Idli batter is an essential ingredient for making Idlis. You can make this from rice flour, urad dal, salt, water and oil. Get ready to make delicious Idlis at home. As Idli is the most famous breakfast recipe in India and all over the world, we cant make Idli without making idli batter. Hence, it is essential instruction for making Idli, so we are showing an easy way to make Idli batter at home.
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This idli batter recipe is authentic from south India so you can taste authentic Kerala taste from this. Many companies are making this, but you will not get the flavour you get for homemade idli batter.
We have shared this recipe in a simple way so beginners can also do it. The step-by-step instruction will give complete insights on the tips and tricks to soft idlis. We have also shared the Idli Batter Recipe video from our Youtube channel so that you do not have droughts.
Please give us stars and share your comments on how your Idli was made from this recipe.
How To Make Idli Batter recipe at Home?
Idli Batter Recipe
Equipment
- 1 Mixer Grinder
Ingredients
- 2 Cups Raw Rice/ Idli rice
- 1 Cup Urad Dal/ Whole Urad
- 1 tbsp Fenugreek Seeds
- ¼ Cup Cooked Rice
- Water as required
Instructions
- Idli Batter Ingredients
- Wash and Soak Rice along with Fenugreek Seeds for 4 to 5 hours
- Wash and soak Urad Dal for 4-5 hours
- After 4 hours, grind soaked urad dal into a fine paste with ¼ cup of water.
- Remove it in a bottom vessel (Take a large bowl to avoid spilling over after fermentation)
- In the same jar, grind soaked rice with ¼ cup of cooked rice and a little water.
- The Rice batter is ready.
- Pour rice batter into the same vessel and mix. If the batter is too thick, add little water.
- Rest this for 10 – 12 hours (overnight) for Fermentation
- After 10-12 hours, the batter is well fermented. Add some salt and little water and mix well.
- Tasty and soft Idli batter is ready Grace the Idli maker and makes Idli as required, and serve it hot with coconut chutney.
Video
Notes
- To make soft dosa/idli, add 1/2 cup of steamed rice and 1/4 cup of Poha for soaking.
- Adding 1/2 tsp of Fenugreek seeds will give an added flavour to the idli/Dosa.
- Soak for at least 3-4hours before grinding
- To be fermented for 10 hours. Fermentation for more than 12 hours is not recommended.
- Please store the excess batter in the refrigerator after use.
- Salt is to be added to the batter only before use.
2 Comments
Thank you for the recipe
Thank you