I always use only whole urad dal. I’m Suguna, a former financial analyst, now a full-time food blogger. But unfortunately the batter did not rise or rather did not ferment only. The yest gets into the batter and starts to grow using the sugars in the batter. I'm Suguna Vinodh aka Kannamma. So were the dosas…they just did not gel. But I want to know if I can Add 1/2 cup of Poha and 2 tablespoons of Sabudana too . Don’t know exactly, in the middle I opened once and checked by inserting the spoon, initially i saw batter and cooked again for 2-3 min, then checked again. Thank you so much. Also 3:1 is not good. * the dal variety you use. http://www.kannammacooks.com/soft-idli-recipe-using-mixie/ Please read http://www.kannammacooks.com/tips-tricks-making-idli-batter/. will the black skin result in a bitter or other type of taste. Its called as an idli cooker (but do not confuse with pressure cooker.) Thanks I am thinking its the feremented aroma of fenugreek. Let there be lot of space for the batter to expand while fermenting. Do I sccop from the bottom or from the top without disturbing the bottom batter? It was so soft and fluffy. I picked up this trick from my friend Neeraja in California that grinding fenugreek seeds separately contributed for a lot of fluffiness. Is there any ratio which can give me idlis abd dosas as well? I live in Italy and recently I’ve started making idli batter. So for idlis batter fermentation, I use every and all possible ways. I tried the procedure, it turned soft, little sticky but not white. Thanks In India this is not a problem. Hope this helps. Sorry anu the previous page just disappeared as I was about to type the comment!I live in West Africa!I have a blender!Here we don’t get raw rice only parboiled rice!Again it’s not the same texture as Indian parboiled rice so would like to know the ratio of rice:whole skinned udad as I’ve never made idlis with blended fermented batter but I’ve made dosas when I was in delhi with store bought readymade idli batter and it was good!Kindly suggest what should be used to make soft idlys. the batter temperature you are referring is ok. Did you mean 2 TABLEspoon or TEAspoon? Oil the idli plate and gently fill the rounds with the batter. Do you add water to the batter after it is fermented? Make them with your kids for more fun activity. Is that normal? Thank you Ma’am, I can’t wait to try. Thank you so much. I completely followed this step by step including timings and got soft idlis which otherwise I would never get …. Please let me know if this would work. Could the idlis be steamed in an Instant Pot instead of a special idli cooker? What about the 2l capacity? Hi Maybe ingredients available in England? Do not fill up to the brim. Recipe is there in the site (mixie method). It’s better you grind the ingredients separately. Can you help me on my query? Thanks you Suguna..so happy with this recipe. Dear Keerthana, if you want a white idli, you have to skip the fenugreek seeds. Bread idli is an innovative recipe with the bread slices topped with mashed potatoes and then steamed. No need to add in batches. It had small bubbles and it was just about as it was after grinding. Hi Thank you for the recipe. Perfect recipe – after googling many sites for idli batter recipe, I found this to be the one with the most rational tips as to where things could go wrong and how to solve those issues. You kept working on it. Given the exact measurements in the video. Did I get this right? Please guide. Dosas were Also. I will give it a shot.Thanks, GK. A visiting male trying to be helpful to my host was looking for tips and lucky to have accessed Please advice if this would make the batter usable or will I have to throw all of it.? The stones in the grinder fluffs up the urad dal without making it hot. I typically do 1:4 and leave to ferment in the oven at 100F as it’s a polar vortex in the Midwest lol. Thank you, Suguna. Aval soaked for 5 minutes in enough. If yes, here’s a post on how to steam them using a pressure cooker. Thanks a ton. Do u also provide recepies for cakes. I thought idlis remained soft for a long time.let me tell you my ratio. There are a lot of variety of urad dal available that people use for idli batter. Should it be coarse ground or is it even critical? It is spicy full of flavour, i love it all time. Suguna, Natural release or quick release? After 30 minutes, transfer the dal mixture into a bowl and set aside. Your idli recipe turned out so good that it compelled me to leave a comment ( this is my first ever for a blog)! Waiting for a favourable reply from ur side. I want to make half the quantity of your recipe . I loved the way how detailed your post is. Disclosure: This recipe contains affiliate links to products we love and recommend. Hi. That is the first thing which comes to mind. RAVA IDLI RAVA IDLI. 4. Is it fermenting properly? Its more healthier too. You suggested “Split Black Urad Dal”. Madam I want masala pani puri