IDLI BATTER for SOFT & FLUFFY Idlis | Fool-proof Method with Pro Tips | Idli Batter with Idli Rava

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and more affordable.

fenugreek seeds

🥗Healthier: coriander seeds

💰Cheaper: none

Coriander seeds can add flavor without altering texture.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different flavor profile.

water

🥗Healthier: none

💰Cheaper: none

Water is essential for soaking and grinding.

Wash and rinse the urad dal a few times until the water is not cloudy.

Strain the water and add fenugreek seeds to the urad dal.

Soak the urad dal and fenugreek seeds in fresh water for about 8 to 10 hours, using at least three times the amount of water.

After soaking, wash and rinse the urad dal again and drain the excess water.

Wet the grinder with a little water, then add the soaked urad dal and fenugreek seeds along with fresh cold water to grind.

Use cold water to grind the dal to keep the batter cool; add water in parts if necessary.

Grind until you get a smooth, soft batter, which can take 15 to 20 minutes.

Add the idli rava to the ground urad dal after squeezing out excess water, along with rock salt, and mix everything together.

Hand mix the batter for a couple of minutes to help with fermentation.

Set the inner pot in the instant pot and cover it with a glass lid, not the instant pot lid.

Start the instant pot in yogurt mode for 12 hours to ferment the batter.

After fermentation, the batter should have risen close to doubling in volume and be light, airy, and bubbly.

Give the fermented batter a gentle mix before using, being careful not to over-mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary