I have given two measurements below. I have tried both several times and my idli/idlys turn out very well with both the measurements. Idli Batter Recipe (for soft idly) Recipe- 1 Par Boiled Idli rice – 3 cups (Idli Pulungal Arisi)
- Fermenting: 6.Steaming You can use an idli pot or a streamer or a kadai or a pressure cooker without weight for steaming. You can use any heavy bottomed vessel with a lid which can fit your idli moulds perfectly. The important point to be noted here is to bring the water to boiling point before steaming the idlis. I place a damp muslin cloth on the idli mould , then scoop out a ladle of batter and fill in the idly moulds, then close it with a lid.You can even grease your idli mould with oil but I usually prefer the first method for the lovely texture. Steam for 10-12 minutes. Insert a fork in the middle, if it comes out clean, then your idli is done. Invert the mould on a plate and gently remove the mould. Sprinkle water on the cloth and gently separate the cloth from the idlis. Serve hot with any chutney or sambar or just idli podi and gingerly oil. Check out Side dish of idli, dosa for more recipes. You can make idli for the first two days, use the remaining left over batter to make dosa. Check out my Dosa recipe To summarise, the trick in making soft idlis lies in the above 6 tips. The above factors play a great role in influencing the quality of your idli. If you do not get perfect idli,then do not loose heart or give up, with trial and error, you can master the art of making soft and spongy idlis. I feel so happy in sharing with you all my soft idli secrets. Good Luck!! Read More
