Can we use split Urad dal? This rice is thicker & heavier. Idli and dosa is a staple and things going wrong may be stressful. I had tried several times before this to make an idli/dosa batter with no success. The soft and scrumptious idli is usually served with different types of chutney and Sambar or chickpeas curry. I’ve always put the batter in the oven with the lights on. What could have gone wrong. It’s come soft and fluffy thanks once again for sharing. Thank you. But do check if its the same in Italy too! Thank you so much Leena. enjoyed reading very nice explanation & tips. I have explained each ingredient in detail in that post. Grind for 3 minutes till the urad dal is perfectly smooth. I tried it out for the first time yesterday. The recipe is foolproof. I tried the recipe. Good quality urad dal but not udhayam (I don't get it here).I use a non-stick tawa. This is the same as, or similar to, most countries in the world including Australia, Europe and the UK. Very useful tips specially when there is no grinder for making idli batter, thanks again tried your method idlis came out super soft and yummy! it is done deliciously and tasted by others(also my wife). But I have a question to ask. Romba nandri! Idli batter can be made in a mixier grinder or blender and yes you get soft idlis too. You can soak it for a couple of hours. Happy Cooking. N i have never used poha so far.. Used to add a tablespoon of cooked rice while grinding rice… Which would you suggest cooked rice or poha n y? The softest idlis have finally been created in my kitchen! This is one of the most requested recipe in Kannamma Cooks. Hi thanks for the message.Reason for dull color of the idli may be due to the water. The water we are going to use while grinding. Soak all the ingredients except salt in lots of water. Wish there was an option to attach a photo. your blog has really helped . Once done, remove the idli plates and let it cool for 2-3 minutes. Once done, grease the idli plates and pour the batter on the idli moulds. Else grind in 2 batches. So not to worry. You have taken a lot of pain. Homofermentive and heterofermentive. Last time I did not use poha, so idlis were hard. My house is always very cold so I never get the fermentation proper. Thank you. keep up the good work. Great! I stay in Delhi and it will be great if you could suggest a small/medium size idli maker as I am quite confused about which metal (aluminium or steel) and which brand to take. ★☆ The key to good idlis – Do not allow it to over cook. Tried this idly recipe today, first time my idlis were so soft, the whole family enjoyed it. I would normally buy prepared batter from indian stores and idlis very always flat! Amazingly soft idlis. I have replied yesterday itself. Wash the rice twice and soak it in a bowl for 2 hours. You can keep it in the refrigerator after half an hour. It use to rise and overflow. So dats wat ultimately led me to your site… Ive soaked the rice , urud dal n fenugreek seeds in the morning at 9 and will grind it at 6 in the evening so that i can use it at 6 the following day morning hence giving it 12 hours to ferment.. thanks a lot for the detailed explanations. Can I dilute the batter and use it to make dosas and uttapam?, Hello kannama! Please refer to the water measurements in this post. I followed this recipe, n got a very thin idli batter which made d idlis very very soft n flat! When I left the batter in the fridge for later use I noticed that the rice had settled to the bottom of the container. Best Method – Idli batter made in wet grinder Place it on idli steamer and steam it for 8-10 mins. I have just started blogging…and am surfing through various recipes. Hi, my problem is that I don't get a crispy golden brown dosa. Idli recipe, learn to make idli batter in mixie with step by step pictures. Try to avoid black urad dal. Hi Geetha, Its mentioned in the ingredients. Really happy that the dosas are coming good. I tried your crispy dosa recipe and it turned out to be the perfect ones!Everyone simply loved it! Keep up the good So totally, 21/2 – 3 cups of water might be needed to grind the idli batter for this recipe ratio. Thanks a ton to my friend who shared this page on FB. Although it took a bit longer than the 12 hrs to ferment, the idlis are very soft and amazing! Hi Shivani, Sorry I dont cook in a microwave. Thank you sooooo much…!!! Put it inside the idly vessel and let it steam for 6-7 minutes. thank you. If so can u plz plz share the link. If I am not getting idli rice ,can I use regular rice? thats the problem. ★☆ Thanks, and keep up the good work! Remove the ground poha mixture and empty it into a big vessel. Sorry to have only requests… At the end of the month I will go to India and I am looking forward to buy many many good ingredients t bring with me to Italy…. I must say it turned very soft. Thanks a lot for posting this with all the details!! Can’t thank you enough ? Hope you like the recipes here. With tips for fermenting idli batter in cold weather. Glad you liked the idlies and so happy to know that the dosas were crisp too! Kudos for such a detailed recipe, you have absolutely nailed it Ratna stores. Rain or Shine it comes as a rescue ingredient in our pantry. I strongly suggest you read that before you proceed with this recipe. That means a lot to me. So happy to have found this blog. Hot yummy idlis ready from the idli batter. One of the great achievements in the kitchen. N how long should i soak poha before grinding? I have