Idli batter recipe step by step

Idli maavu preparation ratio | Idli paste recipe || Idli pindi preparation

Idli is the most traditional break fast recipe of Southern India. It tastes excellent with coconut chutney and milagai podi.

First take five measures boiled rice

Wash and drain water at least twice to remove dirt and other contaminants like pesticides if any

Take one and quarter measure urad dal. Measure - means the same container is used to measure both idli and ulundu or ulutham paruppu

Add one tea spoon fenugreek to urad dal

Wash and drain water - for urad dhal also at least twice

How long to soak rice for idli batter and how long to soak urad dal for idli
Soak both boiled rice and paruppu ( pappu in Telugu ) for three hours

First wet grind rice in a grinder or mixer depending upon the quantity

Remove rice batter and transfer to a container

Next grind urad dhal

When to add salt to idli batter -
Add salt to the dhal being ground

Remove ground dhal batter and transfer to the same container

Mix batter thoroughly with hand , this will help fermentation

Why idli batter didn't ferment or Why is my idli batter not fermenting
These problems will come in winter and in cold places. So using the hand ( a clean hand of course ) and keeping the batter in a warm place for fermenting may help . This should answer the question how to ferment idli batter in cold countries or places

How long it takes to ferment idli batter
In tropical countries like India , ferment for six hours , usually we grind at night and the next morning after 6 to 8 hours the batter is ready.