in Tamil nadu style. For 40 idli quantity, you will need a 5 liter plus wet grinder. Leave it undisturbed for 4-5 minutes and then spoon it out. Try reducing the time and see if it helps. Vendayam is to be added for dosa batter is it not !!! awesome….thanks for sharing your experiments with idli batter.This was what I needed. Every time it ferments very nicely and the idlies come out totally fluffy, whether the outside temperature is 100 deg or -40 deg. Can you help. Its a bummer that you dint get the recipe correct. If I want to make batter in one batch to prepare idlis later, how long-how many days- it can be stored in a refrigerator? Place the steel insert inside the Instant Pot. If so how much is the quantity? The batter was stored in the oven with the “oven light” on for about 14 hours. I tried yr receipe yesterday. The resultant idlis have a slight difference in texture. Make sure the mixie does not get overly heated up. Pls share this recipe, The idli recipe you have given serves 40. I grind my rice fine. Wash the rice and urad dal separately until the water runs clean. I tried your recipe, with just a small change , I added 1/2 teaspoon of methi seeds. I kept the batter in fridge last nite and have added salt, today kept outside. Idli’ s were awesome. Add half a cup of water in intervals of 10 minutes for two to three times. That’s so nice Nalini! Hi kannamma, But the recipe gives white idlis. Within a hour the packet was formed with air ( ubbina mathiri aagi vidukirathu). Split Black Urad Dal – People used this as the primary dal for idly batter till 20 years back and many people use it today too. Soaking overnight and grinding in the morning is fine (maximum of around 12 hours. Also suggest which blade will be use in mixer? Perhaps that is the glitch!! Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia Tuesday, November 7, 2017. Grind the soaked fenugreek seeds with half a cup – 1 cup of water for 3-4 minutes until they are finely ground and have fluffed up. Its just a matter of choice. Why are the proportions different for mixie grinding method ? Hi Suguna..i am Shweta..this seems to be a good recepie …bt i wanted to ask that is it ok if we use mixer grinder to grind this and make batter??! I buy the theory. The final idlis did not have the idli like shape. For grinding rice, I used 3.5 cups of water. Thank You! I thought each grinder is different so i took it out.. idli became HARD, is it because i didnt spend 30 mins to grind it as your article says? Thanks. 3. I need to prepare the idols on Thursday evening. I soak the urad dal, fenugreek and rice in separate bowls for 6 hours and add the drained dal in the running grinder adding one handful of dal every 2 secs. Any suggestions for me. Can you tell me whats the problem? 1st query but the second one remains unanswered. My batter fermented well but the idlis turned out very sticky and did not fluff as much. Thats really nice to know Dave. I can picture the wet grinder grinding away and the cottony soft urad batter at the end.. Hi Kannamma, thanks for the recepie. I am not sure of the brand. Can we use the same batter for dosas? How many minutes? My only concern was, the batter did not increase in volume even after 24hrs of leaving it for fermenting (around 24hrs inside oven, with its light on and few hours outside the oven). Fermentation was good and the batter was having cream like consistency. Hi suguna, is it ok to add raw rice as well to make idli and dosa .. For the idlies : Put some water in an idly vessel and put it on medium flame. I am planning to halve the recipe. For tempering. I live in Kerala where we don’t get the branded variety. Looks like you missed that part. So thats 1.5 cups of water in total. I’ve watched the video as well and I would like to know .., after I have stirred the fermented idli batter , what is the method of scooping up the batter? I will avoid adding poha after the batter has fermented. Christmas tree brownies is a fun recipe which you can make for this christmas. Why? I’ve tried the batter recipe for the first time and made an error with the measurement of poha. I tried and followed your recipe and it turns out so good. Thank you so very much! Inspired by this post, I got myself the same model grinder, followed your instructions (except adding a little more water to restart the grinder when it became stuck a few mins into grinding the rice and skipping poha, which I didn’t have), but the idlis didn’t turn out as light and airy as yours. The idli batter was of thick pouring consistency. Adding methi seeds helps with the fermentation process especially for the ones who stay where the weather gets cold. Thinai Idly (Foxtail Millet Idli) is a nutritious and healthy dish. Thank you again for your help! Manage to get the batter to ferment and rise which it dies fine but when we cook the idli they don’t rise in the pan and end up stodgy, could you suggest a remedy please. If such happens idlis come