Idli Recipe with Idli Batter Tips & Tricks

Pick and rinse both the regular rice and parboiled rice.

Rinse the poha and add to the rice.

Add water. Mix well. Cover and keep the rice and poha to soak for 4 to 5 hours.

In a separate bowl, rinse the urad dal and methi seeds a couple of times.

Soak the urad dal with methi seeds separately in water for 4 to 5 hours.

Drain the soaked urad dal. Reserve the water.

First, grind the urad dal and methi seeds with ¼ cup of the reserved water for some seconds. Then add another ¼ cup and continue grinding until the batter is smooth, fluffy, and light.

Transfer the urad dal batter to a bowl.

Drain and grind the soaked rice and poha with water in batches to a smooth, slightly grainy consistency.

Mix both the batters together in a large bowl or pan. Add salt and mix well using clean hands or a spatula.

Cover and let the batter ferment in a warm place for 8 to 12 hours or until it doubles in volume.

Before you begin steaming, heat 2 to 2.5 cups water in an idli steamer, or a pot or pressure cooker until the water comes to a light boil or simmer.

Grease or brush the idli moulds lightly with oil.

Gently stir the fermented batter. Pour it into the moulds.

Once the water in the idli steamer, pot or pressure cooker comes to a light boil, place the idli mould stand.

Steam in a steamer or pressure cooker (without the vent weight/whistle) for 12 to 15 minutes, or until the batter is cooked firm.

To check doneness, insert a toothpick and it should come out clean. The surface should look set and feel springy.

Let the idlis rest for 2 to 3 minutes, then gently remove with a spoon.

Serve the steaming hot idli with coconut chutney and sambar.

Store leftover idli batter in the fridge for 3 to 4 days. Idlis can be refrigerated for up to 2 days and reheated by steaming or microwaving with a sprinkle of water.