# Idli Recipe: Ideal Idli Batter for Tender Idlis Utilizing Idli Rava and Urad Dal
Idli is a cherished breakfast dish in South India, famed for its light texture and ease of digestion. This steamed rice delicacy is created from a fermented mixture of rice and black gram dal (urad dal). In this article, we will delve into a comprehensive recipe for preparing soft, airy idlis with the use of idli rava (cream of rice) and urad dal, along with hints for achieving the ideal consistency.
## Ingredients
– **For the Batter:**
– 1 cup idli rava (cream of rice)
– 1/2 cup whole skinned urad dal
– Water (for soaking and grinding)
– Salt (to taste)
## Preparation Steps
### 1. Soaking the Ingredients
– **Urad Dal:** Wash the urad dal thoroughly and immerse it in water for at least 4-6 hours or overnight.
– **Idli Rava:** Rinse the idli rava and let it soak in water for around 30 minutes. After soaking, drain and press out excess water.
### 2. Grinding the Batter
– Drain the soaked urad dal and place it in a mixer grinder. Add a small amount of water (just enough to assist in grinding) and blend until you achieve a smooth, airy batter.
– In a large mixing bowl, combine the blended urad dal batter with the soaked and squeezed idli rava. Mix thoroughly using your hands for optimal fermentation.
### 3. Fermenting the Batter
– Cover the bowl with a lid or cloth and set it in a warm area of your kitchen. The fermentation duration may vary:
– **Summer:** 6-8 hours
– **Winter:** 10-12 hours
– The batter is ready when its volume has increased and it exhibits a distinct sour aroma.
### 4. Steaming the Idlis
– Apply oil to the idli moulds. Spoon the fermented batter into the moulds, filling them about three-quarters full.
– Place the moulds in an idli steamer or a large pot with a steaming rack. Steam for about 10-15 minutes on medium heat.
– To verify if the idlis are done, insert a toothpick; it should come out clean.
### 5. Serving
– After cooking, take the idlis out from the moulds and serve hot with sambar, coconut chutney, or idli podi spread with ghee.
## Tips for Perfect Idlis
1. **Ingredient Quality:** Choose fresh, high-quality urad dal for optimal outcomes.
2. **Grinding Method:** A mixer grinder is effective for creating the batter. Ensure the batter is not overly runny or too dense.
3. **Mixing:** Employ your hands to combine the batter, which aids in fermentation.
4. **Fermentation:** Adequate fermentation is essential. In colder climates, place the batter in an oven with the light on to assist fermentation.
5. **Water Amount:** Exercise caution with water during grinding. Excess water can result in sticky idlis, while insufficient water can yield hard ones.
## Common Issues and Solutions
– **Sticky Idlis:** This occurs from adding too much water during grinding. Strive for a batter that is neither too runny nor too thick.
– **Hard Idlis:** May happen if the batter is too thick or if the idlis are overcooked. Lightly mix the batter after fermentation and avoid over-steaming.
– **Flat Idlis:** Result from excessive water or an improper ratio of urad dal to idli rava. Ensure the proportions are correct.
– **Not Fermenting:** Could be due to cold conditions or low-quality ingredients. Make sure the fermentation environment is warm.
## Conclusion
Creating soft, airy idlis is an art that can be perfected with practice and the correct methods. By adhering to this thorough recipe and tips, you can relish exquisite idlis that are ideal for breakfast or any meal. Experiment with various side dishes to discover your favorite combination, and enjoy this classic South Indian delicacy!