Food Hacks. By Narinder Singh. February 10, Updated on: February 21, Narinder Singh Hi. Welcome to TofuChops. Hope you like what I do. Thanks for visiting and please follow TofuChops on these social sites:. Comment: Please enter your comment! Latest From TofuChops. Wait for 5 mins and then place the batter inside. Or If you have a instant pot or microwave with yogurt function , then you can also turn it ON with the yogurt setting low for 6 to 12 hours or until the batter doubles.
You have to experiment to know the exact fermentation time. After fermentation the batter has to double and turn light, fluffy and bubbly. This time when I made this I had to ferment for about 18 hours as the climate was windy and cold. Gently mix the batter, very lightly to make it uniform. Sometimes after steaming, idlis will rise and collapse due to the aeration in the batter. So it is ideal to give a gentle stir once.
This will also bring the batter to a uniform consistency. I prefer to stir gently only 1 to 2 times. It may shrink when we do this. Bring water to boil in a steamer or pressure cooker without weight on a medium high flame. Grease the idly plates. If needed sprinkle little water.
The batter should be of thick pouring consistency. Pour it in the molds. When the water begins to bubble up rapidly, place the idly stand in the steamer. Steam it for 10 minutes.
Remember you need to be a bit tricky to adjust the flame. If the flame is very high, the water may bounce to the idly plates. If it is to low, they may not get steamed enough. So the flame should be on a medium high. Off the stove after 10 minutes.
Leave it for 2 minutes. Remove the plates from the steamer and allow them to cool for 2 to 3 minutes. Loosen the idli from the plates with the help of a spoon and then remove them to a plate. Add some ghee and serve with coriander coconut chutney or peanut chutney. You can also find a collection of 33 South Indian Style chutney recipes. We also eat Idli for a meal sometimes, most often it is for dinner.
Then I prepare some kind of sambar along with some mini idlis for my kids. Here are some sambar options you may like to check. Idli sambar or tiffin sambar Vegetable sambar Drumstick sambar. The step by step photos shown below were made with half cup urad dal and 1 cup rice with 2 tbsp poha using recipe 1. Grind rice until smooth or coarse to suit your liking. Add water as needed.
Batter must be neither too thick nor too thin. Next transfer to a pot. Set aside until fermented. The time it takes depends on the climate.
I doubled the recipe 1 and made this. So I had to transfer the idli batter to 2 bowls. After 14 hours, the batter fermented, doubled in volume and had a bubbly texture. Give a gentle stir only twice. Lastly I greased the plates and poured the it in the plates. Steamed for exactly 6 to 7 minutes in the bubbling steamer. Since i made mini idli steamed for just 6 to 7 minutes else they has to be steamed for 10 minutes.
Mini idli go well with idli sambar. Idli rice is the best to make soft idlis. However you may also use parboiled rice or basmati rice. During the lockdown I had made them with different kinds of rice. Idli rice is a kind of short grain fat parboiled rice that is cheaper than the regular parboiled rice. Steam them exactly for 10 minutes on a moderately high flame. I do it on the highest heat. Place the idli stand in the pot only when the water comes to a rolling boil.
Cover immediately and then start the 10 mins timer. The timing is the same irrespective of the size of your steaming pot. Also avoid over cooking them as it makes them hard. If the batter has fermented partially, then you may wait for few more hours. But if it has not fermented at all even after 18 to 24 hours, then it is good to quit the trial and use it to make dosa, dibba rotti or punugulu.
Trying to ferment the batter longer may grow mould over the batter. It can be refrigerated for 1 to 2 days. After grinding, it must be transferred to separate containers.
Then fermented separately. Next refrigerated after fermentation without disturbing it. I usually make the idli batter good enough for 2 days. Then transfer it to 2 different containers and ferment them separately. Use up one the next morning and refrigerate the other as it is without stirring it.
For the second day, I use a glass or ceramic bowl. Plastic or steel containers may make it sour. My idli turns out soft with no sour smell even on the subsequent days. On the third day, I am left with some batter that is not enough for all of us. So I mix up ragi flour in luke warm water and add it to the left over batter. I allow it to rest for 30 mins out of the fridge. Even these turn out good. For fermentation, place a trivet inside the steel insert of your Instant pot.
