Making Perfect Homemade Idlis

Idlis are like religion and if you are a fanatic, you would want to make perfect homemade idlis.

While the quality of the ingredients definitely plays a very important role in getting a yummy end product that’s savoured and polished off in minutes, here are a few tips to get the idlis right every time!

Use the magic of fenugreek

Soak a few Fenugreek seeds (that’s methi dana in hindi) along with your batter. It aids the fermentation and gives a nice and distinctive flavour. Just be sure not to overdo it otherwise your idlis might taste slightly bitter.

Soak the ingredients separately

The rice and urad dal need to be soaked in separate containers. You might think that they are going to be ultimately mixed so what’s the need. However, they both need different quantities of water to soften.

Less and more

Use less dal and more rice since it’s dal that ferments more. This would also make your idlis super soft.

Let go of iodised salt

For this once, use non iodised salt as the iodine does not support the fermentation process. Rock salt or pink salt is great as it’s not been processed nor does it have any anti-caking agents added to it.

Keep it warm

Remember to keep the batter in a warm place for it to rise. Winters? Put the batter in a preheated oven that has been switched off. Or keep the light of your oven switched on for it to provide warmth inside the oven without it being turned on.

Secret ingredients

Adding a little poha or even sabudana will aid the fermentation process. Keep them handy and sprinkle a little in your idli batter.

Grind it like a pro

While grinding the batter, if you are using the mixie, (as most of us do, unless we have a wet grinder at home), the batter gets heated up. Add some ice cubes to keep it cool or use ice water for the grinding process.

Don’t let it run away

A too-thin or a runny batter will give you idlis that lie flat without rising. Remember to have the batter at a thick pouring consistency.

Grease it

Remember to grease the idli plates in the steamer to take out perfectly fine idlis that don’t break. Wait for a minute or two before removing them. Use a sharp spoon to do it in a swift motion.

Whiter Idlis

Don’t use the water you have used to soak in the dal and rice for grinding. Drain them and use fresh water. Your idlis will look whiter.

So go ahead and try your hand at making the perfect idli the next time around.

Do you have a secret tip that’s been handed down the generations for making the perfect idli? Share it with us!