5 Interesting Tips For Making Fluffy, Soft Idlis At Home
Idlis, a universally cherished dish, hold a special place in our hearts and taste buds. Originating from South Indian cuisine, they've become a go-to comfort food. Often served with steaming sambar and coconut chutney, achieving that perfect softness and sponginess in idlis can be a bit of a puzzle. The process involves creating a batter from lentils and rice, demanding attention to detail at every step.
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Soaking
The first step in making idlis is soaking the lentils and rice. Some prefer soaking them together, but the best results come from soaking them separately. This is because rice and lentils require different water levels to achieve that sought-after fluffiness.Choosing the Right Rice
For those dreamy, melt-in-your-mouth idlis, it's crucial to use idli rice or parboiled rice. Regular long-grain rice isn't recommended due to its texture. Parboiled rice, available pre-packaged, is easier to cook and has added nutritional value.The Lentil Factor
Urad dal takes the spotlight in idli preparation. While whole urad dal is an option, washed urad dal is preferred. The classic ratio of 2 parts rice to 1 part dal is the magic formula for a consistent idli batter.The Hidden Touch
Enhancing idli batter with fenugreek seeds is a secret trick. While the distinct flavour might not suit everyone's taste, adding a small portion to the batter can be an eye-opener. It's an easy way to see if this little addition works for you.The Grinding Game
Aside from ingredients, your choice of equipment affects the final outcome. While modern appliances like mixers are common, those in the know understand the value of a wet grinder. Its stone-grinding mechanism results in a light, airy batter, although finding one might take a bit of effort.
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