Idli is one of the easiest recipes that can be ever made. In fact, you can even make different types of Idlis like Ragi Idli, Poha Idli, Rava Idli, Oats Idli, etc. Trust me, all these Idlis taste amazing. Relish them solely or along with coconut chutney. But, there’s always a key to make delicious Idlis, and it is the batter. Let’s look at the tips for making Idli batter.
Always keep the batter bowl in a warm place like near the heater or any other warm place in the kitchen.
When it’s too cold outside, you can preheat the oven at a low temperature for about 10 minutes. Switch off the oven after 10 minutes and then keep the bowl inside. If the oven at your house has lights, then make sure you keep the lights on and then place the bowl inside.
At times, you can also add a bit of sugar to the batter. This helps in fermenting the batter.
Don’t add salt to the batter as it delays the process of fermentation. Though if at all you want to add salt then you can use rock salt.
Another tip is to keep the batter for a longer time like for at least 14-24 hours.
If at all the batter doesn’t get doubled or tripled, tiny bubbles should definitely be seen. Also, make sure that you should get the sour fermented aroma from the batter.
When the batter isn’t fermented, you can add 1/4 to 1/2 teaspoon of yeast to the batter. Add it 30 to 45 minutes before you steam the idlis. Make sure that you use all the batter at once. Also, remember not to refrigerate the batter else it will get too yeasty.
During the cold season, add 1/4 to 1/2 teaspoon of baking soda and then leave it to ferment.
So, these are some tips for making Idli batter, which help further give delicious and soft Idlis.
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