The typical practice in our household has been to make idlis from the freshly fermented batter and store the remaining batter in the refrigerator for dosas. Take a ladle and mix it well. Measurements used Please refer to this article and I am sure most of your doubts will be answered. I tried yr receipe yesterday. As my oven light is too powerful it makes the inside of the oven very hot do what I do is I keep a vessel full of water along side of the batter vessel and that way the batter ferments well but it’s a bit extra boring so I try to keep the microwave door open so the batter stays warm under it’s light all through night.. Yes, you can use split urad dal in the same ratio as whole urad dal. How to Make Instant Rice Idlies: Take all ingredients in a blender, powder it. Hi. Hi Suguna – i followed your YouTube Idli instruction to a T. Used “Aval” as well. It came out so well, I have never seen urad rising so nicely. A mixie or a food processor can be used but it wont be near close to the wet grinder. 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. awesome….thanks for sharing your experiments with idli batter.This was what I needed. Dry roast the rice flakes, soak and grind it along with grated coconut, cumin seed and green chilli in a mixer. 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. My idli came out sooo awesome. The spice are well balanced and taste delicious as a side dish for any breakfast dishes. Not bad for Idli deprived taste buds. Try the 1:3 ratio especially during winter. I would love to answer them. Try it and let us know. 1 cup yoghurt. The dosas are brittle and they break. Add just enough water while grinding. A name one would rather associate with Biryani, Chef Abdul breaks convention every day -not just by pioneering some great Idli recipes but also by the work he does. They rose, but after removing from the heat they went flat like a souffle? I do not use that. I followed your suggestions to a T and I can’t believe how good it turned out. The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. By keeping the consistency of thick pouring consistency as advised by you, I have been able to get the desired results. 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. To begin making the Classic South indian Rava Idli Recipe, prep all the ingredients and keep them ready. How much time should I grind dal and rice.. Hope u have a good dosa. Nivedhitha – try keeping the batter out of the refrigerator for an hour before you start making idlis. Hi Suguna .. Fenugreek seeds help in fermentation. I will follow your page regularly. Good luck. can i use basmati rice for making idlis as they are available at home or parmal rice. Soft and spongy. Leave it undisturbed for 4-5 minutes and then spoon it out. If you do not mind the color, sure you can use the skin. Soaking overnight and grinding in the morning is fine (maximum of around 12 hours. , Thanks for replying my. This is the recipe we learnt for making idli, which is a small cylinder of pressed rice, almost like a savoury cake. Too runny a batter might give you tough idlis. A. If you want whiter idli, drain the water used for soaking ), Sorry for the long post.. The dal should fluff up and fill the grinder. Salt inhibits fermentation and interferes with good bacteria to a certain extent. Grind in a mixie and add to the batter. 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. 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. Appreciate your effort. 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. 2 tablespoon or 30 ml for a liter of rice. Last time when i made idles they were like rock…. How many minutes? This is something new I am hearing. But rice needs to be soaked over nite. Today morning we made the idli and it was one of the best homemade idli. 1 tablespoon = 15 ml Thanks for sharing the recipe.. Virtual hi5 to you. Hi Suguna, I always mix well before making idlies. I used idli rice.Next time I will add 4 cups rice. Hope you like the recipes here. One more question as I master this receipe – What exactly is “Idli Rice”? As the batter ages, by about day 2 or day 3 your idlis / dosas should start becoming sour. Look for par-boiled rice. I do grind the rice a little coarse but that shouldn’t matter so much. Let’s troubleshoot your idli first – The reason it turns sticky and flat is because the water content in the batter was high. The fenugreek ground first is new to me. Within just few weeks of usage there were bruises as if I had dropped it from 3rd floor. raw rice – 1 cup Can idli batter recipe be followed for dosa batter? Can you please give me your mixing in kilograms, I made this recipe this week with idli rice and just we just had idli for dinner and I am just delighted with the result – great tasting idli! God Bless you and your family. How much to add . Sorry if I was late. http://www.kannammacooks.com/soft-idli-recipe-using-mixie/ 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. Pl suggest . How many hours poha should be soaked. That’s confusing. That’s so nice Nalini! I am going to buy myself a stone grinder and do this! Preparing the batter.the. If you live in a very cold place leave your batter in some place warm. The batter gets it fluffyiness from eno fruit salt. The resultant idlis have a slight difference in texture. Superb explanation and crisp n clear instruction. Hi Suguna, Very detailed Anushree. (Five stars is the limit which is unfair to rate, need more). First choice – Idli rice, second – Ponni Boiled Rice is good! Thanks for your prompt reply! Do you have more questions? Hi Kannamma, Thanks for brief explanation. For 3x, 3 tablespoon will do. Your peanut chutney is favorite in my home. Usually the batter needs to ferment for 8-12 hours. Please watch the video. … Waiting ’cause I’m planning to buy a wet grinder soon! I remember when I referred the post last time for making idli batter I found the water:dal ratio. 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