The batter needs to be discarded only when it becomes black on top as black spots means that the batter has spoilt. After removing the idli there should not be any dough sticking to the plates. Just line a wet cloth (just wet NOT dripping with water) on top of the idli plates and ladle out the idli batter on the plates. Its like petrichor. Also look into the reviews on amazon. What type of salt is used? So much Gyaan in our good old idlies Good post Suguna. You can also skip this. Make sure to keep the pressure release valve to Venting instead of sealing. I will be publishing the recipe soon, Mini idlis - Bite-sized idlis steamed in a special mini idli mold. We would like to ask you if we can use this page 8th step picture to illustrate the kuzhi paniyaram pan ? The rice should be off white and plump. Also measure 3 tablespoons poha and set aside. figure was maybe I had it too close to my kombucha On 6/20/06, clzdawson wrote: > I have a light pink layer on the top of my dosa batter after I let it. i want to know, if after making the batter i use a glazed clay pot to store the batter and ferment it does it effect thw batter? Hey what if the idly batter turns out too watery b any idea how to deal with it ? One gauge to know that whether the idli batter is ready is when it has increased in volume. Even though many people use idli rava to make idlies, I do not prefer this method the most. Soaking the rice over nite helps to grind the rice to a smooth batter. Let this cool slightly. In a pinch you can make these with any ratios but makes a difference to the taste. Whats the quantity of sabudana if Im Im using it instead of flattened rice? Why the wet grinder method is superior than the mixie method? Please use this recipe and you can double or triple the recipe as per your needs. - Quora Answer (1 of 2): Even I used to encounter the same problem in the beginning but later on I found some reasons for it : The levening agent that it eno salt or baking soda is not mixed properly , it is left in the batter in the form of small lumps. Its perfectly edible. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Yes I saw tilting wet grinders but the commercial ones are too big for me and the domestic ones seem not to be that great. The batter needs to be discarded only when it becomes black on top as black spots means that the batter has spoilt. Elgi Ultra Bigg + 2.5-Litre Table Top Wet Grinder, When it comes to mixie, these are the brands that I like. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Palak Paneer Recipe (Indian Spinach Paneer). Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes. The main reason for the idli pan to cook flat is that the batter was too runny. The cooked idli might stick to the spoon and thats fine. If the batter is very thick, dilute a little with water. I am unable to make paper dosa from dosa batter when other friends of mine doing same easily .., I dont understand where went wrong. Besides aval and sago sometimes we add castor seeds in our village ( after peeling the hard shell there is a white spongy part) this is very occasional but gives fluffy idlis. One more thing ki meri neeche wali plate ki idlis sari geeli geeli kacchi si rhti hplz help me..I like idlis very much but m acchi bana ni pa rhi hu. Press the steam button and set an external timer for 12 minutes. Idli Thanks so much. So please use caution. Would be grateful. As I am South Indian, followed the procedure but still the idlis were not came fluffy. Paniyaram more commonly known as Kuzhi paniyaram in Tamil Nadu, gunta ponganalu in Andhra Pradesh, are ball shaped crisp dumplings made with fermented urad dal and rice batter. This wont happen in the mixie. If you see a lot of dough being stuck you may want to wash the plates before proceeding with the next batch. Add salt before making idlis. I have not seen these ones. Maybe it got too hot in my kitchen for the bacteria fermenting the dosa. I do not have an oven. Awaiting for your reply. I meant dish, not fish and *leaving a comment. Most of us make these paniyaram with the leftover idli and dosa batter stored in the refrigerator. actually the idlies were not flat they had nicely tuned out but hard. Updated and republished in May 2022. So beautifully explained about how to go about making idlis. Vitamix (blender or mixie) is used to grind lentils and rice to make idli batter. Watery batter will not rise and the idlies will be hard and flat. You have to check carefully for scratches if you order online. Also trying to understand if you have idea on consumption patters of idli state wise. The main reason is watery or runny batter. Which method did you follow? Idli Any pointers? This idli recipe gives the BEST, soft, fluffy, and pillowy texture. # You need a thick batter. The modern manufacturing methods have reduced this by a great extent, so using unpolished whole white urad dal is ok. So it gives the same effect as Sabudana. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Also the batter needs to be diluted with water to make dosas. You seem to have extensive knowledge and experience with idli and dosathanks for sharing it so generously. I bought a wet grinder and grinding the daal for 30 min, but not fluffing up. 2:1 is a wrong proportion. Ill be making idlis and dosas for the very first time. Seasoning adds flavor to the paniyaram and they keep fresh for few hours. Hi Shachi Most of the times my Mom made these with the left over, about to go sour batter because her idli and dosa batter were made with the same ratio of 1:2 ratio. Instead of adding regular rice, use boiled millet to make softer idlis. Life cannot be any better than having Idli daily for breakfast with coconut chutney and sambar. What do I do? Remove them to a plate. By Swasthi on May 24, 2022, Comments, Jump to Recipe. Hi, Im Jefrin. Drain and blend poha along with little water dal,methi and salt until frothy. 3.when I making idlis then first these looks very fluffy after that those were sometimes sticky or not spongy.I cooked them first 5 mins on high flame then medium for 10-15 mins. Can we freeze the batter? I used poha, rice, white whole urad Dall, salt. I will try making it and let you know soon. My aim is to help you cook great Indian food with my time-tested recipes. In this post I share the recipe to make savory paniyaram that are not only delicious but also crisp and flavorsome. Paniyaram Recipe first published in April 2016. Press the steam button and set an external timer for 12 minutes. If you are in a hurry. Today our idly turned bitter, what are possible causes and how to avoid. hi swathi..the paniyaram pan which you used above,is it a cast iron one? I agree Thuni idli is the best. I am a mother of two boys who share my love for food and cooking. Thanks for your blog on the idlis. I fermented for 16-17 hrs as I had ground the batter very late in the night and so had to leave it till evening . Wait for 2-3 minutes. However, batter looks fluffy and soft. Hi Jei. There are two ways to make idli batter. Hello, is it important to stir the batter after fermentation process, just before putting batter to the mould? Thank you for the detailed explanation. Sure it will. know if idli/dosa batter is spoilt Many of the readers might try it! If needed you may sprinkle little water and stir. 3. This is only the second time I've made these. Sure Anu, half the qty will definetely work. I do not disturb the bacterial aeration created by fermentation. Many Thanks in advance! Serve Idlis with piping hot sambar and chutney. Hi ka Boil water in a kadai/pressure cooker/any vessel which could hold the idli moulds and place the idly mould with batter in it and cover it with a lid. I am Kavitha from Tuticorin. So whisk it well with a fork before using to make it less lighter. Add salt as per requirement 5. I understand. From what I am able to understand, your idli batter is watery. There is no right or wrong thing when it comes to adding salt. How to make Idli Instead of adding regular rice, use boiled millet to make softer idlis. Then add coriander leaves and hing. Being a south Indian, eno for idli is a strict NO. We do not use this dal. Also this time I used Idli Happiness is dunking idlis in a bowl of piping hot vegetable sambar (recipe from my cookbook) with a side of my special ginger tea. This is how idlies are made in hotels. In our case sabudana aids in fermentation by helping good bacteria do its work more efficiently. Instructions. You can mix with some atta (wheat flour) and make dosas. Good people like you are doing great job by helping others. [This is the same logic while making cakes, where the beaten cake batter needs just to be folded in with the latter additions (like nuts/chocolate chips) to sustain the sponge once baked]. Blend rice with little water until smooth. Have tried everything so if you could suggestI am living in India so using gas stove. What equipment do you recommend? A very hot environment can make the batter sour too soon and the taste will not be good. If you see a lot of dough being stuck you may want to wash the plates before proceeding with the next batch of idlis. What can I do? I think if you used too much fenugreek, then idlis will be bitter. Now I know I can still use it. Used 1/2 cup water as indicated.please help. I am Sneha, I almost loved your explanation on idly making and also the various informative aspects on the texture of Idlis. I have been making idlis for decades and usually they are fool proof. One more tip if it sounds logical to you I always add salt before fermenting, coz I dont mix the batter once fermented. God bless The first time it came out well with one cup urad dhal and 2 cups idli rice with little fenugreek and poha . Again fill the vessel with water and rub the dal in your palms. Your thoughts