Perfect idli recipe
SOFT IDLIS
- IDLIS are traditional SouthIndian breakfast [ healthiest nutritious breakfast ] made with fermented rice + dal batter in different ratios. Served with sambar + chutney + molgapodi [gunpowder ].
- It is also a great combo for SouthIndian non veg gravies.
- Idli with sambar is a complete meal .
- You can always experiment with different ingredients like ragi ,millets ,bajra etc.
- It is a healthy food as it is steamed.
- A great souce of carbohydrates and proteins.
- Fermentation enhances vitamin B.
- Idli contains only 65 calories.
- Idlis are light for digestion.
- It fights gastric problems.
FEW TIPS FOR SOFT IDLIS – U can try different ratios. I have given few recipes below with different ratio of dal and rice.Also sharing different recipes made with idlis. [leftover ]
- Use good quality of dal and rice .
- Batter ground in wet stone grinder is better than mixer grounded .
- While grinding in mixer ,don’t overload .If grinding a big quantity , give mixie a resting time – else the batter also becomes hot as we grind it .
- In very hot weather 8 hrs of fermentation is enough.
- Flat idlis means too much of urad dal .
- Use whole skinless round urad dal.
- We get special rice for idli -ask for it – parboiled rice or idli rice.
- Soak rice and dal separately ,also grind it separately.
- Wash and rinse the dal and rice well until water runs clear.
- Add less methi seeds.
- Consistency of batter is important – if watery then idlis will be flat and sticky ,also the batter should not be very thick. It should be of medium thick flowing consistency.
- Always use a steamer for steaming – don’t use microwave for making idlis.
- Don’t steam for more than 10 – 12 mins.
- Some add sour curd to the batter or bread slices while grinding in cold weather to help in fermentation .
- If you have old fermented batter,add it to the fresh batter for quick fermentation – the old batter acts as starter culture. [try storing little old fermented batter in the fridge.
- Fermented batter should be stored in fridge else it will become sour .
- Oversteaming is also not good.
- After steaming .let it rest for few minutes before demoulding.
- If storing fermented batter ,the next day use it for dosa and after few day use it for appe.
- Before placing the mould in the steamer the water should be hot .
- Idli batter can be frozen for more than a mnth -thaw it by keeping it in fridge for 24 hrs.
- Use batter at room temperature.
- If the batter is very watery the dosas will stick to the pan – add rice flour and adjust.
- Always use hands for mixing the batter.
- Soaking should be for atleast 3 hrs.
- Use warm water to soak for reducing soaking time.[not hot]
- After fermentation if idli batter is little watery ,steam it by laying a muslin cloth on the mould.
- Always grind by adding less water .
- In cold weather use ¼ tsp baking soda .
- Also adding baking soda gives white idli.
- Minimum 10 – 12 hrs of fermentation.[batter becomes bubbly ]
- Over fermentation will lead to sourness.
- If the batter is not fermented well ,use eno.
- Add a fistful of poha or murmura while grinding .Just soak 5 mins before grinding .
- Same batter goes for dosa ,dilute it little by adding water .
- Try storing batter without fermentation- ferment the required quantity.
- Don’t use aluminium vessel for fermenting or storing the batter .
- U can add a pinch of baking soda before steaming.
- Don’t make the batter watery. If it is thick we can add water later.
- In colder regions – preheat the oven @ 200 * F , off the oven and place the batter inside the oven for fermenting .
- Sometimes in cold regions it takes 2 days for fermentation .
INGREDIENTS – We use parboiled rice OR idli rice OR a combination of both the rice with whole skinless urad dal in different proportion .
DIFFERENT IDLI BATTER RECIPES [ with different ratios of dal and rice ]- click on the names below :-
- Batter for soft idlis [ my recipe for soft fluffy idlis ]
- Soft idlis [ most of them try this recipe ]
- Idli made with parboiled rice
- Idli
- Idli recipe
DIFFERENT RECIPES MADE FROM IDLIS AND IDLI BATTER – click on the names below :-
- Chutney idli
- Molgapodi idli
- Fried idli masala
- Ragi idli and dosas recipe
- Palak idli
- Beetroot idli
- Carrot idli
- Shahi idli
- Spicy tava idli
- Pepper idli
- Masala idli
- Idli manchurian
- Idli recipe using idli rava
- Kanchipuram idli
- Instant oats idli recipe
- MIXED DAL IDLI RECIPE
- Rawa /semolina idli
- Idli chaat
- Soft spongy dosa
- Dosa upma
- Wheat dosa recipe
- MIXED DAL DOSA RECIPE
- Set dosa recipe
- Rava dosa
- Perfect dosa recipe
- Lemon idli
- Idli finger fries
- Idli made with patni rice
- Instant broken wheat / dalia idli recipe
- Multigrain idli / wheat , jowar . Bajra and ragi idli
- Rava idli
- Grilled idli sandwich
- Sandwich toast made with idli batter
- Idlis steamed in jackfruit leaves
- Soft poha idlis
- Moong dal idli
- https://maryzkitchen.com/whole-ragi-millet-idli-and-dosa/
- https://maryzkitchen.com/mixed-millet-idli-and-dosa/
- https://maryzkitchen.com/bajra-idli/
- https://maryzkitchen.com/jowar-idli-without-rice/
- https://maryzkitchen.com/idli-made-with-patni-rice/
- https://maryzkitchen.com/instant-broken-wheat-dalia-idli-recipe/
- https://maryzkitchen.com/multigrain-idli-wheat-jowar-bajra-and-ragi-idli/
- https://maryzkitchen.com/rava-idli/
More recipes to be added soon in his categaory – if you find the post useful do share it .
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