Wednesday, July 14, 2010
IDLY
HOW TO MAKE SOFT IDLIES
For who knows grinding and making idlies,this post may be silly,as its not a big deal for those who are used to it. But I have some friends and I know so many who have never made or seen some one making, and want to try out at home,for them its really a big big project for them. Even, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything. But now its no big deal for me…Not only this,everything right from cooking, if we see from outside, or if we are just learners,it seems to be a big task and it will be looking more complicated,but if we do regularly, by practice, everything becomes so easy and perfect! Its all about experience… For me before marriage,I found all these grinding and mixing works found to be messy (especially the batter mixing process and washing the grinder
)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now
… 
Hope I could cover the doubts we get,during this idly making process. All the experts out there,please dont waste your time :) this is purely for beginners! And if you have any doubt in this process,please feel free to write to me in the Email ID that you can find in my blogger profile! By posting this,I am not assuring that I am an expert in making Idlies, just posting what I know,How I do 
.
Ingredients :
| Idly rice | 3 cups |
| Whole urad dal (without skin)/Ulundhu | 1/2 cup(adjust according to the quality) |
| Fenugreek seeds/vendhayam | 1/2 tsp |
| Water | as needed |
| Salt | As needed (3 & 3/4 tsp) |
Method:
- I got a request from one of my reader friend to show the measuring cups I use,so here is it, 1 cup holds 250 ml.
- Idly rice is parboiled rice,especially we use for idly(different from the parboiled eating rice),it looks shorter as shown in the picture.
- Wash and soak rice separately and urad dal + fenugreek seeds for 3 hrs at least.
- I grind urad dal first,but my MIL says if ground in larger quantity,urad dal batter,if ground and kept first has tendency to become watery. But as I grind only 1/2 cup , I grind Urad dal first.(Its because,if we grind rice lastly,its easy to wash the grinder )
- The following steps are only the water quantity and the time it took for the urad dal I have,so take it as a rough idea and use water accordingly and grind till you get a smooth batter!
- Drain water from urad dal and add half of the dal and start the grinder. Add 1/4 cup water. Then add the remaining dal and add 1/4 cup more and grind for 4-5 minutes. Stand near by and use the plastic spatula to wipe the dal ,ensure no dal or fenugreek seeds gets stuck to the side walls of the grinder container and remain un ground.
- After 4-5 minutes,add 1/4 cup of water and grind for 15 minutes, for every 4 minutes or so add 1/8 cup of water.
- Total time for urad dal batter = 20 – 25 minutes approximately and total water = 1 & 1/2 to 1& 3/4 cups approximately(for 1/2 cup). (water quantity and the volume of the batter depends upon the quality if the urad dal,better the quality of the dal, it will get more water while grinding and becomes light and fluffy,still stiff and white in colour!) If your urad dal is not a good quality,the batter will become watery and it will not be white comparatively.
- By this time the batter will be having small small bubbles in it,light and fluffy.Transfer the ground urad dal batter to a big container,enough to hold the fermented batter.
- Now drain the water in the rice and add the rice little by little while your wet grinder is running(this is to avoid the grinder getting stuck because of over loading)
- Add 1/2 + 1/2 cup water in between while you add all the soaked rice little by little.
- Grind for 4-5 minutes and again make sure no whole rice remains un ground in the sides of the grinder container. Use the spatula.
- Add 1/2 more cup of water and grind till it is smooth or a little coarse(whichever consistency you prefer,I personally grind smoothly). Add more water if its needed. It takes about 25-30 mins approximately. Time may vary,check it out(as mine is 6 years old grinder and also the rice quantity depends).
- Transfer this rice batter to the urad dal batter and add salt and mix well with your hands. Keep closed in a warm place for fermenting minimum of 12-14 hrs. I soak around 1.00 PM,grind around 4.00 PM and keep over night and make idly for the morning break fast…
- The next day morning it will be fermented and raised in quantity. A well fermented batter gives,soft and tasty Idlies.
- I have my Idly pot given by my MIL,its gives soft idlies which after getting cold too doesn't form a layer(dry)…
- My kid loves both my idly and the crispy dosa! Idly tastes best with Idly Podi.
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Some Notes:
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71 Stars(comments):
Thank you so much dear. Even I don't have a grinder, so never try to make this kind of idli and always go with rava idli only. I will save this post for future. Very informative :)
Nice post Raji and You know same with me too like before marriage the only tough task for me is to put grinder that is because its not table top, I am scared to put in that huge one, till now I am scared. But anyways.. wonderful post, wonderful pictures and wonderful idli, dosa....Yummy!!!! This is not at all silly post, many will be benefited thru your post. Atleast will drool at your pictures like me.
Thanks for the nice words and quick comments Priya and pavithra :) :)
Simple recipe but nice tips to get it right.Thanks for it.Making me hungry by the picture.
absolutely love this post!! :)
I recollect every Saturday morning grinding noise use to wake us up and I always used to ask my Mom.. why you need to grind this if we can get it from the corner… and that’s what I’ve been doing I just bring the idli\dosa batter .. but My Mom is still against it and says it hardly takes some time.