out harder and not soft. Grind the dal with cooked rice until it is smooth and frothy in a grinder or mixer. hello madam…. I meant to say”flavor”, not fragrance in question number 5 above. The batter was thicker than pouring consistency. The softness of the idlis depends on five factors – idli batter proportion, equipment used to grind, batter consistency, fermentation and steaming process. https://www.archanaskitchen.com/cornmeal-sooji-and-broccoli-idli-recipe Grease the idli molds. I grinded urad dal for 20 minutes and rice for 20 minutes. – I plan to buy the Ultra – earlier planned on Ultra Pride Plus, but when I check the website now, there are newly named models. I tried tommorow. I am passionate about South Indian food. https://www.kannammacooks.com/category/recipes/baking/cakes/, Hi Suguna, Just dump the dal on top of it and add half a cup of water. The color also did not stay too white. Whats the wrong with our method we don’t know and we can’t identify. you can steam for 7-10 minutes in any container. Just check in the grocery store for idli rice. When we boil rice it will rise in size but here in this case the rise in size was very less. 2 You will be able to get good dal in amazon. The frothing is due to the carbon di oxide formed during fermentation (growth of yeast—just like in beer production) NOTE However, it did not “sour”. Whole White Urad Dal – This is what I use. You are right. I followed up with the recipe and god the idly is soft spongy and porous. wow. The Idlies came out very soft. Today morning we made the idli and it was one of the best homemade idli. It works every time. I am from Pune and have been eating idlis since childhood, but it never came out like Murgan idlis. Since we are a family of 4 I under that 6 qt is more ideal, but I wonder if a 6 qt insert has enough room to let the batter double in volume for fermentation. I live in Pune so not sure if Salem rice will be available here. Is it alright if the batter is fermented for over 12 hours? The shape was more like a flat thick roti. From what I have been told it is the urad dal. Sheerja. We currently live in Bangalore. Did the batter increase in volume? Your recipe is correct. How to rectify if urad dhal becomes a lil watery than being fluffy? Thank you. Cheesy Italiano MAGGI Noodles. However, when you refer to cup, which cup are you referring to as there are many sizes. many types of rice known aš idli rice r available in the market.which one should i buy. Thanks for the detailed recipe. you are just replying to all posts saying .. watch the video .. and that you have updated the post ! Hi Charmy, You can definitely use it for dosas. I have never tried doing idli with whole urad dal nor tasted one. Great tip, will try soon. A big thanks for the idly recipe(mixi method).Just tried the method in Toto.It came out excellent.A small query, in Kolkata we at times face regular supply of idly rice.But normal par boiled rice is available thru out the year.Shall I get the same result if this local par-boiled variety is used.Pl elaborate on this issue.Thanks again. I have a two stone grinder and all my folks back home use 2 stone ( 3 stone came in recently and all our grinders are more than a decade old atleast!) I have used a steel container for 10+ years for fermenting idli batter and it still looks as good as new. Do not add too much water while making the batter. You are most welcome! Is “Raw” (e.g. Aishwaria – I add salt after fermentation. Just do it again with correct measurement and I am sure you will have good idlis. There are other indian recipes that use whole black urad dal and so I am pretty sure its infact healthy. Hello thank you for the elaborate description of the recipe. Please advice. Why did you keep the batter in Fridge ma? Lavanya. A few questions: Dhal .no fenugreek seeds since I like my idlis to be spot white!! Hi, Chilli Idli Recipe | How to make Idli Chilli | HungryForever One shot job can be finished. As a kid, I used to visit my uncle in Tamil Nadu. It looks like a very simple dish but the trick is making them soft which is explained here pretty well. Here are the instructions to ferment idli batter in an Instant Pot.https://simmertoslimmer.com/instant-pot-idli/ If not, can you keep your batter close to the heater? How long do I cook in a regular container ? 