Soft idli recipe: If you want something light, delicious and comforting for your stomach for breakfast, the first thing that comes to your mind is the South Indian dish. Among these dishes, Idli is a dish that looks amazing even in its simplicity. Idlis available in hotels or restaurants are often so soft and spongy that they are squeezed as soon as they are touched and melt as soon as they are put in the mouth. But when the same idli is made at home, it sometimes becomes hard, sticky or heavy. People often think that to make market-like idli, a special machine or very different ingredients will be needed, when the truth is that a simple change can change the entire appearance of the idli.
If you also want your idli to be light like cotton, while grinding the mixture, start adding one spoon of the soaked poha in it. This little tip helps a lot in making the idle spongy and fluffy.
Mix one spoon of poha into the mixture
An easy way to make soft idli is to add one tablespoon of soaked poha while grinding rice and urad dal. Poha is also made from rice, hence its taste is not felt differently. But it makes the mixture light and helps create small air pockets in it.
Adding poha helps the mixture ferment well. When the yeast rises properly, the idle puffs up well during steaming and becomes very smooth in consistency. This is why many people adopt this little trick and make it look like a hotel at home.
Correct proportions for perfect Idli
While preparing idli, it is better to keep the ratio of rice and urad dal at 3:1 or 4:1. Soak urad dal for at least 4 to 5 hours and rice for about 6 hours. First grind the beans well, then add the rice and grind it a little coarsely.
The dough should not be too thin nor too thick. When you pick it up with a spoon, it should fall slowly like a ribbon, which is the right consistency. A mixture that is too thin can make the dough sticky, and a mixture that is too thick can make it difficult.
Proper brewing is the real secret
The biggest secret to soft idli is proper fermentation of the dough. Cover the dough and leave it in a warm place for 8 to 10 hours. In cold weather, you can keep the dough inside the oven by turning on the light. If the mixture does not rise properly, you can add a little sugar or a little curd to it. If time is less, a small amount of Eno can also be added, but after adding it, immediately fill it in the idli mold and steam it.
The correct way to steam
The water should already be boiling in the steamer or cooker. After filling the mixture in the mold, cook it over medium heat for 10 to 12 minutes. Sometimes opening the lid allows steam to escape, so the idle doesn’t inflate properly.
After cooking, let the idli cool for 2 to 3 minutes. Then remove it with the help of a spoon or a wet cloth. If you want, you can also add baking soda in a very small amount, but adding too much can change the taste.
