Did I get this right? Press the yogurt function – the display should read “YOGT”. This is awesome. 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. Kannamma.. Youuuu rock ma! Can you pl help and provide suggestions. 2. 1st query but the second one remains unanswered. Regarding model, I will go for the simple one that just does the grinding. Have mentioned the brands etc…, Hi I tried ur recipe n d idlis were too gud to b true. And the wet grinder method cannot be beat. View All Recipes. Is “Raw” (e.g. Dearest kannamma… thank you so much for posting such a detailed post on idli /dosa batter..it is indeed fool proof… the idlies turned out soft and fluffy… the measurements are perfect… i made it with and without the poha…both gave me good results… i live in a cold country and the 2 tbsp fenugreek helped a lot in fermentation. Dont worry but the idlis might be lil flat! Sometimes they are soft and fluffy and other times flat and hard. I checked the batter next morning around 8 am but the batter did not rise a bit. 2 … All these are covered in my Idli batter FAQ’s. The idlis stick to the cloth and does not come out fully. Where is the water quantity for rice and dhaal updated ? info)) (/ ɪ d l iː /) are a type of savoury rice cake, originating from the Indian subcontinent, popular as … I assume salem is NOT a brand, but a nick name. If I store the idli batter in the fridge, will I still get soft idli? One more question on Idli. This batter will work for dosas and you will need par-boiled rice for this recipe. Its very important. … Waiting ’cause I’m planning to buy a wet grinder soon! Hi Suguna .. Happy that you liked the recipe. It works! rest all the ingredients are as per measurement. thanks once again, Shall i invest in a wet stone grinder? That will help. And the cleanup that is required afterward if you have used the wet stone grinder – don’t even get me started on that. Thanks so much for a detailed recipe. Fermented using IP. I used a mixer for. What could I be doing wrong? I followed the recipe as explained by you. Pathetic !! Only one doubt the idly puffs up while in the cooker but suddenly sinks the minute I open the cooker. Should I need to add salt to the batter only after fermentation or should I have to add salt immediately after grinding the batter? This time the idly was cooked well and pluffy too! You can take the batter an hour before for making idli or dosa. If I bought a 2 liter grinder, would it be too “big” to grind 1 table spoon of fenugreek seeds. Do you add water to the batter after it is fermented? The batter will thin out a little after fermentation. You can mix the batter. A million thanks for explaining so much in such minute detail. Gradually increase if you like the flavour. I should say that it did total justice to the … Try to add poha. Soak poha in water for 5 mins, squeeze and drain excess water from poha and set aside. I do not have any experience on the making of commercial idli batter. urad dal- 1 cup, Also please post a picture of the final idli batter consistency, with the thickness, so it will be useful for newbies like me. please check my idli tips post. Won’t the instant pot steel insert container get reaction to the fermentation process? make sure to grind a thick batter. Poha / Aval needs to be ground seperately respected suguna sister, this is kumaran from chennai. Is the final idlis yellow too? Thanks for Sharing Such an amazing information. Thanks Swathi. It is this enzyme which is also responsible for the paddy to grow into a plant when sown in the filed. You can use a mixie for such small quantities. Very well explained and the pictures were great! were right (I blame it on the change of ingredients both on the whole Urid as well as Idly Rava). Thanks in advance !! ok. please check What is it’s purpose? If time reduced for grinding the dal n rice ,will it affect the softness of the idly.? The Article on How to Make Soft idli Recipe is amazing. Put it inside the idly vessel and let it steam for 6-7 minutes. Thanks! They last for a long time. If it is too hard to remove the skin of the black urad dal, is there any harm in using it without removing the skin. Instead of aval, try adding tapioca pearls ( 3 tablespoon for the above recipe) (soak in water for couple of hours – grind in blender and add. Wash the rice 3-4 times so the idli will be really white later. The ones i search online show the following:-Ponni Bolied Rice, Idly rice, raw rice. Hi Suguna, I think also have a Preethi grinder which I’ve never used. Use a. I’m excited to try this recipe & have a few questions. would love to meet you when i come to coimbatore..:). Thanks a lot , Hi Let there be lot of space for the batter to expand while fermenting. Can we store the prepared batter in a refrigerator? Did the batter increase in volume? After steaming instead of any increase in volume, the size of idlis were decreased considerably. My idlies use to be rock hard. i used ukada rice. I have taken a pic of the idlis, but unable to attach it here…. Thanks Anu. Non stick just doesnt cut it. Ratio please!! What am I doing wrong? I use the 4:1 ratio for idli batter and use a US Oster blender. Its 2 tablespoons or 30 ml. 2. 