What's the secret to making perfectly soft and fluffy idlis?

Question

Learn how to ferment and steam idli batter to get light, airy results.

Answer 1

The secret to soft and fluffy idlis lies in the perfect fermentation of the batter, the right ratio of rice to urad dal, and steaming them correctly.

Detailed Explanation:

Achieving perfectly soft and fluffy idlis involves several key steps:

1. Rice and Urad Dal Ratio: Use a ratio of approximately 3:1 or 4:1 of idli rice to urad dal (split black lentils). This ratio provides the right balance of starch and protein for fermentation and texture.

2. Soaking: Soak the rice and urad dal separately for at least 4-6 hours, or preferably overnight. This allows them to absorb enough water for grinding.

3. Grinding: Grind the urad dal first into a very smooth and fluffy batter, adding water gradually. Then, grind the rice into a slightly coarse batter. The urad dal batter should be light and airy.

4. Mixing: Combine the rice and urad dal batters with salt. Mix gently with your hand (traditionally) or a spatula. Avoid overmixing.

5. Fermentation: This is crucial. Allow the batter to ferment in a warm place (ideally 80-90°F or 27-32°C) for 8-12 hours, or until it has doubled in volume. The fermentation process produces carbon dioxide, which makes the idlis fluffy. In colder climates, you may need to use an oven with the light on or a yogurt maker to maintain the temperature.

6. Steaming: Grease the idli molds well. Pour the batter into the molds and steam for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Don't oversteam, as this can make the idlis hard.

7. Cooling: Allow the idlis to cool slightly in the molds before removing them. This prevents them from sticking and breaking.

Pro Tip:

Adding a small amount of cooked rice (about a handful for every 2 cups of rice) while grinding the rice batter can contribute to a softer texture. This helps retain moisture and prevents the idlis from becoming dry.