How to make Idli Batter
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4.7
How to make Idli Batter
Description
How to make Idli Batter provides detailed steps to prepare the base for idlis, a South Indian steamed rice cake. The process starts by soaking urad dal and a mix of idli rice, poha, and fenugreek seeds separately for several hours. After soaking, the urad dal is ground with water until very smooth, while the rice mixture is ground to a slightly coarse texture. Combining them creates a batter that is left to ferment, traditionally in a warm place or modernized by using an Instant Pot's yogurt setting. The fermentation raises the batter, contributing to the light, spongy texture when steamed into idlis.
The addition of fenugreek seeds aids in fermentation and adds subtle flavor. Salt is mixed in just before fermentation. The batter can be stored and used for making idlis or dosa. Water quantities for grinding might need adjustment depending on ingredient types and local conditions.
During fermentation, use a non-locking lid to prevent pressure buildup, and monitor the batter to avoid overflow. If unavailable, warm spots like an oven with the light on can substitute for controlled fermentation.
Ingredients
- 1 cup urad dal skinned, gota dal
- 3 cups idli rice
- ½ cup poha
- 1 teaspoon fenugreek seeds
- 2 teaspoons salt or pink himalayan salt, sea salt
- 2¾ cups water approx for grinding the batter
Instructions
- Rinse the urad dal well and then soak in 2 cups of water for 6 to 8 hours or overnight
- Rinse the idli rice well and then soak it in 4 cups of water along with fenugreek seeds and poha for 6 to 8 hours or overnight
- Drain the water out completely from the urad dal and add it to a high-speed blender. Add 1¼ cups of water and blend until the batter is smooth. Take out the batter in the Instant Pot insert or in a large stainless steel pot.
- Drain the water out completely from the rice and add it to the blender. Add 1½ cups of water and blend until slightly grainy. Pour the batter over the lentils batter. Add salt and mix well. You can use a silicone spatula or mix by hand.
- Place the Instant Pot insert inside of the Instant Pot casing and place a non locking glass lid over it. Press the Yogurt(normal) mode and allow it to ferment for 8 hours. Keep an eye on the batter after 6 hours or so, if it starts to rise, you make want to take out the inner pot. Depending on the temperature in your kitchen, it may take up to 12 hours for the batter to fully ferment. So after the initial 8 hours, if needed you can then select the "Yogurt" mode again and let it ferment for additional 4 hours or so. Where I live it takes about 12 to 14 hours for the batter to fully ferment.
- Once fermented the batter will double up its volume and will be light and airy. It will also have a slight sour smell to it. Give a quick stir and you are ready to use it.
- This recipe makes 8 cups of batter which makes 32 to 36 idlis or 16 dosa/uttapam
Notes
- Use cold water when blending to control batter consistency and help fermentation.
- Grind urad dal to a completely smooth texture, while the rice and poha should remain slightly coarse for proper idli texture.
- Use a non-locking lid during fermentation to prevent pressure buildup and spillage.
- If you don't have an Instant Pot, ferment the batter in a warm spot or an oven with the light on to maintain temperature.
- Adjust water amounts while grinding based on the type of rice and urad dal used to get the right batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 78g | 26% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 588mg | 25% |
| Potassium | 93mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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