine the mixtures by hand, using brisk whipping motions to aerate the batter as much as possible. Add salt to taste. The batter should be thin enough to drop off a spoon.

Mix the ground rice and urad dal

To mix the ground rice and urad dal, start by grinding the soaked rice and urad dal separately. You can use a stone grinder or a high-powered blender for this step. The blender will result in a coarser batter. Next, mix the ground rice and urad dal together in a bowl. If you're making a large batch, use a deep bowl.

Now, you'll need to let the mixture ferment. Cover the bowl with a lid and keep it in a warm place for 6 to 10 hours. The fermentation process is essential as it gives the idlis their soft, spongy texture and enhances their nutritional profile by making them easier to digest. The bowl you use should have enough space as the batter will continue to rise during fermentation.

Once the batter has fermented, add salt to taste and mix well. The batter is now ready to be steamed!

Set aside to ferment

Once you've mixed your ground rice and urad dal, it's time to set the mixture aside to ferment. This is a key step in making idli batter, as it will affect the texture of your idlis. The fermentation process will make the idlis fluffier, so it's important to give the batter enough time to ferment. Aim for at least 6 hours, but preferably 8 to 10 hours. If you're in a hurry, you can get away with 6 hours, but the longer you let it ferment, the better. Overnight is ideal.

During fermentation, the batter will rise, so make sure you're using a bowl that's large enough to accommodate this. Cover the bowl with a tight lid, and keep it in a warm place. If the ambient temperature is below 75 °F (24 °C), you can use a crock pot on the "keep warm" setting or an oven on the "proof" setting.

Fermentation is also an important process from a nutritional standpoint. A study by Manipal University found that idlis are a good source of protein, calories, and B vitamins, and that the fermentation process enhances their nutritional profile. The fermentation process involves lactic acid bacteria, or lactobacilli, which also helps preserve the food.

Oil the idli steamer plates

To oil the idli steamer plates, you will first need to take your idli moulds and grease them with oil. You can use a light coating of oil to prevent the idlis from sticking to the moulds. If you are feeling confident, you can skip the oil and use a damp muslin cloth instead. However, removing the idlis from the cloth can be tricky, and the wrinkles in the cloth may leave grooves on the sides of the idlis.

To use the oil method, take a spoonful of batter and pour it into the oiled moulds. The oil will act as a barrier between the batter and the mould, preventing the batter from sticking. Once the idlis are steamed and cooled, you can scoop them out of the moulds with a greased spoon or butter knife. If the idlis are still sticking, grease the plates with a little more oil to help release them.

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