The main ingredients in dosa batter are rice and urad dal. The same batter can be used to make idli too. In this recipe, the chef recommends using idli rava, also called idli sooji or cream of rice.
The ratio in which idli rava is used is the same as rice, two parts of idli rava to one part urad.
The chef explains the reasons why homemade idli does not come out soft. One reason is the improper consistency of the batter, and the other is the improper fermentation.
The consistency of the batter is ensured by using the two ingredients – rice and urad in the correct ratio, i.e., 2:1. Also, because there no need to grind the cream of rice, the issue of improper grinding of rice is taken care of.
The other requirement of proper fermentation is ensured by not adding too much water to the batter. It should not be diluted more than necessary and left to ferment for 12 hours or so.
According to the chef, when the fermentation is proper, the batter will rise so much that it may overflow and start spilling out of the vessel.
Idli needs to be steamed for at least 20 minutes, and after that, one should wait for 5 more minutes before opening the vessel. Enjoy hot idli with sambar and coconut chutney.
Video credit: Vahchef – VahRehVah Youtube channel.