By Niveditha Kalyanaraman
October 21st, 2023
Image Credit: Unsplash
Be it about eating healthy or delicious, Idli is the best food to have. Made from a batter of fermented rice and urad dal, idli undergoes a magical transformation, rendering it light and easily digestible. Its versatile nature allows it to be relished with an array of accompaniments like spicy chutneys and tangy Sambhar, making it a delight for taste buds. Here are 5 tips to make soft idlis at home.
To make soft and spongy Idlis, it is suggested to leave the yeast for sometime so that the batter could rise well. Especially during the cold or rainy days. Don't let the yeast ferment for too long in the hot summer days. Due to the high temperature, the fermentation process is quick in summer.
Pay special attention to the ratio of rava, dal and rice. If you increase or decrease any of these, then idlis will be made but will not puff up well and also will not be soft and spongy.
Usually people add baking soda to the batter of rice, dal and rava for idli so that it becomes more soft and spongy while making idli. However, if you add Eno in it, the Idlis will be much softer.
To make extra soft and spongy idlis, soak a bowl of poha and grind it well to make the paste. Add to the Idli batter and see the magic.
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The more and better the yeast, the softer and spongier the idlis become. Add yoghurt while making the batter according to the taste and keep aside for fermentation.
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