Making soft and fluffy idlis can sometimes feel like a daunting task, especially if you are used to the traditional methods. However, we have discovered a way to make the process much easier and more consistent by using a wet grinder.
With a wet grinder, we can achieve the perfect texture that we all desire in our idlis: soft, airy, and delicious!
What You Need
Before we begin the process, let's make sure we have all the ingredients and tools. To make idlis, we need:
• 1 cup of urad dal (black gram split and skinned)
• 2 cups of rice (preferably idli rice or short-grain rice)
• 1/2 tsp fenugreek seeds (optional)
• Salt to taste
• Water for soaking and grinding
The key tool here is the wet grinder, which is essential for grinding the rice and dal into a smooth, fluffy batter.
Step-by-Step Process to Make Soft Idlis
Step 1: Soaking the Ingredients
To start, we need to soak the rice, urad dal, and fenugreek seeds (if using) separately for about 6 hours or overnight. This soaking process softens the ingredients, making it easier to grind them into a smooth batter. Soaking also helps activate the fermentation process later on.
Step 2: Grinding the Dal and Rice
Once the ingredients are soaked, we can begin the grinding process. First, we grind the urad dal in the wet grinder, adding a little water as needed. The goal here is to get a smooth, fluffy batter. It usually takes around 20-30 minutes to grind the dal to the right consistency.
After grinding the dal, we move on to the rice. Add the soaked rice to the wet grinder and grind it until it becomes a coarse paste. The rice should have a slight graininess, unlike the smooth dal batter.
Step 3: Mixing and Fermentation
Once both the dal and rice are ground, we combine them in a large bowl. We then add salt to taste and mix everything thoroughly. Now, it's time to let the batter ferment. Cover the bowl with a lid or cloth and place it in a warm spot for about 8-12 hours. The fermentation process is what makes the idlis soft and airy, so don't rush this step!
Step 4: Steaming the Idlis
After the batter has fermented and doubled in volume, it's time to make the idlis. Grease the idli molds with a little oil, then spoon the batter into the molds. Steam the idlis in a steamer or pressure cooker (without the pressure) for about 10-12 minutes, or until a toothpick inserted into the idlis comes out clean.
1. Fermentation is Key: The longer the batter ferments, the fluffier your idlis will be. Ensure that the fermentation space is warm and free from drafts.
2. Right Rice and Dal Ratio: Maintaining the right proportion of rice to dal is crucial for soft idlis. Generally, a 2:1 ratio works best.
3. Grind to the Right Consistency: The dal should be ground to a smooth batter, while the rice should be slightly coarse. This texture difference gives the idlis their fluffiness.
Making soft idlis is a breeze once you understand the process and the importance of using a wet grinder. By following these steps, we can enjoy perfectly soft and fluffy idlis every time. So go ahead, give it a try, and enjoy this classic South Indian breakfast!
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Video by Vigha Samayal
