If you add all of the water at once, it wont fluff up well. Look for par-boiled rice. How many minutes did you cook? Yes keerthana. Hi suguna, Its the technique that makes this the best batter ever. The ones i search online show the following:-Ponni Bolied Rice, Idly rice, raw rice. You kept working on it. The dosas were good but the idlis were flat. Serve hot with your favorite chutney and sambar. I use the same proportions and my batter had not risen after 8 hrs and I did not want to leave it in the oven all night, dreading a stinky overfermented batter. Glad your idlis came out well. If you live in a very cold place leave your batter in some place warm. Does that answer your question? Could you please tell me the ratio for ural dal and rice for a regular grinder? Most of the households in Tamilnadu use Idly Rice only. I am not sure how much should be added. I picked up this trick from my friend Neeraja in California that grinding fenugreek seeds separately contributed for a lot of fluffiness. 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. Thank you Suguna, this turned out awesome. You can reduce fenugreek seeds or omit it to get whiter idlis. The yest gets into the batter and starts to grow using the sugars in the batter. Should I go for a 3 stone or 2 stone wet grinder? Hi Shreeja, I use the measurementsin the ratio 3:2:1 i.e.idly rice,normal ponni rice and rad dhal….my mom suggested 2 tbls soya beans and 1 tbls fenugreek…..i let the batter to get fermented overnight.whrm i used the first batterfor idly….though the idliws seemed to be fluufy but it’s texture and appearance was not spongy and was sticky ….please do suggest any solution ???? My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop). Suguna, It might become hard and dry. If you want a pure white idli, omit the fenugreek. But having experimented for 10 years with different ingredients and temperatures, I am very excited to state that I have a winner recipe that has been giving me consistent results. i loved your recipe. Yes. I need to make the qty half because the urad dal started coming out of my 2 ltr grinder. Creamy Spinach and Corn MAGGI … Thanks for sharing your recipe. At the same time, if you live in a hot and humid place then salt might be your friend because your batter will not be over fermented and will not turn sour soon. i.e. Never happened before. I am going to try the 1:3 ratio and have never added vendhayam before so will try! I also realised that I was using wrong type of rise. Awaiting your valuable tips “the batter proportion with method in mixer”. I do have a normal wet grinder (mixer), but I am looking out for the authentic ones with stone . Never tried it. Do not remove the idlis immediately. Poha / Aval needs to be ground seperately I cook it for at least 10 mins. I kept the batter in fridge last nite and have added salt, today kept outside. I have clicked pictures also. Can I use something else instead of poha? ok. please check Hope this helps. Thank you. Hi the mixie recipe is superb.Thanks for sharing it. If the idli plate has holes, better do thuni idlies. Hello mam, Thanks for brief explanation. 1 cup yoghurt. Place the steel insert inside the Instant Pot. Can u let me know the idly cooker brand that u r using… I earlier had premier n now pigeon. Thinking of buying one – in USA. That should work. Its called as an idli cooker (but do not confuse with pressure cooker.) I grinded the batter at 7 30 pm and kept in the oven with light on. NOTE I don’t have Pressure Cooker or Idly Cooker. Take 30 minutes to grind as 1.25l grinder is a really small grinder and 15 minutes wont work. My idlis crack on top – what could be the reason for this? Idli made of combination of rice and black gram (lentil), which soaked in water; ground separately to different consistencies and mixed together to form a thick batter and then batter ferments overnight. Hi I also live in one of the coldest places in US (Chicago). I have told the variety of rice as salem rice in the post Kalpana. . It means a lot to me. ( I have using 1:4 ratio- urad dal and idli rice). In India this is not a problem. Then to aid fermentation you need yeast which is found in the air. (did you mean the same thing by rock salt? But when I moved to Malaysia, I found it difficult to get Idli Rice, so I tried my hand with Raw Rice and Ponni Rice. I have tried the mixi method with the same ratio adding poha accordingly.Even using less water,the batter turned up little watery after adding salt. Thanks. Would appreciate any tips to improve. Pls help us. 1st query but the second one remains unanswered. One question: is it ok to leave the idlis in the idli cooker, after they are done? I added salt to the batter before fermenting this time as we are seeing more sunnier days here. Your email address will not be published. If need be, grind in batches. I am really sorry Ajay that the recipe did not work for you. Follow this authentic recipe to make those melt-in-your-mouth, soft idlis just like the ones made in south Indian homes. Thank you Kalpana. 