One of the most favoured breakfasts across southern Indian kitchens is a delicious plateful of steaming idlis, served with a dollop of butter or ghee and some podi, coconut chutney and sambar. Fluffy, soft and spongy idlis might well be the staple across several regions of the Indian subcontinent, but getting them right is a tricky affair.
That’s because making cloud-like, airy idlis requires more than just steaming the batter in the idli cooker or the pressure cooker. First, the ingredients must be measured and soaked in water, before they can be ground and fermented to precision. That’s why making batch after batch of fluffy idlis can put one’s culinary proficiency to test.
To make such idlis at home, one needs to choose the precise rice to urad dal ratio which is converted into a slightly coarse batter, fermented for a good amount of time. This batter can then be poured into idli stands to make warm, steamed idlis – the perfect breakfast dish on a cold winter morning.
One of the most favoured breakfasts across southern Indian kitchens is a delicious plateful of steaming idlis, served with a dollop of butter or ghee and some podi, coconut chutney and sambar. Fluffy, soft and spongy idlis might well be the staple across several regions of the Indian subcontinent, but getting them right is a tricky affair.
That’s because making cloud-like, airy idlis requires more than just steaming the batter in the idli cooker or the pressure cooker. First, the ingredients must be measured and soaked in water, before they can be ground and fermented to precision. That’s why making batch after batch of fluffy idlis can put one’s culinary proficiency to test.
To make such idlis at home, one needs to choose the precise rice to urad dal ratio which is converted into a slightly coarse batter, fermented for a good amount of time. This batter can then be poured into idli stands to make warm, steamed idlis – the perfect breakfast dish on a cold winter morning.
Tips and Tricks
1 Making fluffy idlis starts with an airy batter. This is possible when the rice and urad dal mixture is coarsely ground in a good mixer. Go for the TTK Prestige Mixer Grinder which will blend the rice and urad dal into a fluffy, light batter.
2 Alternatively, the best way to prepare the idli batter is in a wet grinder which carries the quintessential grindstone that breaks the rice and urad dal down, all the while introducing a light airiness into the batter. The TTK Prestige Wet Grinder can become a handy kitchen apparatus for this purpose.
3 Use a pressure cooker to steam the idlis. Take the whistle out before placing the idli stand inside so the excess steam can be released. The TTK Prestige Popular Aluminium Straight Wall Outer Lid Pressure Cooker is perfect in size to accommodate a small idli stand.
4 The idli stand should be such that the batter spreads across the moulds without spilling, or without touching the bottom part of the mould resting on top. Use the TTK Prestige Idli Plates that have about six dishes with four moulds in each one, which rest equidistantly to make the steamed idlis.
5 If at all the idli batter feels dense before the fermenting process begins, use a blender such as the TTK Prestige Hand Blender to introduce just a bit of airiness into the grain mixture. This will create a lightness in the idli batter that allows it to ferment well.
