BATTER — N°04
Soft Idli from Fresh Batter
TIME
20 min
YIELD
Makes 12
LEVEL
Everyday
Batter that was ground this morning does not need soda, salt correction or a warm cupboard. It has already done the work. All that is left is to not undo it — a gentle hand, a properly hot steamer, and the patience to leave the lid alone.
INGREDIENTS
- Fresh idli batter, straight from the fridge
- A little oil or ghee for the moulds
- Water for the steamer
METHOD
- 01Take the batter out and let it sit on the counter for 20–30 minutes. Cold batter straight from the fridge steams into dense idlis.
- 02Stir it once, slowly, with a ladle. Do not beat it — you are folding, not whisking. The air already in there is what makes the idli rise.
- 03Grease the moulds and fill each about three-quarters full. They need room to climb.
- 04Steam on a medium flame for 10–12 minutes. Do not open the lid to check; the drop in steam is what makes them sink in the middle.
- 05Rest for 2 minutes off the heat, then run a wet spoon around each one and lift it out clean.
ONE THING THAT MATTERS
If your idlis come out flat, the batter was either too cold or over-stirred. Both take the air out, and the air is the whole point.