facebook twitter pinterest youtube googleplus email rss

CHRISTMAS DESSERTS

tutti frutti cake chocolate cake vanilla cake Orange cake dates cake jam brownies microwave single serving chocolate cakeShortbread cookies Jam biscuits eggless-choco-chip-cookies Caramel bread pudding chocolate burfi nutella Truffles

chocolate mousse rasperry cheese cake red velvet hot cocoa banana walnut muffins Blueberry muffins chocolate muffins carrot muffins choco-chip-muffins-recipe

Wednesday, July 14, 2010


Idli recipe - How to make soft idli
      
           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 grinderSick)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 nowSighTongue
Idli recipe - soft idli authentic way
            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 Nerd.

Idli recipe

South Indian Breakfast
Prep Time: 30 mins + soaking time 3 hrs    |  Cook time: 10 mins    

Ingredients 

Idli 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)

Idly rice is different from the regular rice. Idly rice is parboiled rice and it looks shorter and stouter than the ordinary rice we use for eating.

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.(only for this post) 

1cup,1/2 cup,1/3 cup,1/4 cup,1/8 cup

 

Method:

  1. Wash and soak rice separately and urad dal + fenugreek seeds for  3 hrs at least.
  2. 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 Tonguethe grinder )
  3. 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!
  4. Drain water from urad dal ,add it to the grinder and start it. Add 1/2 cup water and grind for 4-5 minutes. Add 1/2 more cup of water. 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.1-idli-step-by-step
  5. After 4-5 minutes,add 1/4 cup of water and grind for 10minutes, for every 4 minutes or so, sprinkle water as needed.(Will need roughly 1/2 cup – 3/4 cup water more depending upon the quality of dal). The batter will be light, fluffy and have micro bubbles when seen keenly.2-idli-step-by-step
  6. 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.
  7. Collect the ground urad dal batter in a big container, that is enough to hold the raising fermented batter the next day.
  8. 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 stuck 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 smooth). Add more water if its needed. It takes about 25-30 mins approximately. Time may vary,check it out.3-idli-step-by-step
  9. Transfer this rice batter to the urad dal batter and add salt and mix well with your hands.4-idli-step-by-step
  10. 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. Hope you can see the batter raised and see the batter standing stiff like a foam.5-idli-batter
  11. The consistency should be like this to get a spongy soft idli. If its heavy and not fluffy and light, then idlies also will turn hard.I have my Idly pot given by my MIL,its gives soft idlies which after getting cold too doesn't form a layer(dry).6-idli
  12. I use cloth in it to cook the idlies, you can make with the ordinary idli cooker too. When you use idli plate without cloth in the idli cooker,grease the idli plates with sesame oil before pouring the batter. After it gets cooked, you have to take it out and let it sit for 2 minutes so that the idli comes out without sticking to the plate. Steaming idli will take around 8-10 minutes.7-idli-homemade
         My kid loves both idli and dosa. This batter is perfect for making idli, dosa and uthappam too. For making dosa, you have to spoon required amount of batter and mix little(very little) water and mix well. Then make dosa. This is for even spreading and to get golden brown dosa! Here is a video to help.

                   
                             
                                      Here’s my dosa with sambar, Mint chutney, and Idli podi :)

crispy-dosa

Some Notes:
  • You can only test the quality of urad dal by grinding it,so if the first time you dont get volume and the idly turns hard,next time just increase the quantity,for me I usually add double the amount mentioned if its not a good quality.(Add more water while grinding,even if it becomes bit more watery).
  • If the urad dal quality is not so good,You can soak either sago or aval/poha/rice flakes 1/4 cup,along with rice which makes idlies more softer. Also adding a fist full of cooked rice while you grind rice makes idly softer.
  • Even if you buy a good quality urad dal,it will give you more volume only for 2-3 months,old dal won't give volume..So dont buy in bulk and keep. 
  • Cooking time of the idlies just differs,it depends on the size of the idly pot,approximately 8-12 minutes.. Mine is a tiny with only two plates,so it takes hardly 5 mins :)
  • Don’t stir the batter when you make idlies.
  • I make first two days idlies (after we keep in fridge,the batter raised will again shrink a bit in volume),and the remaining batter dosa,utappam or paniyaram…
  • The batter if you grind in proper way,will be light and frothy,which gives you a soft idly. If the batter itself is heavy,then you get idlies in harder side. That means you have to add more water in urad dal batter next time you grind.
  • Make sure to grind the rice batter not too watery.

