Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the preservatives which are found in ready to use batter packets.

Usually it comes nice and fluffy, sometimes a little hard due to more urad in it. But this time when I thought the batter was all perfect, my idlis totally disappointed me. In the steamer it looked as if it had cooked perfectly although it did not rise much, but to my disbelief when I removed it from the steamer's plate, and opened it up it was uncooked inside.

Can anyone suggest what am I doing wrong here? I ferment the batter overnight. Is it less? Will it not become rotten if I keep it outside for 24 hours? I know its like a rocket science which either one gets it or not, but I am looking for a desi method here which will not disappoint me everytime!

P.S. I just realised that I also changed my steaming process. Do you think that could have changed something?

Earlier I was using a pot like this over the flame:

Stainless Steel Pot

Now I use an electric steamer and keep the idli plate in the steamer section, something like this:

enter image description here

Best Answer

If you are in a "perfect temperate climate" then the batter should not "go rotten" as the method is from southern India, which is very hot. It does not rot there, so it will certainly not in a cooler climate. You may not, however, have the same rate of success for the same reason.

You imply you are an experienced idli and dosa maker, so you will have to experiment with fermentation and cooking times. If they did not rise, it would suggest you are not fermenting long enough. And denser batter will take longer to cook. You already have a genuine desi (Indian) recipe and methodology, you just need to tweak it to your local conditions.

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Why did my idli looked cooked from outside but was still mushy inside? - Narrow river flowing through grassy terrain

Why did my idli looked cooked from outside but was still mushy inside? - Top view of modern white motorboat floating on surface of clear blue still water of sea on summer day in nature

Why did my idli looked cooked from outside but was still mushy inside? - Wet rice fields in countryside

Why are my idlis soggy?

Not watery nor too thick that it won't flow either. Another possible reason could be lack of fermentation. If your batter did not ferment enough, then your idlis could turn out sticky.

What to do if idli is sticky?

- A peeled onion in the centre of the idli batter helps faster fermentation. - Urud dal for idlis has to ground finely, not the rice, which needs to be ground coarsely. If the rice is ground to a paste, the idlis tend to stick to the dish when steamed. - Finely cooked and mashed tur dal makes for thicker sambar.

Can you overcook idli?

The first reason could be that you are overcooking/over steaming the idlis. The time in a regular idli steamer is about 10-12 minutes with a little resting time after cooking. The electric stove/cooker might take couple of minutes longer, but should be done within 15 minutes.

How do you fix raw idli?

Please check on that. To soften idlis, add little amount of baking soda to the batter before you pour it onto the pan. To take it out easily once its ready, add 2\u20133 drops of gingelly oil in the pan then pour the batter to it. Then steam the idlis.

Why your Idli is not soft? - 10 Mistakes | Chef Sunder | Recipecheckr

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Images: Ono Kosuki, Tom Fisk, Maahid Photos, Tom Fisk