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

Question

Find easy ways to adjust watery idli batter and achieve the right texture before steaming.

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, dense idlis instead of the soft, fluffy ones we desire. The consistency of the batter is crucial for proper fermentation and steaming. Here's a step-by-step guide to fixing runny idli batter:

1. Assess the Batter: First, determine how runny the batter is. A slightly runny batter might only need a small adjustment.
2. Add Rice Flour or Semolina: Start by adding 1 tablespoon of rice flour or fine semolina (rava) to the batter. These ingredients absorb excess moisture and help thicken the mixture. Rice flour will give a slightly smoother texture, while semolina can add a bit of a 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 liquid and thicken the batter.
5. Check the Consistency: After resting, check the consistency of the batter. It should be thick enough to coat the back of a spoon and slowly drip off. If it's still too runny, add another half tablespoon of rice flour or semolina, mix, and let it rest again.
6. Steam a Test Idli: Before steaming the entire batch, steam a single idli to test the consistency. This will help you determine if the batter is now the correct consistency.
7. Adjust as Needed: If the test idli is still not fluffy, you may need to add a tiny amount of baking soda (a pinch) to help with the rise. Be careful not to add too much, as it can affect the taste.

Pro Tip:

Avoid adding water to the batter after fermentation. If you find the batter is too thick after fermentation, add a small amount of *unfermented* batter (reserved before fermentation) or a tiny splash of milk instead of water to adjust the consistency. This helps maintain the proper balance of microorganisms for optimal idli texture.