I used wet grinder and same proportions as instructed, It became off white, I dont know what went wrong, please suggest. 19. I feel like idli rock star! I am really sorry to hear this. So thats 1.5 cups of water in total. Pick and rinse both the regular rice and parboiled rice. You can take the batter an hour before for making idli or dosa. I followed your recipe and the idlis and dosas came out super awesome. How long can i keep? 1 cup = 240ml Happy Cooking. Pour the batter into the moulds. I checked the batter next morning around 8 am but the batter did not rise a bit. You mentioned, don’t use air tight container for fermentation. I would really appreciate if you answer my questions. Both idli and dosa batter are made from rice and lentils. I would like to know that can we blend poha /aval with the urad dal or rice? I use all the ingridents but how and when to place them exactly is a good info. Using too much dal or too much water while grinding may cause this problem. I’m in the US n for some reason recently my batter doesn’t rise but ferments well . God Bless you and your family. I had left the batter in a stainless steel atta dabba (which is pretty tall). Very useful tips. I will follow your page regularly. Packaged Idli and Dosa batter is fast becoming popular, with most stores stocking several packets for their customers. When one mentions South Indian food, idli, dosa and vada are the first dishes that come to one’s mind – and it’s fair enough because these dishes are popular in all the South Indian states. Mix both the batters together in a large bowl or pan. https://www.kannammacooks.com/tips-tricks-making-idli-batter/. Thx. Hi Suguna And it would deflate a little but the idlis puff up well in steaming. How much to add . Everytime i m trying to ferment the dough it has some yellow spots on top and when i steam them there are red spots in it. Explaining each and everything. Wash all the ingredients in the beginning and then soak it in water. While steaming the idlis the batter was poured in the mould upto the full level. I have also attached a video (2.08 minutes quick video). I make idlis and dosa like a pro thanks to you. The idlis stick to the cloth and does not come out fully. Remove and place the idlis in a warm container like a casserole. I grinded urad dal for 20 minutes and rice for 20 minutes. wat a time waste … PLEASE TAKE THIS RECPIE DOWN. Thank you so much. Hi Suguna – i followed your YouTube Idli instruction to a T. Used “Aval” as well. It’s almost like holding the hand and you doing it on behalf of us. I was excited the first time when I saw the fenugreek seeds fluff up so much when ground. Hello suguna Hope it turns out well. 250ml means in grams…how much…250 gms ah…. 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. But I want to know the ratio for 6-7 members (if my in-laws visits…..) Pls suggest me. If it does not come out clean, then keep again for a few more minutes. Is “Raw” (e.g. I am thinking this is close to 200 deg F and will the batter not get caked in that kind of heat? Your comment says it all. Here I used 1:4 ratio for me husband n 1yr old son. 5. The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. I tried this method . Thanks you Suguna..so happy with this recipe. * if the grinder gets hot, the batter or idlies doesn’t fluff. for 2 cups rice, i add 2.5 cups water. But now it is not found anywhere in the post. 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 very much. Oats can also be added. 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. Will crystal salt be ok to add? Then add ¼ cup water and continue to grind. Kindly give ur comments. Only feeling I had was that the rice was a bit coarse with the water as per your suggestions (I used idly rice). 80 to 90 degrees celsius is 176 degrees to 194 degrees Fahrenheit. I’m Suguna, a former financial analyst, now a full-time food blogger. Appreciate if you could please check it out at the link above and let me know which will be close to that one? What could have been the cause. 1. If you made this recipe, please be sure to rate it in the recipe card below. I know nothing about it. Do not add too much water while making the batter. Make sure not to dilute the batter a lot. The theory for not using white urad dal being that some heat is generated in the process of removing the skin during manufacture which might kill some of the good bacteria. Don’t hesitate to mail me. Hey can I add the poha grind after fermentation? What should b the. Few idlis had holes on top.. 2 tablespoon or 30 ml for a liter of rice. 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. Your batter is ready. I have made idli batter as per your recipe .may be the quality of udid dal ,it did not come out soft . Where to purchase? That might be the problem. I soak the aval along with the rice. Just keep an eye and remove the idlis after 6-7 minutes. Don’t overdo. I want to clarify the amount of vendayam.is it 2 tablespoon or teaspoon? Your peanut chutney is favorite in my home. My memories of the idli then (it has been a while) is that it used to have a nice fragrance (I am not able to explain the type of fragrance – If I smell one, I know!!). I use Lakshmi idli rice that we get here in the US. Awaiting your valuable tips “the batter proportion with method in mixer”. Hi Bala, Leave the batter to ferment for 3-4 hours more. Could you let me know what would be the total water quantity needed separately for both the dal and the rice while grinding? Secondly my ultra grinder gets hot when itz grinding for 30mins. Results were amazing. Ma’am, thanks for the wonderful recipe..tips in the section helps us a lot.. can we add pacharisi to the idly rice while soaking? Can you tell me For how many hours did you ferment? If you add all of the water at once, it wont fluff up well. I have a doubt about the fenugreek in this recipe ? 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…. Usually in Indian weather, it needs about 6-8 hours in summer. A big tip to people living in cold countries like me. Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. I really do not know the specifics when it comes to the 3 stone wet grinders. How could I overcome this problem? I was wondering if I could use ground rice for the Idlys too. I also made the Annapoorna sambar to go with the idli and that was fabulous too! Pinterest Making rava idli is quick and easy since it is an instant recipe which needs no grinding and fermentation. I read your comment below that 2l should be minimum to buy. Perhaps that is the glitch!! Please let me know. Lastly the aval should be soaked for 4hrs or juz 10mins before grinding will do. It it is just made warm for some minutes and then switched off. Amazing results ! Pathetic !! Have mentioned the brands etc…, Hi I tried ur recipe n d idlis were too gud to b true. (Five stars is the limit which is unfair to rate, need more). Can you please tell me which brand of wet grinder do you use to grind the batter? Its a very old one that was bought years back from Coimbatore. Idly truns to different color due to the rice. Thanks a lot and glad to know that the recipe emails have been helpful and useful. Its an unique short fat grained rice. Tried the receipe with a Vitamix Blender. I stumbled on your page during the lockdown , and have been really enjoying the idlis and dosas from your page. Oil the idli plate and gently fill the rounds with the batter. This is my first time with a grinder but it’s been pathetic with mixie too. I have tried this measurement with mixer grinder for few times now. Please watch the video. 1. Is there any ratio which can give me idlis abd dosas as well? As a kid, I used to visit my uncle in Tamil Nadu. No problem. Aval soaked for 5 minutes in enough. Now very clear.. Thank you Kalpana. You should also get the typical faint sour fermented aroma from the idli batter. 15: Now pour the rice batter in the bowl containing the urad dal batter. Add salt and mix well. Its the technique that makes this the best batter ever. 11. Hope u have a good dosa. And……… I had the most delicious soft yummy idlies, I have never been successful in making soft/ malli poo idlies….and I had kind of given up on it But your recipe is tempting me to try it. Thanks for the detailed recipe but skin from black urad dal is very healthy and no need to remove the skin. I am from Coimbatore and most of the wet grinders are manufactured from my town. We also follow the same measurements and same variety of urad dhal and rice. 2. Hello thank you for the elaborate description of the recipe. Given the exact measurements in the video. 3. to ferment in a cold climate, you can preheat the oven for 20 minutes at a temperature of 50 to 60 degrees celsius. Couple of queries please: It turned out to the best that I could make. You suggested “Split Black Urad Dal”. Before grinding, drain the urad dal, but don’t throw away the water. I remember when I referred the post last time for making idli batter I found the water:dal ratio. Leave it undisturbed for 4-5 minutes and then spoon it out. Easy Vegetarian and Non Vegetarian dishes with step by step pictures. 2. 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 ???? You will be ok. No worries with the small quantity Second time , I made no mistakes and still the same results …. I am thinking its the feremented aroma of fenugreek. I don’t get idli rice,I mean boiled rice in the place I live. 2. Hi Suguna, thank you very much for the recipe. Well explained. I am Karthi. I used 1 cup urad dhal and 2 cups rice. ★☆ The batter balloons up because of fermentation. What grinder to use for half a liter batter? Maam, one clarification- should I use the same ratio for Dal to rice,even if I use split black dal as some of the weight goes with the skin. I have tried many other recipes but this one is a keeper… thank you once again. 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. Idli is served with coconut chutney and sambar. Well, I now have a quick doubt. Shadab! 1. Don’t know what could have gone so wrong. mix very well and keep aside covered to soak for 4 to 5 hours. How about long grain rice? Hi Suguna, please advice . I have ordered wet grinder today and first thing I did is to visit your page. It will ferment and increase in volume. This article also has answers for a lot of frequently asked questions. 1 tablespoon = 15 ml I have clicked pictures also. How much time should I grind dal and rice.. This Idli recipe is one of the earliest recipe from the blog which has been tried and tested with great results by many of our readers. Regards The yest gets into the batter and starts to grow using the sugars in the batter. Its more healthier too. Thank you so very much! How to rectify if urad dhal becomes a lil watery than being fluffy? Its not branded Nisha. The recipe also uses fenugreek seeds, another super ingredient known for its anti-diabetic qualities. Please do not copy. If so how much is the quantity? will you please tell me about improve white color of idli? Dont worry but the idlis might be lil flat! Would you be able to provide the ingredients in english eg avalaki. FacebookInstagramTwitter, Your email address will not be published. Do you mean you dump the tiny quantity of fenugreek in the wet grinder before you add Udad? also my another question would be normal rice would be fine or idli rice is only to be used? Really very nice recipe. The idli was “soft” and “fluffy”. Thanks. Hence, they do not consume yoghurt or dhokla and idli batter unless they have been freshly set on the same day. I liked the dos n donts which clears my doubts. Thank you I am also bit confused about what should be the pouring consistency of idli mixture. Hi Thank you for the recipe. like salt only at time of cooking Idlis or so? I always grind my poha in mixie only. I get a lot of queries on how to ferment idli or dosa batter in winters. this recipe saved 100’s of dollars that we have been spending on store bought idli batter. To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency. But the catch is that although my dosas turn out super crisp, my idlis never fluff up. I made idli for the first time with a wet grinder and it was really good (for the first time attempt). Your questions are explained. Good luck. In a separate bowl, rinse the urad dal and methi seeds a couple of times. Suguna, I saw some time ago this sentence on a post about idlis which would be suitable for yours“ and with all this if it doesn’t work, pray God”!!! Thats what we use. Thank you very much for your asistance. Please advice how much water should be added for idli batter. So we frequently used to prepare it’s batter. Chikoo Puree Required fields are marked *, Rate this recipe 3. Mam .what is the water ratio for urad dal and rice while grinding. I am hearing more of empty stones grinding than Urad dal. I make mine in a regular cooker without the whistle…. Split White Urad Dal – I do not use this and will not recommend this. (It is just the two of us, so we want to minimize the quantity). so I thank you, but I want to know,how to make dried Idli flour.please be kind enough to sent me the Idli flour making recipe.thnks.