How to Make Soft Idli Batter

Idli is a popular South Indian breakfast dish made from a fermented batter of rice and urad dal. It is a healthy and delicious way to start your day, and it is also very easy to make.

In this article, I will show you how to make soft idli batter. I will also share some tips for making perfect idlis.

Ingredients:

• 1 cup urad dal
• 2 cups idli rice
• ¼ cup thick poha (optional)
• ¼ teaspoon fenugreek seeds (optional)
• ½ teaspoon salt
• Water, as needed

Tips for Making Perfect Idlis:

• Use good quality urad dal and idli rice.
• Soak the urad dal and idli rice for at least 4 hours, or overnight.
• Grind the urad dal and idli rice until they are smooth and creamy.
• Add enough water to the batter to make it a thick pouring consistency.
• Let the batter ferment in a warm place for 8-12 hours.
• Grease the idli molds with oil or ghee.
• Steam the idlis for 10-12 minutes, or until they are cooked through.
• Serve the idlis hot with your favorite chutney or sambar.

Enjoy!

FAQ

What are the disadvantages of idli?

• Idli can be high in carbohydrates. Idli is made from rice and urad dal, both of which are high in carbohydrates. This means that idli can cause a spike in blood sugar levels, especially if eaten in large quantities.
• Idli can be low in fiber. Fiber helps to keep you feeling full and satisfied, so a lack of fiber in idli can lead to hunger pangs soon after eating.
• Idli can be bland. Idli is typically served plain, with chutney and sambar. If you don’t like the taste of plain idli, you may find it difficult to eat regularly.

Is dosa and idli different?

Yes, dosa and idli are different. Dosa is a crispy pancake made from fermented rice and lentil batter, while idli is a steamed cake made from the same batter. Dosa is typically served with chutney and sambar, while idli is often served with sambar and coconut chutney.

Why is idli healthy?

Idli is a healthy food because it is:

• Low in calories. One idli contains about 33 calories.
• Low in fat. One idli contains less than 1 gram of fat.
• High in protein. One idli contains about 4 grams of protein.
• High in fiber. One idli contains about 1 gram of fiber.
• Gluten-free. Idli is gluten-free, making it a good option for people with celiac disease or gluten intolerance.

Can idli be kept overnight?

Yes, idli can be kept overnight. However, it is best to store idli in the refrigerator, as this will help to prevent it from drying out. Idli can be eaten cold or reheated.

Can idli make you fat?

Idli can make you fat if you eat too much of it. However, if you eat idli in moderation, it is unlikely to make you fat. In fact, idli can be a helpful food for people who are trying to lose weight, as it is low in calories and fat.

Can idli be eaten in diabetes?

Yes, idli can be eaten in diabetes. Idli is a low-sugar food, and it is also a good source of protein and fiber. These nutrients can help to manage blood sugar levels. However, it is important to speak to your doctor before making any changes to your diet if you have diabetes.

Can idli rice be used for dosa?

Yes, idli rice can be used for dosa. In fact, idli rice is the main ingredient in dosa batter. The only difference is that dosa batter is typically made with a higher ratio of idli rice to urad dal, and it is fermented for a shorter period of time. This results in a dosa batter that is thinner and more runny than idli batter.

Can idli batter be kept in fridge?

Yes, idli batter can be kept in the fridge for up to 3-4 days. However, it is important to store it in an airtight container to prevent it from drying out. The batter will continue to ferment in the fridge, so it will be slightly sourer than fresh batter. This is not a problem, as it will still taste good.

Can idli batter go bad?

Yes, idli batter can go bad if it is not stored properly. If the batter is left out at room temperature for too long, it will start to ferment too much and will become sour. It will also start to develop mold. If the batter is stored in the fridge, it will last for up to 3-4 days. However, if it is left in the fridge for longer than this, it will start to lose its flavor and texture.

Can idli batter be frozen?

Yes, idli batter can be frozen. To freeze idli batter, simply place it in an airtight container and freeze it for up to 1 month. When you are ready to use the batter, thaw it overnight in the refrigerator. Then, proceed with the recipe as usual.

Is eating idli good or bad?

Eating idli is generally considered to be good for your health. Idli is a good source of protein, fiber, and vitamins. It is also low in fat and calories. However, it is important to note that idli is a high-carb food. If you are trying to lose weight or manage your blood sugar levels, you may want to limit your intake of idli.

Does idli have protein?

Yes, idli has protein. Idli is made with a combination of idli rice and urad dal, both of which are good sources of protein. A 100-gram serving of idli contains about 4 grams of protein.

Does idli have fat?

Idli has a low fat content. A 100-gram serving of idli contains about 1 gram of fat. The fat in idli is mostly unsaturated fat, which is considered to be healthy.

Does idli have fiber?

Yes, idli has fiber. In fact, it is a good source of fiber, providing about 1.5 grams of fiber per idli. Fiber is important for gut health, and it can help you feel full and satisfied after eating.

Does idli have probiotics?

Yes, idli has probiotics. Probiotics are live bacteria that are beneficial for gut health. They can help to improve digestion, boost the immune system, and reduce the risk of some chronic diseases. The fermentation process that is used to make idli creates probiotics in the batter.

Does idli have gluten?

No, idli does not have gluten. Gluten is a protein found in wheat, barley, and rye. Idli is made from rice and urad dal, which do not contain gluten. This makes idli a good option for people with gluten allergies or sensitivities.

Why does idli batter turn yellow?

There are a few reasons why idli batter might turn yellow. One possibility is that the batter was not fermented long enough. When the batter is fermented, the natural yeasts in the rice and urad dal break down the starches and sugars, producing carbon dioxide and alcohol. The alcohol can give the batter a slightly yellow color.

Another possibility is that the batter was not mixed properly. If the batter is not mixed well, the urad dal flour can settle to the bottom of the bowl, giving the batter a yellow appearance.

Finally, it is also possible that the urad dal was not of good quality. If the urad dal is old or has been stored improperly, it can turn yellow.

Why is idli sticky?

There are a few reasons why idli might be sticky. One possibility is that the batter was not mixed properly. If the batter is not mixed well, the urad dal flour can clump together, making the idli sticky.

Another possibility is that the batter was over-fermented. When the batter is over-fermented, the natural yeasts produce too much carbon dioxide, which can make the idli sticky.

Finally, it is also possible that the idli was not steamed properly. If the idli was not steamed long enough, or if the steamer was not hot enough, the idli can be sticky.

Why is idli batter not fermenting?

There are a few reasons why idli batter might not be fermenting. One possibility is that the temperature was not warm enough. The ideal temperature for fermenting idli batter is between 80 and 90 degrees Fahrenheit. If the temperature is too low, the yeasts will not be able to grow and ferment the batter.

Another possibility is that the batter was not mixed properly. If the batter is not mixed well, the urad dal flour can clump together, preventing the yeasts from getting to the starches and sugars.

Finally, it is also possible that the batter was not fermented long enough. The fermentation process can take anywhere from 4 to 12 hours, depending on the temperature and the quality of the ingredients. If the batter was not fermented long enough, the yeasts will not have had enough time to produce enough carbon dioxide to leaven the batter.