By Suprita Mitter
October 15, 2024
The ratio of rice and dal for making idli batter is crucial for achieving the right texture and fermentation. These points will help you achieve a perfect idli batter with the right consistency and fermentation for delicious idlis.
A typical ratio for idli batter is 2:1, meaning two parts rice to one part dal, usually urad dal.
Use parboiled rice or idli rice for a softer texture. Adjust the ratio slightly if using different rice types, such as using more dal for better fermentation.
Urad dal is traditionally used for idli. You can also mix in a small amount of chana dal for added flavour and texture.
For the 2:1 ratio, soak 2 cups of rice and 1 cup of urad dal in water for about 6-8 hours or overnight to ensure proper hydration.
After soaking, grind the rice and dal separately to a smooth batter, adding water as needed. The dal should be ground to a creamy consistency, while the rice can be slightly coarser.
Once combined, allow the batter to ferment in a warm place for 8-12 hours. The fermentation process is essential for fluffy idlis, so ensure the proportions are accurate for best results.