Posted by
Labels: ,

145 comments:

  1. 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 :)

    ReplyDelete
  2. 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.

    ReplyDelete
  3. Thanks for the nice words and quick comments Priya and pavithra :) :)

    ReplyDelete
  4. Simple recipe but nice tips to get it right.Thanks for it.Making me hungry by the picture.

    ReplyDelete
  5. absolutely love this post!! :)

    ReplyDelete
  6. 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 ! :) :)

    ReplyDelete
  7. Simple and yummy post.... My all time fav...

    ReplyDelete
  8. 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.

    ReplyDelete
  9. 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...

    ReplyDelete
  10. 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.

    ReplyDelete
  11. Nice Post Raji,Idly and dosa luks perfect...too gud pictures...

    ReplyDelete
  12. nice softy soft idlis :)

    ReplyDelete
  13. Lovely post dear...do u know for very long I wanted to do the same post ....having pictures in draft :)

    ReplyDelete
  14. 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 :)

    ReplyDelete
  15. ummmmmm i am droolin here,..

    ReplyDelete
  16. nice post..very useful for beginners..

    ReplyDelete
  17. very detailed & a great post..
    wish i had a grinder now :p

    ReplyDelete
  18. 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...

    ReplyDelete
  19. 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....

    ReplyDelete
  20. its such a nice and illustrative post..very helpful for me as I started cooking only after marriage..

    ReplyDelete
  21. Geetha,making idly with cloth lining the idly plate will give a comparatively moist idly...but taste wise no difference!

    ReplyDelete
  22. Elaborate perfect post...! Beauuuuuuuuutiful clicks once again..

    ReplyDelete
  23. This is super yummmy! I miss eating amma's idlies. In US the batter never comes right for idlies.

    ReplyDelete
  24. Wonderful post with lovely pictures..

    ReplyDelete
  25. 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! :)

    ReplyDelete
  26. Beautiful post, fluffy idlis makes me hungry..

    ReplyDelete
  27. 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.

    ReplyDelete
  28. Nice info about idly making Raji. I love both soft and spongy idly and crispy dosa.

    ReplyDelete
  29. Lovely info about Idlies.. Its ages I have made them.. Just make Dosa's regularly!!!
    Gr8 clicks lady!

    ReplyDelete
  30. That is like the perfect picture!! Vazhaelai la potu romba tempt pannitenga!!

    ReplyDelete
  31. Pictures are excellent!!!...

    ReplyDelete
  32. 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.

    ReplyDelete
  33. 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 !!!!

    ReplyDelete
  34. Awesome post. Every family has a very unique recipe to share for idli. Your idlies looks perfect.

    ReplyDelete
  35. lovely posts with lovely photos

    ReplyDelete
  36. very nice post... lots of useful information and the use of cloth is a nice touch..

    ReplyDelete
  37. Nice , useful post for beginners :)

    ReplyDelete
  38. Nice and fluffy idlis, those pictures are eye capturing dear:)

    ReplyDelete
  39. 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?

    ReplyDelete
  40. nice tutorial raji! both idli&dosa looks great! :)

    ReplyDelete
  41. 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..

    ReplyDelete
  42. this is a lovely post .. Raks

    ReplyDelete
  43. very well explained dear...ur platter and idlies on banana leaf tempt me a lot...nicely presented..

    ReplyDelete
  44. Hey Raji, I have featured this recipe in 'What Am I Craving for' section in my blog.

