Hi Jei. Thank u so much for the detailed explanation. I soaked all the ingredients and waiting. Any cooked and dried product when comes in contact with water rots (ferments) faster. So try avoiding table salt while making idli. Hi, You are welcome. Mix all together and set aside for fermentation for at least 6 to 8 hours. I live in Canada and for the first time I found pink spots on the top layer of my batter. Guest guest, June 22, 2006 in Health, Medicine and Natural Healing 06, I've only made dosa batter twice - once it got pink. Homofermentive and heterofermentive. - 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. Note: The leftover batter is also perfect to make crispy Dosa or. Add salt and mix into a thick batter. It rose more than usual and was very frothy. Make sure the idli batter is at room temperature before making idlis. How can that be fixed? Urad Dal The cooked idli might stick to the spoon and thats fine. I used splitted urad dal. 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. This is the dal my mother and my grand mother used for a long time to make idli. 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 i wanted to say you the tips and tricks that u shared are really helpfuk, just wanted to ask u that while making idlies like cooking them in cooker, what should be the gas flame like, should it be Sim or high or medium! Why does my batter separate water just after 4-5 days even after kept in air tight container? Is that how it is supposed to be? I think adding fenugreek is to manage the batter culture, bitter keeps unwanted stuff from multiplying, similar to hops in beer. So its healthy and is good for making idlis. Carefully take out the rack using heat-resistant mitts. What rice are you using? I was so very impressed with your writing and the content it provided that I couldnt just scroll past without leeching a comment! And the lower plate being wet is because of adding too much water at the bottom and keeping the flame on high so the water bubbles up. Cover with the lid and steam.Here is an example of a make shift pressure pan steamer. The two most common ingredients that I see people adding now to get more fluffier idlies are After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 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. Awaiting for your reply. Understanding the science helps to push the boundaries. These are great to serve as an appetizer or finger food, Use the exact proportions of rice and lentils for making the batter. Thank you for sharing good tips and advice. 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. When the ladle from the batter is lifted and the idli batter falls from the ladle , it should form a slight ribbon which slowly becomes flat on the surface. Your previous content has been restored. Idli Dosa Batter It was good. Paniyaram pan is my favorite, I make pakoras and vadas healthier with less amount of oil using the paniyaram pan. Always go for parboiled rice. Paniyaram Recipe (Kuzhi Paniyaram Really you did a great job. Not yeast. is there any method or any different packaging or machines to be used. You can check the details on fermentation process here, on my dosa post. I appreciate your tips for making soft idlis. But they make the fantastic dal bukhara. When I tasted these soft, fluffy and delicious paniyaram made by her, I had to ask for the recipe. 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. Hope you like it. use whole white urad dal Though one thing I find is after idlis are cooked, the top part of idly looks waxy. Does it go bad? Your email address will not be published. Pour the batter and cook the same way. If the batter is very thick, dilute a little with water. Read the above article where I have spoken about the lentils in detail. Years ago i used to cook on gas, I had the prestige small one probably 7 or 8 cavity. I want to start idli dosa batter business. If the batter is runny they will come out soft. I bought the paniyaram pan in Takashimaya. Dosa also called Dosai is a savory crepe prepared with the fermented batter. How long did you ferment and may i know why did you add water before making idlies? I will be publishing the recipe soon, Mini idlis - Bite-sized idlis steamed in a special mini idli mold. These are one of the healthiest protein packed Breakfasts from South Indian cuisine. very, very helpful. 