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  • Soft & Fluffy Idli Perfect Homemade Breakfast Mix - soft & fluffy idli - Buy Online at ARAVALA DURGAPRASAD

Soft & Fluffy Idli Perfect Homemade Breakfast Mix

Idli Recipe, Learn how to make soft Idli Batter using rice or rava. Making soft and fluffiest Idlis at home is really an art which you can easily master with my step by step recipe guide. In this post I share 2 ways to make healthiest and softest Idli at home. The first one is using rice and the other is using idly rava, which is also known as rice rava in some parts of the world. Both the methods will give you soft idlis.


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Soft & Fluffy Idli is your complete guide to making restaurant-style, cloud-soft idlis in your own kitchen. Ideal for beginners and experienced cooks, this recipe explains two trusted methods: traditional rice batter and quick idli rava batter, both fully detailed. Each step is clearly broken down so you get consistently soft, well-fermented idlis, light on the stomach yet satisfying and nourishing. Perfect for healthy breakfasts, kids’ tiffin or comfort dinners, it helps you avoid dense or hard idlis forever. Inspired by expert tiffin centres like devi sree tiffon centre D no 529 yarravaram road yeleswaram near baby world, this guide brings that authentic texture and taste straight to your plate and family table.

Two methods: rice and idli rava batter
Stepwise instructions for consistent soft texture
Perfect for breakfast, tiffin and light dinners
Beginner-friendly, no expert skills required
Healthier steamed alternative to fried snacks
Reliable fermentation tips for any season

Wash and soak rice and urad dal separately. Grind urad dal to a fluffy batter, then grind rice or rava to a slightly coarse batter. Mix with salt and ferment overnight until doubled. Grease idli plates, pour batter, and steam for 10–12 minutes. Rest 2 minutes, then gently unmould and serve hot.

To make idlis soft and fluffy, use good quality urad dal and idli rice or rava, soak them well, and grind to a smooth, airy batter. Maintain the right rice-to-dal ratio, add salt, and allow proper fermentation in a warm place. Steaming on medium heat and resting before unmoulding also improves softness.

The real secret of soft idli is well-fermented batter with enough air incorporated. Use fresh urad dal, grind it till light and fluffy, and keep the batter slightly thick but pourable. Ferment in a warm spot until it doubles in volume. Avoid overmixing after fermentation and steam immediately for best results.

Idli may not turn fluffy if the batter hasn’t fermented properly, if the urad dal quality is poor, or if the batter is too thick or thin. Grinding too coarsely, adding too much water, or steaming on very high heat can also cause dense idlis. Always check batter volume, texture, and steaming time carefully.

Idli batter usually takes 8–12 hours to ferment, depending on room temperature. In warm climates it may be ready in about 8 hours, while in cooler places it can need 12–14 hours. The batter should rise well and look bubbly. Use a slightly larger vessel to allow space for the batter to double.

Yes, you can use idli rava instead of idli rice to make soft & fluffy idli. Soak idli rava separately, squeeze out excess water, and mix it with ground urad dal batter. Ferment this mixture well. Idli rava is convenient, shortens grinding time, and still gives soft, spongy idlis when fermented correctly.
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