What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 soft idli recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Soft Idli Recipe
Idli Recipe, How to Make Soft Idli Batter
How to make Soft Idli Recipe / Idly Batter
Idli Recipe | Idli Batter for Soft Idli
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Idli recipe – How to make soft idlis every time
How to Make Soft Idlis (Step-by-step Recipe)
Soft idli – How to make idli batter- using grinder
Idli Recipe / How to make soft Idli Recipe
Idli Recipe | How to make Soft Idli Batter
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How To Make Perfect Idli Batter recipe – How to make How To Make Perfect Idli Batter
Idli, a healthy, gut-friendly South Indian food
Soft Idli Recipe | Idli batter Recipe Idli & Dosa Batter Recipe | Idli and Dosa Mavu Recipe | Conventional method of making Idli and Dosa Batter
Idli | How to make soft idli | Easy tips for perfect idli
Idli Batter Recipe (Soft Idli Recipe)
How do you soften idlis?
What makes idli soft and fluffy?
A. Yeast is added to the batter use to make idli and dosas. Yeast reproduces rapidly and produces carbon dioxide which gets trapped in the batter. This makes the batter to increase in volume and make the idli and dosas soft and fluffy.
Why my idlis are not soft?
– If your idlis are too flat, it could be due to two reasons. One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this.
Why do idlis get hard?
The primary reasons for idlis coming out hard right after steaming is how much rice and WHEN you add it to the Urad dal. If they turn hard on going cold, it is simple: too much rice. Amount of water doesn’t matter to softness. Hopefully now you will get fluffy idlis soft like feather pillows!
Why do we add fenugreek to idli batter?
Why do we use fenugreek or methi seeds in dosa-idli batter making? Chef Vinod: Methi seeds contain compounds high in beta-glucans. They help hold carbon dioxide, which makes idlis fluffy and soft. Methi seeds also give viscosity to the batter.
Can we use baking powder instead of Eno in idli?
This plain rava idli recipe without eno is even simpler but more soft and airy in texture. The secret to this soft and delicious plain rava idli recipe is the use of baking powder. … Along with a pinch of baking soda, we add a little baking powder which makes this plain rava idli to the next level.
What is the best rice for idli?
Idli rice is the best to make soft idlis. However you may also use parboiled rice or basmati rice. During the lockdown I had made them with different kinds of rice. Aged short grain parboiled rice, raw rice & basmati rice (not parboiled rice) also worked well.
What to do if idli batter is not fermented?
What to do if idli batter does not ferment or rise? If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. And try again after implementing all the tips shared in the recipe.
How can I quickly ferment idli batter?
Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Allow at least 24 hours to ferment.
How can I keep idli soft for long time?
Type of rice: To get fluffy idlis, it’s better to use idli rice or parboiled rice, which is also known as ukda chawal. If that’s not available, then use short or medium-grain rice for the batter. Using long-grain rice is usually not recommended if you want to get fluffy idlis that remain soft even after they are cold.
Can I add water to idli batter after fermentation?
Watery batter will not rise and the idlies will be hard and flat. So use caution while grinding and do not add too much water while grinding. The batter will thin out a little after fermentation. So a BIG CAUTION on using water.
Can we add baking soda to idli batter?
None at all. Baking soda will impart a yucky bitter flavor. Idli batter is supposed to ferment naturally. For this to happen, after preparing the batter (grinding soaked Urad dal, and adding idli rawa or rice powder), one whips air into the batter by hand trapping as much air as possible.