Making Idlis? Follow These Tips To Make Them Soft

By Suprita Mitter

November 5, 2024

For irresistibly soft and spongy idlis, the secret lies in a well-prepared batter and perfect fermentation. The delicate balance of ingredients, along with attention to key factors, ensures idlis turn out fluffy and light, making them melt-in-your-mouth delicious with every bite.

Quality Ingredients

Use high-quality rice (idli rice) and urad dal for the batter.

Soaking

Soak rice and urad dal separately for at least 4-6 hours.

Grinding

Grind the urad dal to a smooth, fluffy batter and the rice to a slightly coarse paste. Use minimal water while grinding.

Fermentation

Allow the batter to ferment for 8-12 hours in a warm place. The batter should double in volume and be airy.

Consistency

Ensure the batter is thick but pourable. Add water cautiously to achieve the right consistency.

Steaming

Use a steamer or idli cooker with enough water. Steam for 10-12 minutes on medium heat without opening the lid.

Cooling

Let the idlis rest for a minute before removing them to prevent sticking.