Idli Making Recipe (Cook Tasty Idli)

To make soft and fluffy idlis, start by preparing the idli batter. For this idli batter recipe, soak 2 cups of idli rice and 1 cup of urad dal separately for 5-6 hours. Add a tablespoon of soaked poha to the rice for extra softness. Grind the urad dal and rice separately until smooth and mix them together. Let the batter ferment for 8-12 hours in a warm place to achieve a good rise, which is essential for cooking idli. Once the batter is well-fermented, add salt and stir gently. To make idli, grease the idli molds and pour in the batter. Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes. You’ll know the idlis are cooked when a toothpick inserted comes out clean. Serve hot idli with chutney or sambar. The leftover idli batter can be stored in the fridge for 2-3 days, making it easy to cook idli anytime. This traditional idli recipe is simple, healthy, and perfect for breakfast or any meal. Proper fermentation is key to getting the right texture, especially in colder climates where you may need to leave the batter out longer. For a detailed guide on idli making recipe, including tips on how to get the best results, visit Blasta Food Recipes.