I first let the batter to rise near the water heater for 12 hours. It did not rise. I then covered it with seran wrap and kept it overnight in the oven with the light on.
To my pleasure and surprise, the batter rose. It was very frothy — the density was low. I mixed it by hand and then made the idly. My wife used a similar procedure. She didn't keep it near the water heater and straightaway put it in the oven. My 18 month son is a fan of idli. He will grab one and eat it while playing and reading books. But I was always in doubt that I can ever make idlis with rice and dal and that too super soft.
But after reading your post and tips I thought why shouldn't I give a try. Thanks to you only. I am in a very cold area of US. But with your tips and my patience I am flying on cloud nine. I know how you feel. I am on Cloud 9 too — I got the batter to ferment for the first time in my life. I will post details later. She uses a blender like I do. She uses split urad dal. She grinds the rice to a rava like consistency which makes me think that idly rava should work.
I just finished making the idlies and eating them. I really do't know what to say. The idli was not like a brick. It tore easily. I inserted a fork into it and the fork came out clean, without picking up any of the particles from the idli — I assumed that it got cooked enough. It was also grayish isntead of whitish. The idlies in the picture above look more porus than mine. Was the problem not enough fermentation?
I can test this by adding soda just one time. I need to look up to see when the soda should be added. Is the problem in my proportion? I only use idli rava:ulundu. I can try and increase the amount of idli rava. The top of the batter formed a thick film.
Next time, I will leave it outside in sunlight for fermentation. The batter after fermentation was not fluffy. It seemed to have lost some moisture. Attempt 2 is ongoing — this time I read your instructions carefully.
I had to change some things due to various factors. I hope that these don't cause a failure. I blended it in generous amount of water in an Oster blender. This is all I have. I started this around 6 AM. I live in an apartment. I was nervous about waking up the neighbors. I don't have idly rice.
The batter flowed easily from a spoon. When I rub it between my fingers,I can feel some grains. I ground some vendhayam and put that in the batter and mixed along with a wee bit of salt. I made some idlis today, for the first time in my life. They were not great. Almost certainly, I did not add enough water. I don't think that this made any difference.
We also make idlis in bulk and freeze them. I travel for my job. My wife gives me three weeks worth of frozen idli at a time. I thaw one packet each day and eat. Pretty much, this is the only breakfast that I can eat. Hi Nags your blog is really nice. Especially the pictures are excellent and really helpful. Thanks to your efforts …. I had made the same mistake and always blamed everything else. Hi what i learnt from my aunty who had been making idlis as staple food for them and us too is we add a handful of stale rice while grinding the batter even we mix the rice and urad dal together, it really makes idli very soft, cushion like texture and cotton like.
When ever my aunty makes it, they are heavenly soft but when i try i can never make those ultra soft idlis with same texture i don't know why. The method is always same, ya even the fengrueek seeds we add. I must congratulate you Nags for a post I had been looking for a long time. The way you have described how much water to add along with the pictures is such a help to me , who has been trying idlis since a long time.
I ahve recently started to blog and would really appreciate if you pay a visit to my site. There is so much to learn from so many talented bloggers like you that is excites me no end. Great blog and excellent pictures. Thanks for your post. I tried your recipe for the first time. My idlis came out soft and delicious. We normally used to buy batter from the supermarket. Thanks for the detailed post.
I read this and tried out idli batter for the first time. I've to tell you they were soft and tasty. One foolproof method that I use is to soak Urad dal in cold water from the fridge and then let it soak in the fridge itself for hours.
And while grinding the urad dal, I use Ice cubes which reallymakes the batter raise wonderfully. Given this method the rice:urad dal ratio that I use is , yes you read it roght because the batter really rises so well that you need more rice to balance it out. One tip given to me by my mother regarding Idly-Dosa batter is that when ground, the urad dal batter and the rice batter should be of equal quantities for the correct consistency of the Idly-Dosa batter.
This tip has helped me a lot when my urad dal rose way behind my expectations becoming more in quantity than the rice batter. In that case, I removed the extra amount and made dosas by adding ragi flour to the extra urad dal batter.
Don't worry about the ice cubes being put directly into the grinder. If not anything else, you get to know the power of your grinder in grinding those ice cubes with the dal and rice. The chilling method was found accidentally when I couldn't grind the dal I had soaked, immediately at the time I had planned for.
That's when I got worried that it might get spoilt and I kept it in the fridge. In our home, we soak the Urad Dal in Cold water and then keep it in the fridge for hours. Also, while grinding the urad dal, I use ice cubes which really makes the urad dal batter rise very well and is fluffy like air.
When this method is used, I alter the ratio of rice:urad dal as , yes as the urad dal really rises so much that you need more proportion of rice to make the batter equal. You may try this method to see how much more fluffy your urad dal batter becomes. A tip that my mother gave me regarding the Idly batter is that, once ground, the urad dal batter should be equal to the rice batter which does not rise like the urad dal, hence the ground quantity of batter turn out to be the same.