    ReplyDelete
  45. 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 !!!!!!!!!!!

    ReplyDelete
  46. Really the photographs are stunning! wonderful explanation which will teach a beginner tremendously! Hats off!!

    ReplyDelete
  47. Very well written post! Bookmarked! Love that sambhar..mouth watering!

    ReplyDelete
  48. 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.

    ReplyDelete
  49. 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!

    ReplyDelete
  50. very soft idlis.. how nicely u r explaineing the recipe.. good work

    ReplyDelete
  51. I'd been wanting your idly recipe ever since I saw some pictures in other posts of yours..now I have it:)

    ReplyDelete
  52. Simple and nice tips for beginners. Love the way you have explained

    ReplyDelete
  53. 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

    ReplyDelete
  54. Lovely .....pics...and the idly

    ReplyDelete
  55. OMG the post make me so hungry,I definitely needed a lesson in making better idly,thanks :D

    ReplyDelete
  56. 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...

    ReplyDelete
  57. 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...

    ReplyDelete
  58. wow! Lovely pics ! Drooling right here

    ReplyDelete
  59. This comment has been removed by the author.

    ReplyDelete
  60. This comment has been removed by the author.

    ReplyDelete
  61. 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

    ReplyDelete
  62. 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??

    ReplyDelete
  63. 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

    ReplyDelete
  64. 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

    ReplyDelete
  65. 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.

    ReplyDelete
  66. 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?

    ReplyDelete
  67. 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...

    ReplyDelete
  68. shernfs, just 1 fist full of cooked rice is enough...

    Thanks hyma

    ReplyDelete
  69. 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.

    ReplyDelete
  70. Hi,

    My idli batter doesn't raise in volume, it changes to yellow!?

    ReplyDelete
  71. 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?

    ReplyDelete
  72. I am my kids are a total south indian food freaks, making idly with cloth lining is new to me, I am sure this would keep the idli soft and moist. I am going to try your version soon...thanks!

    ReplyDelete
  73. i want correct measurement for idli madam. i tried many times, but i am not getting this type of idly. please give me a suggestion for me.
    i want hotel sambar receipe please post that madam.

    ReplyDelete
  74. thanks for such a detail illustration .. yetlooks simple.
    wanted to knowwhether our regular mixer can be used in place of grinder shown in pics ??
    will it affect the softness of idly ??

    ReplyDelete
  75. hey .. thanks a ton for such a detail illustration ..
    for me being a beginner ..nothing can get better than this .
    jus wanted to know whether its ok if i use regular mixer instead of grinder shown in the pic.
    thanks once again.

    ReplyDelete
  76. Regular mixer can be used. Try using chilled water while grinding urad dal. This prevents heating of the mixer. Use generous water even if u feel it getting watery. Stop and go frequently. Rice can be ground without any problem. Main thing is urad dal has to be a good quality one :)

    ReplyDelete
  77. hi Raks,
    let me start by telling u that u r doing a fabulous job here for people like me who are not so good in cooking. its really a good idea with pics and all explanation done step by step.
    i just want to know the recipe of sambhar(its there with the idli). its looking so yummy... i couldnt find your sambhar recipe on the blog.. thnx and keep it up.

    ReplyDelete
  78. Thank you :) I will post that recipe soon. Meanwhile, you can refer this one Tiffin sambar

    ReplyDelete
  79. HI Raks,
    My idlies are never white in colur...they are cream in colour...soft though...also my batter when fermented is light and fluffy...but not stiff like you have mentioned...it is too porous and I always have to mix it completely before making idlies...Where could I be going wrong? I am using a grinder.

    ReplyDelete
  80. Hi Sudha, looks like you are adding more of fenugreek seeds/ vendhayam. Also make sure not to grind for too long. If the grinder is getting too hot, then this could happen.

    ReplyDelete
  81. Thanks Raks, I am probabaly grinding for too long..The other day I ground urad dhal for 45 mts and Rice for 1 hr...I dont use fenugreek seeds at all...Thanks for the reply though:)

    ReplyDelete
  82. This comment has been removed by the author.

