by DK on Nov 22, 2013 Idlis come out flat if the proportion of Urad dal to rice is not balanced. 1 Why does the batter of idli become fluffy overnight? 1st question is there any method so we can know that now the batter is ready for making idlis Please send me a recipe for KUSHBOO IDLI which is very familiar in your home town as well as around Erode area. How can that be fixed? Its healthy and it also aids in fermentation. Hi, your article is very informative, thanks for the tips. 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. This is popularly referred to as the tempering / tadka dal. Why does my batter separate water just after 4-5 days even after kept in air tight container? I used poha, rice, white whole urad Dall, salt. So, I keep checking it and in summers here in Pune, I dont ferment it for more than 6-8 hours nowbut u keep worrying if I have fermented it enough or should I let it ferment more. 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. You will need to dilute the batter for paper dosa. The carbon dioxide gas raises the dough and becomes soft and fluffy. My favourites are lemon rice, curd, tomato and sambar rice. One way is to smell it. For 2 cups of soaked rice, add about 1.5 to 2 cups of water. Homofermentive lactic acid bacteria produces only lactic acid. Please guide as to where could be the mistake? What should be the ratio of rice and urad dal for idli? Do not steam for more than 6-7 minutes. Like I mentioned above, use cold water, and even some ice cubes while grinding the urad dal. Suguna, thank you for this great article. The final ground batter should be smooth and velvety, with a consistency like that of Ketchup. Grind rice until smooth or coarse to suit your liking. Why do we use fenugreek or methi seeds in dosa-idli batter making? Its the urad dal without its skin which has been split. It rose more than usual and was very frothy. Chef Vinod: The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. Lets make some idly now! Set the idli steamer into a large, pre heated pot with water in the bottom for steaming. But my idlis of lower plate are always wet in between and not cooked. It means a lot to me. So we know wet grinder better than anyone else. Steaming process There are 3 ways to steam the idlis using a South Indian Idli cooker, pressure cooker or an Instant Pot. does this have any effect or it dont matter? 8. Although "steam is steam" in principle, a steamer is like an oven and ovens are notorious for varying considerably. Why did my idli looked cooked from outside but was still mushy inside? Idli - Dosa Batter Recipe - Vidhya's Vegetarian Kitchen . Thank u so much for the detailed explanation. What is idli called in English? I will try making it and let you know soon. Dont add too much water. The modern manufacturing methods have reduced this by a great extent, so using unpolished whole white urad dal is ok. Rava Idli Recipe Step by Step. Did you use grinder or mixie? Traditionally, curd is never added in regular idli batter. why idli is sticky. Urgent ! Raw rice doesnt work. Is it ok to consume? I ferment the batter overnight. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. May be it might be due to the rice. So when do I add salt? To check if idli is done, insert a tooth-pick, if it comes clean, idlis are properly cooked. I ended up adding more water while grinding, will it ferment? Asking for help, clarification, or responding to other answers. If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. It will ferment but the idlis will be flat. The batter needs to be discarded only when it becomes black on top as black spots means that the batter has spoilt. While eating, the batter is steamed which kills all the yeast and gives a puffy idly. What is the secret of soft idlis? Explanation: Answer: The fermentation process in the batter of the the idli made it very soft and fluffy. Here are some of the common questions I get asked frequently. So what is the consistency of the batter? What do you think? What is in Tropical Smoothie peanut butter cup? This is good. It doesnt look flaky. Curd and soda or eno are the 2 ingredients that make the rava idli fluffy and soft. My ratio is not 5:1 Put some water in an idly vessel and put it on medium flame. Thank you so much! Thank you so much for sharing yoir knowledge and your time with us. 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 . If Im just making daal n rice separately. Will my idlis still turn out good. If your batter is thick, then your idli will be rock hard. Soaking the rice over nite helps to grind the rice to a smooth batter. So my question is do we need to soak the rice n lentil first (if yes then for how long), then to grind it n then let it ferment by adding any acidic liquid? The water should run clear after some time. Why is Eno used in idli? You may. The engine gets jammed when left idle for weeks or months. I soaked all the ingredients and waiting. The consistency seems to be fine when I grind it but when I run my fingers through the ground rice, it is grainy. the idlies are soft and fluffy! My point is, if something will ferment at 38 Celsius, it is very likely that it will go rotten if you leave it out at 28 Celsius. Why does ulnar nerve injury causes claw hand? 2) If the place where you live has extreme weather conditions, buy a portable room heater and have it running near the batter vessel. This ensures spongy idlis but you need two more than you usually eat, since its so airy and soft. One of the main reason for the idlis being sticky, in my personal experience, has to be due to the consistency of the batter. Why selecting the dal is important. 