perfect idly batter
- Use a combination of 4 parts idly rice to 1 part urad dal (black gram dal) for a traditional idly batter. This ratio ensures the right texture and flavor.
- Soak the rice and urad dal separately for at least 4-6 hours. This allows the grains to absorb water, making them easier to grind and resulting in a smoother batter.
- Use clean for soaking. The water used for soaking should be sufficient to cover the grains.
- Grind the urad dal like smooth and fluffy. It should be light and airy. The rice should be ground to a slightly coarse texture to give the idli the perfect.
Perfect fermentation:
- Leave the batter to ferment for at least 8-12 hours or overnight in a warm place. This process is important for fluffy texture and flavor idli.
- Add salt to the batter just before making idles not before fermentation. Salt can slow down the fermentation process.
- Mix well the batter after fermentation to ensure even distribution of air bubbles.
- Store the leftover batter in an airtight container in the refrigerator. you can use the batter over a few days.
- Keep the batter in warm place for fermentation. If the weather is cold, you can preheat your oven slightly and placing the batter inside.
- Adding a small amount of fenugreek seeds (about 1/4 teaspoon per cup of urad dal) during soaking can enhance the flavor and fermentation process.
- Before making idles, check the consistency of the batter. if batter is too thick add little more water for perfect consistency.
Note-These are all tips can help your create the perfect batter for delicious and fluffy idli.