    ReplyDelete
  83. What is that cloth? Where can i find?

    ReplyDelete
    Replies
    1. Any thin cotton white cloth will be fine for this.

      Delete
    2. Hi Raji,

      My idlies get wet / kind of soggy on top making the idly some what sticky. How to avoid this? I am using the regular mould without cloth. Can water dripping on idlies be avoided?? Please reply.

      Delete
  84. hi raks, u actually rok!!! being a gujarati i can make any kind of dhokla so well...but had to add soda-bi-carb in idly batter to make them soft...it was good but not like the way yours....i tried the same procedure with same ratio u explained and i just have one word for those idly ...wow!!!! i love you for this post (and actually all the post :)) ...its yummy...so softy...so white...so spongy... so good ...that u made my weekend...thanks a lot....

    and also want to thank u for ur date cake....it made my valentine day so special.... :) ..my hubby just loved it...

    ReplyDelete
  85. Thank you so much for details....

    ReplyDelete
  86. Really appreciate your effort and the way you way done it step by step. have always felt myself very lost while making dosa n idly.as the batter which i prepare always sticks. and Dosa is not that crunchy.when I make idly it becomes little hard.hope your recipe is the key to success.thank you so much RAKS.

    ReplyDelete
  87. what type of cloth you use. As i am in USA wanted to knnow what type. so that i can buy it here. thanks for the wonderful recepi.

    ReplyDelete
    Replies
    1. I dont think this type of cloth will be there in US, but you can buy any pure white, cotton cloth.

      Delete
  88. hi Raji,
    Thank you for posting this.
    I am a first timer in making this batter, so this recipe is a great help.

    Couple of qs (for now! :) ):

    Can I use mixie to make the batter?
    To purchase idli batter grinder (table-top, which brand is good - in Chennai, or what to look for while purchasing the same?)
    Appreciate any inputs.
    thanks,
    Hasita

    ReplyDelete
    Replies
    1. You can use mixie, the key is to not grind too much at a time and heat up the jar. You can use ice water while grinding the urad dal for this.

      Ultra is too good. You can buy Ultra pride :)

      Delete
  89. Thanks for sharing the recipe. I do not have an idli batter grinder/mixie. Can I try grinding with food processor instead?

    ReplyDelete
    Replies
    1. Does the food processor grinds smoothly?then only you will get volume. Otherwise I am afraid you cant.

      Delete
    2. Never grinded any liquid item so far in food processor. I will have to test it out in which case. :) Thanks for your reply.

      Delete
  90. hi raji, i used ratio 3:1 ratio and after fermentation i didnt stir the batter. But still my idily is not raising up and its flat. Dont know where am going wrong. help me out:-(

    ReplyDelete
    Replies
    1. Increase the rice ratio and try Anu, it might work. Say by 1/2 to 1 cup.

      Delete
  91. what exactly is idly rice, can we use parboiled rice for this??

    ReplyDelete
    Replies
    1. Idli rice is parboiled rice but not the one we use to eat, its meant for making idli alone, eating rice may not give you god results. In Tamilnadu we get idli rice in all the grocery stores.

      Delete
  92. Hi Raji,

    Wonderful post for beginners like me...I made idli with the proportion what you have mentioned..Idli's were soft but its not getting raised like yours...Its flat..I used IR20 idli rice.Where could I have gone wrong? I live in chennai,which is totally a new city for me..Could you pls suggest me a specific brand of idli rice and urad dhall for making idli..Pls help me.

    ReplyDelete
    Replies
    1. Hi Viji, Looks like either your urad dal is more or water you are adding while grinding is more. Try to experiment with these two, try reducing any one at a time and fix your proportion. I think any idli rice will be okay.
      Try buying from local shops and ask for new urad dal, they will have the best.

      Delete
  93. Hi raks i live in Singapore...i usually bring urad dal from India...but this time i thought i can manage buying here...but the urad dal i got here is so bad...can you plz help me out and let me know in which grocery shop you buy urad dal and idly rice.

