The soft and fluffy texture of idli primarily comes from the fermentation process of the batter. When the batter is left to ferment for a sufficient amount of time, typically overnight, the natural fermentation of the urad dal and rice creates air bubbles in the batter. These air bubbles give the idlis their light and airy texture. Additionally, using the right proportion of urad dal and rice, as well as soaking and grinding them properly, also contribute to the softness and fluffiness of the idlis.

Idli, a traditional South Indian dish, primarily consists of rice and urad dal (black gram lentils) as its major ingredients. These ingredients are soaked, ground into a smooth batter, and then fermented overnight. Fenugreek seeds are often added to aid in fermentation and impart a subtle flavor. Salt is added for seasoning. Water is used for soaking and grinding, ensuring the batter achieves the desired consistency. These simple yet essential ingredients create the soft, fluffy, and nutritious idlis, enjoyed as a staple breakfast or snack in Indian cuisine.

If your idlis are not fluffy, there are several factors to consider. Firstly, ensure that the batter is fermented properly. If the fermentation process is insufficient or the batter is not allowed to ferment for long enough, it can result in dense idlis. Additionally, check the consistency of the batter; it should be smooth and of pouring consistency. Adjust the ratio of rice to urad dal and the amount of water used for grinding accordingly. Another factor to consider is the steaming process. Make sure the idlis are steamed on medium heat for the right duration, typically 10-15 minutes. Over-steaming can make them dense. Lastly, check the quality of ingredients used, particularly the freshness of the urad dal and rice. Making adjustments to these factors can help improve the fluffiness of your idlis.

In traditional idli recipes, no soda or leavening agent is typically used. The fermentation process of the batter, aided by naturally occurring yeast and bacteria present in the urad dal and rice, helps in making the idlis soft and fluffy. Therefore, soda is not a standard ingredient in idli preparation.

Salt is used in idli batter primarily for seasoning and enhancing the overall flavor of the idlis. While salt does add its own taste to the idlis, its main purpose is to balance and bring out the flavors of the other ingredients in the batter. Additionally, salt also plays a role in the fermentation process by regulating the activity of the yeast and bacteria present in the batter. However, it’s important not to add too much salt, as it can inhibit fermentation or make the idlis too salty.

For soft and spongy idlis:

1. Soak rice and urad dal separately for 4-6 hours.
2. Grind dal to a smooth paste, then grind rice slightly coarse.
3. Mix, ferment batter for 8-12 hours.
4. Add salt, pour batter into greased idli molds.
5. Steam for 10-12 mins, then serve hot.

If your idlis are soft but not fluffy, it could be due to one or more of the following reasons:

Improper Fermentation: The batter may not have fermented enough. Ensure that the batter ferments for the required time (typically 8-12 hours) in a warm environment. Insufficient fermentation can lead to denser idlis.

Batter Consistency: The batter might be too thick. The consistency should be pourable but slightly thicker than dosa batter. Adjust by adding a little water if needed to achieve the right consistency.

Grinding Texture: The rice and dal may not have been ground properly. Grind the dal to a smooth, fluffy consistency and the rice to a slightly coarse texture. Proper grinding ensures better fermentation and fluffier idlis.

Steaming: Oversteaming or understeaming can affect the texture of idlis. Steam the idlis for the recommended time (10-12 minutes) on medium heat. Avoid opening the lid during steaming, as it can cause them to collapse.

Freshness of Ingredients: Ensure that the urad dal and rice used are fresh. Old or stale ingredients may not ferment well, affecting the texture of the idlis.

Soda should be added to idli batter just before steaming, to enhance fermentation and produce softer, fluffier idlis. Use sparingly.

If there’s more rice in idli batter than recommended, it can affect the texture and taste of the idlis:

Texture: The idlis may turn out denser and heavier due to the higher proportion of rice, resulting in a less fluffy and softer texture.

Taste: Excessive rice can lead to a slightly grainy texture and a less pronounced fermentation flavor. It may also affect the overall taste of the idlis, making them less flavorful.

Fermentation: The balance of rice and dal is crucial for proper fermentation. If there’s too much rice, it can hinder the fermentation process, resulting in less rise and fluffiness in the idlis.