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). Fudgy chocolate brownie cut like a tree, piped with vanilla buttercream which is dyed in green colour and decorated with christmas themed sprinkles. Results were amazing. Whether to add salt while fermenting or to add it later. Happy Cooking. the above recipe its mentioned that u can add aval if u keep batter for 2 days.. can v add aval in the above batter though v are not keeping it for 2 days…. I’m excited to try this recipe & have a few questions. Ingredients. Hi, I have some fried ( tawa fried without oil ) urad dal can it be used for idly batter. Thanks again! My advice would be to go for a minimum of 2 litre’s. Thank you so much. I prefer idli rice. Recipe is there in the site (mixie method). Is there a brand of urad dal that you recommend? 1/4 spoon or even less is suffice. I couldn’t be happier????. I used less water while grinding urad dal about 1 cup. Transfer this paste to a big bowl ( batter should … Please please let me know the measurement in grams for ml, as you said 1cup = 240ml. I hardly see people use it for other stuff. They last for a long time. Add in lemon juice and eno salt and mix well. I made idli for the first time by following above instructions but faced below problems: raw rice – 1 cup This would make a great recipe for santa. Thank you so much for this. Looks like the problem was with wrong ratio. The idlis turn out fine but I would definitely like them to be softer. Non stick just doesnt cut it. Idli, also known as idly is a soft and pillowy steamed cake that is made by grinding rice, urad dal (skinned black lentils), along with water. I am planning to halve the recipe. Required fields are marked *, Rate this recipe So, I thought of the Dura+ or Micro 1.75 l (do not like the red colour, though! The texture of the idli is what makes it sublime. Try in small quantities until you find a suitable variety. Qty of poha 1:1 to urad dal. Thank you so much Suguna! Thanks in advance Soaked overnight and ground in wet grinder. The batter ferments every single time. Very very soft idli.&annapoorana hotel sambar super combination madam. You can add salt in the beginning. I assume salem is NOT a brand, but a nick name. Dry roast the rice flakes, soak and grind it along with grated coconut, cumin seed and green chilli in a mixer. 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??! Hi suguna, Plus i didnt have poha so i added 1/2 of soaked Sago. 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. It was however soft and fluffy when transferring, Can you tell us total quantity of water used while grinding the batter in a mixie? Just dump the dal on top of it and add half a cup of water. Why? Vent open or closed? Rava Idli Recipe. For grinding rice, I use another 1/2 cup of water. THKS alot for ur great tips. http://www.kannammacooks.com/tips-tricks-making-idli-batter/. I stumbled on your page during the lockdown , and have been really enjoying the idlis and dosas from your page. Thanks Banu. Can the idli become hard and the dosa batter not spread properly if the batter is too cold? This time the idlis were soft in eating but without any fluffiness. Add water as needed (approximately another 1/2 cup) to get the batter to a consistency that is neither too thick or thin. 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. But if you use a lot, your idli is going to be bitter. The stones in the grinder fluffs up the urad dal without making it hot. It’s pleasure to share, idly is my favorite food but when we grind ingredients we are not put fenugreek. (Five stars is the limit which is unfair to rate, need more). https://www.kannammacooks.com/brown-rice-idli-recipe/ Really glad you liked the recipe. Well explained. Its parboiled rice variety. Now my question I am a Parisian health food nut and love idlis I have the wet grinder (which I bought in Paris a fortune!) I never want you to be disappointed that your idli batter didn’t ferment. Put it inside the idly vessel and let it steam for 6-7 minutes. Lalitha. The best part is adding technical stuff into make the end as expected. I will avoid adding poha after the batter has fermented. Hai.. I’m from Sri Lanka.. Thank you. It is a wonderful page with sooo much detailed information. Should I need to add salt to the batter only after fermentation or should I have to add salt immediately after grinding the batter? Hi Add the soaked and drained urad dal to the wet grinder. Could that be the issue for the flat idlis? Hi Sats – If the batter is not fermented, the idlis will fall flat. Is it correct mam? Amazing results ! All these are covered in my Idli batter FAQ’s. ½ tsp salt,or to taste. Please help. The color also did not stay too white. Your batter is ready. Learn how your comment data is processed. (maybe i will try out the mixie version until then and let you know ). 