How to make Idli Batter -

This batter will give you just perfect light fluffy idlis.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (उकड़ा चावल), Rice (चावल)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Idli Batter checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Meen Varuval Micro Idlis Baked Chicken Cordon Bleu Tangy Beans Wrap

Idli Batter

Idli Batter Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 1-2days

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Idli Batter Recipe

  • Parboiled rice 1 cup

  • Rice raw 1/4 cup

  • Split black gram flour (urad dal ka atta) skinless 1/2 cup

  • Fenugreek seeds (methi dana) 1/2 cup

  • Salt to taste

Method

Step 1

Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain off water and then soak in 3 cups water for at least 5-6 hours.

Step 2

Wash and soak the gram with the fenugreek seeds in 1 cup water for at least 2-3 hours.

Step 3

Drain the gram, raw rice and fenugreek seeds and place in a blender. Grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep bowl.

Step 4

Drain the parboiled rice and place in the same blender. Grind with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep bowl.

Step 5

Add salt and mix both the batters with hand. Mix thoroughly in brisk whipping motions so as to aerate the batter well. The batter should have a dropping consistency.

Step 6

Keep the bowl covered with a tight lid in a warm place overnight to ferment.

Step 7

Use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.