Idli is a healthy, fermented steam cake made with rice and urad dal batter. basically, I share 3 essential tips and fermentation methods to make the perfect idli batter for soft idli. even though the recipe contains fewer ingredients, it has to be perfectly executed to get the best results. I also share hotel-style coconut chutney, which is easy to make and tastes great with idli. Do try this!
- Firstly, I would strongly recommend using small-grain old rice for idli batter. Rice and urad dal ratio should be 3:1. also, adding some soaked poha while grinding batter helps to make idli softer and fluffier.
- The batter plays a critical role in it, make sure to grind the batter really well and smoothly, as it helps to make idli soft. Also, the batter has to be neither thick nor thin and has to be medium thick and ribbon consistency.
- ferment the batter in a warm place to hasten the fermentation process. if you live in a cold climate, then you can warm the oven and place it in it or use an instant pot for fermentation.
- Lastly, Steam idli on high-medium flame. do not steam it on a low flame. Also, idli tastes great when it is served hot with chutney.
Idli batter recipe | soft idli recipe | hotel style coconut chutney | idli and chutney recipe
For soft idli with idli batter
- 3 cup small grain rice
- 1 cup urad dal
- 1 tsp methi dana
- 1 cup soaked poha
- Water for soaking and grinding batter
- Salt to taste
For hotel style coconut chutney
- 1 tbsp oil
- 2 tbsp chana dal
- 1 tbsp curry leaves
- 2 chopped green chilli
- 1 inch ginger
- ½ cup peanuts
- 1 tsp tamarind
- ½ cup coconut pieces
For chutney tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 1 tbsp urad dal
- Some curry leaves
- 2 dry red chilli
Making soft idli with idli batter
- In a mixing bowl, add 3 cups of small-grain rice, 1 cup of urad dal, and 1 tsp methi dana. Wash and soak it for 4-5 hrs.
- Now remove water from soaked grain and keep it aside. Use water while grinding batter.
- Also, wash and soaked 1 cup of poha
- Then in a mixture jar, add soaked grains, 1 cup of soaked poha, and some water. Grind batter into a smooth and ribbon-like consistency.
- Add some salt and whisk the batter into one direction.
- Add ground batter into the mixing bowl. Cover and ferment batter to keep it in warm place. You can cover the batter with a thick blanket or keep it into the oven. (Refer to video)
- After 6-7 hrs, the batter is properly fermented.
- Now grease the idli plate with oil. add batter and steam idli for 12-14 minutes on high flame.
- take out idli from steamer and serve hot.
Making hotel-style coconut chutney
- In a pan, add oil and chana dal. sauté it.
- Then add curry leaves, green chili, ginger, peanut, and tamarind. Sauté it.
- Now add coconut pieces into the pan. sauté it.
- Switch off the gas Cool down the chutney mixture and add it to the mixture jar.
- Then add 1 cup water and grind it into a smooth paste.
- Now in a tadka pan, add oil, mustard seeds, and urad dal. sauté it.
- Switch off the gas, and add curry leaves and dry red chili. Sauté it
- Then add tadka to chutney mixture. Mix well.
- Serve coconut chutney with idli or vada.
- Use small grains and old rice for idli batter.
- use soaked grain water while grinding the batter.
- Grind batter into a smooth paste, do not grind it coarse. Also, the consistency of the batter should be ribbon-like.
- addition of salt to grinded batter increases its fermentation process.
- whisk batter in one direction so air particles incorporate in it.
- For fermentation, switching on the oven light helps to generate a hot temperature inside it, so the batter will easily ferment.
- steam idli on high flame.
- Chana dal gives thickness to the chutney.
- Peanut gives creaminess and taste to the chutney.
- Roast coconut slightly into the mixture to increase chutney self-life