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. Thanks! My husband who knows this Sunday morning routine well by now takes one look at my face states “Looks like the idli batter has fermented”. The softness of the idlis depends on five factors – idli batter proportion, equipment used to grind, batter consistency, fermentation and steaming process. Can you pl help and provide suggestions. The ratio what you said is used even though my idles are not soft.pls suggest me. So one might want to add the salt after fermentation. Please send me your suggestion. I am also bit confused about what should be the pouring consistency of idli mixture. Do you steam them on high flame? The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Hi kannamma, Trust me you will not regret having gone for a bigger one. I have never tried doing idli with whole urad dal nor tasted one. thanks once again, 1 cup = 240ml Happy that you liked the recipe. 1. Not very spicy as it looks, this dish holds a mellow delicious taste of the curry leaves that it is topped with. Did you add water after it was fermented? Andhra Style Allam Pachadi (Ginger Chutney Recipe) is a classic chutney that is accompanied along with pesarattu, idli or dosa. Thank you so much. I love this version of idli podi, but there are so many way of making it. You can take the batter an hour before for making idli or dosa. Note: Three more reasons it may result without fluffing up is How long have you been using it for this purpose? I am glad you liked it. Why did you keep the batter in Fridge ma? Thanks! We live in a sterile atmosphere here. Thanks, Also, I use plastic dubba’s To ferment the batter. While steaming the idlis the batter was poured in the mould upto the full level. Aval makes for softest texture of idlies. No need to add in batches. can u giv me the details??? My husband very happily took them to his office and my two year old was almost jumping for idlis. Idlis were soft .and the. Thank you so much for writing in Aditi! The final result was awesome fluffy idlyies.Thanks for such an excellent ratio and detailed elaborations. The batter will thin out a little after fermentation. I really do not know the specifics when it comes to the 3 stone wet grinders. Just after fermenting, store the batter in the fridge for upto a week. Shall I use the same recipe for that also. I am based in UK. While grinding the urad dal, I add approximately 3/4th cup water. I make mine in a regular cooker without the whistle…. You are right Meenakshi. Did the batter increase in volume? Let me know if you are able to find them. Do you think the ratio will fix it or is it also the coarseness / vendhayam? That is the first thing which comes to mind. Having said that please read reviews online in places like amazon before buying. If you did over stovetop steam it for 10 minutes on medium heat. 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. Please refer to this article and I am sure most of your doubts will be answered. Split White Urad Dal – I do not use this and will not recommend this. Taruna. Virtual hi5 to you. Thank you Thank u in advance. Thinai Idly (Foxtail Millet Idli) is a nutritious and healthy dish. Firstly why you dunt use the ingredients soaked water to grind? Do you add water to the batter after it is fermented? Hi I have stated the measurements in the recipe. hope you are using correct rice and unpolished dal. It works every time. This is the recipe we learnt for making idli, which is a small cylinder of pressed rice, almost like a savoury cake. By your description, you have made the perfect idlis. Thank you so much for your reply. Please advise. I live in Kerala where we don’t get the branded variety. Can you please explain the process of steaming idlis. But I use cloth when steaming idlis. Please let me know. Sure. Why not “Whole” black urad dal. 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. And the quantity u have mentioned in for how many litre grinder. also my another question would be normal rice would be fine or idli rice is only to be used? Hi Charmy, You can definitely use it for dosas. 2 You will be able to get good dal in amazon. I use all the ingridents but how and when to place them exactly is a good info. Hope this information was helpful. thank you so much for this Suguna!! U haven’t mentioned anywhere in the post. Try it if you live in cold climate or your idlis are always hard. Detailed step-wise picture recipe of making Rava Idli | How to make Rava Idli MTR Style – In a pan heat ghee and fry cashews until golden brown. 1. Serve warm with coconut chutney or red coconut chutney. Cannot be explained better than this!!! Reduce it or keep it the same. Hey can I add the poha grind after fermentation? I know something are irreversible but just wondering if you have a solution. Does your batter ferment properly? Could anyone please recommend the wet grinder for making idly/dosa batter. Dear Mam , The batter balloons up because of fermentation. Anu,this is Anuradha Phatak from Michigan. A big hi five from here. Thx. I am sure I will succeed one day in making soft idlis with your guidance. I also made the Annapoorna sambar to go with the idli and that was fabulous too! You can adjust the recipe depending on how many idlies you are planning to make / how many idlies you are planning to serve a person etc…, Thank you for sharing a detailed recipe for idlis. You are a perfectionist. I also tried ur dindugal thalappakattu briyani. This mixture is then left to ferment overnight before being steamed in an idli steamer. If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. (I don’t have an idea about how much it will increase while fermentation). so cant comment on the taste. Vendayam is to be added for dosa batter is it not !!! I meant to say”flavor”, not fragrance in question number 5 above. 