Daawat Idli rice is a short grain, parboiled rice and the preferred choice for soft and fluffy idlis. It is versatile enough to be enjoyed plain too, complementing your favourite curry, sambar or chutneys.
Parboiling helps the batter ferment and rise, so the idlis steam up soft rather than dense. Ground a little coarser, the same batter gives dosa its crisp edge, and it works just as well for paniyaram and kuzhi appam.
Use 3 cups of Daawat Idli Rice to 1 cup of urad dal. Soak for 6 hours, then ferment the combined batter for 6–12 hours.
How to Make Soft & Fluffy Idlis
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2 cups of Daawat Idli Rice
1 cup of urad dal
Water for soaking and grinding
2 teaspoon salt
For equipment: use a wet stone grinder or Indian mixer grinder and an Idli steamer.
1. First, soak 1 cup of urad dal in a big bowl for 2 hours.
2. Soak 2 cups of idli rice for 4 to 6 hours.
3. After urad dal has been soaked for 2 hours, drain the water and put it in the grinder.
4. For 45 minutes, grind, adding water as needed. For grinding, use water in which urad dal has been soaked, which helps fermentation.
5. Scrape the sides and keep grinding until the batter gets fluffy and soft.
6. The batter should be put into a large bowl and set away.
7. In the same grinder, grind the wet rice.
8. As needed, add water to make a coarse mix.
9. Put the rice batter in the same pot.
10. Make sure everything is well mixed by giving it a good stir. Using your hands to mix the batter helps the yeast grow.
11. Ferment for 8 hours in a warm place with the lid on.
12. When the batter has doubled, it has had enough time to ferment.
13. Mix the batter slowly and carefully to avoid disturbing the air pockets.
14. Stir the batter gently as you add 2 tsp of salt.
15. Oil the idli plate and pour the batter into it.
16. The idli should be steamed for 10 minutes or until a toothpick in the center comes out clean.
17. Last but not least, eat soft idli with chutney and sambar.
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