2cupIdli Rice or parboiled rice(sona masuri , ponni or parmal)
1cupUrad Dal
0.5cupCooked rice(you can use the same idli rice , cooked) - avoid basmati
1tbspNon iodized salt
Instructions
Process of Soaking Rice and Urad Dal
Take the Idli Rice and Urad dal in two separate containers.Wash thoroughly until the water runs clear.Soak Overnight or at least 8 hours before they are ready to grind.
Preparing the Batter
First grind the Urad dal - As you take the Urad dal to the grinder allow little water to seep in along with the dal. Without adding any more water, run the mixer for 30 secs. After the first grind ,add little water and grind again.If the batter is getting hot while grinding add little cold water.Grind till the mixture is smooth.Transfer the batter to a vessel.2. Now take the Idli rice in the grinder.Do not add water initially.After grinding once add little water and then grind again. If the quantity of rice is more then make sure you grind in two batches(too much batter may affect the consistency). Check the consistency of the rice mixture, it should be fine and smooth.Transfer it to the same bowl which contains the Urad dal batter.3. Take the cooked rice to the grinder.Add little water and allow it to grind.Grind till smooth.Transfer to the same bowl.Mix the final batter (mixture of Urad dal , Rice and cooked rice) with your hands or a spatula.Add salt.Watery batter will not rise and the Idlis will be hard and flat. So use caution while grinding and do not add too much water while grinding.
Fermentation of Batter
Immerse the batter container to warm water.Water should cover till the rim of the container.Let it stay till the water cools down. Take out the container and allow to ferment for 8 to 9 hours.During fermentation the volume of idli batter increases from 1.62 to 3.2 times its original volume.If the weather is cold then follow the below tricks for batter fermentation.1) Immerse the vessel containing the dough in a big bowl of warm water. Maintain the temperature of the warm water bath by cover it with a blanket, or better, use a heating pad or aquarium heater, where the temperature can be regulated. I recommend turning on the light in the oven to keep the batter warm.2) If you have an instant pot , add the batter to the instant pot vessel and turn on the Yogurt settings.By default the Yogurt setting will be set to 8 hours.Cover the lid and allow it to ferment for 8 hours.After 8 hours ferment more for another 2 to 3 hours.3) When you grind the batter, preheat the oven in 90°C for 10 minutes and then switch it off. Cover the batter inside the oven and don’t forget to turn the oven lights on.
How to Steam Idlis
Take the Idli plates and grease with little oil. Start filling the batter to the Idli moulds. Fill only half of each mould as the Idlis would eventually rise.If preparing in gas. Take 1.5 glass of water in a Idli steamer and allow to boil. When the water begins to bubble and steam up place the Idli stand in the steamer.Cover and steam for 10 minutes on a medium high flame.After 10 minutes remove the Idli stand and allow it to cool for 2 to 3 mins. Take a spoon and dip in water.With the help of the spoon remove the idlis to a plate. How to cook Idlis in Instant Pot. Put the instant pot in saute mode and heat 1.5 glass of water.Once the water begins to bubble place the Idli stand in the instant pot.Cover the lid and cook it in steam mode in venting position. Idlis will take exactly 6 mins to cook.The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer. After 6 minutes take out the Idli stand and allow to cool for 2 to 3 mins. Take a spoon and dip in water.With the help of the spoon remove the Idlis to a plate.