1:3 ratio resulted in some soft melt in your mouth idlis, serving it with pasi paruppu sambar and chutney. How could I overcome this problem? Its a bummer that you dint get the recipe correct. I soak the aval along with the rice. Hi Bala, Leave the batter to ferment for 3-4 hours more. Hi, I have some fried ( tawa fried without oil ) urad dal can it be used for idly batter. Madam, I am a Punjabi residing in Delhi. Dear Kannamma, Is it because cooked will not naturally ferment? 2 You will be able to get good dal in amazon. You suggested “Split Black Urad Dal”. But black dal – its a lot of work. my idli batter turn light yellow color. Sometimes tapioca works better than aval. 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??! Hello Akka I have a few doubts I prepared batter according to your recipe last night around 12.30 got over.I stay in Dubai and it’s winter now. Anthr smll dbt…if I add more fenugreek seeds wil the idlis b white? Finally an idli recipe for cold winters that absolutely works – thanks a lot Anu. Take a ladle and mix it well. If you want a pure white idli, omit the fenugreek. Pls share this recipe, The idli recipe you have given serves 40. Salem is a rice variety like ponni or IR20 that’s used exclusively for idly making. Fool proof recipe for making batter from scratch that will produce the softest idlis. Hi, Rina – I used the Instant Pot to ferment the batter and the idli steamer to steam it. It should be a new one https://www.archanaskitchen.com/cornmeal-sooji-and-broccoli-idli-recipe Just dump the dal on top of it and add half a cup of water. Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Thank you soo much. Let me know if that helped. Thank you. I tried putting the batter out an hour before cooking and it was still cold. 11/2 pkt eno fruit salt. Thank you When can I use it?? Which is the good method? So I put in a few cubes of ice, turned OFF the oven light and hoped for the best. Hi.. can you please tell me the exact amount of water we need to use while grinding each?? Recipe for idly dosa batter. When I was kid, I used to visit my uncle in Viriyur. idli rice is so costly. any salt variations has to be followed ? where in coimbatore are you located ? How much time should I grind dal and rice.. I added salt to the batter before fermenting this time as we are seeing more sunnier days here. I stumbled upon your blog. 1 tablespoon = 15 ml All the ingredients are soaked for a minimum of 3-4 hours and then ground. The third day, it will be a bit hard. You can browse the recipes and you will find it. Hi Suguna. I used 1 cup urad dhal and 2 cups rice. Yes, the batter was thick so I diluted it a little. Glad your idlis came out well. but this time i followed your recipe and they came out awesome… when i served it to my dad he was expecting rock idles but as he took first bite he started smiling and just said, ‘Perfect.’ Thank You ma’am for sharing this recipe, all credit goes to you… Thank You once again . If you did over stovetop steam it for 10 minutes on medium heat. Thank you so very much! I am looking forward to trying more of your recipes. Malaysian recipes; Indonesian Recipes; Recipe for south Indian idli. Hello, my name is Manika, my idli batter ferments good,(i don’t use poha) but i don’t know why the idlis does not come out soft. The batter balloons up because of fermentation. In the same pan, add mustard seeds and chana dal. you can use brown rice. Sep 28, 2019 - Kushboo Idli recipe | mallige idli recipe | how to make soft rice idli Breakfast recipes Ramassery idli recipe. Its a very old one that was bought years back from Coimbatore. Adjust the batter consistency. Try reducing the time and see if it helps. However, when you refer to cup, which cup are you referring to as there are many sizes. Your questions are explained. MAGGI Noodles Recipes view all Paneer Bhurji MAGGI Noodles. The batter is good for making dosas too. After 30 minutes, transfer the dal mixture into a bowl and set aside. Why do you grind the soaked rice and dal while it is still uncooked? Sure. Hi Anu! Learn the authentic south-Indian way to make idli and start making soft idlis in no time. I read your comment below that 2l should be minimum to buy. 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. They were soft. Do you think the ratio will fix it or is it also the coarseness / vendhayam? But it is not grinding dal very smooth. I’ve followed all the steps still my idlis are not market like soft and smooth. 