Making a super soft idli batter at home using idli rice in Indian wet grinder is a tedious task for beginners. But its not a big deal if you follow the right proportion for making idili batter. Idli is the staple breakfast recipe of our family. Before marriage , I have seen my mom grinding batter in alternate days and that too using a big wet grinder.Thank god we have got table top wet grinder nowadays. We used to eat idli twice a day for breakfast as well as dinner. Most of the times I carry idli and milagai podi for my lunch in school and college. My friends used to call me "idli " ;)). I love idli like anything. I am crazy about soft idli and spongy uthappam .I don’t like crispy dosa, strange is it??. Soft idli is a must for my dad . My mom doesn’t add methi seeds/vendhayam. She uses only idli rice and white urad dal in the ratio of 6:1.
After marriage , its the same case in my husband's family too. So I enjoy idli thrice in a week. Usually my in-laws buy 10kgs of urad dal and 25 kgs of idli rice (salem rice/ parboiled rice/ puzhungal arisi) for the whole year's use in the month of february from Lee Bazaar , Salem. Usually fresh, new, good quality of groceries will be available in the month of february - march.We buy in lots , store in an air tight box and use it for the whole year.The quality of dal will be too good , price is also very less.We use 8:1 ratio of rice and urad dal for making idli batter for few months.Idli comes out really soft. After 4-5 months as the dal gets old ,we use 6:1 ratio. Based on the quality of dal , we adjust the ratio.In addition to rice and dal , we also buy mustard seeds, methi seeds, jeera, pepper, red chillies and stock it for the whole year. So, if u want to buy fresh groceries , buy it in the month of february - march from a whole sale market in ur place, sun dry them and stock it for an year. It stays good for more than 6 months.Ok,enough of my stories.Lets see how to make soft idli & crispy dosa at home with tips & tricks!!
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Idli Recipe - Soft Idli,Crispy dosa recipe
How to make Soft idli and crispy dosa recipe at home
Cuisine: South Indian
Category: Breakfast recipes
Serves: -
Prep time: 10 Hours
Cook time: 10 Minutes
Total time: 10H10Min
INGREDIENTS
1 cup = 240ml
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METHOD
Soft Idli,crispy dosa batter using mixie
Soft idli using idli Rava
15+ Idli varieties collection
Note
TIPS FOR CRISPY DOSA (Like in restaurants)
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18 comments :
Nice informative post and sambar with those idlies looks mouthwatering!
Hi chitra,
thank you for following my blog. i think I 'm here for the first time, I'm not sure.
got a lovely site with uselful informations under each recipe. I find it very useful.
By the way, the idlis are looking yummy with the tomato sambhar. Have to try this type of sambhar.
Hi,am a new follower to a post.am trying ur tomato gostu(tanjore style) its yummy my hubby like it very much.thanks.keep on rocking
Hi,am a new follower to a post.am trying ur tomato gostu(tanjore style) its yummy my hubby like it very much.thanks.keep on rocking
Thanks a lot sindhu for trying & the feedback :)
Cup measure in litres pls.that is 1cup equals to _ml
Hi,1 cup is 200 ml :)
Hai, I am Bhuvaneswari from salem. Ur tips R very useful to me.
which palce Ur MIL family live in salem?
Hi mam, on the first day, I am getting very porous idlies which are thin and only on the 2nd day am able to get fine idlies. PL TEL ME HOW TO CORRECT THIS MAM.
Hi Ramaa,i think ur urad dal is of very good quality.So u get very thin & soft idlis on first day.Before making idlis,mix the batter very well till the bottom.Then make idlis.It will come out well OR reduce the quantity of urad dal little and then grind.U may get it right.Hope this helps.
:) :) K mam. Thank you for ur kind reply
Hi mam,
You are giving such a wonderful tips.. thanks mam.. i always had problem which was the idlis always stick to the steamer.. It didnt comeup well.. why..? Hope this help....
Hi Kalai vani,
If u add more urad dal , it happens. OR if water is more,it may happen.Always check whether idli is cooked well before removing.Idli may stick if its uncooked.
Hi chitra mam,
Whenever I prepare idlis,they come out sticky that too on the top..even if I cook for a more time..they are always a disaster for me..My family loves them,but am unable to get them perfect..please help me mam
Hello chitra mam,
Whenever I prepare idlis they come out sticky that too on the top..even if I cook for more time..right now they are a disaster for me, our family prefers idli rava than rice...we prepare them with rava..so please help me with this mam.
Basically Idli comes out sticky if the quantity of urad dal or water is more in the batter. Add less urad dal and water next time. This problem won't happen i feel. Generally idli rice & dal ratio is 4:1. Its the same for idli rava too. I have also shared a recipe for idli rava idli. Please check it for more details. Thank you :)
Hey mam. I loved your recipes. I want to know how can i make dosa to not stick on iron pan. It sticks every time i have tried using oil and onion still nothing helps I dont use cast iron tawa it's normal iron pan
Hi Thanks. Heat the dosa tawa. Switch off the flame. Apply salt all over the pan carefully. Mow scrape it off gently. Then wipe the tawa with a cloth completely. Dosa will come out well. Hope you use 4:1 or 6:1 ratio of rice and urad dal.
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