Discover quick methods to thicken watery idli batter before steaming.
1 Answer
If your idli batter is too runny, add 1-2 tablespoons of rice flour or semolina (rava) to thicken it. Mix well and let it rest for 15-20 minutes before steaming.
Detailed Explanation:
A runny idli batter will result in flat, hard idlis instead of the soft, fluffy ones we all love. The consistency of the batter is crucial for proper fermentation and steaming. Here's a step-by-step guide to fixing runny idli batter:
- Assess the Batter: First, determine how runny the batter is. A slightly runny batter might only need a small adjustment.
- Add Rice Flour or Semolina: The best ingredients to add are rice flour or fine semolina (rava). These will absorb the excess moisture without significantly altering the flavor. Start with 1 tablespoon per cup of batter.
- Mix Thoroughly: Gently fold the rice flour or semolina into the batter until it's evenly distributed. Avoid overmixing, as this can develop the gluten and make the idlis tough.
- Let it Rest: Allow the batter to rest for 15-20 minutes. This gives the rice flour or semolina time to absorb the excess liquid and thicken the batter.
- Check the Consistency: After resting, check the consistency. The batter should be thick enough to coat the back of a spoon and hold its shape for a few seconds. If it's still too runny, add another half tablespoon of rice flour or semolina, mix, and let it rest again.
- Fermentation Check: Ensure the batter has fermented properly before steaming. A well-fermented batter will have increased in volume and have a slightly sour aroma. If it hasn't fermented enough, allow it to ferment for a longer period.
- Steaming: Once the batter has the right consistency and has fermented well, steam the idlis as usual.
Pro Tip:
Avoid adding too much rice flour or semolina at once, as this can make the idlis dense and hard. Add it gradually and let the batter rest in between additions to allow the ingredients to fully absorb the moisture.