Breakfast Recipes, Homemade, Idli Varieties, Tiffin

SPONGE IDLI/HOW TO MAKE IDLI BATTER

October 23, 2014 by Nithya 2 Comments

 

I was so very much wanting to post this idli batter recipe as this is a very basic day to day ritual to prepare for breakfast.Idli batter is so versatile and forms a base for many tiffin recipes. Getting soft and sponge idlis is a fulfilling feeling when served for breakfast.The key is to get a make a good batter,soaking of rice and dal,grinding it to perfection and the correct fermenting period.The result will be rewarding though when your idli turns out soft and fluffy.As we all know idli is not only easy to make when you have the batter ready it is a healthy food for old,young and all people of all ages as it is steamed.If you get a good quality of urad dal in your town then half of your job is done.The used here is idli rice or boiled rice and the proceedure if followed correctly will yield you good soft idlis for sure.

 

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Print Recipe
 SPONGE IDLI/HOW TO MAKE IDLI BATTER
Course 		breakfast
Prep Time 480 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Course breakfast
Prep Time 480 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Instructions
  1. Wash rinse and urad dal 3-4 times and soak in sufficient water and soak for 4-5 hours.
  2. Similarly wash rinse and soak rice for 4-5 hours.
  3. After 4-5 hours drain water and in the grinder first urad d
  4. Grind it to a smooth batter adding water little by little.
  5. After urad dal batter is done,in the grinder now add rice.Grind until it is grou
  6. Grind nicely.
  7. Once rice is properly done take it out slowly.Add the required quantity of salt and mix well with your hands well up and down.My MIL says mixing with hands will result in good fermenting as the heat of hands will contribute to the fermentation of the batter.
  8. Add salt.
  9. Once mixed close the container and keep it for 8hours atleast for good fermenting.But if you live in a cold place you can keep it for a few more hours.The fermentation period largely depends on the climate you live in,so please check for your your fermenting time.When it is fermented the batter would have risen well.
  10. This is the fermented batter.
  11. Idli batter is ready for use.Make easy soft and spongy idlis following this fool proof method.Add water if required.
  12. To make idlis grease the idli plate with sesame oil and in the idli pan add a cup of water.Now pour the batter on the idli plate and steam for 8-10 minutes.
  13. If you insert a spoon and take it out it should come clean.
  14. Enjoy idlis with chutney,sambhar or with the ever favourite idli molaga podi.
Recipe Notes

Notes

  • Soaking time is very important so soak well.
  • If you can get hold of whole urad dal use them as they yield volume more.
  • Boiled rice and urad dal should be rinsed well before soaking as they will result in white idlis.
  • You could soak a handful of beaten rice/poha also for extra softness alongwith rice.
  • Grandma’s tip is to soak a teaspoon of fenugreek seeds/methi alongwith urad dal.
  • Using crystal salt is also good here.
  • While grinding the rice don’t grind too smoothly,let it be a bit coarse.
  • Always ensure the batter is fermented properly.