What is the ideal consistency for idli batter for steaming?

Question

Learn what texture and thickness your idli batter should have before steaming.

Answer 1

The ideal consistency for idli batter is similar to that of semolina porridge or a thick milkshake, allowing it to hold its shape briefly before slowly spreading. It should be easily pourable but not too runny.

Detailed Explanation:

Achieving the right consistency is crucial for soft and fluffy idlis. Here's a breakdown:

1. Ingredients Ratio: The typical ratio is 2 parts idli rice to 1 part urad dal (split black lentils). Soaking these separately for at least 4-6 hours is essential.

2. Grinding: Grind the urad dal first with enough water to form a light and airy batter. Then, grind the rice separately to a slightly coarse consistency, like semolina.

3. Mixing: Combine the urad dal and rice batters thoroughly. Add salt to taste. The batter should not be too thick or too thin. If it's too thick, add a little water, one tablespoon at a time, until you reach the desired consistency. If it's too thin, you can add a tablespoon or two of rice flour, but this is generally not recommended as it can affect the texture.

4. Fermentation: Ferment the batter for 8-12 hours, or until it has doubled in volume. The fermentation process is what gives idlis their light and airy texture. The batter will become slightly more liquid after fermentation.

5. Final Check: After fermentation, gently stir the batter. It should still have a thick, pourable consistency. If it has become too thick during fermentation, add a little water to adjust.

Pro Tip:

Use a wet grinder for the best results. A wet grinder produces a smoother, more consistent batter than a blender or food processor, leading to softer idlis. If using a blender, grind in small batches and avoid overheating the batter.