What prep techniques keep idlis soft till lunch?

Question

What prep techniques can keep your idlis soft until lunchtime? Learn the secrets to a perfect, non-chewy idli, even after hours.

Answer 1

To keep idlis soft until lunch, steam them properly, store them in an airtight container while still warm, and consider adding a pinch of baking soda to the batter for extra fluffiness.

Detailed Explanation:

Maintaining the softness of idlis requires attention to detail throughout the preparation and storage process. Here's a breakdown:

1. Batter Consistency: The batter should be of the right consistency – not too thick, not too runny. A slightly thicker batter tends to yield softer idlis. Ensure the rice and urad dal are ground to a smooth, fine paste.

2. Fermentation: Proper fermentation is crucial. Allow the batter to ferment in a warm place for at least 8-12 hours, or until it doubles in volume. Well-fermented batter results in light and airy idlis.

3. Steaming Time: Avoid over-steaming. Typically, 10-12 minutes of steaming is sufficient. Over-steaming can dry out the idlis, making them hard.

4. Cooling Technique: Once steamed, let the idlis cool slightly in the steamer before removing them. This prevents them from collapsing or becoming sticky.

5. Storage: The most important step is proper storage. Place the idlis in an airtight container while they are still slightly warm. The residual heat will create steam, keeping them moist. Avoid refrigerating them if you plan to consume them within a few hours, as refrigeration can dry them out.

Pro Tip:

Adding a small pinch of baking soda (approximately 1/4 teaspoon for every 2 cups of batter) just before steaming can make the idlis extra soft and fluffy. Be careful not to add too much, as it can affect the taste.