Super Easy Idli Batter for Soft, Spongy Idlis
Tip #3: Grind them separately
Another important point: I don’t grind the Urad Dal and the rice separately. I add the Urad Dal first, let it grind for a minute, and then add the Idli Rice. This way both the Dal and the Rice blend well and ferment well later. There are people who grind the Dal and the Idli Rice separately. To me the downside is in the mixing the two after the grinding as I have observed that they don’t mix well when done this way.
This method has worked wonders for me, I am sure it would, for you too.
IDLI BATTER RECIPE
- Table Top Wet Grinder
- Vessels for soaking and storing batter
- 3 cups Idli Rice
- ¾ cup Urad Dal or Split Black Gram
- Wash the rice thoroughly till the water runs clean. If the rice is not washed properly the idlis will look off white in colour. So make sure you wash them properly
- Wash the Urad Dal separately too.
- Soak both the dal and the rice separately for two to three hours. There is no merit in soaking it beyond three hours, although there is no harm either.
- Once soaked for two to three hours, drain the excess water out
- Before you begin grinding, remember to use the same measure that you used for measuring rice and Dal, for adding the water.
- Start the tabletop wet grinder. Add the Urad Dal first. Let it run for a minute
- Now add the Idli rice.
- Add half a cup of water. Let it grind for ten minutes
- Then follow the table below for adding water to the grinding mix After ten minutes – half a cup of water After three minutes- half a cup of water After three minutes, another half cup of water After two minutes, add another half cup of water After two minutes, add another half a cup of water After two more minutes, add another half a cup of water And finally, after two more minutes add the final half a cup of water
- Let it run for two minutes and stop the grinder.
- So you would have, in 26 minutes of grinding, added 4 cups of water. Again make sure that the cup should be of the same measure you used for measuring the Idli Rice and Dal.
- Remove the batter into a vessel and put it away for fermenting overnight, or 12-14 hours.
- Add salt only when you are ready to make the Idli or Dosa.