1. Put it inside the idly vessel and let it steam for 6-7 minutes. (c) Copyright 2023 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design. When I need to pack batter. The batter may not fluff up a lot but dont worry. That is because I use whole (black) urad dal to make idli batter and not the typical dehusked (white) urad dal. Hello, Sometimes when I steam the idly, it turns orange colour. Also the shelf life of the batter is very limited. It's healthy and also aids in fermentation. Firstly, roasting semolina properly is very important. Does it go bad? The fermentation process breaks down the starches so that they are more readily metabolised by the body. Is it due to over fermentation? The only thing I want on a stick is ice cream. The only rice that will give you desired results while making idli is par boiled rice. I added only less fenugreek less than 1 spoon for 2:1 Ural dal and idly rava. I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the preservatives which are found in ready to use batter packets. We also use third-party cookies that help us analyze and understand how you use this website. One more thing I want to know regarding fermentation. Cooking for a long time also will turn the idlies hard. Paddy is soaked and cooked in hot water and then dried. Yes..I changed the way I steam recently. We had ours with coconut chutney. So a BIG CAUTION on using water. Along with a pinch of baking soda, we add a little baking powder which makes this plain rava idli to the next level. The simple reason for using rock salt is that its minimally processed and may not contain anything else other than salt. 3. Also adding poha makes a lots of difference in getting soft idlis. My recipe is 4 rice and 1 urad dal. What is the maximum number of students allowed per class in Georgia. I had to throw everything), I finally found par boiled rice,basic one, but long grain. Watery idli batter wont work. I used your same recipe 5 :1 ratio 5 cups idly rice and 1 cup urad dal I used to get bubbles dots in my idly can you tell me why. Hi Neels. Similarly, wash the Soak the poha - before starting to grind the urad dal, wash and soak the poha.Add 1/4 cup of water and start the wet . Here is an example of a make shift pressure pan steamer. Please follow the recipe if you want proper outcome. Add 1/4 tsp hing. Most of the wet grinders these days come with plastic parts only. Add a little water on the bottom and place the idli plates on top of it. I added one cup water to grind then added a little more just before making idlies. Hi kannama So beautifully explained about how to go about making idlis. Take it out and turn over the idlies. What's in the Very Berry cranberry tropical smoothie? I saw you mentioning 5 litres wet grinder in the other post too. Place the spice coated mango pieces along with some of the spice mixture and add to the jar. in fact i am grinding it 6 hours earlier than before.. Any suggestion? 3.Now add 1/2 tsp urad dal adn 1/2 tsp chana dal. Sick? pls do let me know, i had kept it high last time and it became really hard, Pls help!!! The heat from the light will warm up the oven compartment and will help in fermenting the batter. Can I grind it again now after fermentation a little bit ( the batter already has daal and salt in it ) Used 1/2 cup water as indicated.please help. Why are my idlis not fluffy? Glad you liked it. The plates are kept properly, do you know what could be the problem? Nothing but the urad dal with the husk still on. Request you to send your comments in English. When you steam this batter for idlis the bacteria or yeast that are important for fermentation are killed and thus you get soft idlis. Can we freeze the batter? This is the one that I personally like. Thats the flavor that reminds me of childhood. So not able to guide you. If not roasted properly, it might turn sticky when mixed with water. Also some good variety of urad dal double up nicely after grinding, more urad dal batter will. Hi Suguna am overwhelmed after finding your website.., especially about a idli. I am unable to make paper dosa from dosa batter when other friends of mine doing same easily .., I dont understand where went wrong. We are doing packed lidi dosa batter business,is there any way to extend the fermentation time,without using fridge? Also do not beat the fermented batter too much. To activate the yeast, add cup warm water. I need to know why the batter packets getting bulge in summer time.. How long did you ferment and may i know why did you add water before making idlies? Hi Suguna Usually it comes nice and fluffy, sometimes a little hard due to more urad in it. - Urud dal for idlis has to ground finely, not the rice, which needs to be ground coarsely. 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. 1. Just after 6-7 minutes, take a spoon and insert it into an idli. Please help. My batter never ferments. 2. 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. Sorry for the confusion! Wash it several times in running water. Insert the back of a spoon after 7 minutes and if it comes out clean without wet batter, the idlies are good to go. You can use either rice to eat as a cooked grain or to make idlis. Can i use this batter or is something wrong? This is the batter I make regularly at home. Explanation: The rice and the black lentils are grinned and made into soft batter which is kept for a night to ferment. Is heat while grinding associated with loss of nutrients or hinder the fermentation process in anyway? Salt inhibits fermentation and interferes with good bacteria to a certain extent. what makes my rava idli turns sticky and sometimes hard? Making idli using rava is a breeze, we dont need to grind the rice to make the batter. Eno or baking soda should be fresh and within their shelf period. Thanks in advance for your advice. 4 I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the preservatives which are found in ready to use batter packets.