Tag: Idli batter

Over 57% of Indian households eat idli regularly for breakfast. While traditionally made with idli rice, many home cooks wonder, 'Can I use basmati rice for idli batter?' The short answer is yes, you can, but the result will be different and requires a slightly different process for success.

Idli batter fermentation is a delicate science, and the process begins with soaking the right ingredients for the right amount of time. A common practice is to soak idli rice and urad dal for 4 to 6 hours to ensure they absorb enough water to be ground into a smooth, fluffy batter. This crucial step determines the final texture and softness of your idlis.