The best part is that this recipe can be easily adapted to make many interesting and equally tasty versions: Here are MOCs recommended tips for making soft and light idlis: Store in the refrigerator for upto 5 days. Ill be really greatful. Pasted as rich text. Wonderful. There are two kinds of lactic acid bacteria. It looks like cast iron is it? Please help.. Please refer to the recipes given. Thuni idli is nothing but idlies made on a cloth. This is my preferred method. Also grind fine and grind the ingredients separately. Cooking is an art, and you have dealt it like a genuine artist. What would you advise for that size? You can also use only raw rice. Please help. Would it be OK if I grind 1/2 cup urad and 2 cups idli rice in a 2 litre grinder? If there is no wet batter, its done. 4. Make sure that your batter is neither too thick nor too thin. Please ventilate your kitchen well before doing this. Not yeast. Is heat while grinding associated with loss of nutrients or hinder the fermentation process in anyway? really happy that you liked it! Will my idlis still turn out good. Hi Kanamma, First of all thanks a lot for such a superb and detailed post. 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. Raw rice doesnt work. The main reason is watery or runny batter. Nott sure why? The middle and bottom plates are so soggy in the middle. I need to know why the batter packets getting bulge in summer time.. OH MY GOD!!!!! Does it ferment well in stainless steel vessel than in a ceramic bowl or plastic? Idli are easily digestible as the rice & lentils known as DAL are soaked, ground, fermented & then prepared by steaming the batter. I am sorry your idlies dint turn our properly. I would need a grinder in the range 5/10 kg that was still table top but may be I am asking for too much. Idli are easily It fits well, i just need to soak it whole day /or night, and and let it grind for half an hour to make it really smooth. Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes. 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. Hi Suguna, Set aside for 15 mins. Love akhila. What rice are you using? It will be fermented in that time. The simple reason for using rock salt is that its minimally processed and may not contain anything else other than salt. My mom made idli with the just fermented idli batter. Add them to Taste the batter and add more salt if needed. The batter needs to be discarded only when it becomes black on top as black spots means that the batter has spoilt. So what to do about it. Batter was almost little less that doubled and humidity here is 70% with temp 28-32 degree C. I observed rice was not completely grinded. In this post I share the easy way to make paniyaram with left over idli dosa batter. Homofermentive lactic acid bacteria produces only lactic acid. Number 2 and the most important factor. I was so very impressed with your writing and the content it provided that I couldnt just scroll past without leeching a comment! Then add 3 to 4 tablespoons of batter in each section. Hi Fouzia. Thank you for your fantastic detailed and knowledgeable information! The batter has thick consistency, ratio is 4:1.Where I am going wrong I dont know, Please suggest me . How long did you ferment and may i know why did you add water before making idlies? Follow this authentic recipe to make those melt-in-your-mouth, soft idlis just like the ones made in Also what rice do you use? I do not have an oven. The outside temperature matters a lot for idli batter fermentation. I am a huge fan of the traditional and homely idli. Does anyone have any idea what is causing, > this? 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. Lower the heat and cook for 2 mins. The resultant idlies will be called as gourmet idlies. My question is Hello Suguna, # The dosa pan is not heavy. Made in both sweet and savory variations, Paniyaram are a traditional everyday Breakfast food from South Indian cuisine. So its healthy and is good for making idlis. Serve paniyaram with chutney. 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. My aim is to help you cook great Indian food with my time-tested recipes. Always go for parboiled rice. When the temperature comes down, wipe off the excess oil. Its the urad dal without its skin which has been split. I also wanted to let you know about the ovens which you asked earlier. Wash and soak it just 30 mins before blending the batter. Thanks for your blog on the idlis. The ingredients mentioned above the card are from Chef Jayalakshmi. Is before fermentation or after fermented. Pour the batter and cook the same way. Homofermentive lactic acid bacteria produces only lactic acid. finally, enjoy soft idli with chutney and sambar. Do not steam for more than 6-7 minutes. Homofermentive and heterofermentive. This is how idlies are made in hotels. Your email address will not be published. To make the next batch, reduce the heat and pour few drops of oil into the cavity. Idlis and dosas are some of the most delicious and healthiest foods that most of us like to eat. finely chopped (1 small, cup if using directly). What can I do? Cover with the lid and steam.. Idli The homemade batter is really simple and tastes way better than a store-bought one. When I need to pack batter. Cook on the other side until done, golden and crisp. Please use correct measurements as mentioned in the recipe. try changing the rice brand or try using an indian variety. I am not sure if the vessel will make a huge difference as each material retain heat to a specific range and thats not a significant difference or a lot comparitively. If using non stick pan, just grease it and then use. Soak the washed millet for 6 8 hours. I grew up eating my moms amazing masala idli. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. Keep the batter aside for 6 10 hours for it to rise. Hi very clear explanation of preparing idlisthanks a lot. Step 2: Add water to the main Instant Pot stainless steel insert and press saute button to heat the water. So what is the consistency of the batter? If your idli rice is too runny after grinding, why cant you add some dry ground rice flour to it to absorb the extra water; then use 4:1 ratio to mix after dal is ground? You can also learn what is with idly and dosa batter. Watery idli batter wont work. Hi Shachi I used to make idlis based on the mixie method and it used to come out good. In winter, I keep for the entire time in the oven with lights on for 6-8 hours. Sometimes when I steam the idly, it turns orange colour. Learn how your comment data is processed. When the pan is hot enough, pour batter up to in each mold. Hi Aarti, Grocery stores usually carry mostly just one or two varieties of idli rice. Dosa comes well Mani. What did I do wrong? Maybe it got too hot in my kitchen for the bacteria fermenting the, > > I have a light pink layer on the top of my dosa batter after I. The plates are kept properly, do you know what could be the problem? Why selecting the dal is important. Soak beaten rice 15 mins before blending. The first time it came out well with one cup urad dhal and 2 cups idli rice with little fenugreek and poha . Preethi Mixie. 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! Will the thosai be different from the normal thosai. Masala idli - Idli with vegetables and spices. The whole urad dal with peel is un processed and unpolished. Step 4: Carefully take out the rack using heat-resistant mitts and separate each individual plate. I moved the batch of dosa batter that turned pink (after scraping off the pink layer) down to my basement to finish fermenting. Re: My dosa batter turned pink After soaking period, rinse rice and dal separately 2 to 3 times once again. 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. Also some clue about the batter. Thank u so much for the detailed explanation. My mixie is getting heated up. So we know wet grinder better than anyone else. We will use only unpolished urad dal. I ended up adding more water while grinding, will it ferment? This wont happen in the mixie. steamed idlies turning rust coloured/brown/red Spoon in 3 to 4 tablespoons of batter in each section. What is the solution? Vitamix (blender or mixie) is used to grind lentils and rice to make idli batter. It wont be soft. This is only the second time I've made these. To make the next batch, reduce the heat and pour few drops of oil in each cavity. It is ready to use now. I prefer the over nite method. If we use eno at the end then can we skip fermentation? Batter must be of medium consistency not very thin or thick. Add water to the main Instant Pot insert and press saute button to heat the water. The explanations compel me to say that. You can add about 2-3 tablespoons powdered sabudana.