Tips And Tricks To Prepare Banana Idli At Home

Idli is a part of breakfast in most South Indian homes. They’re soft, light, and easy to digest. But if you enjoy experimenting with traditional recipes, banana idli should be on the list. It’s soft like the regular onesbut boasts mild sweetness from ripe bananas. A touch of cardamom, jaggery, and coconut makes the flavour even better. You can serve it for breakfast, pack it in a kid’s tiffin, or enjoy it as a quick evening bite. It’s also a good way to use bananas that are ripe and need to be used soon. Banana idlis are simple to make, but a few small tips can help you get the best results. From choosing the right ingredients to steaming them the right way, here’s what you should know.

Use The Right Ingredients

Good banana idli starts with the right ingredients. You don’t need anything fancy; just basic things you  already have in your kitchen. Use fine rava (sooji) or rice flour as the base. Pick ripe but firm bananas. Overripe bananas can make the batter too wet and dense. Add jaggery or sugar to sweeten the batter slightly. Mix in some curd for softness. A pinch of cardamom powder gives the idlis a nice aroma. You can also add grated coconut to make them more rich and filling. A small pinch of salt balances the sweetness. Add water little by little while mixing to get a thick batter, like regular idli consistency. A thick batter helps the idlis keep their shape while steaming.

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Also Read: Tips And Tricks To Prepare Instant Ragi Idli

Good Resting Time

Once the batter is ready, give it some time to rest. This step helps the flavours come together, and the batter becomes smoother. Even if you're using Eno or baking soda instead of fermenting overnight, a short resting time is helpful. Let the batter sit for 15–20 minutes. It allows the banana to blend well with the rest of the mix. Avoid resting the batter for too long, though. If left out too long, the batter can become watery or turn sour. If using fruit salt, add it just before steaming and mix gently. This will give the idlis a soft and spongy texture. Resting might seem like a small step, but it plays a big role in getting that light and fluffy result.

Image Credits: Wikimedia Commons

Steaming Success

After resting the batter, it’s time to steam. Use an idli maker or steamer you’re comfortable with. Before pouring the batter, lightly grease the idli moulds with oil. This helps the idlis come out clean and prevents sticking. Don’t fill the moulds to the top, half or just a little more is enough. This gives them room to rise. Steam on medium heat. If the flame is too low, the idlis won’t cook properly. If it’s too high, the outer layer may cook too fast, leaving the inside undercooked. On average, banana idlis take 10 to 12 minutes to steam. To check if they’re done, insert a toothpick; if it comes out clean, they’re ready. Let them cool for a minute before removing them from the moulds.