But now it is not found anywhere in the post. If yes plz shar the link. Hi, you can just halve the recipe above and use it for your grinder size. While steaming the idlis the batter was poured in the mould upto the full level. Hi Infact it helps in good fermentation and its very healthy. Every sunday, I knew we would get piping hot idli or soft dosa for breakfast along with chutney and sambar. The idly did not rise on steaming. (Five stars is the limit which is unfair to rate, need more). Can you explain why. Its parboiled rice variety. Making rava idli is quick and easy since it is an instant recipe which needs no grinding and fermentation. This batter ferments well with good aeration. Hi , Batter does not increase in volume next day. Yes I meant the rock salt! Yes, the batter was thick so I diluted it a little. Followed your method and finally i made soft and tasty idlis. The idli was “soft” and “fluffy”. I am sure I will succeed one day in making soft idlis with your guidance. if your oven has a lamp, then keep it on and place batter bowl inside. Will kolam boiled rice or any regular boiled rice work as well ? So a BIG CAUTION on using water. Salem is a rice variety like ponni or IR20 that’s used exclusively for idly making. It looked like that the batter did not contain anything that will increase in size due to steaming process. After steaming for 20 minutes, the batter instead of increasing in size upward, became flat and even covered the area outside the mould Still the idlis were not rubbery though the air bubbles were not there and were not bad in eating. It is not only for taste. This is awesome. Kindly give some suggestion how to avoide and rectify this.. we do not use preservatives. . Thank you for giving me absolutely fine receipts.”.. The yest gets into the batter and starts to grow using the sugars in the batter. Make sure not to dilute the batter a lot. Regarding model, I will go for the simple one that just does the grinding. No. Also, you may need a heavy-duty mixer grinder so that the batter doesn’t get overheated. Lalitha. Yes keerthana. Cover the bowl or container with a lid and keep the batter in a warm place. Instead of grinding seperately in the mixie Please refer to this article and I am sure most of your doubts will be answered. wow. After full fermentation at room temperarure please store batter in fridge. Super happy that the recipe was a success. Hello, Loved your recipe. The Article on How to Make Soft idli Recipe is amazing. Cover and keep the rice + poha to soak for 4 to 5 hours. So when do I add salt? so that i m using ukada rice. 2 You will be able to get good dal in amazon. 22. Hi! It makes lot of idlies. Is that so? Its an unique short fat grained rice Please correct these mistakes as your English is great in other write ups, I made idlis for the first time last week. Your response will be highly appreciated. 1/4 spoon or even less is suffice. Should I only grind for 15 minutes instead since I am only using 1/2 cup? The shape was more like a flat thick roti. 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? The resultant idlis have a slight difference in texture. One question: is it ok to leave the idlis in the idli cooker, after they are done? 5. Very useful for me being a pure vegetarian. But my urad dal doesn’t got fluffy or got half filled the grinder. It was so well fermented! If you add all of the water at once, it wont fluff up well. Wash all the ingredients in the beginning and then soak it in water. But need ur guidance for buying a wet grinder. Urad Dhal = 3/4 cup Plus 1 tspn. i would like to thank for ur service. Happy that you liked the recipe. Your idli recipe turned out so good that it compelled me to leave a comment ( this is my first ever for a blog)! Thank you!!! There is no issue. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in video above). The next day preferably. Whole White Urad Dal – This is what I use. I would like to know that can we blend poha /aval with the urad dal or rice? Keep the idli stand in the steamer and allow it to steam for 10 minutes. 13: Drain the rice & poha and add them in the wet grinder jar. What could have been the cause. Soaked overnight and ground in wet grinder. Hi.. can you please tell me the exact amount of water we need to use while grinding each?? Then add the poha to the rice. We use Idly Rice for making idly batter. I’m in the US n for some reason recently my batter doesn’t rise but ferments well . Also, idly boiled rice isn’t available so I have to use only raw rice (thai bonnet variety). or 2 cups idli rice or 2 cups parboiled rice, or 120 grams whole or split urad dal (husked black gram), water for grinding urad dal or add as required, water for grinding rice or add as required, rock salt or sendha namak (edible and food grade) or sea salt, oil as required to apply to the idli moulds. adjust accordingly. you can steam for 7-10 minutes in any container. You suggested “Split Black Urad Dal”. Did you really mean don’t use or “use”? Or should the water that we add while grinding be enough?some say adding water later on makes the idlis flat and not fluffy? Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. I don’t get idli rice/boiled rice where I live. The dal should fluff up and fill the grinder. I live in Dallas, TX. Only one doubt the idly puffs up while in the cooker but suddenly sinks the minute I open the cooker. One more question as I master this receipe – What exactly is “Idli Rice”? Have mentioned the brands etc…, Hi I tried ur recipe n d idlis were too gud to b true. Instead of grinding separately in mixie? The final result was awesome fluffy idlyies.Thanks for such an excellent ratio and detailed elaborations. I share recipes gathered from my friends and family here. Tried ur method n my idlies n dosa came out well? I was looking up for a idli batter recipe during the lockdown. It may take more time in cold weather places. Below instructions is for 1 cup of urad dal or 4 cup of urad dal? It should have increased about 8-10 times of its original volume. Do you have any recommendations for using the leftover dal-skins in other recipes? Heated dal wont work. Do you know why? This is optional and you can skip adding poha. Oats can also be added. Thank you so much for this thesis! respected suguna sister, this is kumaran from chennai. The