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 Latha Rinse them both a couple of times, draining out the water each time. The urad dal when ground in the wet grinder fluffs up in volume. And the lower plate being wet is because of adding too much water at the bottom and keeping the flame on high so the water bubbles up. Also the Idlies may be good for the first day but hard on the second day. I live in the greater New York City Area with my husband and sons. Is it raw rice or idly rice? Thanks for brief explanation. Number 2 and the most important factor. Step 2: Add water to the main Instant Pot stainless steel insert and press saute button to heat the water. grease the idli plate with oil and pour the batter. Hello! 2. It, didn't turn pink down there. Is it the Kuzhi Paniyaram recipe that is from Chef Jayalakshmi, please. # The dosa pan is not heavy. Any pan with lid that can accomodate the idli plates / moulds will work.Add a little water on the bottom and place the idli plates on top of it. Should idlis be steamed at high flame or medium? Invariably thats going to happen. still using the same dal and rawa and also the procedure. Hi, I am not sure if that can be prevented. Almost double. Ingredients1/4 cup urad dal1 cup rice1 cup beaten rice or pohapinch of methi seeds. South Indians make a lot of Idli and Dosa at home and it is their staple breakfast. This is my preferred method. I live in kerala, by the sea and so its humid. This is only the second time I've made these. Mix it well. Always go for parboiled rice. Cover with a lid and keep aside to soak for 4 hours. Brand name is Iwachu It is a cast Iron one which is very heavy. I have not seen these ones. Thanks, Hi, How to make Idli Drain and blend poha along with little water dal,methi and salt until frothy. Use a butter knife or spoon to gently scoop out the idli. How to make idli batter using idli rava /rawa. After reading your blog I just subscribed your youtube Chanel because you idliten me . Turn off the stove. Thanks for your blog on the idlis. So its healthy and is good for making idlis. Please follow the recipe if you want proper outcome. Is that how it is supposed to be? This is the perfect consistency. the main reason for flat idlis is excess water in batter. Paniyaram are South Indian crisp pan fried rice lentil dumplings cooked in a special pan known as paniyaram pan or chatti or kal. Greasing ensures that the idlis do not stick to the mold and come off easily once cooked. I have followed all your suggestions for softer idlis using the mixie recipe. Hi Suguna, Make sure water doesnt over flow to the plate. Just do this again a few times. Cover with a lid and keep aside to soak for 4 hours. Upload or insert images from URL. So it gives the same effect as Sabudana. 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 The idly batter has poha in it. You may still do dosa. I had this strange phenomenon with my batter this morning. Idli Preethi Mixie. idli batter recipe | idli dosa batter | multipurpose batter for idli Basically, Idli is a steamed savory cake made with the fermented batter. Yes you can. A lot of experienced cooks stick to a 1:2 ratio and this is what makes the traditional ones fluffy from inside and crisp from outside, without feeling the taste of too much rice. You helped a lot in understanding the process of idlis creation. The first method is using Idli rice and the second is with idli rava. The batter needs to sour up a little more for good dosas. Does it ferment well in stainless steel vessel than in a ceramic bowl or plastic? Note: Your post will require moderator approval before it will be visible. The plates dont have any holes so I dont put any idli cloth to make idlis. Idlis freeze well too, making them a great make-ahead weeknight meal. notes: Insert the back of a spoon after 7 minutes and if it comes out clean without wet batter, the idlies are good to go. Your email address will not be published. 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. pls do let me know, i had kept it high last time and it became really hard, Pls help!!! What do you think is the contribution of the cloth for making a perfect Thuni idli? The second is the split black urad dal. My recipe is 4 rice and 1 urad dal. 7-10 minutes maximum. Add ginger and saute for a minute. It means a lot to me. You cannot do much if the batter turns watery. Though one thing I find is after idlis are cooked, the top part of idly looks waxy. Stumbled on to it when searching for why my idlis didnt come out very soft even though batter had risen wellperhaps it was over steaming.will try again with your recepie. Do not steam for more than 6-7 minutes. add 2 tsp salt and mix