Then keep the idli batter bowl on the trivet and cover the IP with a plate and not with the lid. Ensure your pot is not too hot from your earlier cooking otherwise your batter will have the flavour of cooked urad dal.
Press the yogurt button set to low and the timer to 8 to 16 hours depending on your weather conditions. To steam the idlis in your IP, pour 1. Meanwhile, fill the idli moulds. When the water begins to boil, place the stand in the IP. Cover it with the lid and position the steam vent to venting mode. Press the steam button and steam them for 10 mins. Related Recipes. For best results follow the step-by-step photos above the recipe card.
Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. Read more.. Hi there, my batter spilled a bit so I had to stir it, so now can I freeze batter for use after a week. My idlis came out soft but I have excess batter so can I freeze? Hi, Yes you can freeze upto a month.
Thaw it in the refrigerator before use. You may need to a cook a little longer, 1 to 2 mins more. This one came with a whole container of homemade idli. Thanks for provided Very important and basic tips for Delicious Sambhar, Idli and coconut chutney. For a food truck, the […]. A chutney that is creamy thick and smooth goes well with idli, dosa, pongal and most other south Indian breakfasts.
The other is the karivepaku pachadi which is […]. Idli came out super soft… Absolutely loved it.. Thank you. Thanks for the recipe. My idlis turned to be light but they were not fluffy. They were dense and a little sticky inside. I soaked urad daal and idli rava for almost 14 hours. Hi Angus, Yes, Idli rice will be fine with curries. It is just not as fragrant as Basmati rice. Some folks e. I cook my idli rice in an Instant Pot at the standard white rice setting.
I am not sure about the exact time for simmering method of cooking. I would recommend that you start by cooking it just like regular rice and then adjust timings for the next time based on if you want it cooked slightly more or less. I would not recommend it for the English style rice pudding. While the sweet rice taste may come out alright; the texture not be the goeey desired style. You would get better pudding results from rice with high amylopectin levels like arborio rice, sushi rice, etc.
Hi Swetha! Are both Ponni and Sona Masuri par-boiled or raw rice? I do know raw rice is stripped of all the nutrition. At this stage I am not too concerned on the GI, but on nutrition absorbed by our body as rice is such a staple food in our South Indian menu.
Ponni in tamil nadu and sona masuri in Andhra. They are valued for their white color, fragrant smell, long shelf life etc. If you are seeking nutrition, it is best to go to traditional rice varieties like Samba rice, Matta rice, red rice etc. They may not look pure white, but have a lot more antioxidants, fiber, iron etc compared to Ponni or Sona Masuri. Check out the link below to look up more traditional rice types.
Thank you very much for the detailed explanation on parboiled and idli rice. Can Idli rice be used for Dosa? I can find idli rice more easily than boiled rice these days for some reason. I find the wealth of information here so interesting!! Thank you for the information that you have provided so generously after having taken so much effort.
Interesting post! But I would say it would hold true for majority. At least I had seen mom make all the parathas and dals etc. But I had no clue how idli and dosa were made. After reading so many tutorials online, I started experimenting.
And this was around 3 to 4 years ago. Because I failed so much, I learnt a lot too. You always learn from your failures. I am going to share with you guys all that I have learnt through trials and errors all these years in getting my Idli Dosa batter right. Ahh, the most important question. What should be the ratio of dal to rice for making idlis and dosa. I have tried a lot.
I have done , , dal to rice but the one that works the best for me is ! I highly recommend using Idli Rice here, which is a variety of short-grain parboiled rice. You can find it at any Indian grocery store.
Short to medium grain rice work best for this recipe. Dehusked Whole urad dal works best here urad dal gota. You can also use split urad dal urad dal dhuli. The batter should have a nice flowing consistency it should not be runny though.
The regular salt with iodine might interfere with fermentation process and hence better to use a non-iodized salt. Trust me, it makes a difference. It gives consistent results. So, I just place the batter in the pot, cover with a glass lid and press the yogurt button. So, when I posted the Instagram stories, I had several people ask why not soak the dal and rice together? You want the dal to have a fluffy texture which is important for idlis.
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