Idlis are a common Indian breakfast dish which is loved by most Indians. They are one of the healthiest dishes with low calories and high energy. Even for children it is recommended to eat idlis as the first baby food as it steamed and no oil added.

To learn how to make idli batter, read- How To Make Dosa/Idly Batter

The batter for the idlis should be thick. Freshly fermented idly batter makes the softest of idlis. I always prefer making idlis from the freshly fermented  batter. It is also important to let the batter sit in an airtight container at room temperature overnight for fermentation.

To make idlis, first scoop required amount of fermented batter into a bowl. Refrigerate the rest. Check for salt. If the batter is too thick, add a little water, not more than 1/4 cup.

Rub some oil into the pits  of the idli stand and pour the batter a little to the edge. Arrange the stands one above the other such that the holes and the pits are arranged alternatively.

Fill the idli pot with one cup of water such that the water level is not more than 1 inch. When the water boils, insert the stand and close lid.
Keep the flame on medium to high for 10-15 minutes.

Check if the idlis are cooked at the center with a toothpick or a knife.

Remove the stand and allow to cool 5 minutes. Do not scoop the idlis when they are very hot as it may tear them. Once a little cool, run a spoon around the edges to scoop the idlis and flip them on a plate.

The idlis should be soft and fluffy. If your idlis are flat, it means you added too much water to the batter. If they are hard, it means you need to add a little more water.

When pouring batter for the next set of idlis, check the water level in the vessel. If it has evaporated, add some more water. You don’t want to burn the vessel.

Enjoy your idlis with sambar or chutney.

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