3. Suguna, Nicely explained. Hi, Veena – I don’t have an 8-qt IP, so I can’t run a test to see if that would work. (Five stars is the limit which is unfair to rate, need more). But my urad dal doesn’t got fluffy or got half filled the grinder. The frothing is due to the carbon di oxide formed during fermentation (growth of yeast—just like in beer production) Thank you Hasita. Akka last time I had kept it out whole nite and the got spoilt coz right now it’s cold here so not fermenting. Thanks. It might become hard and dry. I need to make the qty half because the urad dal started coming out of my 2 ltr grinder. Thanks so, so much! I am also bit confused about what should be the pouring consistency of idli mixture. You have opened the alibabas cave and given out a treasure of rules to be followed to make world best idlis. https://www.kannammacooks.com/red-rice-idli-recipe/. I live in the U.K. How much in advance would you recommend preparing the idli batter as the cold weather does not usually permit proper fermentation. Some say they should be covered with wet cloth. Wash the rice 3-4 times so the idli will be really white later. For 40 idli quantity, you will need a 5 liter plus wet grinder. . Lalitha. Hope you like the recipes here. I know my mother used to put soda to get the fluffiness. Home » Indian Food Recipes » Breakfast » Dosa, Idlis and Appas » Authentic Idli recipe – How to make soft idlis every time, Published on March 20, 2017 | Last updated on August 31, 2019 | By Anushree Shetty - This post contains affiliate links. Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have fluffed up. Hope this helps! Make them with your kids for more fun activity. However, for me it did not come out right. Add the soaked and drained urad dal to the wet grinder. It is not only for taste. Thank you so much!! Madam, Lets start with grinding of the fenugreek seeds. I cannot wait to try your recipe! I’m curious because I don’t have a grinder. Your peanut chutney is favorite in my home. Sorry about that. Thank you Nivedita. There is no issue. Can I grind on Tuesday or Wednesday ? Adjust the time to 12 hours and the selection should be “less”. Can I add poha to the batter to make idlis ,the next day . will the black skin result in a bitter or other type of taste. Hi I made idlis ur way but they stuck to the moulds n came out wit lot of difficultly n some broke also.Can u help n tell how to loosen them from moulds properly. Thank you, Suguna. After nicely grinding Utah dal, can we not add rice without taking the uranium batter out. Could the idli become gooey if it is undercooked? individually.? I’ve tried the batter recipe for the first time and made an error with the measurement of poha. What can we do in this situation. Thank you Kannamma, I followed your recipe and got the softest of idlis that were ever made at our home. Leave it undisturbed for 4-5 minutes and then spoon it out. i have been reading your blog for quite sometime. Purists will use this dal only. The technology required, the Batter making process & Storage. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out. Idli came out well but the Color of idli is not white . You are a perfectionist. And use up all that water. By reading and following steps anyone can easily understand and make a nice and tasty idli. I have made idli batter as per your recipe .may be the quality of udid dal ,it did not come out soft . Could you please tell me the ratio for ural dal and rice for a regular grinder? I have used a steel container for 10+ years for fermenting idli batter and it still looks as good as new. Both idli and dosa came out very well. The batter will not ferment unless its kept in a warm environment. Creamy Spinach and Corn MAGGI … My advice would be to go for a minimum of 2 litre’s. How do you distinguish between polished and unpolished urad dal? I would love to try your idli recipe. I am not very particular about the brand miss Kalyani. Thanks for the detailed recipe but skin from black urad dal is very healthy and no need to remove the skin. Hi Suguna – i followed your YouTube Idli instruction to a T. Used “Aval” as well. Really glad you liked the recipe. What can one do if it is hard to find good quality urad dal? I always mix the batter well – salt added or not. Within a hour the packet was formed with air ( ubbina mathiri aagi vidukirathu). It was so well fermented! When you put the batter in the oven, do you put a lid on the pot with the batter? Place the steel insert inside the Instant Pot. It means a lot to me. https://www.awesomecuisine.com/recipes/26272/mangalore-idli.html Dear Mam , Does that answer your question? The tip in grinding urad dal is to add the water slowly. I live in the US and my batter turns yellow. I am from Mumbai and I am thinking to start Idli Business. Mix it and then add it in the steel insert in the Instant Pot. Do your idlis not turn out as soft as you want them to be? The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. Yes keerthana. 3 cups of rice to 1 cup of whole urad. I live in germany and as you can imagine Idlis are a dream to achieve in such cold countries. Madam I want masala pani puri in Tamil nadu style. 4 cups each of raw rice and ponni rice. Cannot be explained better than this!!! i want to do batter business in maharashtra. If you are trying the recipe for the first time, go with 1 tablespoon fenugreek for 1x recipe. The problem with whole urad dal is that, you will not be able to remove the skin after soaking. I never want you to be disappointed that your idli batter didn’t ferment. I am just a bit cautious since it is my fav cooking gadget but I am intrigued to use that yoghurt feature in it maybe if it can make yoghurt its not going to cause damage to the vessel. U must wash the rice atleast 3-4 times to get white idlies. Indian Curry.. Too much water will make the idlis flat but add less for the first batch so you would know whether that was enough or whether you might need more. I am thinking of purchasing a 7 in 1 instant pot. Hi Soft and spongy. I have a small query. 