So now that you have posted such a detailed version.. this post has to be Bookmarked ! and I promise to prepare the batter soon, thanks to you Raji ! :) :)
Simple and yummy post.... My all time fav...
thats really useful post for begginers.When my mom used to grind idli maavu and knead chapathi dough, even i used to tell her the same as u.
Nice clicks and thro this comment i assure all readers of ur blog,that the idli u make will taste so nice as i have tasted it.
A good post abt idly...i got same grinder here,and its the best breakfast for south indians...The recipe process is very well explained and pics r too good...
Hi Raji, lovely post, and I also always grind rice later simply for the reason u mentioned.:-)
And thanks for ur sweet and encouraging comment at my space.
Nice Post Raji,Idly and dosa luks perfect...too gud pictures...
nice softy soft idlis :)
Lovely post dear...do u know for very long I wanted to do the same post ....having pictures in draft :)
Soft idlies u've got.....I havent bothered to check and ask the proportions from amma though many have complimented her idlies...But now seeing urs make me to try the process of grinding the batter :)
ummmmmm i am droolin here,..
nice post..very useful for beginners..
very detailed & a great post..
wish i had a grinder now :p
மிகவும் அழகான தெளிவான படங்கள்...நான் நிறைய பேரினை பார்க்கிறேன் துணி போட்டு இட்லி சுடுறாங்க...அப்படி செய்வதும் துணி போடாமல் செய்வதுற்கும் சுவையில் வித்தியசம் இருக்குமா...அருமை..இட்லியினை பார்க்கும் பொழுதே ஆசையாக இருக்கின்றது.கடைசியில் தோசையினையும் காமித்து பசியினை அதிகரித்துவிட்டது.....இன்று காலை செய்துவிட வேண்டியது தான்...
nice post dear...i too will grind dal first as u said cleaning will be easy....making idli in idli pan with cloth will be soft and fluffy than in idli cooker...i too have a similar one....
its such a nice and illustrative post..very helpful for me as I started cooking only after marriage..
Geetha,making idly with cloth lining the idly plate will give a comparatively moist idly...but taste wise no difference!
Elaborate perfect post...! Beauuuuuuuuutiful clicks once again..
This is super yummmy! I miss eating amma's idlies. In US the batter never comes right for idlies.
Wonderful post with lovely pictures..
I would love to have that 1st picture for breakfast right now! Yummy.
I hear that putting a cloth layer when steaming the idlis makes them softer - I don't do it though because of the work involved in cleaning the cloth! :)
Beautiful post, fluffy idlis makes me hungry..
Very useful, well written post. It will be of a great help for the beginners. I loved seeing the use of cloth.
You indeed hv got very soft idlies and as usual very pretty pics.
Nice info about idly making Raji. I love both soft and spongy idly and crispy dosa.
Lovely info about Idlies.. Its ages I have made them.. Just make Dosa's regularly!!!
Gr8 clicks lady!
That is like the perfect picture!! Vazhaelai la potu romba tempt pannitenga!!
Pictures are excellent!!!...
Wonderful post dear.. Perfect step by steps pics, useful notes and Perfect Mallipooo Idlis.. The entire platter looks so delectable.... I am really craving for this now...It has been months since I made idlis.. blame it on SBD.. sobs...
I have heard and seen that making Idli's in the old fashioned way (like your idli maker) is the best way to get "The Real" soft idlis. My ex-neighbor has this one and she makes delicious idlis. Even back home we use the same thing. But here I make it with pressure cooker without whistle, though my idlis are softer I wouldn't say it feels that soft or tastes as good as the one made with this idli maker. This is one thing that I want to purchase during my India visit.
That's a wonderful post for beginners..Totally loved the step wise pics and would be really useful for newbie's..I'll surely share the link with my friends who ask to write a post about making idli..It can't be written more perfectly !!!!
Awesome post. Every family has a very unique recipe to share for idli. Your idlies looks perfect.
lovely posts with lovely photos
very nice post... lots of useful information and the use of cloth is a nice touch..
Nice , useful post for beginners :)
Nice and fluffy idlis, those pictures are eye capturing dear:)
Thanks so much for the informative post. Your tip on the parboiled rice for eating not being the same as idly rice is very informative. I once used parboiled rice and the batter was a sticky mess. I will definitely try using your recipe. Do you make idlis using raw rice? What proportion do you use for that?
nice tutorial raji! both idli&dosa looks great! :)
Inji, thanks for the nice words!
I have not tried full 'n' full raw rice,but i have use 50 50 parboiled and raw rice,same ratio..
this is a lovely post .. Raks
very well explained dear...ur platter and idlies on banana leaf tempt me a lot...nicely presented..
Hey Raji, I have featured this recipe in 'What Am I Craving for' section in my blog.
Very well explained dear.
