Swaadista

If you are someone who enjoys soft, warm idlis topped with butter and served with coconut chutney for breakfast but still trying to perfect those soft idlis, then this recipe is for you!

Idlis with chutney is a flavorful yet gentle on the palate breakfast, making it an ideal start to a great day. It also makes for a satisfying lunch, though it can be heavy, so moderation is key.

I’ve experimented with many ways to perfect soft idlis, and around a year ago, I finally cracked it. Like most recipes, I initially used avalakki (flattened rice) along with rice, urad dal, and fenugreek seeds. One time, I ran out of avalakki, so I replaced it with puffed rice (murmura). To my surprise, the idlis turned out exceptionally soft. Since then, I’ve maintained this recipe, and we truly enjoy these delicious idlis.

The idlis you get with this recipe are soft and light. So, I am sure it will be loved by you and all of your family members, just like mine! To make idlis taste great, serve them with accompaniments like coconut chutney, peanut chutney, vegetable kurma, and sambar. Lastly, do not forget to top those soft idlis with butter or ghee! It truly enhances the flavor by many folds.

What are the ingredients needed to make these pillow-y soft idlis?

Well, you only need minimal ingredients.

White rice – I generally use either sonamasuri or jeera samba rice. It depends on which one is available at home. If there is both, then I prefer using sonamasuri rice.

There was a time I used Idli rice. But, I figured that this rice is no different from sonamasuri or jeera samba in the idlis it makes. So I stopped using it.

Split urad dal – I use white split urad dal without the skin. I use about half a cup for every 2 cups of rice. If you want ultra-soft idlis, use just a quarter cup of urad dal.

Fenugreek seeds – For every 2 cups of rice, I use about half to 1 tablespoon of fenugreek seeds for aroma and the mild tinge of cream color it gives to the idlis, which I like. You can use less or skip it altogether.

The fewer the fenugreek seeds, the softer the idlis.

Puffed rice or murmura – I use a full cup of murmura while grinding the ingredients. There is no need to soak these.

Water – For this recipe, I use not more than a cup and a half of water. It’s enough to get the perfect batter consistency.

Salt – a teaspoon of iodized salt is good enough. I try to use less salt in cooking. But you can add it according to your taste.

How to and how long to ferment the Idli batter?

Consistency of the Idli batter is important for good fermentation. Extremely thick or thin batter does not result in good fermentation. Batter should neither be too thick nor too thin, and should be thoroughly mixed with hand for 2-3 minutes before allowing it to ferment.

Idli/dosa batter easily ferments overnight during the warmer months of the year. But the challenge is in the colder months. Even if the batter is kept out for 15 hours, fermentation is only slight. In order to achieve good fermentation – once the batter is thoroughly mixed in a bowl, cover the bowl with a plate and place it in the oven. After about 4 hours, preheat the oven at 100F for 3-4 minutes or until you can sense tolerable heat. Then turn the oven off, close the door, and let the batter ferment overnight. Make sure that both the bowl and plate are oven-safe.

Check the batter the next morning. If it is well-fermented, add salt, mix, and make idlis the usual way. If not, preheat the oven as explained above, and allow the batter to ferment for a few more hours before making idlis.

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If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista

Happy cooking, happy eating!