would be highly appreciated. If it smells similar to how it did when you got it, but maybe a bit more fermented, its usually fine. 1. Thank you for posting such detailed explanation on the common issues as I keep referring to it. Panasonic MX-AC300S-H 550-Watt 3-Jar Super Mixer Grinder (Grey) Love akhila. Preethi Mixie. WebWhen the batter is fermented for more than 12 hours (usually in colder climate), its possible that the colour on the top of the batter might turn slightly yellow. Required fields are marked *. This video did a time travel on me to little kid helping my grand mom grind batter on a hand stone grinder. Hi The pink spots are ok. Steam it for 10 minutes over medium heat and turn off the heat. Partially cover and cook for 1 to 2 mins. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). Hi Kanamma. Your previous content has been restored. If there is no wet batter, its done. Why does my batter separate water just after 4-5 days even after kept in air tight container? Hi Fouzia. My number is 7382574160 /////Hyderabad. idli recipe | idli batter recipe | South Indian style idli Is the one you are using the Elgi Ultra Bigg + 2.5 that you are advising in this post? These are great to serve as an appetizer or finger food, Use the exact proportions of rice and lentils for making the batter. Set your external timer for 12 minutes when you start the steam function. Thanks so much Domaraj. Hope this helps. The result my idlis came very orange. Its very rewarding. Hello, I have seen pictures in the other post How to make Soft Idli Recipe and noticed yours is made of stainless steel, as opposed to the one I have just bought (Premier 2 Litre) which has lots of cheap plastic, which I dislike very much for two reasons: very fragile and not healthy in food preparation. or shld i use glass or steel? Look for a Glen oven (not a toaster), their 65 lt is best. If needed sprinkle some water. But I love the flavor that fenugreek imparts in the idli or dosa. Very liquid batter also wont give soft idlis and try using good quality idli rice. As an Amazon Associate, I earn from qualifying purchases. I came across your site during my google search on how to make soft idlies in mixie and living in cold weather of -40 C. I was tired of the seeing the idlis getting hard. I like to use stainless steel as aluminium may leach. You can skip this and the next step if it is for immediate consumption. 6. My dosas are sticking. Thank you! Traditionally, curd is never added in regular idli batter. finely chopped (1 small, cup if using directly). After steaming my idli turned in brownish red. It will help in easy release of idlies. Is that how it is supposed to be? How to make idli batter in wet grinder. Would it be OK if I grind 1/2 cup urad and 2 cups idli rice in a 2 litre grinder? Can you tell me something about fermentation? Most of the wet grinders these days come with plastic parts only. WebIngredients required for Idli Podi Masala. Thank you so much for mentioning the yellow film. I used this sada dosa batter. I find that batter rises very well but idlis are still not as soft as I would like them to be- I steam them for 8-9 minutes on high flame and let them rest before scooping them out. Grease the idli moulds with oil and pour the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked) 7. You re a cookery scientist! Do not add all water at once. To make her recipe all you need to do is follow her measurements for the batter. But tempering makes the paniyaram flavorful. Sheerja. 2. Thank you for sharing your tip! # If the idli/dosa batter is too thick, your dosas are going to be white. The two most common ingredients that I see people adding now to get more fluffier idlies are We recently moved to Hong Kong and I dont have my wet grinder yet! Sorry that Arborio rice dint work. I usually check by poking a paniyaram with a fork or skewer to check if it is done inside. I have a super easy sambar recipe in The Essential Indian Instant Pot Cookbook and also try my popular South Indian coconut chutney. While warmth encourages the growth of the bacteria, heat kills it. I am feeling very happy because of you give such deep knowledge of receipy of dili. Brand name is Iwachu It is a cast Iron one which is very heavy. You can check the details on fermentation process here, on my dosa post. I prefer the over nite method. Lets say, thick pouring consistency. It never taste like those idlis which are sell by idli street vendors.Their idlis have some unique taste . Have detailed writeup given. I had a question regarding the graininess after grinding the rice. Heat the pan until it turns hot. What do you think about it. Hi Suguna, thanks for writing such a useful post. The savory version are eaten with a spicy Chutney, Sambar, pickle & even with different kinds of Podi. Served up like this, idlis make for not just a healthy satisfying breakfast, but a wholesome lunch or dinner too! Hope you are able to make soft idlies with these tips. Plz can you explain the process step by step. idli batter recipe | idli batter for hii , Hello Radha Moorthy, At the end even the batter was a little warm when removing from the grinder. I saw you mentioning 5 litres wet grinder in the other post too. Maybe on Amazon or Flipkart? Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. What is the proportion of rice:dal in your batter? Try to reduce the amount of water used for steaming. Used it just for 3 to 4 months, while I was in Bangalore a few months ago. how to stop it . Poha/Aval/Flattened rice - 3 tsp (Helps to get hotel like Dosa) Increase the measurements accordingly to grind more batter. Let it cool down. The fermentation time depends on the weather conditions. Ingredients1/4 cup urad dal1 cup rice1 cup beaten rice or pohapinch of methi seeds. Just do this again a few times. The heat from the light will warm up the oven compartment and will help in fermenting the batter. The wet grinder method is slow but its the best. Idli Thanks for brief explanation. Homofermentive and heterofermentive. Add salt and mix into a thick batter. Tip: Keep your kitchen well ventilated during this step. Now-a-days non-stick pans are also preferred by a lot of people as they are lighter and easier to manage than the traditional pans. I fermented idli better for 8-8:30 hrs. Avalakki Beaten rice Poha This post might be useful for all the people trying to make soft idlies at home. Is that how it is supposed to be? This is the perfect consistency. I have never used cream of rice and the flavour of idli comes only from fermentation. The yeast in the batter will be killed if the batter is kept brownish red ??? Please advice me . I have shocked to knew these lot of tips. I live in Canada and for the first time I found pink spots on the top layer of my batter. Cover with a lid and keep aside to soak for 4 hours. Its just a matter of choice. Use ice water to grind the ingredients. Put a non-locking lid on top and cook for 20 minutes on medium-high heat, Check for the doneness using a toothpick making sure that it comes out clean from the middle of the idli. The batter fermented well and idlies came out so soft and tasty. Have this as the last resort. Please ventilate your kitchen well before doing this. https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/, Very clear information many doubts cleared thanksN. Thank you for the detailed instructions. Kosher sea salt. of course. They are done when the toothpick comes out clean. These are cooked in a special pan called as paniyaram pan or kal. Thank you for your fantastic detailed and knowledgeable information! The idli batter can be transformed into uttapas, which are also made with dosa batter thats a day or two old, and with batter that would have begun to acquire a little extra sourness. Hello Make sure to keep the pressure release valve to venting instead of sealing. Masala idli - Idli with vegetables and spices. 3 teaspoons olive oil or sesame oil, (to grease idli mould) Directions: Wash the rice in three changes of water. I am sorry but I dont understand what you are trying to say. Allow the idli to cook for 5 minutes and then take out the idli by gently running a butter knife or spoon starting at the edges and gently going under. If you dint know, electrical wet grinder was invented in Coimbatore. But the water should be heated well first. She was generous enough to share her recipe. The ingredients mentioned above the card are from Chef Jayalakshmi. Once the water comes to a gentle boil, carefully place the Idli stand in the Instant Pot. You can also tie a cloth to a spoon and apply the oil with ease. How to make idli batter using an Indian heavy duty mixie. Hi, This is really helpful! I used brown rice and green lentils, > > whey, and celtic sea salt. No Problem. Its time consuming. 2. If you do not have an Instant Pot, I have also included stovetop instructions in the recipe card at the end of this post: Step 1: Grease each compartment of the mold plate well with ghee or oil. My husband and in-laws are fond of idly n dosa. Sometimes even after doing this it wont become fully non-stick. Making Idli batter has three easy steps - soaking, blending, and fermenting - here is how to do it: Soaking Put the Idli Rice and Urad Dal in two separate mixing bowls or pots. The outside temperature matters a lot for idli batter fermentation. They are by far the best idlies I have ever eaten. Note: The leftover batter is also perfect to make crispy Dosa or. Its one thing to be a good cook, but to take so much passion into the fish and getting to the very roots is a mark of an excellent cook! does this have any effect or it dont matter? Rock Salt. 2.Steam it for about 10-12 minutes. 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. Your link has been automatically embedded.