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Hotel Style Idli Recipe: Idli is all of us’s favorite breakfast dish. Food is light and very tasty. It is a simple but perfect technique dish, and if a little care is taken, white, soft and spongy Idolis like hotel can be made at home too. But if a little mistake is made, then idli does not become good.

Today we will give you full step-by-step guide here, which will make perfect soft idli.

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Method of making idli batter (for hotel -like idli)

Material

• Idli Rice (or Parboield Rice) – 3 cups
• Urad Dal (Dhuli) – 1 cup
• Fenugreek seeds – 1 tsp
• Water – to soak and grind
• salt to taste

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Step 1 – Soaking lentils and rice (Hotel Style Idli Recipe)

Wash rice and urad dal differently. Add fenugreek seeds to urad dal and soak for 4–6 hours. Soak the rice for 4–6 hours.

Step 2 – Grinding batter (Hotel Style Idli Recipe)

First of all, make a smooth and bloated paste in a mixer or grinder with less water. This batter is very important for Idli’s softness. Then grind the rice a little coarsely – neither very fine, nor too thick.

Mix both batter well. Add a little salt (can be added before or after the firmment, but it is better to pour later in summer). The texture of the batter should be thick but not flowing.

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Step 3 – Firmamentation (yeast lifting)

Keep the batter in a warm place for 8–12 hours. The yeast rises even in summer in 6–8 hours, while winter may take more time.

Bubbles should come in the batter and it should be double, only then understand that the batter is ready. By adding 1 teaspoon of semolina (rava) or a little curd to help in the firmmentation, the batter is quick and well firm, especially in winter.

Step 4 – Store the batter (Hotel Style Idli Recipe)

Store the firmment batter in the fridge and bring it to the room temperature before use. This batter is good for 2–3 days. Keep in mind, the older the batter is, the more sourness will increase.

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Step 5 – Making Idli (right way to steaming)

Grease the idli mold with oil. Fill the batter in the molds (fill up to ¾, so that there is a place to boom). Heat the water in Idli cooker or steamer in advance and then keep the batter filled molds in it. Steam on high flame for 10–12 minutes.

Put a knife and check, if not sticking, the idli is ready. Cold for 5 minutes and remove it from the mold.

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Some important tips (Hotel Style Idli Recipe)

1. The quality of urad dal matters a lot, take new and thick dal.
2. Maintain the ratio of rice and lentils, 3: 1 is a classic ratio.
3. Preheat the steamer in advance.
4. If the batter is diluted, then mix a little semolina and keep it for 15 minutes.
5. The better the batter of urad dal, the more spongy will be made.
6. While grinding, add water slightly, do not let the batter get hot.
7. Some hotels also add a little poha (chivda) to the idli, this makes the idli even more soft. If you want, you can soak 4 cups of poha for 30 minutes and mix rice while grinding.

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