6. I make batter at home that comes out perfectly. I want to know whether because of this are my idlis turning hard or less spongy? WebTo make thick idli batter, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. if your place is cold, then try to insulate the batter box. Add in enough water and mix well till it gets smooth consistency. Have this as the last resort. It will ferment but the idlis will be flat. Wash and soak it just 30 mins before blending the batter. Similarly, rinse urad dal, methi seeds, and poha in a strainer under running water and then soak them all together in a bowl for 8 hours. For best results follow the step-by-step photos above the recipe card. Use the batter as mentioned below. Please send me a recipe for KUSHBOO IDLI which is very familiar in your home town as well as around Erode area. Elgi Ultra Bigg + 2.5-Litre Table Top Wet Grinder, When it comes to mixie, these are the brands that I like. I added one cup water to grind then added a little more just before making idlies. For softest idlis, grinder is the best. Thuni idli is nothing but idlies made on a cloth. Salt & Water - As required. You can add about 2-3 tablespoons powdered sabudana. MethodWash and soak dal, methi and rice separately for 6 hours. Thanks for helping so many people, by writing such a wonderful blog. Idlis are still super soft. Note: Your post will require moderator approval before it will be visible. Idli and Dosa are traditional South Indian foods, which are also popular all over India. I was fermenting the dosa batter in the same room, where I ordinarily ferment kombucha, but I didn't have any kombucha, I moved the batch of dosa batter that turned pink (after scraping, off the pink layer) down to my basement to finish fermenting. Now the rice. Hi ka If its too thick or the ribbon takes longer time to dissolve, add a little water to the batter. The problems with your idli batter is : it is sticky. Any pointers? 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. Thank you so much. Thanks so much Domaraj. My mom and grandmom used just one recipe for both idli and dosa. Learn how your comment data is processed. Add teaspoon mustard seeds and wait until they crackle. # The dosa pan is not heavy. Then try rubbing the dal in your palm. This ratio actually determines the taste, flavor and texture of your paniyaram. So what is the consistency of the batter? Also adding poha makes a lots of difference in getting soft idlis. which recipe? I am french married to an indian from TN. Sometimes even after doing this it wont become fully non-stick. Remember Instant Pot countdown time does not work on venting mode. Also trying to understand if you have idea on consumption patters of idli state wise. Do not use very runny batter as paniyaram wont turn crispy. There can be several reasons for white dosas. Can you tell me which recipe you followed? 1) You will need two things. I am not sure why the idlis in the middle are not getting cooked. Just after 6-7 minutes, take a spoon and insert it into an idli. Thank you so much for the detailed recipe and tips.. Make sure you do not add too much water while grinding. Hi Kanamma. These are cooked to perfection until golden, crisp and aromatic. Here is a step-by-step process showing how to cook Idli using the fermented batter in the Instant Pot Pressure Cooker. of course. I read the glass lid shatters so bought a separate steel lid. please suggest as soon as possible. Im doing idli dosa batter business. Then comes the white whole urad dal. I used the ultra grinder and used idli rice. Watery batter will not rise and the idlies will be hard and flat. Add 1 sprig chopped curry leaves. Paniyaram are South Indian crisp pan fried rice lentil dumplings cooked in a special pan known as paniyaram pan or chatti or kal. Hi Maam which type grinder are you using? BTW, they were, > delicious - I added roasted poblano chiles, cilantro, green onion, and, Interesting. 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. Usually 4:1(rice:urad dal) Cover with a lid and keep aside to soak for 4 hours. The black whole urad dal. Stir in 1 tsp grated ginger (optional.) Sure it will. Its very rewarding. Thank you so much. steamed idlies turning rust coloured/brown/red I have always been in a bind about figuring out these dals, and your post made it clear, crystal. Anyway, my query is thiswhat happens if I ferment the batter for too long? If you have an account, sign in now to post with your account. Is it due to over fermentation? So when do I add salt? Also if you used any other rice other than parboiled idli rice, idlies wont be good. When 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. I would like to knowafter the batter fermented, do I give it a good mix or just just sccop the top portion for idli and leave the bottom portion for dosa. Thank you so much for mentioning the yellow film. I grew up eating my moms amazing masala idli. In particular, a par-boiled variety called idly rice is extensively used for making idli in the Tamilnadu region. Hi my idli batter fermented very well but with a light yellowish