Why do idlis turn out hard?

The primary reasons for idlis coming out hard right after steaming is how much rice and WHEN you add it to the Urad dal. If they turn hard on going cold, it is simple: too much rice. Amount of water doesn’t matter to softness. Hopefully now you will get fluffy idlis soft like feather pillows!

Why my idli is hard and sticky?

One of the main reason for the idlis being sticky, in my personal experience, has to be due to the consistency of the batter. The final ground batter should be smooth and velvety, with a consistency like that of Ketchup. If your batter did not ferment enough, then your idlis could turn out sticky.

How do you fix dense idli?

The Secret Ingredient: Some people credit the edginess of the idli to a secret ingredient – soaked fenugreek seeds or methi dana. Soaking some fenugreek seeds in water until they rise, may significantly improve the texture of your idli batter.

Why do idlis become flat?

– If your idlis are too flat, it could be due to two reasons. One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this.

What happens if urad dal is less in idli batter?

What makes idli soft and fluffy?

Yeast is added to the batter use to make idli and dosas. Yeast reproduces rapidly and produces carbon dioxide which gets trapped in the batter. This makes the batter to increase in volume and make the idli and dosas soft and fluffy.

Why do we add fenugreek to idli batter?

Its healthy and it also aids in fermentation. But if you use a lot, your idli is going to be bitter. The smell of idli, and particularly the dosa roasting on a pan is something that I look forward to every time. Fermented fenugreek seeds is an important reason for that unforgettable dosa aroma.

How do you speed up the fermentation of idli batter?

Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Allow at least 24 hours to ferment.

How to make urad dal idli at home?

For one cup of Urad dal use 1 1/2 cups of Rice Soji or rice. Soak 1/2 cup of Puffed rice (Poha) along with urad dal. Make sure the batter is in right consistency and also fermented properly (Fermentation should neither be too much nor too less). This way you get super smooth idli which melts in the mouth.

What is the ratio of rice to Dal in idli recipe?

The ideal ratio is 4:1 rice to dal, but quantity of rice needs to be adjusted a bit for quality of rice. In fact, cheap low quality coarse rice is more suitable for making idlis.

Why are my idlis so hard?

The most common factor for hard idlis is the due to lack of urad dal and inadequate water used for grinding. If you find your idlis are hard, just add more dal and use more water while grinding the batter.

Is it better to make idli with rava or rice?

Both the methods will give you soft idlis. Making idli using rava is a breeze, we don’t need to grind the rice to make the batter. The texture of the idly made using rava also turn out very soft and nice. Idli is a soft & fluffy steamed cake made of fermented rice & lentil batter.