If your idlis are coming out hard, there could be a few reasons for this issue. Idlis are supposed to be soft, fluffy, and light. Here are some common reasons why idlis may turn out hard and how to fix them:
Insufficient Fermentation: The fermentation process is crucial for soft and fluffy idlis. If the batter doesn't ferment enough, the idlis may turn out dense and hard. Fermentation time depends on the temperature and climate in your region. In colder climates, you might need to ferment the batter for a longer time. Ensure the batter is kept in a warm place (around 80-90°F or 27-32°C) and allow it to ferment until it doubles in volume and becomes slightly airy.
Too Much Rice in the Batter: Using too much rice in the idli batter can result in harder idlis. The proportion of rice to urad dal (black gram) should be around 3:1. You can also add a small quantity of poha (flattened rice) or cooked rice to the batter, which helps make the idlis softer.
Over-mixing the Batter: Over-mixing the batter can lead to hard idlis. When you mix the ground rice and dal paste together, do it gently, just enough to combine the ingredients. Over-mixing can deflate the air bubbles in the batter, resulting in dense idlis.
Baking Soda or Baking Powder: Some people use baking soda or baking powder to make idlis soft quickly. While it can provide immediate fluffiness, it might also lead to a hard texture. Traditional idlis do not use these leavening agents, and it's best to avoid them if you want authentic soft idlis.
Steaming Time and Technique: Ensure that you steam the idlis for the right amount of time. Over-steaming can make them hard. Steam the idlis in an idli steamer or a pressure cooker without the weight for about 10-12 minutes on medium heat. Avoid opening the lid during steaming, as it can disrupt the cooking process.
To fix hard idlis:
Re-ferment the Batter: If the batter hasn't fermented properly, leave it in a warm place for some more time until it doubles in volume and becomes airy. This should help improve the texture of the idlis.
Adjust the Rice and Dal Ratio: Ensure you are using the right proportion of rice and urad dal in the batter. A 3:1 ratio of rice to urad dal is standard, but you can experiment with slight variations to find the texture you prefer.
Soften with Steam: If the idlis have already been steamed but turned out hard, you can place them back in the steamer for a few more minutes to soften them. Alternatively, you can microwave them with a sprinkle of water to add moisture and soften the texture.
By paying attention to these factors and making necessary adjustments, you should be able to achieve soft and fluffy idlis. Remember that practice makes perfect, so keep trying until you get the desired results.