1 3:1 is not ok. thats really hot Daya. It may take more time in cold weather places. Today I prepared the softest idlis of my lifetime with a slight variation in the quantity of ingredients. Once fermented, it is advisable to store the batter in the refrigerator and use it when required. Is it correct mam? Perhaps that is the glitch!! I’m in the US n for some reason recently my batter doesn’t rise but ferments well . Please suggest . I am from Pune and have been eating idlis since childhood, but it never came out like Murgan idlis. By what you are saying, if the batter is too thick, you will not be able to spread the dosa. This batter ferments well with good aeration. i have the idea of making idli dosa batter for commercial purpose.i’ve read your recipe for the batter.I have some questions.1) is it advisable to grind the ingredients in the INSTANT WET GRINDER which will make the batter in few minutes?. (The ingredients are slightly different), VIDEO OF MAKING IDLI BATTER IN WET GRINDER. Fermentation was good and the batter was having cream like consistency. The idlis did not have the familiar grainy like content. Thanks. Hi suguna, Hi suguna, is it ok to add raw rice as well to make idli and dosa .. regards dave and sue price. A big tip to people living in cold countries like me. Hi suguna, ( I have using 1:4 ratio- urad dal and idli rice). When to add salt? your recipes are really awesome. Thanks! Add just enough water while grinding. Everything work fine Hi there We do not use pacha arisi for making idli. Also, you may need a heavy-duty mixer grinder so that the batter doesn’t get overheated. If I were to try it, I would steam it for approximately 8 minutes with vent open and do a natural release. Perfect temperature = perfect batter. 1) Idli came out flat Can you please tell me which brand of wet grinder do you use to grind the batter? Just add an inch of water to the pot, place the idli plates and steam. Thank you for giving me absolutely fine receipts.”.. I love Jacques Pepin and Julia Child. Add 1/2 cup of water in the idli steamer and let it boil. Cooking Time. This recipe is a very basic recipe which uses only four ingredients namely Urad dal, Idly rice, fenugreek seeds and Salt. 1 August, 2019 by Stefan Arestis. The batter was thicker than pouring consistency. It came out so well, I have never seen urad rising so nicely. It obviously wont be good. Tips and Tricks for a better idli. Your comment means a lot to me. (It is just the two of us, so we want to minimize the quantity). Till date have read quite a few idli recepies but no one absolutely no one had the heart to open up on the secrets of cotton soft idlis. What can be done for that. I strongly recommend ELGI Ultra. The polished urad dal-they call it as nylon urad. But the dosas do not come out great. Could you let me know what would be the total water quantity needed separately for both the dal and the rice while grinding? It’s almost like holding the hand and you doing it on behalf of us. Lavanya. i would like to thank for ur service. And the quantity u have mentioned in for how many litre grinder. Getting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Thank you so much for this thesis! I would like to know the detailed proxess after steaming rhe idlis. Cooking time: 15 minutes. My idlis so come out soft n fluffy but am going to try out this to see the difference. Egg Bhurji MAGGI Noodles. 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. Idli has to be the top most comfort food for all South Indians. If you want whiter idli, drain the water used for soaking God Bless you and your family. Can I use avalakki along with urad dal and how much time I have to grind for soft idlies, Please refer this recipe I will give it a shot.Thanks, GK. This is the recipe we learnt for making idli, which is a small cylinder of pressed rice, almost like a savoury cake. Similar Brownie Recipes. Though the fermentation was perfect but still the idlis were not soft and were rubber like texture without any pores. I do not know much about Insta pot. Any suggestions. Sorry if I was late. It is nowhere !! http://www.kannammacooks.com/soft-idli-recipe-using-mixie/ This gives awesome idlis too! The color also did not stay too white. This is an optional ingredient. 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Sour taste is more desirable in dosas be bitter appreciate if you could ask Pot... Hands and washed 8-10 times of the recipes.Thanks for all south Indians which! So we frequently used to visit my uncle in Tamil Nadu minutes some... Soak as well to make soft idlis with melt-in-your-mouth texture loves idlis and dosa.. please thanks... On tuesday evening and once the gas was turned out gooey even after 12 hours ) to and! For how many hours did you mean you dump the dal mixture into plant! Yes you dump the dal should fluff up and 1.25 litres may be really... ( or the batter mix the batter fermented ( rose ) well when to place them exactly a! Required resulting in flat idlis is either its watery batter idli recipe malaysia its not well! Ingredients soaked water from both rice and dal while it is just the though...