mom and my kitchen notes
1 cup urad daal soaked for 4 hours....4 cup Idli rawa soaked and drained. then grind dal and transfer to the soaked idli rawa. Now let it fermant over night. Next day it will be fermanted . you can make Idli in a idli maker or in a big container to make big idly..keep it in pressure cooker without Whisle for 10 minutes. Let it cool for 2 minutes...Idlis big in a container....or small in the idly maker are ready
I make the batter and put it in the airing cupboard(boiler room) it ferments as in India. sometimes it just needs few hours to ferment
Yes, I will try to soon :) Thank you so much for your feedback. Means a lot --DK
Hey Harshit, pls refer my right hand sidebar for FAQ's. The first link is about tips and tricks to make spongy soft idlis. Hope that helps. --DK
Hi Neelima, if you check the right hand column in the post, there is a section "Related FAQ's". It addresses these concerns there. Pls refer and hope they help. --DK
I am glad to hear it Surajit :) --DK
It seems your idlis are uncooked. It could be cos your batter did not ferment. Proper fermentation is essential. Also make sure to place your idlis after letting the water in the pressure cooker comes to a boil.--DK
Ohhh! That sounds like an excellent idea...will try it out next time. Thanks for the tip Viji --DK
Its available in Indian stores--DK
My mom got it for me before I came to US in Chennai. So no idea where to find this in the US --DK
There are multiple reasons - Grinding in a wet grinder adds more air into the batter thereby helping it to make it soft. Proper fermentation is extremely crucial for soft idlis. And last but not the least is the time you cook the idlis. Ideally you would need to steam them for about 10-12 minutes in a regular idli steamer. Overcooking also makes them hard. --DK
Its regular rice not parboiled/idli rice. I use raw rice not the basmati variety, but cooked basmati should work too --DK
The recipe is same Thamarai. What you would additionally need is loads of patience. Make sure while grinding the Urad to stop at regular intervals to avoid over heating your mixie. Otherwise, the same grinding process :)
Yes, better the fermentation better the sponginess and softness
Its "par boiled" rice. Also known as Idli rice or in Tamil as "puzhungal Arisi". Its available by these names in any Indian store.
It depends on where you live
A slightly different process is involved when making with Idli Rava. Will do a post on it the next time I make idlis
Thank you :)
Yes you can. You need to have a idli stand that fits into the cooker and steam the regular way. I am assuming your cooker has a steam option on it. I posed this question for you in my Facebook Page (chefinyou). The members have given very useful and elaborate answers. Here is the link to it for details.https://www.facebook.com/ChefInYou/posts/10150759209450297. Hope u find that useful
You can add it with rice or when you are grinding the lentils. I usually add it when I am griding the lentils. Thanks for the pointing this out - I have updated the recipe with the details.
Mine is from India called Sowbagya - Counter top grinders..
Have you tried with this recipe? I am surprised at your result of raw taste. Try it and lemme know. As for doing this with Idli Rava yes it can be done..will post a recipe soon
The main reason for softness, I think, is fermentation.Is your batter fermenting well? The airiness where the surface of the batter looks like its filled with little bubbles is caused the yeast and these helps to achieve the softness --DK
Hi Manisha, I am really not sure about this. If the Idli by itself was ravedar, then it shouldnt be a problem. Usually its advisable to let the idlis sit for few minutes when done. When you remove them imm. they might feel little bit sticky. Did u grease the idli plate well? That should help to avoid the stickiness too. If the idli by itself was done and cooked well, then the only thing I can think of is to let the idlis sit in the pan for 2-3 minutes after removing them from the steamer. See if this helps -- DK
Hi Sharda, thanks for your wonderful comments :). Well I think the lack of sourness is dependent on the weather. For example, here in the US where I stay, inspite of perfect fermentation, my idli batter turns only sour say after 1-2 weeks after i make it. Whereas back home in India, it always is sour overnight. I think it has something to do with humidity in the air. Though I haven't tried it personally, I feel that placing the batter outside the fridge for 4-5 hours or overnight might work to get that distinct sour taste.I will update you in case I get more info on this.