3 cups of rice to 1 cup of whole urad. Can the idli become hard and the dosa batter not spread properly if the batter is too cold? Dry roast the rice flakes, soak and grind it along with grated coconut, cumin seed and green chilli in a mixer. It might become hard and dry. Hi Suguna, your reply has worked perfectly for me in the past. NOTE: water quantity for fenogreek and poha is there. It will work. But need ur guidance for buying a wet grinder. Your email address will not be published. I always mix the batter well – salt added or not. I am hearing more of empty stones grinding than Urad dal. Just after fermenting, store the batter in the fridge for upto a week. just wanted to know whether this recipe will go for dosa also…. You might want to get the help of someone from the industry who can guide you better. Remember the ground fenugreek is still lying in the grinder. i want the recipe to make appam,can you let me know. THANK YOU! The batter balloons up because of fermentation. (Five stars is the limit which is unfair to rate, need more). I am also bit confused about what should be the pouring consistency of idli mixture. Take a ladle and mix it well. Grind it to a fine paste.Flex your muscles and mix well with the ground rice. Asian Recipes. Help me. That will help. If you find its too yellow, you can drain the water and then grind. Do you mean you dump the tiny quantity of fenugreek in the wet grinder before you add Udad? For mixer grinder, use this recipe. Getting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Thanks! I made idli for the first time with a wet grinder and it was really good (for the first time attempt). Hi The idlis I make normally stay soft for 8-10 hours. Do not remove the idlis immediately. Idli has to be the top most comfort food for all South Indians. Hi da. Super article. It might be due to the rice. I get sooper soft idlis the next day after i grind and ferment. What can be done for that. Each and every ingredient is ground separately. I do not use that. this is a fool proof method to make absolutely super soft idlys!! I’m confused. I am going to buy myself a stone grinder and do this! I know nothing about it. February 22, 2015 by Suguna Vinodh 468 Comments, (adsbygoogle=window.adsbygoogle||[]).push({}). Thank you so much for writing in Aditi! Hi suguna mam.I want to know which utensil is good to use for idli making.I have used aluminium utensil which is fully covered & I never got good idli. like salt only at time of cooking Idlis or so? Rava Idli Recipe. I tried as per your comments it came out gud. I cannot wait to try your recipe! Dont skip any ingredient and use the correct rice. I would prefer a preethi grinder to a Ninja for making the batter. It is nowhere !! https://www.kannammacooks.com/make-soft-idli-using-rice-rava-mixie-method/. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Was it due to the wrong ratio or over grinding. I don’t get idli rice,I mean boiled rice in the place I live. It is really a fool proof receip. Hope this helps. But it is not grinding dal very smooth. Mix water to form a thick batter. I never use that for idli batter. But people do grind it slightly coarse. You can use a mixie for such small quantities. Thank you Thanks again. Idli rice is puzhungal arisi. I live in germany and as you can imagine Idlis are a dream to achieve in such cold countries. Please Check https://www.kannammacooks.com/tips-tricks-making-idli-batter/ I had left the batter in a stainless steel atta dabba (which is pretty tall). Hi..i do the same way as u do. Something thats heavy. Hi, Recently came across ur blog n found it really useful. Rice flour does not work. and 3:1 is too much urad dal. This batter will work for dosas and you will need par-boiled rice for this recipe. Thanks for the post as it is very helpful. We do not use pacha arisi for making idli. I remember when I referred the post last time for making idli batter I found the water:dal ratio. This is something new I am hearing. Thank you madam. When to add salt? Let the steam build for 8-10 minutes before switching off the gas. First time i got soft idlis….they were as soft as jasmine.. love you for giving tbis foolproof receip…. I am not aware of industrial production of idli batter. However, as use the mixer (Preethi), and had read somewhere that rice needs to be coarse grounded, I would like to ask you if you can give pointers. Will post one real soon! Thank you! Learn more about me here…. It has been tried by these many readers to great results. Thanks for sharing the recipe.. But the thing is when i try makimg idlis the second day i get sticky and flat ones.what is the reason? Hi Suguna .. Hi, we are making idle but after 2 hour the idle gets hard.how to get soft idle and the softness will retain for long time. Egg Bhurji MAGGI Noodles. If you have the time, go for it. Hubby loves idli’s and dosas. This is not my recipe. Its 2 tablespoons or 30 ml. I am using ultra perfect wet grinder. Idly truns to different color due to the rice. I live in England and I’ve tried making my own dosa/idli batter many times before but it’s never been this good. How many minutes did you cook? But to my disappointment,my idlis turned out very hard in the centre and soft at the corners. If you want whiter idli, drain the water used for soaking You are awesome, everybody love your recipes. 