    ReplyDelete
    Replies
    1. Hi Revathi, I too usually buy from India too, here you can check shops in Little india (like laavan) and ask for air flown urad dal from india (india brands like udayam)

      Delete
    2. Thanks a lot for ur info... Will get udayam urad dal

      Delete
  94. Thanks for wonderful recipe.Very well written&photografs are lovely! My idlys are soft alright but they turn out creamier in colour,not white like yours.what can I do for this?I live in north india where we donot get idly rice at every grocery store.I use sona matsuri.pl.do reply.thanks a lot.

    ReplyDelete
    Replies
    1. Was your urad dal fluffy and white? Depends on that as well as the rice quality. Even if methi seeds is more, then too it turns yellow. Mainly the if urad dal doesnt give you volume, then the idlies will be dull in colour

      Delete
  95. Hi,
    What is idly rice

    ReplyDelete
    Replies
    1. You can ask for idli rice in south Indian groceries, it is parboiled rice, which is different from eating rice. Short and stout.

      Delete
  96. What sort of grinder is this?

    ReplyDelete
    Replies
    1. Its Ultra grind (wet grinder)

      Delete
  97. Hi Raji,

    Thanks for the recipe. The idlies are not white and become soggy on top while steaming. They are soft but having a slimy top. I am using a regular mould for steaming without using a cloth. Please reply :)

    ReplyDelete
    Replies
    1. If you have a slimy top, I know exactly what the problem is. When you steam the idlies, the idli plates should be arranged in such a way that the hole part of the upper plate should overlay the idli part on the lower plate. While steaming, the water drops in the idlies and thats y you get slimy top. Do you use cloth? if so you can use another cloth to cover the idlies. If not, just arrange the idli plates in the way i have told, sure water wont drop over the idlies while steaming and you will not get slimy top for sure.

      Idli might turn yellow if urad dal quality is not good, or not enough water, or too much of fenugreek seeds.

      Hope I helped you a bit.

      Delete
    2. Thanks a lot :)

      Delete
    3. Thanks Raji :)

      Delete
  98. Thank you so much dear, I must try

    ReplyDelete
  99. hi am a 35 yr old mom to a 4 yr old. hv jst picked up the wheat flour appam and medhu vada recipee from your blog. and just read the right way to grind and make soft idlis here. hv been trying for ages to make soft idlis in the south indian idi grinder. your notes are so self explanatory i didnt have to move to another site. usually i check out the same recipee in 2-3 sites to get a second opinion and to find a quicker way to make the same recipee. will try out all the above three recipees and gv u feedback. i am an avid blog reader and usuaully check out recipee blogs a lot. some of my favourites are tarladalals and aaiyi's recipee and now yours. the detailed dos and donts are a real help. keep up the damn good work!!!!!

    ReplyDelete
  100. hi am a 35 yr old mom to a 4 yr old. hv jst picked up the wheat flour appam and medhu vada recipee from your blog. and just read the right way to grind and make soft idlis here. hv been trying for ages to make soft idlis in the south indian idi grinder. your notes are so self explanatory i didnt have to move to another site. usually i check out the same recipee in 2-3 sites to get a second opinion and to find a quicker way to make the same recipee. will try out all the above three recipees and gv u feedback. i am an avid blog reader and usuaully check out recipee blogs a lot. some of my favourites are tarladalals and aaiyi's recipee and now yours. the detailed dos and donts are a real help. keep up the damn good work!!!!!

    ReplyDelete
  101. hi raks.. i don't hv a stone grinder.. is it ok to use normal mixer grinder... will it make diff to softness of idlies..

    ReplyDelete
    Replies
    1. Yes try it, make sure you add one ingredient to soften the idli - cooked rice or soak poha or sago along with rice

      Delete
  102. Hi Raki, after seen you make thosa I wanted to make. Please tell my what is the grinder you use. ?

