What's the a quick fix if idli batter is too runny?

Question

Find easy methods to thicken idli batter for better steaming and structure.

Answer 1

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. The ideal consistency should be thick enough to coat the back of a spoon. Here's a step-by-step guide to fix it:

1. Assess the Batter: Check how runny the batter is. A slightly runny batter needs less thickening than a very watery one.

2. Add Rice Flour or Semolina: Start by adding 1 tablespoon of rice flour or fine semolina (rava) to the batter. Rice flour is a common choice as it complements the existing ingredients and helps achieve a fluffy texture. Semolina also works well and adds a slightly grainy texture.

3. Mix Thoroughly: Gently fold the rice flour or semolina into the batter until it's fully incorporated. Avoid overmixing, as this can develop the gluten and make the idlis tough.

4. Let it Rest: Allow the batter to rest for 15-20 minutes. This gives the rice flour or semolina time to absorb the excess moisture and thicken the batter. The resting period is crucial for achieving the right consistency.

5. Check Consistency: After resting, check the consistency of the batter. It should now be thick enough to coat the back of a spoon without running off too quickly. If it's still too runny, add another half tablespoon of rice flour or semolina, mix, and let it rest again for 10 minutes.

6. Steam as Usual: Once the batter reaches the desired consistency, steam the idlis as you normally would.

Pro Tip:

Avoid adding too much rice flour or semolina at once, as this can make the idlis dense and hard. Add small amounts gradually and allow the batter to rest in between additions to properly assess the consistency.