I'm newly married and learning cooking. Trying out idli for the first time. I added 1 whole urad dal and 3 idli rice. Made it in a mixie.
Left it for fermenting for tomorrow. Hope it is a success. I made the idlis today. It came out spongy and tasted good. But somewhere hubby felt it should have become more softer. Is it because I added instead of ? Hey stepped by your blog, really useful post… I normally preapre my Idlis after adding a wet small karcheif like cloth on the conatiner then pour the idli batter and prepare idlis. It helps in easy retrival after the idlis are baked, you just have to sprinkle water and you can transfer them pipping hot into hot case.
I have noticed that idlis done like this does not become harder after it becomes cold. Love reading this description of the idli preparations. I looked at the rice held in your hand in the photo, is that rice a "sweet rice" in contrast to a jasmine or a basamati? U seem to be using whole Urad dal.
Is this washed and the black cover washed off?? I used split urad dal. Is it good enough? Hey appu, split urad dal won't work as well as the whole ones. You get the skinned urad dal to buy, don't get the ones with the black skin, they are not easy to remove. Left two comments that didn't appear…. May I nominate you for an award? I never buy urad or toor dal in Singapore either. Those are the two standard things I bring back from India each time I go, in addition to raw rice and sesame oil.
I hope I'm not spamming you…but I still can't see my comments. After struggling for ages with the urud dal from Singapore, I now beg or borrow not yet steal my dal from India. When i was searching the recipe of "Super spongy Andhra Idli" i end up reading this post. Well portrayed, a flawless writing. Keep up the good worlk. Appreciate it! If possible get me the Andhra idly making recipe too.
Hi When I was searching for the recipi for a super spongy idly which i had in Andhra I end up reading here. Very well and flawlessly portrayed. Really helpful for everyone making paperweights in the name of idlys.
In winters I add a small pinch of baker's yeast to the batter and lo and behold your batter raises like you were in Bellary. Only, you must be careful not to add more yeast, lest you have your counter top flowing with batter. Start experimenting with least yeast and go on incrementing until you titrate the right dosage.
I use Preethi mixie for grinding and I've had mixed results. Looking back, it very well could have been because of the water levels, which I don't add with a measure. Thanks for the tip. Very useful. But often my batter doesn't ferment that well here in Melbourne, even when I keep in the oven with a light, which could be the typical chilly Melbourne weather.
So I make idlis mostly during summer. I follow a proportion with 1 tbsp methi seeds soaked with rice. One more tip that works best for me and has always worked for my mom is adding a handful or two of leftover cooked rice.
This can be ground along with raw rice. According to my mom, it makes idlis softer, and I too think it helps. Thank you for these great idli tips Preethika. I have a recipe for Murugan Idli Kadai Idli here and that uses cooked rice in the batter. Only thing with that batter is that it's not great for dosas. Can't resist posting a comment here.
Thanks for having a such a nice a blog which tempts me to cook. This was the first time i have tried making batter and actually it came out well.
Thank you Nags f0r this post…I had 2 idli disasters and now I know the reason…I just want to make those soft fluffy idlis my MIL prepares which my husband is always in love with…. It took me almost 5 years to get idlis right. And my mom tried mixing idli rice with regular rice…half and half…add poha…and that works perfectly for us. And in winter i keep the vessel on the heater VENT…and it ferments wonderfully…When in the oven the top seems kinda cooked so i do the vent..
LOL I heard adding a little bit of cooked old rice while gridng helps with the fermentation too. Her work spans various health-related topics, including fitness, nutrition, mental health, and wellness. Video of the Day. Idli Batter Ingredients. Make the Idli Batter. Soak the rice: Put the parboiled rice and uncooked rice in deep bowls.
Wash each of them two or three times. Drain out the water, then add 3 cups of water to each bowl and let the rice soak for at least five or six hours. Soak the gram and fenugreek: Soak the fenugreek seeds and gram flour in 1 cup of water for at least two or three hours.
Grind the uncooked rice, gram and fenugreek: Drain the water from the uncooked rice and from the gram and fenugreek mixture. Transfer the batter to a deep bowl. Grind the parboiled rice: Drain the water from the parboiled rice and put it in the blender.
You don't have to wash the blender in between. Add 1 cup of water and blend to a coarse consistency. Add this batter to the other one. Combine the mixtures: Mix both batters together by hand, using brisk whipping motions to aerate it as much as possible. Add salt to the batter, to taste. The batter should have a consistency that will allow it to drop off a spoon. Let the batter ferment overnight : Cover the bowl with a tight lid and keep it in a warm place to ferment overnight.
This is a key step when it comes to making idli batter; a September study published in the Journal of Food Science and Technology found that an increased fermentation time helped make the idlis fluffier. The researchers note that, while many factors affect how the idli turns out, including the quality and proportion of the ingredients, fermentation time is also key. They recommend letting the batter ferment for Set Up the Pressure Cooker.
