But I find Elgi to be sturdy! It will help in easy release of idlies. Most of us make these paniyaram with the leftover idli and dosa batter stored in the refrigerator. I live in kerala, by the sea and so its humid. in fact i am grinding it 6 hours earlier than before.. Any suggestion? Try reducing the water in the batter. Just line a wet cloth (just wet NOT dripping with water) on top of the idli plates and ladle out the idli batter on the plates. If using a cast iron pan, you will have to season it either the previous night or in the morning. Its the urad dal without its skin which has been split. am really nervous and want to try a small amount of batter first. I have one question.. does the fermentation depend on type of vessel used to store the batter to ferment? Make sure the idli batter is at room temperature before making idlis. This is very important as we want to steam the idli and not pressure cook them. Homofermentive lactic acid bacteria produces only lactic acid. The idly batter has poha in it. Hi Suguna, I fermented idli better for 8-8:30 hrs. of course. The last one is the split white urad dal. I am unable to make paper dosa from dosa batter when other friends of mine doing same easily .., I dont understand where went wrong. Always go for parboiled rice. Take 1 to 2 cups thick idli / dosa batter in a bowl. Then try rubbing the dal in your palm. It, didn't turn pink down there. Turn off the stove. There are basically four kinds of urad dal thats available in the market. Add salt before making idlis. But here is the deal. 2) the grinder was heating up alot so would switch off for 5 mins in between to cool.is it normal for grinder to heat up when running for30 mins? Paniyaram Recipe first published in April 2016. The batter has to rise like dosa batter. The idli batter can be transformed into uttapas, which are also made with dosa batter thats a day or two old, and with batter that would have begun to acquire a little extra sourness. Stir in 1 tsp grated ginger (optional.) 3.when I making idlis then first these looks very fluffy after that those were sometimes sticky or not spongy.I cooked them first 5 mins on high flame then medium for 10-15 mins. Too liquidy batter produces flat and hard idlies! Thuni idli is nothing but idlies made on a cloth. Blend rice with little water until smooth. Add few drops of oil in each cavity and spread the oil well with a cloth or kitchen tissue. What do you think? Could you please mention the qty of water to be used for urud Dhal and rice? Repeat for all of the plates and then stack them on the rack. Very nicely designed! Any pointers? Idli My Idlis are sticking to teeth after eating. It fits well, i just need to soak it whole day /or night, and and let it grind for half an hour to make it really smooth. The batter will thin out a little after fermentation. Why my idli sticks to the upper idli pan? Hope this helps. The water should run clear after some time. Minimum of 4 hours. I have a super easy sambar recipe in The Essential Indian Instant Pot Cookbook and also try my popular South Indian coconut chutney. Serve masala paniyaram with chutney or sambar. I live in the greater New York City Area with my husband and sons. If you have refrigerated the batter, make sure to take it out 1 to 2 hours before making the idli, Remember to add water to the Instant Pot. Idli I do not disturb the bacterial aeration created by fermentation. Great comprehensive article on idly. Instead of adding regular rice, use boiled millet to make softer idlis. I am making idli from past 5 years , and they ferment and comes out of steamer really fluffy . 1. Idli Recipe There are two kinds of lactic acid bacteria. does this have any effect or it dont matter? I will try making it and let you know soon. But my idlis of lower plate are always wet in between and not cooked. You re a cookery scientist! It will be fermented in that time. Very thorough write up. Should idlis be steamed at high flame or medium? Please refer to this article. Thank you! ingredients are missing and the grinding of soked rice need to explain. When the pan is hot enough, fill each mold to 3/4. After soaking period, rinse rice and dal separately 2 to 3 times once again. is there any method or any different packaging or machines to be used. Partially cover and cook for 1 to 2 mins. blend for 40 minutes to smooth and fluffy batter adding water as required. 2. Your dosa pan may need seasoning. 