gently. Just wondering if this will work? What type of salt is used? ( I am packing the dosa batter in a sealed cover in night.By morning the packet is Swallowing and packets is bulging what may be the reason pls tell. My idli batter recipe explains this in detail; Make sure the idli batter is at room temperature before making idlis. Hi kannama Very informative. I have found out another kind of wet grinders that seem to do the job of grinding in a different way: I used poha, rice, white whole urad Dall, salt. Hi very clear explanation of preparing idlisthanks a lot. Does it go bad? You can mix with some atta (wheat flour) and make dosas. Add in enough water and mix well till it gets smooth consistency. Keep the batter inside a cup board or a shelf or some place warm. If you are not going to eat them right away I suggest this step. But idli might be hard with watery batter. In this case, add the idli batter. What equipment do you recommend? Your link has been automatically embedded. is there any method or any different packaging or machines to be used. Do I need a separate batter recipe for dosa? Instead of adding regular rice, use boiled millet to make softer idlis. In blender or grinder, add soaked dal and methi, water (approximately to 1 cup, read next step) and grind till its smooth. Paste as plain text instead, Idli Recipe When the pan is hot enough, pour batter up to in each mold. Hi, I fermented for 16-17 hrs as I had ground the batter very late in the night and so had to leave it till evening . I would need a grinder in the range 5/10 kg that was still table top but may be I am asking for too much. By The modern manufacturing methods have reduced this by a great extent, so using unpolished whole white urad dal is ok. Put a non-locking lid on top and cook for 20 minutes on medium-high heat, Check for the doneness using a toothpick making sure that it comes out clean from the middle of the idli. Your grinder must be huge, impossible to bring it with you. Secure the Instant Pot lid. the batter is well fermented when it has doubled in volume. Add about 1 cup of water to the idli cooker and let it come to a boil. 1.Bring water to a simmer in the idli steamer. What can I do? Save my name, email, and website in this browser for the next time I comment. https://www.kannammacooks.com/murugal-dosai-dosa-batter-recipe/, Very clear information many doubts cleared thanksN. To make the next batch, reduce the heat and pour few drops of oil into the cavity. Paniyaram are ball shaped pan fried dumplings made with fermented rice lentil batter. Will the thosai be different from the normal thosai. Add half cup onions, 1 to 2 chopped green chiliesand 2 tablespoons shredded carrot (optional). The pan has to be hot and not smoking hot. Do I need a special idli cooker for cooking idlies? Is it the salt or fenugreek that changed the color. There are basically four kinds of urad dal thats available in the market. Wait for 2-3 minutes. Its ok. You will still get decent idlis. So we use ice water for grinding the urad dal so the dal doesnt get heated up when ground. There is no greater satisfaction than settling down to a scrumptious meal of steaming idlis. Tips and Tricks for making Idli Batter Love akhila. Pls suggest ASAP . Words I love to hear are, Mom, whats for dinner? The same words I say to my mom every time we speak. When the pan is hot enough, fill each mold to 3/4. Paniyaram pan is my favorite, I make pakoras and vadas healthier with less amount of oil using the paniyaram pan. My Idlis are sticking to teeth after eating. Hi..idly batter it is become watery after fermentation .so i dont know how to rectify this problem with out wasting this batter. 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 ? WebThe patch is on surface as well as inside the idly. These are cooked in a special pan called as paniyaram pan or kal. I have a non-stick paniyaram pan from prestige omega select (double handle). Also what rice do you use? She was generous enough to share her recipe. The fermentation time depends on the weather conditions. The problems with your idli batter is The wet grinder method is slow but its the best. The batter should be slightly course not paste. please suggest as soon as possible. There are two kinds of lactic acid bacteria. Hi Maam Use a butter knife or spoon to gently scoop out the idli. They are naturally gluten-free and therefore light on your tummy. I have a question about the batter. If you are used to eating soft idlies from a wet grinder, you will not like the idlies from this method. 