    ReplyDelete
  103. Please suggest making idli's with idli rava purchased locally from grociary,, being a man cant make that much effort to soak and grind etc.Please let me know if i need to grind the soaked Urad daal with idli rava or i can add the grounded paste of the daal with the rava batter and leave overnight...awaiting dear.....

    ReplyDelete
  104. Hi raks ,your idli receipe is superb ,just want to know how to ferment the batter in winters ,pls do reply,awaiting for your reply !

    ReplyDelete
    Replies
    1. Leave it inside the oven with oven light on. Or if you do not have oven, mix the batter in the grinder container itself and keep it covered. Of course u hav to take out the stone. If you are in very cold part of the world then you can keep it in grinder itself as the near by motar will be warm, it will help to ferment. If in places like india then just mix it in the grinder container and keep it away from the motor as it will overflow. Hope I am clear

      Delete
  105. Hi raks..this is a very useful post..indeed for beginners like me..what is the plastic stapula and how does it look like and where do we get it from?my mom usually uses her hand to wipe off but I am totally scared to let my hand insidw the grinder.

    ReplyDelete
    Replies
    1. Its given along grinder when you purchase it. Mostly light blue in color. Or grey. In step 5 partly I have shown

      Delete
  106. what type of cloth do u use? real cloth or paper wet paper towel.. pls let me know. i wil try it

    ReplyDelete
    Replies
    1. Its a pure cotton cloth. U can buy some low cost kada cloth.

      Delete
  107. love the idli batter u made and the way u spread ur dosa

    ReplyDelete
  108. love the idlibatter u made and the way u spread dosa

    ReplyDelete
  109. Hi, my idli batter doesn't get fermented and does not raise in quantity. What should i do?

    ReplyDelete
  110. awesome akka... I am a fan of ur pictures tat u post akka... super.... today also I made idly batter seeing ur blog.... super it came.. appreciation from my MIL

    ReplyDelete
  111. Appreciate the beautiful recipes and pictures on this website.

    ReplyDelete
  112. Idli Preparation images aren't visible!!

    ReplyDelete
  113. Love your website ..after my day ends this is one website I look for recipes:)..i make idli in cooker . Tried using cloth but my cloth dries up and idlis are not as soft as they should be:(. Any idea why?

    ReplyDelete
    Replies
    1. You should first dip the cloth in water then spread it over the idli plate. Keep the idli plate inside the pot only after water boils. Do not over cook, once cooked, sprinkle some water in the sides of the hot idli plate and invert it. Again sprinkle little water over the cloth (back of the idli covered with cloth) and then take out the idlies. it will come out soft.

      Delete
  114. hi raks i have a different recipe for idly we use idly rava and urad dal. soak both ingredients separately grind urad dal to a fine pase and mix it with soaked and sqweed idly rava add salt and mix it and proceed for steaming idlies

    ReplyDelete
  115. Hi raks can u please tell the amount of salt u put exactly how much because when I made it first time the salt was too much and the second time the batter did not ferment at all I guess due to less salt?

    ReplyDelete
  116. Hi Raks,

    Can you pls tell me the brand of idli rice you buy in Singapore? All your recipes are wonderful. Thanks.

    Niru

    ReplyDelete
  117. After fermentation should I directly make idly with the fluffed batter and not mix or stir it until I want to make dosa?

    ReplyDelete
    Replies
    1. Yes, if you want to make dosa, spoon required amount in another bowl and mix with little water to make dosa.

      Delete
  118. Hi chef, I enjoy reading your recipes as the are similar to my methods of cooking. I'm a Gujrati, born in Mumbai, living in U.K., married to srilankan tamil. ����
    Just wanted to ask do you never use fruitsalt/Eno for cooking idlies..?? As we always do with little oil mixed in the batter just before each batch of steaming the idlies. Thanks.
    Veena..xX

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...

To bloggers Please do not give link back to your event announcement along with your comments. I may delete your comment otherwise,sorry!

Related Posts with Thumbnails