Steaming Idlis: Low Heat For Perfect Results

Idli is a soft and fluffy steamed rice cake made with fermented rice and lentil batter. It is a traditional breakfast dish in South India and neighbouring countries like Sri Lanka. The process of making idli involves soaking, grinding, fermenting, and steaming. The batter is made by grinding soaked rice and urad dal separately and then mixing them together. The mixture is then set aside to ferment for 8-12 hours. After fermentation, the batter is poured into greased idli moulds and steamed for about 8-10 minutes. It is important to note that the idli should not be pressure cooked, only steamed. The heat should be kept at a medium level while steaming the idlis.

Soak the rice and urad dal in separate bowls for at least 4 hours

To make idlis, you'll need to soak the rice and urad dal in separate bowls for at least 4 hours. This softens them and allows them to swell, making them easier to grind into a batter. The correct ratio of urad dal to rice is important for achieving spongy idlis. In summer, use a 1:4 ratio of urad dal to rice, and in winter, adjust to a 1:3 ratio, increasing the amount of urad dal to facilitate fermentation.

For the perfect idlis, choose rice varieties such as idli rice, parboiled rice, or ponni boiled rice. These are readily available at Indian grocery stores. You can also substitute them with equal amounts of idli rava.

For urad dal, use whole urad (urad gota) or unprocessed black split urad dal for the best results. If you're using unprocessed split urad dal, rinse it thoroughly around 10-12 times to remove the skin. You can also use skinned split urad dal as a substitute.

After soaking the rice and urad dal, drain and grind them separately. Grind the urad dal first into a fine, smooth paste, adding minimal water. Then, grind the rice to a coarser, grittier texture. Finally, blend the two pastes together in a large bowl, whisking thoroughly to create a fluffy batter with a pancake batter-like consistency.

Once you've achieved the correct batter consistency, cover your batter and let it sit in a warm place for about 8-12 hours to ferment. You're waiting for the batter to double in volume—a sign of good fermentation.

Grind the soaked items separately

To make soft and fluffy idlis, the ingredients need to be soaked, ground, fermented, and steamed. The process of grinding the soaked ingredients is crucial to achieving the right consistency for the batter. Here are some detailed instructions for grinding the soaked items separately:

Urad Dal (Black Lentils):

• Drain the soaked urad dal and add it to a blender or wet grinder along with fenugreek seeds (optional) and water.
• Grind the mixture until you achieve a fine, smooth, and fluffy paste, adding minimal water as needed. The consistency should be airy and light.
• Transfer the urad dal paste to a separate bowl and set it aside.

Rice:

• Drain the soaked rice and add it to a blender or grinder.
• Grind the rice until it reaches a coarse, gritty texture. You may need to add small amounts of water during this process.
• Combine the rice and urad dal pastes in a large bowl, whisking them together thoroughly to create a fluffy batter with a flowy consistency similar to pancake batter.

It is important to grind the urad dal and rice separately to achieve the desired texture for each ingredient. The urad dal should have a fine and fluffy consistency, while the rice can be slightly coarser. By grinding them separately, you can control the texture more effectively.

Once you have blended the two pastes together, your idli batter is almost ready! The next step is to let the batter ferment for 8-12 hours, and then you can proceed to steam your idlis!

Mix the ground rice and urad dal together

Once you have ground the rice and urad dal separately, it's time to mix the two batters together. The process is simple, but it requires a gentle hand to ensure the light and fluffy texture of the idli.

First, combine the two batters in a large bowl. Using a whisk, your hands, or a spatula, mix the batters together until they are seamlessly blended. The aim is to create a uniform batter while also introducing air into the mixture. Be careful not to overmix, as this can affect the texture of the final product.

The consistency of the batter is also crucial. It should be similar to that of pancake batter—not too thick, but not too runny. If it's too thick, add a small amount of water and mix gently until you achieve the desired consistency.

Once the batters are fully incorporated and the consistency is just right, your idli batter is ready for fermentation. Cover the bowl and set it aside in a warm place for 8-12 hours, or until the batter has doubled in volume.

Set aside in a warm place to ferment for 8 hours

After mixing the ground rice and urad dal together, set the batter aside in a warm place to ferment for 8 hours. The ideal temperature for fermentation is between 75 and 90 °F (24-32 °C). If you live in a cold climate, you can use a crockpot on the "keep warm" setting or an oven on the "proof" setting to achieve the right temperature.

Fermentation is a crucial step in the idli-making process, as it gives the idlis their signature fluffiness. During fermentation, the batter will double in size, so make sure you use a container that is large enough. It's also important to use a container that is not airtight, as the batter needs to breathe.

If you are using iodized salt in your batter, it is best to add it after fermentation, as iodine can slow down the process.

Oil the idli steamer plates and spoon in the batter

Once you have your idli steamer plates ready, grease them with a little oil. This will ensure that the idlis don't stick to the moulds and come out easily once cooked. Then, spoon in 3 to 4 tablespoons of batter into each section of the moulds. Repeat this process for all the plates and then stack them on the rack.

Frequently asked questions