Food Talk  Discussion Forum

i am a maharastran married to a south indian. i am trying my level best to serve my husband the best iddlis. To my bad luck it is coming very hard. i don't know what to do. please help me. Anu replied. Idly rice 2 cups (Ponni rice if possible)
Urud dal 1 cup
cooked rice 1/2 cup
Fenugreek seeds(Methi) 1/4 tsp
Salt as per taste

* Soak Idly rice and Methi together in water for about 5-6 hours.
* Soak urud dal in water for 3 1/2 hours.
* Drain the water from urud dal and grind it in mixie with little water.
* Fine grind it until the mixture is frothy. Keep aside
* Now drain water from soaked rice and methi.
* Grind these along with cooked rice and little water in mixie.
* Now mix the ground items and add salt.
* Allow it to ferment for 16 - 18 hours. Then make idlys in the idly steamer.
* Steam the idlys on high for 10 minutes
sree replied. hai
this is how i make idlis
soak urad dal about 1 cup for about 5-6 hours
soak idli rava 1.5 cups for the same time
grind the urad dal to a smooth batter while adding enough water while grinding
now squeese all the water from the idli rava and mix it with the batter
leave it over night to ferment and just before making idlis add salt
idlis u can stea them for about 7 min on high flame and 3 min on low flame
hope u get the idlis as soft as i get them supriyasanoj replied. hai! for best soft idlis a wetgrinder...table top or any kind will do and idli steamer is a good investment.i wll give you the recipe try this way.
Extra long grain rice(this is what i usually cook)2 cups
Idli rice(any brand will do)2 cups
Urad dhal 1.5 cups
cooked rice half cup
if you dont have wet grinder,then soak the rice and dhal to gether in warm water overnight.or atleast 8 hrs.
then gind them,grind the cooked rice separately.then mix every thing to gether with hand.the consistency of idli batter should be like Dhokla mix.i dont know how to explain it much better.not thick or thin.
then keep it in a warm place like near your cooking range or inside the oven and allow it to ferment for atleast 8 to 10 hrs.you will know when the batter is raised to 3 to 4 inches then it is done.then add 2 to 3 heaped teaspoons of salt and mix it well with spatula.you can store this in a air tight container in the fridge for a week.
you will surely get good idlis and dosas.if you are making idlis in presure cokker then dont keep it for a very long time.
if you have any doubt writ me.happy idli making.