3. The savory version are eaten with a spicy Chutney, Sambar, pickle & even with different kinds of Podi. Batter must be of medium consistency not very thin or thick. And you have given basic recipe and then Kuzhi Paniyaram recipe in detail. Hope this helps. You can add about 2-3 tablespoons powdered sabudana. Great comprehensive article on idly. My mom made idli with the just fermented idli batter. Hi i wanted to say you the tips and tricks that u shared are really helpfuk, just wanted to ask u that while making idlies like cooking them in cooker, what should be the gas flame like, should it be Sim or high or medium! The one thing thats important while grinding batter in a mixie is to make sure that the mixie jar doesnt get heated up. 1. Add the cooled seasoning along with very little salt if needed. Hope this helps. I also have a paniyaram recipe from Chef Jayalakshmi Rajkumar, who works in Taj Savoy, Ooty. So I want to return mine and buy something sturdy and fit for professional and heavy use. Greetings, Add a pinch of hing and 2 tablespoons chopped coriander leaves (optional). I always thought it was yeast and not the bacteria that is needed for fermentation. Paniyaram (Kuzhi Paniyaram Recipe) Dassana's Veg Recipes Suguna, thank you for this great article. Plz help ASAP. Paniyaram are known by various names such as kuli paniyaram, paddu, gundu pongala, gunta ponganalu and guliyappa. That removes the balloony effect of the fermented batter and makes it more flat. which recipe? Meanwhile, soak the washed urad dal with 1 tsp fenugreek seeds for 6 8 hours. So making paniyaram is easier if you have the premade homemade or store bought idli dosa batter. Homofermentive lactic acid bacteria produces only lactic acid. Steam it for 10 minutes over medium heat and turn off the heat. Thuni idli is nothing but idlies made on a cloth. Glad your paniyarams turned out awesome. Sure Anu, half the qty will definetely work. Optional (To make soft idli and cripsy dosa): Fenugreek seeds - 1/4 tsp. thank you. What an article!!! My dosa is white. Could you please mention the qty of water to be used for urud Dhal and rice? Taste the batter and add more salt if needed. Check your inbox or spam folder to confirm your subscription. 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. But here is the deal. Updated and republished in May 2022. We love your feedback. Please refer to the recipes given. Hope this helps. Once the water comes to a gentle boil, carefully place the Idli stand in the Instant Pot. of course. Isnt the whole urad dal with the peel more healthy? Is it ok to consume? I think if you used too much fenugreek, then idlis will be bitter. Cooking is an art, and you have dealt it like a genuine artist. Traditionally the preparation for paniyaram starts by soaking & grinding urad dal (skinned black lentils) and short grain rice to a batter which is fermented overnight. 1st question is there any method so we can know that now the batter is ready for making idlis They are done when the toothpick comes out clean. What rice are you using? Thank you so much! mixie or grinder?. A very hot environment can make the batter sour too soon and the taste will not be good. My idli doesnt come off the pan? Because we have some time to deliver to shops. Especially idli rice if you want whiter idlies. But I love the flavor that fenugreek imparts in the idli or dosa. Drain the soaked Diabetacare Jowar idli rava and add it to the ground urad dal and methi seeds. An undisputed masterpiece from the kitchens of South India, Idli are soft, melt-in-the-mouth steamed cakes made from a nutrient-rich fermented batter of rice and lentils. I dont make idli or dosa very often. 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 idli becomes hard if you cook for long. Seasoning adds flavor to the paniyaram and they keep fresh for few hours. Please help. One of the best & most informative article of my life. The down side of this dal is that it involves a lot of labour. The outside temperature matters a lot for idli batter fermentation. Boil water in a kadai/pressure cooker/any vessel which could hold the idli moulds and place the idly mould with batter in it and cover it with a lid. The main reason for the idli pan to cook flat is that the batter was too runny. I am feeling very happy because of you give such deep knowledge of receipy of dili. Try to reduce the amount of water used for steaming. I am usually able to keep store bought batter in the fridge for a week until it goes bad. hi swathi..the paniyaram pan which you used above,is it a cast iron one? Why? This section is optional and you can add all the ingredients directly to the batter. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). I am trying to use cream of rice and urad flour to make idlis, do I have to ferment it? One more tip if it sounds logical to you I always add salt before fermenting, coz I dont mix the batter once fermented. Spoon in 3 to 4 tablespoons of batter in each section. Sometimes even after doing this it wont become fully non-stick. Its the fenugreek seeds. Idli Rice and Lentil Steamed Cake Idli 1. I used your same recipe 5 :1 ratio 5 cups idly rice and 1 cup urad dal I used to get bubbles dots in my idly can you tell me why. Most of us make these paniyaram with the leftover idli and dosa batter stored in the refrigerator. I used this sada dosa batter. Hey what if the idly batter turns out too watery b any idea how to deal with it ? Table salt contains other ingredients such as anti-caking agents etc which may interfere in fermentation. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. 2) If the place where you live has extreme weather conditions, buy a portable room heater and have it running near the batter vessel. glass or steel is preferred. Step 3: Close the Instant Pot with the pressure release valve to venting. I'm thinking it might be the temperature. Hi swasthi mam.im a big fan of u..i follow ur recipies very often..all of dem hav turned out really good..i wanted to know hw much is the estimation of ingredients i mean quantity required to make kuzhi paniyaram for 40 people.im waitin for ur reply, Can you please suggest me whether I should buy 7 cavity one or 12 cavity one to cook on gas stove as I doubt whether the far away ones can be cooked in 12 cavity one without burning the middle ones. Ill be making idlis and dosas for the very first time. # The pan is not hot. So try avoiding table salt while making idli. If we use eno at the end then can we skip fermentation? But tempering makes the paniyaram flavorful. (Coarse or paste ). 1 tbsp coconut oil. My number is 7382574160 /////Hyderabad. Thanks Kannamma! The technical variety of parboiled rice thats referred to as simply idly rice is called as salem kara or salem car. Can you tell me something about fermentation? Press the steam button and set an external timer for 12 minutes. One more thing I want to know regarding fermentation. I have tried so many recipes from various chefs and net procedures but I could not get as original and authentic. Hi. Urad Dal When the temperature comes down, wipe off the excess oil. I want to know whether because of this are my idlis turning hard or less spongy? I have friends from tamil nadu who are fine cooks, who know different kinds of seasoned rice preparations. Its one thing to be a good cook, but to take so much passion into the fish and getting to the very roots is a mark of an excellent cook! I used brown rice and green lentils, > > whey, and celtic sea salt. If you have an account, sign in now to post with your account. Allow the idli to cook for 5 minutes and then take out the idli by gently running a butter knife or spoon starting at the edges and gently going under. What did I do wrong? The model may not be anymore available. If you have an oven in your home, then put the pilot light on and then leave the batter inside the oven. 3. Thank you so much for sharing this! Hope you like it. Use ice water to grind the ingredients. The use of urad dal is common in both these methods it is just the rice variety that varies. Add seasoning. - Quora Answer (1 of 2): Even I used to encounter the same problem in the beginning but later on I found some reasons for it : The levening agent that it eno salt or baking soda is not mixed properly , it is left in the batter in the form of small lumps. Elgi Ultra Bigg + 2.5-Litre Table Top Wet Grinder, When it comes to mixie, these are the brands that I like. Nott sure why? How can that be fixed? Happiness is dunking idlis in a bowl of piping hot vegetable sambar (recipe from my cookbook) with a side of my special ginger tea. I tried making them in rock tava, cast iron panniyaram maker but they were sticking to the pan. You are welcome. Its like petrichor. 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. Ill be really greatful. Does anyone have any idea what is causing, > this? If it comes without wet batter, the idli is done. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. I read some people add some kurd in the batter, and I asked many times if saravana bhavan idlis were made this way, as they have a sour taste, like kurd. Not yeast. I'm thinking it might be the. I fermented idli better for 8-8:30 hrs. I will be publishing the recipe soon, Mini idlis - Bite-sized idlis steamed in a special mini idli mold. 1. 1) You will need two things. u said its forming gas . Now add this to the batter and mix well..Add in salt, baking soda and mix well. How to make idli batter using an Indian heavy duty mixie