Prepare the Molds. Pour Batter Into the Molds. Idlis do not lump while eating. I think non doubling of batter is the reason for flat idlis. Could you please help to get doubling of the batter? Particularly, please, tell me the king pin essential to succes or under pinning essential ingredient which enables doubling of batter.
Simply, without which doubling is not possible. I want to know from an experienced expert, you. Try soaking for longer hours and ferment the batter day time as it is warmer during the day. Soak the dal and rice in the night for 8 to 9 hours.
Do not cover the pot of soaked ingredients, spread a thin cloth if you need to cover. In the morning blend them by 8 am and ferment till 10 pm. This will work better. There is no one secret to fermentation but trying it in different ways will help you know which works better for you.
Thanks for sharing the receipie. I can now make perfect and soft idlis following your method.. Thank you Swati garu, for exposition of making soft and fluffy oldies. Is idli not raised on the side opposite to that of mold side of idli plate? Please clarify. It will be help me a lot. What is the main reason when idli batter not rose 2 times, after fermentation? Hello Srinivas garu, 1.
In cold places it is still good to use methi seeds. Try with both poha and methi seeds as mentioned in recipe 1. You can see my pics to understand better. Try soaking longer. Also try using the same water in which the lentils were soaked for grinding. Avoid using iodized salt, one that has been labeled as free-flowing or any salt which has additives. Try using rock salt. Hope these help. Contents hide. Which rice is best for making idli? What is idli rice?
How long to steam idlis? Why are my idlis hard? What to do if batter has not fermented? Idli sambar Tiff Sambar recipe. Coconut chutney r Dosa recipe with Medu Vada Recipe Upma recipe. Idli recipe with idli batter.
I have shared 2 recipes in this post. Prep Time 8 hours. Cook Time 20 minutes. Total Time 8 hours 20 minutes. Servings 16 idlis. Author Swasthi. Add rice or idli rava to another bowl. Wash them very well separately until water runs clear. Soak them separately in lot of water for at least 6 hrs. You may need another 2 to 4 tbsps water while blending. If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour. You will have to experiment with salt to know what works well for you.
The idli batter should not turn hot or even warm as it makes dense idli. Transfer urad dal batter to a large bowl. If using rice : Add rice to the blender with water mentioned in the ingredients. Grind to a little coarse batter semolina texture. Pour this to the dal batter. Mix both of them well with your clean hands. The batter must be thick yet of pouring consistency.
Transfer this to the urad dal batter and mix well. Now mix everything well. Use your hand to mix as it helps to ferment faster and better. If needed can add little water, if the batter is too thick. The batter ferments and rises well to double the quantity. Sometimes it may take up to 18 hours depending on the weather and temperature. If you live in a cold country, keep it in the oven with the light bulb ON. Wait for 5 mins and then keep the batter inside. If you have a instant pot or microwave with yogurt function , then you can also turn it ON with the yogurt setting low for 6 to 12 hours or until the batter doubles.
A well fermented batter will yield good soft idli. The batter must rise and look fluffy but not turn sour. You will need to experiment to know the fermentation time. Press the saute button and bring the water to a rolling boil.
Meanwhile grease your idly plates lightly. Mix the idli batter gently 1 to 2 times only. Do not over do as the aerated batter will turn flat. Fill the molds with batter. When the water begins to bubble and steam up, place the stand in the steamer. Cover and steam for exactly 10 mins on a high flame. Keep the idli stand in the IP. Once done turn off and wait for 2 mins. Remove the idly stand. Set aside to cool down for 2 to 3 mins.
When cooled, the idli must not be wet on top. With the help of a spoon remove the idlis to a plate. Serve idli with a chutney or sambar. Notes Nutrition values are for recipe 1. Nutrition Facts. Vitamin C 0. Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 22K. Pin 4K. Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe. Eggless chocolate ca Palak paneer. Breakfast Recipes. North Indian. Dal Recipes.
Rice Recipes. Recipe Rating Recipe Rating. Inline Feedbacks. October 17, pm. Reply to Preeti. October 18, am. Bombay chutney recipe - Swasthi's Recipes. Awaiting for approval. September 18, am. September 2, pm. August 8, am. Reply to Dr. August 11, pm. August 2, am. Curry leaves chutney recipe - Swasthi's Recipes. July 19, am. July 7, pm. Reply to Charu. July 8, am. July 3, pm. Sounds and looks like experience assistance to beginners.
Will surely try and give you feedback. Reply to Shaila. July 9, am. Poonam kale. June 16, pm. June 2, pm. May 30, am. May 21, am. Breakfast - Some best breakfast foods around the world - Read n' Cook. April 13, pm.
Kalpana D. March 24, am. Reply to Kalpana D. March 8, am. Sheela Jane. March 4, am.
0コメント