“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Search This Blog

Sunday, March 1, 2009

IDLI

How to make idli, How to make soft idli

INGREDIENTS:

Idli rice - 4 cups
Whole white urad dhal - 1 cup
Methi seeds - 1 teaspoon
Salt - 3 level teaspoons

METHOD:

Wash well and soak rice for 3-4 hours.
Wash well and soak urad dal alongwith methi separately.

Drain and reserve the soaked water from dhal. Put dhal in grinder, add half a cup of water and grind until fluffy.  Grind by adding the soaked water little by little. Do not add all the water at once. Grind until you can see air bubbles when  you take the batter in hand, that is the consistency for urad dhal batter for idli.  Transfer the batter to a vessel, keep aside. Now grind the soaked and drained rice separately. Add enough water and grind to a smooth batter. Transfer this to the dhal batter vessel. Add salt and  mix both the batter using hands (this helps in fermentation). Allow it to ferment for 7-8 hours.

Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Unmould and transfer the idlis to a bowl, serve hot with sambar and any chutney of your choice. 


NOTE: 
(For spongy idlis) :
1. 
Wash the dhal well and soak it in 3 cups of water.
2. Grind with the soaked water itself until fluffy.
3. Methi seeds can also be separately soaked. If soaked separately, grind methi seeds in half a cup of water for 5 minutes and then add soaked urad dhal to it. 
4. Use less water while grinding. Adjust the consistency while mixing.
5. The batter should not be watery.

8 comments :

  1. hello,
    can u please tell me ..is idli rice same as parboiled rice?? ....also can i use the regular rice ? everytime my idlis become rock hard!! and doesnt ferment!! please help me.
    thanks
    arathi

    ReplyDelete
  2. Hi Arathi, Idli rice is different from parboiled rice. It is also a parboiled rice but a different variety.

    ReplyDelete
  3. Dear madam
    do we need to add baking soda for batter before cooking of idlies
    jayachandra

    ReplyDelete
  4. Hello Madam ,


    Could you please tell me the soaking time for whole black urad dhal ?

    ReplyDelete
  5. Greetings to you
    Your rasam powder recipe is excellent madam
    Kitchu

    ReplyDelete
  6. Akka, somehow my urad dal is not grinding to fine paste. It stucks in the grinding jar. untill I put enuf water it does not move. Again soaked everything. will make untill I get the proper repsult

    ReplyDelete
  7. some how my dal is not grinding to a fine paste. It stucks in the jar and does not move untill I pour enough water. I feel that is also a reason.

    ReplyDelete
  8. Very useful post.. thanks a lot..

    ReplyDelete

Thank you for your visit and valuable comments.