Come summer and we all crave light and easy breakfast. When it comes to a light and easy start to the day, idlis make for the simplest yet most comforting food. On a slow beginning-of-summer morning, idli, soft and cloud-like, carries a calm, comforting presence, like the cool breeze that lingers before the sun fully rises. Its mild taste, combined with warm sambar and coconut chutney, creates a soothing and satisfying meal that feels both nourishing and familiar. But many people fail to experience it at home and often complain: "My idlis always turn hard, grainy, and dry." If you find this relatable, this information is for you.
In a recent Instagram reel, Mohamed Hussain, who runs a catering business in Chennai, shared the 4 secrets to making soft and cloud-like idlis at home. Scroll down to read the details.
What Does the Expert Say?
According to Mohamed, "If your homemade idli is not soft like jasmine and is heavy like a cricket ball, then you are probably making these four common mistakes." He adds, "I will tell you 4 secrets to make idli soft and fluffy. You don't need soda or salt for this."
1. Soaking Urad Dal for Only 2 Hours
When making idlis, soaking dal and rice is the foremost step. But this is where many of us go wrong. According to Mohamed, the trick is to soak the dal for only 2 hours and it will be perfectly ready for idli batter. Also, blend the dal just 2 hours before making the idlis. Soaking it overnight impacts the softness and fluffiness of the idlis.
2. Use Ice Water
According to Mohamed, while grinding the soaked rice and dal, always use ice water. It makes the batter light and results in soft and fluffy idlis.
3. Grind the Rice a Day Before
When it comes to idli, rice fermentation is very crucial, as it can make or break the dish. Hence, Mohamed suggests making the dal batter one day before, so that it can ferment well naturally; the next day, it will be ready to make idlis.
4. Rice and Dal Ratio
The trick to making perfect and fluffy idlis is to ensure the rice and dal ratio is 4:1, which means four parts of idli rice and one part of urad dal.