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 only the second time I've made these. I dont make idli or dosa very often. Use a butter knife or spoon to gently scoop out the idli. You will start getting hard idlies on the second day. 1/2 tsp asafoetida Add a pinch of hing and 2 tablespoons chopped coriander leaves (optional). Wash it several times in running water. Hi I m from south i use to prepare batter which comes out well but nowadays batter gets ferment but on the top it gets pusanam y so ? thank you. Please refer to the recipes given. Add water to the main Instant Pot insert and press saute button to heat the water. Make sure to keep the pressure release valve to Venting instead of sealing. The outside temperature matters a lot for idli batter fermentation. When to add salt? They will puff and raise. Most of the times my Mom made these with the left over, about to go sour batter because her idli and dosa batter were made with the same ratio of 1:2 ratio. This idli recipe gives the BEST, soft, fluffy, and pillowy texture. Will my idlis still turn out good. Preethi Mixie. They are naturally gluten-free and therefore light on your tummy. My husband and in-laws are fond of idly n dosa. I had this strange phenomenon with my batter this morning. At the end even the batter was a little warm when removing from the grinder. Your link has been automatically embedded. I tried the idli batter exactly the way youve mentioned and its the best Ive ever made so far! After 15 mins the batter will be very thick. 1. 7. Much appreciated. What could be the reason of sticky idlis to teeth? Do I need to wash the ingredients before soaking? You just need to make sure that the batter is kept warm. Why does my batter separate water just after 4-5 days even after kept in air tight container? 2023 Kannamma Cooks | Cared by T-Square Cloud, Add a little water on the bottom and place the idli plates on top of it. figure was maybe I had it too close to my kombucha On 6/20/06, clzdawson wrote: > I have a light pink layer on the top of my dosa batter after I let it. 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). One more thing ki meri neeche wali plate ki idlis sari geeli geeli kacchi si rhti hplz help me..I like idlis very much but m acchi bana ni pa rhi hu. Hi Suguna Thank you so much! Pour the batter and cook the same way. Try to reduce the amount of water used for steaming. 1.Bring water to a simmer in the idli steamer. But the texture is going to be different. I wish there was no plastic in my equipment at all. Maybe it got too hot in my kitchen for the bacteria fermenting the, > > I have a light pink layer on the top of my dosa batter after I. The tempering and preparation is the same as I wrote in the recipe card. I grew up eating my moms amazing masala idli. 1 cups idli batter thick or dosa batter cup onion finely chopped (1 small, cup if using directly) 2 tablespoons carrot grated (optional) 2 green chilies chopped (skip for kids) 1 teaspoon grated ginger 6 curry leaves torn or fine chopped 2 tablespoons coriander leaves fine chopped (optional) teaspoon mustard seeds Hi my idli batter fermented very well but with a light yellowish film on top. Hello! If the batter is very thick, dilute a little with water. Hi swasthi, If you are not going to eat them right away I suggest this step. Starting from the outer edges and gently working your way to the center of each mold, Bring one and a half cups of water to a gentle simmer in the main pot or pressure cooker, Place the Idli stand inside. Repeat this thrice before you start making the paddu. I also make sure to cook for a while after the lid is open to get a crust. This video did a time travel on me to little kid helping my grand mom grind batter on a hand stone grinder. What equipment do you recommend? Set it aside for four hours. [This is the same logic while making cakes, where the beaten cake batter needs just to be folded in with the latter additions (like nuts/chocolate chips) to sustain the sponge once baked]. # split urad dal. At the same time, if you live in a hot and humid place then salt might be your friend because your batter will not be over fermented and will not turn sour soon. Number 1. hii , How to make idli batter using idli rava /rawa. My ratio is not 5:1 Avalakki is made from Paddy. I also have a paniyaram recipe from Chef Jayalakshmi Rajkumar, who works in Taj Savoy, Ooty. Add seasoning. Hello Can you please suggest how to choose good idli rice? Today only found the chef s variation. Idli is a soft & fluffy steamed cake made with fermented rice & lentil batter. Guest guest, June 22, 2006 in Health, Medicine and Natural Healing 06, I've only made dosa batter twice - once it got pink. Paniyaram pan is my favorite, I make pakoras and vadas healthier with less amount of oil using the paniyaram pan. We recently moved to Hong Kong and I dont have my wet grinder yet! Saute until the onions turn pink or raw smell disappears. Taste the batter and add more salt if needed. The dosa batter which I have already fermented is looking too grainy to me .. Idli Increase the heat and let the pan become smoking hot. Always refrigerate after fermentation. My aim is to help you cook great Indian food with my time-tested recipes. This is mainly due to excess addition of water in the batter. Guess its the rice which is giving it a coarse effect.. Infact while eating I can feel little pieces of rice .. No. Version 1: Rava Idli Recipe (with Fruit Salt) Take sooji and yogurt in a bowl and mix well. This spiced fermented batter is poured to the cavities of the special pan paniyaram pan. Watery idli batter wont work. The consistency seems to be fine when I grind it but when I run my fingers through