Shaswati Soft and Spongy Idli batter is a traditional South Indian batter used to make idlis, which are popular steamed rice cakes. It is a versatile batter that serves as the base for making fluffy and soft idlis. Idli batter is typically made by grinding a combination of soaked rice and lentils.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for 4-5 servings:
– 1 cup raw rice or idli rice
– ¼ cup urad dal
– 1 tablespoon chana dal
– 1 tablespoon toor dal (Arhar dal)
– ½ teaspoon fenugreek seeds (methi dana)
– ½ cup poha (flattened rice flakes)
– 1 teaspoon salt
– ½ cup water (make the batter perfectly)
– Oil or ghee (clarified butter) for greasing
How to make soft and spongy idli batter
1. Begin by soaking the ingredients for the idli batter. In a bowl, combine the idli rice, chana dal, toor dal, urad dal, and fenugreek seeds.
2. Add 300ml of water to the bowl and stir gently. Cover the bowl and let it soak for 4 hours.
3. After 4 hours, when the ingredients have doubled in size and are well-soaked, add the poha (flattened rice flakes) to the bowl. Allow it to soak for an additional minute.
4. Drain the soaked water and rinse the ingredients twice to ensure they are clean. They are now ready to be ground.
5. Take a blender and add 3 tablespoons of the soaked rice and dal mixture along with 3-4 tablespoons of water. Grind until you achieve a fine, semi-thick paste.
Note: Avoid adding too much water while grinding, as it may result in a thin batter that won’t ferment properly. I have used total ½ cup of water during and after grinding the batter.
6. Transfer the ground batter to an airtight container. If you prefer a thinner consistency, you can add a little water at this stage.
7. Once the grinding is complete, add 1 teaspoon of salt to the batter and mix well, ensuring all lumps are broken.
8. Seal the container tightly and place it in a warm spot to ferment overnight or until it doubles in size. Proper fermentation usually takes around 8-10 hours.
9. The next morning, your idli batter will be ready for a healthy breakfast. Give it a gentle stir for about 1 minute, and it’s ready to use.
10. Grease an idli mould with oil or ghee. Fill the mould with the batter. Once the water in your steamer begins to boil, place the mould in it and cover with a lid. Steam the idlis for 20 minutes.
11. Your soft and spongy idlis are now ready. Serve them with sambar and green chutney for a delightful and healthy Indian breakfast. Enjoy!
Here, you can read it in Bengali – নরম ও স্পঞ্জি ইডলি ব্যাটার
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