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If you have ever made idlis that happened to be a little too heavy, firm, or just dense, you definitely know how disappointing the first bite of that idli can be. A good idli is supposed to melt in your mouth, as it is airy and fluffy. However, achieving that ideal texture can be tricky. And sometimes, your idlis turn out a bit too dense, giving them less of that dreamy lightness. Whether an expert in the kitchen or a kitchen newbie, you're not alone in this problem. Soaking right and processing correctly can mean all the difference between soft, fluffy idlis and the dense ones. Let's talk about why airy idlis are better and how you can get them right at home.
Why Airy Idlis Are Better Than Dense Idlis
Airy idlis beat out their dense counterparts due to a very important reason-you could say it all comes down to texture when it comes to South Indian classics. Light and airy idlis taste like a soft cloud when you put it in your mouth, but a dense idli feels heavy, too filling to take in at one time. An airy idli has a very delicate texture and soaks up the chutneys and sambar into it without overpowering it. In comparison, dense idlis feel stodgy and a tad too chewy, making every bite a chore, rather than the delight it should be.
The lightness is due to pockets of air having formed in the fermentation, which expands when an idli steams and gives it that spongy soft feeling. It's perfect when the softness comes with fluffiness because it is the lightness of an idli that makes it irresistible. If made properly, an idli full of air leaves you wanting more for it, but a dense one leaves you too full too soon.
How to Make Idlis Airy and Soft and Not Dense
Achieving the perfect idli is about mastering the process from start to finish. Here are some essential tips to ensure your idlis come out airy and soft every time:
Rice-to-Dal Ratio
The key is the balance of ratio of urad dal and idli rice for making airy idlis. The most common ratio is 1:3 or 1:4 (dal to rice). This ratio will provide the right amount of starch and protein content for good fermentation. Too much rice causes idlis to become dense. Too much dal again would be gooey, causing the batter to appear too sticky, which may again cause heaviness. You must make sure that you use a balance of ratio and also parboiled rice, which helps during fermentation.
Grind the Batter Well
There is only one secret to light and fluffy idlis- that is the batter can be thin enough and it can be light and airy when grinded well. But make sure it is not too wet for grinding. A wet grinder will introduce a lot more air into the batter, whereas a blender might not be able to do so much. And the batter should be thick enough to almost resemble a pancake batter, thick- almost close to pouring.
Grind the dal till it becomes light and airy, so that your urad dal turns out to be perfectly ground and airy. Mix the batters of rice and dal together quite gently with each other, so that their air does not get knocked out and help in making your idlis spongy.
Ferment the Batter Right
The magic step is, of course, fermentation. A well-fermented batter develops the tiny air bubbles that expand during steaming to create that airy texture you desire. Allow the batter to ferment for at least 8-10 hours, depending on the ambient temperature. Its rate can be fast in warmer climates and requires longer periods in cooler environments.
When the batter has doubled in size and seems to be bubbly and airy, it is done. Do not over-ferment this can result in sour and mushy idlis. Just stir the batter lightly before placing it in the steamer to redistribute the air so that it doesn't become deflated.
Add Baking Soda or Eno
If it is not easy to get the right fermentation of your batter, especially during the colder months, a pinch of baking soda or Eno fruit salt can lighten the batter and give idlis a much-needed boost. These leavening agents include air bubbles into the batter, simulating the action of fermentation; thus, your idlis would rise well. Do use them sparingly since too much would overpower the flavour.
Steaming Carefully
It is the steaming process, and it's a highly crucial process to get an idli in the right texture. Make sure the water is boiling already when you put your idlis in the mould in the steamer. The moment you do this, the water creates steam which expands the air bubbles in the batter and thus gives you light, airy idlis. Steam them over medium heat for about 10-12 minutes, but without overcooking them so that they don’t become dry.
Let the idlis sit for a minute or two after being steamed. Now remove them from the mould. This will let the idlis set just without becoming unfluffy.
Details make light, fluffy idlis-from the right choice of ingredients to proper grinding of the batter and giving it adequate fermentation time in addition to precise steaming. With these tips, you'll ensure soft, fluffy idlis that are a pleasure to eat. The next time you whip up a batch of idlis, remember that a few small adjustments may have all the difference between a dense, heavy idli and one that is as light as air.
