Fluffy idli

Idli is still most favoured breakfast food in many South Indian homes and restaurants. It is served with a variety of chutneys and sambhar. Idli is prepared by steaming fermented batter of rice and black gram in greased moulds or cups. 
The proportion of rice and black gram, the consistency of the batter and its fermentation all decides the texture of the idli. Many methods and tricks are tried on the batter to keep the idli soft and fluffy

Method 1:
This is the traditional method, where parboiled rice and black gram in the ratio of 3:1 are soaked for 5 to 7 hours. The rice is ground to a coarse paste and the black gram is ground to a smooth paste that resembles shaving foam. Then both the batters are mixed well and left overnight to ferment. Then, it is poured in greased moulds and steamed to perfection.

Method 2:
Here the ratio of parboiled rice to black gram is also 3:1. But a handful of soaked beaten rice is added to every 3 cups of rice while grinding rice. Other process remains the same that of the traditional method.

Method 3:
Here 2 cups of parboiled rice and 4 cups of raw rice are used to make the rice batter, while the quantity of black gram is 11/2 cups. Other process remains the same that of traditional method.

Method 3:
Here 2 cups of parboiled rice and 2 cups of boiled rice used for making steamed rice are used, while the quantity of black gram is 11/2 cups.

Method 4:
Here the ratio of parboiled rice and black gram are the same as mentioned in the traditional method. However, coconut water is used instead of water while grinding the batter. The shelf life of this batter is just one day after fermentation.

Then there is this practice of adding fenugreek seeds or fenugreek powder while grinding the black gram. This is perhaps to make the idlis soft.  Restaurants prefer to add edible soda to the batter. This not only helps in making the idli soft but also helps in preventing the batter from becoming sour.

All said and done, I still prefer and practice the traditional method of making idli. I also do not add fenugreek seeds to the batter. The batter stays fresh for a week when kept under refrigeration. In hot and humid places like Chennai, the best time to make idli batter is in the morning. Ferment it by evening or night and store it in the refrigerator. Soaking time can also be reduced to five hours. Soaking the black gram for short hours helps in better fermentation. 

Tips to make soft and fluffy idli
a) Rice should be soaked for just 7 hours and ground coarsely. 
b) Black gram should be soaked for just 4 hours and ground smoothly.
c) Make the two batters separately and combine them together. This helps the batter to raise and double in quantity during fermentation.
d) Keep the consistency of the batter a little thick.
 
Ingredients for method 1:
Parboiled rice -3 cups
Husked black gram -1cup
Salt and oil - As required
Idli mould and steamer

Method:
Soak the rice and black gram separately for 5 to 7 hours. Grind the rice coarsely. Next, grind the black gram as smoothly as possible by adding very little water at a time. The black gram batter will increase in quantity and resemble foam in the process. Combine the two batters. Add salt to taste. Set it aside to ferment for 7 to 8 hours. Set the steamer on the cook top. Next, grease the idli mould and fill it with the batter. (Do not fill to the brim as the idli tends to rise while cooking). Place it the steamer and steam for 10 to 15 minutes or till a toothpick inserted in it comes out clean.
Cool for a while before removing the idle from the mould. Serve hot with sambhar and red chutney or any chutney of your choice.