I also prefer using cloth for Idly, I always pack half dozen of these Idly clothes stitched from India :-)
Awesome clicks !!!!!!!!!!!
Really the photographs are stunning! wonderful explanation which will teach a beginner tremendously! Hats off!!
Very well written post! Bookmarked! Love that sambhar..mouth watering!
hi,
tasty post,
what'sthat red color chutney,onion,or tomato chutney?plezgive the recipe for that,that color is very tempting,im eagerly waiting to prepare that.
Hi jeya, that red colour chutney,we call it red chutney too,I recently tried after my kiddo wanted the hotel style chutney, its very simple one, I grind 1 medium onion and 2 small tomatoes and then I temper with mustard,urad dal and curry leaves in a kadai and pour this ground onion tomato in it and add 3/4 tsp of red chilli powder and boil for a minute or two in medium flame.Thats it very easy and handy!
very soft idlis.. how nicely u r explaineing the recipe.. good work
I'd been wanting your idly recipe ever since I saw some pictures in other posts of yours..now I have it:)
Simple and nice tips for beginners. Love the way you have explained
Thanks for posting this recipe with minute details . And I was looking for red chutney recipe that u already mentioned to Jaya. Beautiful pictures. And very helpful tips.
Deepa
Hamaree Rasoi
Lovely .....pics...and the idly
OMG the post make me so hungry,I definitely needed a lesson in making better idly,thanks :D
i use store bought batter which works well with dosas but my idlis never came out well and then my MIL told me to add a tsp Baking powder into it, stir and keep aside for 1 hr..and from then on i got nice soft idlis...
ur step by step preps are awesome...following u...
Idli's are looking really so soft and very spongy,got to try your version too very soon...missed many of your posts as wasnt feeling well thats the reason i didnt bloghop for a while...
wow! Lovely pics ! Drooling right here
Such a lovely post. start-to-finish just perfect. I recently perfected the art of dosa batter and idli batter is next on my list. Your post is useful for everybody - beginners and experts. :)
Cheers,
Siri
Hey, Lovely receipe, could you please share the vada recipe too. i saw the pics in your profile on facebook. looks so yummy. the vada i make are crisp but hard.What could be wrong??
Hi Rekha, I think I missed to highlight the vadai in Recipe index,just now realized,soon will add it inthe Index,for now,here is the vadai link
Do you soak idli rice for 3 hrs only? I used to soak overnight. Tried different ratios of rice:urad - 3:1 and 2"1 was never satisfied with the results. Want to try your version. Let me know 3 hrs soaking of idli rice is enough. Also should the batter be placed directly on the cloth. I mean no katoris or stand etc. Looks like the ball of batter is just placed on the cloth. Also please let me know from where did you buy the grinder. I use mixie/blender. Is it ok to grind in it.Please reply. Thanks for such detailed recipe. God Bless - Carol
Hi carol,
Ya I soak only for three hours,3 hours is the minimum time and its very much enough for soaking. You can sure try it.
I use cloth to line my idly plate moulds,you can see my idly pot here
The batter is fluffy and light,its not definitely like chapathi dough..
I bought the grinder in India its like this
With mixie/blender the result will not be as good as grinder as far as I know.
Next time, try adding cooked rice(if 3 : 1 ratio the add cooked rice also 1 part) U have to add while grinding the rice. This will sure work,do try and let me know.
Hi,
Visited ur page only last week and got excited seeing yummy south indian dishes with such a detailed explanation...Tried ur naan without yeast receipe n it came out excellent...was in search of a nyc idli receipe..saw urs n started drooling to an extent that I made my husband to take me to a restaurant to get idlies..One quick ques..I too dont have a grinder and use only a blender...In ur previous post u have suggested to use cooked rice..If so 2cups parboiled rice+1 cup cooked rice+1/2 cup urad dhal..am i rite?
lovely idli- dosa! yumm...now, i so want to get a grinder to make those lovely idlis! really urs look like "malligai poo"! happy to follow ur blog...do visit my space if possible...
shernfs, just 1 fist full of cooked rice is enough...
Thanks hyma
Hi Raji, This is my first comment to you. Your blog is very helpful and you are an excellent photographer.
I am from Andhra Pradesh, presently in US. We usually make Idli's with Urad dal and Idli Ravva, which we get in stores. But the hotel idli's taste different, very tasty.I think they follow the procedure you posted. I will try this recipe next time. I have to agree this is a very use full post for beginners. I a have tried the maida burfi from your post. The taste was very good but I had some difficulties with sugar syrup. Hope I get used to make this , when to stop heating the sugar syrup.
Hi,
My idli batter doesn't raise in volume, it changes to yellow!?
I tried the idly with 3:1 ratio (no cooked rice). The idlis turned out ok but after getting cold, they became hard. I used Cuisinart food processor to grind. Also, as you mentioned I did not stir the batter while putting in mould and I steamed for around 12-15 minutes. The dosa and utthapam came out very nice with this batter. Is there something I can do to keep it soft even when it gets cold?
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