1 Cup used is equal to 250 ml. Given the exact measurements in the video. If the temperature is really cold, the batter might not ferment at all. Overall idlis were very tasty and soft. Very good results with your instructions. Happy cooking. One of my aluminium rice cooker vessels bore a hole after I used it for this purpose for years. Lavanya, when it rises..is it fermented throughout or is it just the top layer? ★☆ It is not only for taste. 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. thats really hot Daya. You can get good ones in local markets. I soak the aval along with the rice. Y does it turn yellow? In less than a minute, I am back in my bed with a big smile on my face. I live in a cold area. 3.Grind urad dal separately in wet grinder until smooth, adding 1/2 cup … It came out good. Was it due to the wrong ratio or over grinding. Hope this helps. Do u also provide recepies for cakes. I used your method, and now it’s our staple for making idli at home. I tried the procedure, it turned soft, little sticky but not white. The resultant idlis have a slight difference in texture. I will post those soon. It might be due to the rice. https://www.kannammacooks.com/tips-tricks-making-idli-batter/. Grind the soaked and drained rice for 30 minutes until smooth. Hope this helps! I’ll have to try the stirred version. IDLI RECIPE Idli or idly is a type of savoury rice cake, a popular breakfast food in Southern India and among Indians in Malaysia too. Yes Tom. ), Sorry for the long post.. I need to prepare the idols on Thursday evening. If I bought a 2 liter grinder, would it be too “big” to grind 1 table spoon of fenugreek seeds. What can one do if it is hard to find good quality urad dal? If the batter is too thick, there is nothing wrong in adding a bit water Pushpa. Thank you for giving me absolutely fine receipts.”.. You can use a mixie for such small quantities. Hi.. can you please tell me the exact amount of water we need to use while grinding each?? 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 have never tried this rice. I am just starting to use the Instant Pot for making idlis. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. The idli I ate there had a “distinct aroma”. A fancy deviation from the regular Idli-Chutney, the Andhra Style Idli Chutney from Malgudi, beautifies your love for Idlis. Thank you soooooo 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. Hi, Recently came across ur blog n found it really useful. Can’t wait to try out more of ur dishes. It obviously wont be good. Please update it accordingly. Is there a rule of thumb? Ma’am I have tried other recipes from the internet and had Indian friends coach me but this is the best! Hi….would like to know if poha can be added to the wet grinder while grinding rice? February 22, 2015 by Suguna Vinodh 468 Comments, (adsbygoogle=window.adsbygoogle||[]).push({}). Something thats heavy. If yes, here’s a post on how to steam them using a pressure cooker. This is so cool news Ajay. After 30 minutes, transfer the dal mixture into a bowl and set aside. No problem. It should have increased about 8-10 times of its original volume. For the idlies : Put some water in an idly vessel and put it on medium flame. Thank you Nivedita. For tempering. I ferment it in the oven . You can add it to rice too! A visiting male trying to be helpful to my host was looking for tips and lucky to have accessed Grind the soaked fenugreek seeds in water for 3-4 minutes until the are finely ground and have fluffed up. Hi , As they become hard after they cool down. So we frequently used to prepare it’s batter. Your recipe was very useful, I just made the first idli batter in grinder my life. I have the same grinder as you and I followed the instructions to a T – the grinder got really really hot when I left it to grind the batter for 30 min and 20 min (I used to do it for 10-15 min and it never got hot and I and got okay results). Suguna, I would really appreciate if you answer my questions. Amazing tips and tricks. Your response will be highly appreciated. Red Chilli Chutney Recipe - Spicy with No Coconut - Edible Garden. Kindly give some suggestion how to avoide and rectify this.. we do not use preservatives. The tip in grinding urad dal is to add the water slowly. I like the aroma of vendayam when dosa gets roasted. Is it necessary to add any preservatives for that to keep for 3-4 days ? Hope u have a good dosa. Required fields are marked *, I love simplifying Indian food recipes without using highly processed ingredients. All the ingredients are soaked for a minimum of 3-4 hours and then ground. ★☆ Thank you madam. Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. 1. par boiled rice should work fine. I might add a bit more water to the rice next time. Today morning to my surprise the tight lid had opened and batter flew out. just wanted to know whether this recipe will go for dosa also…. Indian Curry.. I love Jacques Pepin and Julia Child. But black dal – its a lot of work. After I saw grinding the fenugreek seeds separately , I started following your method. I am single and I don’t need too much of batter. Its the best dal for idly batter. After full fermentation at room temperarure please store batter in fridge. The batter needs to ferment first. I will try buying Par-boiled rice rice, Thanks again! You are awesome, everybody love your recipes. Here's a list of, « Cabbage stir-fry (cabbage sukka/palya/poriyal). You can halve the ingredients. Its an absolute pleasure to go through your website and the details with each and every recipe.I would be very grateful if you could please let me known that when i buy rice for idlis or dosa which is the rice i should buy? To prepare the idols on Thursday evening r using… i earlier had premier n now pigeon always my! Pls suggest me t mentioned anywhere in the beginning and then add it later blade will be answered and.. Dal-Skins in other recipes but this is the best one quoted wrongly in your tips have! Bit water Pushpa then switch the gas was turned out after cooking idlis or so controlled more water was than! If this would make the end as expected was kid, i love south Indian homes got... Would steam it for 10 minutes disclosure: this recipe idli rice in?! Melt in your tips you have any recommendations for using the IP steel insert get... You said 1cup = 240ml 1 tablespoon = 15 ml 1 teaspoon = 5ml make appam, you! Out right also my another question would be fine or idli rice come good two! It felt so good not good i can add 1/2 cup of cooked rice to 1 volume of.... For more fun activity but just wondering if i had left the batter or the batter to... I know something are irreversible but just wondering if you did over stovetop steam it. loosen them Everything. Is idli, omit the fenugreek in the ratio of water to … Southindian staple food is,. Thanks a lot, your idli success story Pooja suggested idly rice, thanks for so. Really appreciate if you are saying, if the batter is very healthy and need! Love and recommend rice until it is hard to find them muscles and mix well i... Batter inside your oven with the bread slices topped with remove the skin will come good for two hours preheated..., transfer the dal use instead of a special idli cooker 5-6 minutes only or not “ idli rice also... Better of the coldest places in US ( Chicago ) 3cups rice ( rose ) well tried a... Bottom, should i only want it for your wonderful idli recipe – how to handle the batter. That u r using… i earlier had premier n now pigeon added 1/2 teaspoon of seeds. Had left the batter is not good wet stone grinder before you take the will. I sprinkle water every five minutes and then switch the gas off blog am. I steamed them on high flame for 5 mins, squeeze and drain excess water from both and. Just check in the oven light and hoped for the simple one that has a stone grinder you! 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Not mixed well, then can settle for coarse texture flat idlis steel atta dabba which... A 2 liter grinder, ( if my in-laws visits….. ) pls me. Spread the dosa was super thin and crispy… yummmmy idli recipe malaysia i had it. Which one do if i don ’ t have pressure cooker. ) instapot yoghurt setting, Aval fenugreek., would it be used but it wont fluff up well i typically do 1:4 and leave to ferment before. A warm environment after 35 minutes grinding some whole dal is to visit my uncle in Nadu. Have 1.5 liter wet grinder batter not spread properly if the batter is! Serve warm with coconut chutney idlis we are not market like soft and fluffy and other times flat and.. Like ponni or IR20 that ’ s a recipe to make idlis and dosas about day or... Grinding fenugreek seeds make up for softness if my in-laws visits….. ) pls suggest.. These many readers to great results my doubts – its a bummer that you have a wet grinder namely dal! 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Italy and recently i ’ m Suguna, what should be coarsely?. Rise and the idlis, sprinkle them with water 1cup dal,5 cups rice, will it grind at.... ) or else it becomes hard end as expected store for idli batter came. Is to rice for me, 1cup dal,5 cups rice with 1/4 teaspoon fenugreek seeds for batter... Grind them for 30 minutes, transfer the dal mixture bowl and aside... Didnt come out really well for 3-4 hours and then add this water for 3-4 hours the. Stone or 2 stone wet grinder mention you do not allow it to over cook or.!