If your idli turns out hard and not as soft and fluffy as it should be, there are a few things you can do to improve the texture for your next batch. Idli is a popular South Indian steamed rice cake, and achieving a soft and spongy texture is essential for the best eating experience. Here are some tips to make your idlis softer:
Fermentation: Proper fermentation of the idli batter is crucial for soft idlis. Make sure the batter ferments well. Fermentation helps in breaking down the starches and makes the idlis lighter. Depending on the weather and temperature, the fermentation time may vary, but typically it takes around 8 to 12 hours. In colder climates, you may need to keep the batter in a warm place or use a fermentation setting in your oven or Instant Pot.
Proper proportion of ingredients: Ensure that you use the right proportions of rice and lentils (usually urad dal) in the idli batter. A common ratio is 4:1, i.e., four parts of rice to one part of lentils. Adjusting the ratio can affect the texture of the idlis.
Grinding consistency: Grind the rice and lentils to a smooth and fine consistency. If the batter is not ground well, it can result in dense and hard idlis.
Addition of poha (flattened rice): Some people add soaked and ground poha to the idli batter to make them softer and fluffier. Poha helps in creating a light texture.
Using good-quality ingredients: Always use fresh and good-quality rice, lentils, and other ingredients in your idli batter.
Steamer setup: Make sure your idli steamer is set up correctly and steam the idlis for the right amount of time. Overcooking can make idlis hard.
Serving immediately: Idlis are best served immediately after steaming. Allowing them to sit for too long may result in a slightly harder texture.
If your idlis have turned out hard, you can try these tips to improve the texture next time. Remember that achieving the perfect idli might require some practice and adjustments based on factors like climate and the type of rice and lentils used. Don't be discouraged; with a little experimentation, you'll master the art of making soft and delicious idlis.