How to make Soft Idlis at Home

Who doesn’t love idlis? It is one of Keralites’ favorite breakfasts. A plate of soft idlis with some hot sambar, spicy chutney, and crunchy vada would make anyone happy. To make the softest idlis is an art that every one of us desires the most. Because soft idlis are the best. Now we will look at how to make soft idlis at home.

What is Idli?

Idlis are round-shaped protein-packed healthiest breakfast food from South India. It is prepared by soaking raw rice and urad dal, later grinding and fermenting them. Idlis are served with chutney and sambar.

Recipe for Soft Idli:

  • Take 1 cup raw rice and ½ cup poha and wash them thoroughly with fresh water.
  • After washing it two or three times, pour some water into it and keep it aside for soaking. Soak it for 3 or 4 hours.
  • Take another bowl with ½ a cup of urad dal and ¼ teaspoon of fenugreek seeds.
  • Wash these with fresh water a couple of times. Rinse them. Pour some more freshwater into it and keep it aside for soaking.
  • After 4 or 5 hours take these for grinding but don’t throw away the water that was used to soak the ingredients (rice, poha, urad dal, and fenugreek seeds).
  • Take a grinder and grind the urad dal first. You can use the ¼ cup of water that was used for soaking. If the water is not enough then you can add fresh water.
  • You can also use freshwater if you don’t want to use the water that was used for soaking.
  • Add urad dal thoroughly until it becomes fluffy and soft. Add water accordingly to the grinding jar.
  • Pour the urad dal batter into a deep bowl.
  • Take the soaked rice and poha to the grinder. Grind it until it becomes soft and fluffy just like urad dal. Add water accordingly.
  • After grinding both thoroughly, mix both batters into one and mix it very well.
  • Keep the batter covered with a lid. Use an airtight lid. Keep it in a warm place for 8 – 9 hours. The batter will get ready the next morning. It will increase in volume with small pores on it.
  • Once the batter gets ready, spread some oil on the idli mold. Don’t over-pour the batter. Fill in other molds.
  • Take your idli steamer and pour 3 cups of water into it. Steam it for 12 – 15 minutes.
  • Check the idlis doneness by softly inserting a fork or knife. If the knife gets batter attached to it then keep it again for some more minutes.
  • When done, take the idli mold from the cooker, remove idlis using a spoon, and put the idlis in a casserole.
  • Serve idli with hot sambar and chutney.