idlis became flat. thanks once again, The tip in grinding urad dal is to add the water slowly. Doesn’t it deflate the puffiness generated by the fermentation? What could I be doing wrong? Please use correct measurements as mentioned in the recipe. It might become hard and dry. Awaiting your valuable tips “the batter proportion with method in mixer”. If the mixie gets heated up while grinding, then stop and let it cool. Keep going! Required fields are marked *, Rate this recipe my husband is from coimbatore too. I used to be able to make decent Idlis, but of late for some unknown reason started getting wrong odors even though fermentation times etc. Leave it undisturbed for 4-5 minutes and then spoon it out. I crazy love knives. Or separately?And in your tips you have mentioned that you have soaked aval only five minutes. But I love the flavor that fenugreek imparts in the idli or dosa. I tried few items and came out beautifully. Urs looks like traditional idly cooker. Hi Ranjan, This post is specifically for making idli in wet grinder. Thank you Madam, I am a Punjabi residing in Delhi. Can I add poha to the batter to make idlis ,the next day . Excellent mam saab…I am from Malaysia and I am entering in to wet Idly maavu business…as here people buy idly maavu in dry powder form and dissolve in water and make idlys after 15 minutes and call it as idly..i am going to strictly follow your guide lines and hope to win in the wet idly maavu business…tons of thanks to you.. Your batter is ready. Where is the water quantity for rice and dhaal updated ? Cannot thank you enough. I’m Suguna, a former financial analyst, now a full-time food blogger. Should we add water to the batter if it is too thick before actually making idlis. 1 tablespoon = 15 ml Thanks again. This is something new I am hearing. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. no problem for 4 hours. Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Don’t hesitate to mail me. I love your recipes. 1 tablespoon = 15 ml. Thank you. Thanks. I strongly recommend ELGI Ultra. firstly, do not cut short the fermentation process and the batter has to be fermented for a minimum of 8 hours in a warm place. were right (I blame it on the change of ingredients both on the whole Urid as well as Idly Rava). My toddler loves idlis and demands it 3-4 times in a week…We are a small family of 3. Cover and let the batter ferment for 8 to 9 hours or more if required. Could that be the issue for the flat idlis? You can reduce the fenugreek a little if you do not like it Jayanty. They were kind of plump and dense. I cook the same way.but i add a handfull of white avil ( soaked).it comes out super soft and fluffy and also white. 2. Explaining each and everything. Ulta Dura+ wet grinder, idly rice, whole urad, rock salt, instapot yoghurt setting, aval, fenugreek seeds. 1. as compared to food prepared and consumed the same day. Happy Cooking. Super super pleased. I would really appreciate if you answer my questions. many types of rice known aÅ¡ idli rice r available in the market.which one should i buy. It turned out fabulous!? Hi Jozy, Ground rice meaning rice flour??? It has been tried by these many readers to great results. I have heard it increases in volume to double the quantity from the time its kept for fermenting to the time when it ferments fully. There are quite a number of both sambar and coconut chutney varieties that one can make to go with idli. Firstly there are two ways you can make idli. Serve hot with your favorite chutney and sambar. Oil the idli plate and gently fill the rounds with the batter. Remember the ground fenugreek is still lying in the grinder. It is really a fool proof receip. I have been on the hunt for the perfect medu vada recipe (crispy and crunchy on the outside and fluffy on the inside); do you have any magic tips or recipe for that too? We are batter manufacturer. Your batter is ready. Do I need to add 6 tablespoons of fenugreek seeds for the 3x ratio ? Thank you Very good information and coverage of various types of vegetarian recipes. Heartfelt thanks to you for sharing this recipe. The aroma is in my mouth, but can’t explain it. How to rectify if urad dhal becomes a lil watery than being fluffy? Thank you Nivedita. 1) is it really must i grind them for 30 minutes or else it becomes hard? You can get good ones in local markets. thanks. 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. I love south Indian food. I have made idli batter as per your recipe .may be the quality of udid dal ,it did not come out soft . And in another place said to soak with the rice ( maximum 12 hours).. kanchipuram idli | delicious kovil idli | kudalai idli. Thanks! When can I use it?? Since my wet grinder is small. Even after 35 minutes grinding some whole dal is visible. Really very nice recipe. rest all the ingredients are as per measurement. Hope you have great idlis! But I also recently read someone mention that for less batter quantity, do not go for a 2l one as it may not grind too well for smaller quantities. You can use a mixie for such small quantities. I live in Bangalore and these days it is really cold. WOW!!!!! 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. Did the batter increase in volume? I always use about 1/4 spoon of dry yeast while grinding the batter. I also tried ur dindugal thalappakattu briyani. Your comment says it all. Rava means semolina and idli are steamed cakes. Raw rice is not good for idli making. Add salt later once the fermentation is done. Your recipes are very easy to understand & xtremely helpful. This time the idlis were soft in eating but without any fluffiness. Hi Madam Due to this our production was affected. the urad dal really becomes fluffy and light like whipped cream in a wet stone grinder. Gently and lightly swirl the batter. Sorry about that. Remove and place the idlis in a warm container like a casserole. Will crystal salt be ok to add? Grease the idli mould with oil. I have ordered wet grinder today and first thing I did is to visit your page. My last batch of idli always turn hard compared to first few batches. as in Ponni Raw rice) or “Parboiled”? I used wet grinder and same proportions as instructed, It became off white, I dont know what went wrong, please suggest.

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