Piping hot idlis that would melt in your mouth is a common sight on the dining table in anySouth Indian household. However, how to get the batter right is what many find intriguing. Well, it's not that difficult either. All you need to do is to get your proportions right.
Most often, confusion arises because many think that the same batter can be used for making dosa as well as idli. Though the basic ingredients required to make the dosa and idli batter remain the same i.e. urad dal and rice(parboiled), the proportions vary.
Here's how to prepare the batter for idli:
Ingredients:
Urad dal and parboiled rice. For every 100gm of urad dal, you will be required to have 300 gm of parboiled rice. This makes the ratio 1:3 for urad and rice.
1/2 cup of boiled - cooked rice
Method:
- Soak the mixture of urad and rice for three hours.
- After the urad-rice mixture is completely soaked, make a fine paste of it in a mixer grinder / wet grinder along with the cooked rice.
- Do not make the batter too thin or keep it too thick , should be of a free flowing consistency, as the thickness of the batter will decide how fluffy the end product is.
- Now let the batter ferment for couple of hours
Tips for fermenting time and method can be checked on Easy Tips
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