How to Make Ultra Soft and Puffy Idli Using a Mixer Grinder and Idli Rice

Idli, a popular South Indian breakfast staple, is known for its delicate textured and fluffy nature. Making ultra soft and puffy idli at home requires precision and technique, especially when using a mixer grinder. In this detailed guide, we’ll walk you through the entire process of creating a light, airy, and delicious breakfast delicacy.

Ingredients

Idli Rice: 2 cups Urad Dal (split black gram): 1/2 cup Fenugreek Seeds (optional for fermentation): 1 teaspoon Water: As needed Salt: To taste

Method

Soaking

Rinse the idli rice and urad dal separately under running water until the water runs clear. Then, soak each separately in water for 6-8 hours or overnight. If using fenugreek seeds, soak them along with the urad dal in a separate bowl for the same duration.

Grinding

Drain the soaked urad dal and fenugreek seeds. Add them to the mixer grinder with a little water (about 1/2 cup) and grind until you get a smooth, fluffy batter. Scrape down the sides of the grinder as needed to ensure even grinding. Transfer the urad dal batter to a large mixing bowl. Drain the soaked rice and add it to the mixer grinder. Grind the rice with water (about 2/3 to 1 cup) until you get a slightly coarse batter. The rice batter should hold together but be grainy in texture. Combine both batters in the mixing bowl and mix well with your hand or a spatula. Hand mixing is crucial as it aerates the batter, which is essential for soft idlis.

Fermentation

Cover the bowl with a lid or a clean cloth and keep it in a warm place for 8-12 hours or until the batter doubles in volume and has a slightly sour smell. The ideal temperature for fermentation is around 25-30°C (77-86°F). If the climate is cold, you can place the batter in an oven with the light on or near a warm spot to maintain the ideal temperature.

Steaming

Once the batter is fermented, gently stir it to mix in any air that may have risen to the top. Add salt to taste. Prepare the idli steamer by greasing the idli molds with a little oil. Pour the batter into the molds, filling them about 3/4 full to allow for rising. Steam the idlis in a steamer or pressure cooker without the weight for about 10-15 minutes or until a toothpick inserted comes out clean.

Serving

Once done, remove the idlis from the molds and serve them hot with coconut chutney and sambar. Enjoy the light, fluffy texture of your homemade soft and puffy idlis.

Tips for Soft Idlis

Ensure the urad dal is well-ground to a fluffy consistency, as this contributes to the softness of the idlis. The fermentation process is crucial. Under-fermented batter will yield dense idlis. Use fresh ingredients for the best results.

Follow these steps and enjoy your ultra soft and puffy idlis!