Saturday, January 28, 2006

Fluffy Idlis:
1.Urud dal : 1 cup
2.Boiled rice (Ukkada chawal) 4 cups
3.Salt to taste.

Soak Urad dal and rice separately for 6 hours.
Grind separately rice fine rawa consistency.
Urad dal till frothy at least for 30 minutes in wet grinder.
Add salt mix thoroughly and keep it for fermentation.

Before preparing idlis wash idli plate and apply oil and keep.
Should not mix the fermented batter very hard.
Mix gently pour on idli plates. Boil this for 10 minutes in
High flame and 5 minutes in sim.
After taking out the plates allow it to cool and take out the
Idlis with the spoon.
Enjoy the Idlis with hot onion sambar, coconut chutney.

1. Grinding in mixer rice quantity is 3 cups.
2. To get soft idlis add 2 tsp oil in the batter.
3. By putting a wet white cloth over idli plate and when U cook this way, U can take out idlis immediately.
4. Salt should be added correctly then only the batter will ferment.
5. Wash rice thoroughly then only idli will turn into white.
6. After soaking do not wash the lentils, nutrition value will loose.


Usha said...

ur idli looks soft and nice.wat kind of rice do u use.(rice brand)

Usha said...

1 more thing i wanna say.all ur foodies are gud.I am a regular visitor of ur site.i atleast visit 5 times a day.i hv also tried many of ur recipes and hv turned well.THank u so much making me visit ur site.i truly appreciate it.

Menu Today said...

Hi Usha,

Thanks for visiting my blog. I use Ambikas Idli Rice. Once again thanks.

Roochi said...

Hi, I live in Germany. I used to make soft idlis and wonderful dosa till the time I had the Idli rice that i got from India. Once that got over, i have the option of just 2 rice that i can buy here in my city. (1 Urad : 2 Rice)
One is basmati rice that we use for our usal boiled rice.
Second is Parboiled rice. However the idlis just are equal to stone and dosa a disaster. We do not get idli rava here.
Please suggest what I cud do for better idlis.

Menu Today said...

HI Roochi,

U can use parboiled rice 2 cups, Basmati Rice 2 cups and Urad dal 1 cup and one fistful. Soak this rice together for 3 to 4 hours and dal for 1 hour separately and try to make idli will come very soft...
(While grinding add washed and soaked Poha (aval) 1/4 cup, this gives idli a soft texture.Thanks

Anonymous said...

Your dtld recipe descriptions with pictures are beautiful.
1. I grind batter for idli in a mixie. Cld this be the reason for my idlis not being white.
I also add raw rice alongwith idli rice.
Pls suggest.
2. Do I need to sieve rice rawa (for ARISI UPPUMA) after dry grinding?