the ground rice, it is grainy. Hi Suguna, please let me know a good method to keep idlis piping hot for serving at a party. It doesnt look flaky. Maybe it got too hot in my kitchen for the bacteria fermenting the dosa. For dosa batter do I need to keep the oven lights on for entire 12 hours or i can just turn the lights on for 2-3hrs and leave the batter inside the oven for 12 hours? But if you are a purist, go the grandmas route and buy split black urad dal and de husk the dal yourself. Your email address will not be published. So when do I add salt? My dosa took over 20 hours to ferment and I thought perhaps it spoiled. I have been using your idli recipe for quite sometime now. I tried by ur way..so worst idlis that were. Paniyaram Recipe (Kuzhi Paniyaram I find that the idlis stick to the pan when I keep them in chafing dishes. How to make Idli Paniyaram more commonly known as Kuzhi paniyaram in Tamil Nadu, gunta ponganalu in Andhra Pradesh, are ball shaped crisp dumplings made with fermented urad dal and rice batter. Is that how it is supposed to be? This is the perfect consistency. There are very reputable brands available in the market. What do you think about it. Add water for soaking. As an Amazon Associate, I earn from qualifying purchases. My batter never ferments. Have this as the last resort. Thanks very much. Thanks for this informative article. Excellent research of idly. 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. The batter may not fluff up a lot but dont worry. Please guide as to where could be the mistake? Its just a matter of choice. Hey what if the idly batter turns out too watery b any idea how to deal with it ? I am trying to use cream of rice and urad flour to make idlis, do I have to ferment it? If you want a white idli, you may omit or use very less of it. Lodge Logic Pre-Seasoned Cast Iron Tawa Pan 10.5-Inch, Panasonic MX-AC300S-H 550-Watt 3-Jar Super Mixer Grinder (Grey), https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/, https://www.kannammacooks.com/how-to-make-soft-idli-recipe/, http://www.kannammacooks.com/category/recipes/south-indian/rice-dishes/. I came across your site during my google search on how to make soft idlies in mixie and living in cold weather of -40 C. I was tired of the seeing the idlis getting hard. 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. The variety I like is called Salem Car. great blog for a food lover. Is it ok to consume? Also the Idlies may be good for the first day but hard on the second day. brownish red ??? If needed you may sprinkle little water and stir. the idli batter is not rising in rainy season. Hi, your article is very informative, thanks for the tips. My idli doesnt come off the pan? Life cannot be any better than having Idli daily for breakfast with coconut chutney and sambar. This ensures spongy idlis but you need two more than you usually eat, since its so airy and soft. Is it ok to make thosai with it. Unmold the idlis using a butter knife or a spoon. Hope this helps. I enjoy your blog every single time I visit, theres always that whole details of the recipe youre talking about. Then add coriander leaves and hing. So whisk it well with a fork before using to make it less lighter. Thank you so much for your kind words. These Idli stands are also sold in some Indian grocery stores. The problems with your idli batter is Stir it well. Soak the washed millet for 6 8 hours. I need to be honest with you here. Switch off. Idlis are still super soft. Can you tell me something about fermentation? Pasted as rich text. I have shocked to knew these lot of tips. > > ferment for about 15 hours. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Alternative quantities provided in the recipe card are for 1x only, original recipe. idli Allow it to heat up on saute mode as you begin spooning the batter into the molds, Insert the stand in the Instant Pot once the water comes to a gentle boil, Secure the Instant Pot lid. I use simple rice and urad daal in 2:1 with tablespoon of fenugreek seeds, Nothing more to say very much informative, Excellent. Idli http://www.kannammacooks.com/category/recipes/south-indian/rice-dishes/, I use American par boiled rice but my idlies never rise. Long live thuni idlies. 1/4 cup white sesame seeds. When I ferment batter in cold weather, the batter forms a yellow film on top. Turn off the stove and smear some oil with a cloth on the hot pan. Can we freeze the batter? It is pretty hard to find ingredients here ( north of francej so i tried different types of rice, and I can tell it was a disaster for the risotto rice ( which is advised to be used by some peoplewelli tried, dont waste your time and money! In this post I share the recipe to make savory paniyaram that are not only delicious but also crisp and flavorsome. I agree Thuni idli is the best. Thank you for sharing good tips and advice. It happens when the weather is too cold and the batter takes a little longer to ferment. https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/, Very clear information many doubts cleared thanksN.