This question arises for everyone who is preparing dosa batter. If you are specifically looking for recipes, here they are. You will start getting hard idlies on the second day. Steps to prepare Idly batter for making soft Idly/Crunchy Dosha, It is famously called as Kushboo Idly in Tamilnadu, Try and post your comments. Nothing but the urad dal with the husk still on. Hereafter I’ll follow your blog for every recipe. Oil the idli plate and gently fill the rounds with the batter. Thank you so much for sharing yoir knowledge and your time with us. Thanks very much. I am planning to start a idli batter venture. http://www.kannammacooks.com/category/recipes/south-indian/rice-dishes/, I use American par boiled rice but my idlies never rise. Hi…..so I made the batter today using wet grinder and with the same quantity of dal, rice and water as yours but …. The plates don’t have any holes so I don’t put any idli cloth to make idlis. Once the perfect batter consistency is achieved, then spongy idlis and crispy dosas are a reality. If the batter is not thick and flowing, and is runny, the idlis won’t rise. This ensures spongy idlis – but you need two more than you usually eat, since its so airy and soft. I have always been in a bind about figuring out these dals, and your post made it clear, crystal. I live in cold place.. here it takes more than 16 hours to ferment.. I personally use a wet grinder to prepare the batter. Raw rice doesnt work. Also trying to understand if you have idea on consumption patters of idli state wise. My mom made idli with “the” just fermented idli batter. Thanks mam Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours. Lucky I have a wonderful Grandma who taught all these; I was doing it without even knowing it. Get all latest content a few times a month! Long live thuni idlies. I live in New Zealand. Just wondering if this will work? 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. Concerning the dals, is there any other kind of dal we can use? If you have the time, go ahead and try this atleast once. Did you use grinder or mixie? I live in Canada and for the first time I found pink spots on the top layer of my batter. Soak the split urad dal for 3-4 hours in lots of water. Will my idlis still turn out good. Cover with the lid and steam. There are very reputable brands available in the market. Remove the water from the idli rawa as much as you can by squeezing handfuls and adding it to the ground urad dal paste. Good people like you are doing great job by helping others. Many Thanks in advance! And avery nice looking blog as well. The dried paddy is roasted and pressed to make flakes. If the batter is very thick, dilute a little with water. 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. Each one has their own ratios such as 1:1,1:3, 3:4. Thanks. All the day auto will travel all city. 4. Sabudana (Sago) or Javvarisi is a by product of Tapioca root that’s been cooked and dried. These are one of the very popular South Indian foods … FacebookInstagramTwitter, Your email address will not be published. Your grinder must be huge, impossible to bring it with you…. Pls suggest ASAP . But after a lot of trial and errors, I have developed a ratio which results in super spongy idli and crispy golden brown dosa. thanks Suguna for sharing your recipe and the simple way you have explained.I used same proportion and method but idlis are hard can you help. Hi Geetha, Its mentioned in the ingredients. So not able to guide you. It can take anywhere from 8 hours to overnight to ferment the batter depending on the outside temperature. Batter consistency should be free-flowing – neither too thick or watery; Find a warm place to ferment (oven/heat vent/Instant pot) Add salt and whisk the batter well once fermented. Thanks in advance for your advice. Thanks for helping so many people, by writing such a wonderful blog. Please refer to this article. Hi Saguna , I have been using best quality idli rice along whole urad daal for making idli with various ratios from 3:1, 3:1.5 , 4:1 , 4: .75 … With small quantity of methi seed and half a cup of poha … The water was just enough … My problem is the up to 4:1, the idli is flat and sticks to the idli patra , with 4:.75 , idli did not stick to the patra , it wasn’t flat but it tasted ricy ☺️ and had waxy surface .. the rice is one of the popular brand in tamilnadu …. Wait for a couple of minutes and then spoon the idli out. Let it boil for 5 to 10 minutes and out spongy and tasty idlis are ready. The quality of rice will always impact on the final taste. You are an excellent cook, and your approach towards cooking is commendable. Perfect IDLI BATTER. We will use only unpolished urad dal. What is thuni idli? There is no way to set the batter right if the batter goes runny. Whether to add salt before the grinding or after grinding. Cooking is part science, part art. Visit us at Pinterest for more interesting food recipe content. For rava idli ( a type of idli made with semolina), curd is added. ingredients are missing and the grinding of soked rice need to explain. 47 calories per idli. Hi Suguna am overwhelmed after finding your website.., especially about a idli. Not yeast. Who would think of Sushi recipes with leftover Idli batter. Make sure water doesnt over flow to the plate. But I want the ratio for 6 members (if my in-laws visits..) So Pls suggest. It is pretty hard to find ingredients here ( north of francej so i tried different types of rice, and I can tell it was a disaster for the risotto rice ( which is advised to be used by some people…well…i tried, dont waste your time and money! After reading your blog I just subscribed your youtube Chanel because you idliten me . There are two schools of thought. Fermenting the batter You can ferment the batter in a warm place. And ya the batter is well fermented. OH MY GOD!!!!! Also if you used any other rice other than parboiled idli rice, idlies wont be good. The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. Do I need a special idli cooker for cooking idlies? Here is how to do idli batter using a mixie/blender. What’s the quantity of sabudana if I’m I’m using it instead of flattened rice? 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