film on top. Could you please post some pictures of your wet grinder so that I could see how a 10 litre one looks like? Step II (Blending or grinding the dosa batter) Drain the water from dal and methi mixture. Thanks so much. If you are following 1:2 idli recipe from this blog, you can add 1 to 2 tbsp rice flour per cup of fermented batter. What is thuni idli? I remember someone telling me the flame cannot reach the entire pan if it is too big. The pan has to be hot and not smoking hot. Hi Vismay, if the batter has risen, it has fermented. I tried as per your comments. Also this time I used My ratio is not 5:1 Request you to send your comments in English. The way I usually tell is through smell. These are cooked in a special pan called as paniyaram pan or kal. Repeat for all of the plates and then stack them on the rack. Thank you so so soooo much for taking the efforts to write this article. You can also skip this. 7-10 minutes maximum. After spreading, turn on the stove and heat the until it begins to smoke well. My mom made idli with the just fermented idli batter. idli 3 teaspoons salt. Stumbled on to it when searching for why my idlis didnt come out very soft even though batter had risen wellperhaps it was over steaming.will try again with your recepie. We can put the photographers name on it of course and send you the link of the article once it is written ! ingredients are missing and the grinding of soked rice need to explain. Thank you Kannamma I like your write up & the recipes. Now heat oil in a pan and add in mustard and urad dal. Do my idlis also taste bitter tomorrow. pls do let me know, i had kept it high last time and it became really hard, Pls help!!! https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/, Very clear information many doubts cleared thanksN. The modern manufacturing methods have reduced this by a great extent, so using unpolished whole white urad dal is ok. Ultra..the regular one for home use which most homes have. # You need a thick batter. Also do check, Use ice water to grind the ingredients. The plates dont have any holes so I dont put any idli cloth to make idlis. M jab idli bnati hu to wo pehle to khoob fool jati h n then Wo pichki so ho jati hain.M first 5 minutes tej flame m then medium par pakati hu..mujhe 20 min k kareeb lag jate hain..but kabhi bhi ekdum fluffy market jesi soft ni banti..me kaha galti karti hu pls btaiyeaur main urad dal bina chilke wali splitted use krtu hu..mixer se grind krti hu We recently moved to Hong Kong and I dont have my wet grinder yet! I find that the idlis stick to the pan when I keep them in chafing dishes. How to make idli batter in wet grinder. idli batter recipe | idli batter for Cook on the other side until done, golden and crisp. Asking cos sometimes I have left the batter out overnight when fermenting and the idlis taste bitter (meaning the batter has probably over fermented and gone bad). Allow the Instant Pot to cool down for 5 mins before you open the lid. There are basically four kinds of urad dal thats available in the market. I prefer to do this after every use so it is ready for the next use. I live in cold weather. When the base is golden fried, remove the lid and fry for another minute,. The first method is using Idli rice and the second is with idli rava. Also the shelf life of the batter is very limited. Preethi Mixie. Thats the flavor that reminds me of childhood. Guess its the rice which is giving it a coarse effect.. Infact while eating I can feel little pieces of rice .. in a large bowl take 3 cup idli rava and rinse 3 times. RemedySpot.com Forums on Ayurveda, Yoga, Health and Natural Healing. There is no way to set the batter right if the batter goes runny. Display as a link instead, Does it ferment well in stainless steel vessel than in a ceramic bowl or plastic? I will try and update here. This is my ultimate comfort food at any given time, but never knew there a lot of things and science behind it. firstly, soak 1 cup urad dal for 2 hours. The consistency that resembles a thick pan cake batter. This time I bought from market to try brand Chennai caters and it has light pink layer on top and smell over fermented . I always thought it was yeast and not the bacteria that is needed for fermentation. Why selecting the dal is important. Also some clue about the batter. Your thoughts would be highly appreciated. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. Please help. Here is a picture of batter insulated with a blanket. My idli doesnt come off the pan? Idli Batter For rava idli ( a type of idli made with semolina), curd is added. This way you don't need more baking soda and also the Idli will be soft and fluffy.

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