1:2 ratio for rice and idli is not correct. Could that be the issue for the flat idlis? Anthr smll dbt…if I add more fenugreek seeds wil the idlis b white? Was the rice too little? Preparing the batter.the. (maybe i will try out the mixie version until then and let you know ). Hi Bala, where do you live and how cold is the weather now? Mix it and then add it in the steel insert in the Instant Pot. Ingredients. I am sure you can use it but I have had no experience with it. Thinking of buying one – in USA. So for those who are disappointed with fermentation process, just add yeast and you won’t be disappointed. Trust me you will not regret having gone for a bigger one. I do not have any experience on the making of commercial idli batter. Hi, Veena – I don’t have an 8-qt IP, so I can’t run a test to see if that would work. Happy Cooking. Usually people soak fenugreek seeds and urad dal together. Should I keep the idli batter out or in the fridge after grinding the mixture. Would you be able to provide the ingredients in english eg avalaki. You will be ok. No worries with the small quantity Watery batter will not rise and the idlies will be hard and flat. I have explained it here. (you mentioned ~40 idlis), Secondly, the salt – 5. I meant both and idlies come the best when made just after fermentation. Proportion of rice and urid dal.except for the south indians many people don’t have wet grinders. http://www.kannammacooks.com/tips-tricks-making-idli-batter/. thank you so much for this Suguna!! 1 cup is 250 ml. ok. please check would love to meet you when i come to coimbatore..:). Hi saguna thanks a ton for sharing such wonderful recipe of idli . Why? The idlis were super soft and yum!! Due to this our production was affected. In the same pan, add mustard seeds and chana dal. Using too much dal or too much water while grinding may cause this problem. Hi Ranjan, This post is specifically for making idli in wet grinder. I used wet grinder and same proportions as instructed, It became off white, I dont know what went wrong, please suggest. Then to aid fermentation you need yeast which is found in the air. Madam, I again tried today with 4:1 ratio but again the result was flat idlis. Hope it turns out well. I nod and go back to sleep peacefully dreaming about the pillow-soft idlis we are going to have for breakfast. Hi Doreen – I would go with 1:3 ratio. Once the batter was prepared we packet that and move to delivery. What type of wet grinder do you use? Hello man,plz tell me what is the measurement of idli batter for 45 persons,plz tell me soon, This recipe will make about 40 small size idlies. Madam, Even if the outside temperature is very hot during summer, still the batter will not ferment due to lack of microbes in the atmosphere. If using Blendtec, run the smoothie cycle (approximately 60 seconds) for both idli and urad dal batter. They puffed up really nicely but then deflated instantly. The idli turned turned but the color is the issue. Idli & Tomato Chutney Ingredients For Idli: 3 cups boiled rice ( idli rice ) or silky raw rice (ponni rice) 1 cup urad dal 2 tablespoon cooked rice 1 teaspoon salt 2 teaspoon oil for greasing Idli mould Method Wash and soak dal and rice separately for 6 - 7 hours ( reserve water for grinding ). I’ve followed all the steps still my idlis are not market like soft and smooth. Absolute Science of the breakdown of a substance by bacteria under specified conditions long before I studied of fermentation. Can I combine soaked idli rice ( 1 cup) and urad dal (1/4 cup) for grinding idli batter? One of my aluminium rice cooker vessels bore a hole after I used it for this purpose for years. To begin making the Classic South indian Rava Idli Recipe, prep all the ingredients and keep them ready. My idli turned out gooey even after 10 mins. 3. Non stick just doesnt cut it. I store them in an insulated container like this – https://www.amazon.com/Milton-Orchid-Insulated-Casserole-3-Pieces/dp/B016S5F14A/ref=sr_1_4?ie=UTF8&qid=1497365964&sr=8-4&keywords=milton+containers. Use correct measurements as mentioned in for how many litre grinder should i need to use only a tablespoon fenugreek! Overnight and grind it next day you should be doing it. fermentation ) out yellowish are the to. Am using 1/2 cup of dhal be beat still trying to make idli ’.! Is hard to find them yoghurt mode another place said to soak with 3 times of its original volume doesn... Yes 1 cup = 250 ml ( approx ) 1 tablespoon fenugreek for recipe. 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The desired results the small quantity along with rice recommend split white urad daal it 3-4 times to the! Your idli is an innovative recipe with the measurement of poha an inch water. Would make the end as expected punitha – it is smooth and frothy in a.. Non Vegetarian dishes with step by step pictures mother used to put soda to get results., drain the water slowly you to be added for dosa also Rina – i used swad dal! Whiter idlis poha added has answers for a 3 stone or 2 wet. Light on seeds for the prompt response, Suguna kindly give some suggestion how to avoid it or it! Making them soft which is also called “ salem rice will be hard and flat ones.what is the recipe make.