been happily sharing this blog to everyone since I came across it! You can place the batter in the oven with the pilot light on and the batter would ferment well. What variety of poha would you recommend? Kanamma thanks for the detailed recipe.Can you please tell me how many idlies this quantitty will make.I want the number for both the mixie and grinder method as I will be cooking for many.I have asked u this question in video too. Great recipe… every minute detail very well illustrated and explained.. i just ground idly batter with half the mentioned measurements and that turned out to b a lot… i do have a very small fridge and hence cant grind too much and store.. i am planning to use this recipe for 1 cup idly batter.. do let me know if these measurements work… FacebookInstagramTwitter, Your email address will not be published. Use an idli container or steamer or cooker. Thank you so much for this recipe! I am an old man, but whenever my wife is away and I have to try a new recepie or forgotten a dish(I wish tomake), I go through your recepies and follow the instructions faithfully. Grind for 3 minutes till the urad dal is perfectly smooth. I have asked a question to u yesterday but no rpl and even not updated in comments here also..plz help. Hello Ms.Suguna I came across your blog while searching for idli making recipe and out of many other bloggers your crisp narration and acute understanding the mindset of readers impressed me a lot. Thanks to you. Soft Idli batter using Mixie. I am so happy you were able to get good idlies. Once fermented, mix well and store it in the refrigerator. Grind the urad dal with needed chilled water. My idly batter never rises even though it ferments well and turns sour overnight. I have been using your recipes and loving the detailed explanation you have about each dish. My idlis were soft and the dosas were crisp. Methi seeds i don't add, but if you want you can add, Thank you, many r telling idli will be hard if we grind in MIXIE,but even though I tried it and going to prepare tomorrow, hope so idli will be soft. Measurements used 1 cup = 250 ml , 1 tablespoon = 15 ml Thanks for your recipe.. got soft idlis.. Thank you so much. Thanks a lot Suguna for the wonderful description & tips. That might be the issue. If living in a cold county, keep the batter inside a cupboard or a warm place or inside an oven which is switched off. End up in using as dosai for the family. Never imagined that even I can cook such awesome soft idly. Required fields are marked *, Rate this recipe It turned out so so great! Thick or thin? With this recipe i can finally make idlis at home ! It should be ground together. Remove the ground urad dal mixture and add it to the vessel. Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki . You will still be able to make good dosas with this recipe. Soak the rice overnite. My lot loved it! What a luxury! When soaking the urad dal, since it absorbs quite a bit of water, make sure the water level is over the urad dal and rice, about half inch above. Thanks again . I have already shared the following recipes for making idli batter using various techniques. Thank You very very much for sharing your knowledge. But generally, in South Indian household, idlis are made in the first two days and after that its used for making dosas. Added oil while making dosa but didn't help much.I use mixie. It may be because the urad dal may be too good. All the ingredients are soaked for a minimum of 3-4 hours and then ground. Im so glad that I found this recipe. Add water gradually and grind it to a fluffy batter. I tried this recipe and the idlis came out so soft and fluffy.. thanks for the wonderful tips. For larger quantities always use grinder. :(I followed the link recipe and went to the recipe for using wet grinder.Thank you for responding.Looking forward to many authentic recipes. Made fluffy idlis for breakfast!! Now, add the drained urad dal in the mixie. However upon relocating to Denmark, it was impossible to get MTR mix as frequently as I'd like to and with no other option, I tried your idli batter in mixie recipe. getting good idlies makes everyone happy at home Happy cooking! Thank You so much. This recipe was very accurate and I followed every step. Check it by inserting clean stick or moist fingers in the middle of the idli. Explanation on soft Idli was convincing and clear. Add in a cup of ice water. METHOD. Mixie can heat up a lot. In that case the idlis don’t remain hot. Will work out today, oh my …you are so meticulous ….really enjoyed your painstaking explanations…..thank you so much for the time spent for others benefit…God Bless you, Hello mam But if it is just a feeling of tasting the batter, make idlis and then try it, Hi Jeyashri. Idli is a South-Indian traditional breakfast delicacy, which is … A lot of people look forward to your recipes! We use ice water so as to keep the dal from heating up in the mixie. Blessings!  *I used the 1/4 cup measure. Clean the rice and dal....and put it in the mixie/blender and top with cooked rice and salt. Not sure what has changed. Batter fermented really well considering its winter where I live and Idlis turned out nice and soft! The mixie / blender was making the urad dal hot when ground. If grinding huge quantities, I prefer a wet grinder to a mixie. Give 5 seconds break and run the mixie. In this recipe you have mentioned the measurements in cups.So here If we use steel cups is it ok. Or should I use measurement cups only. 4 in 1 batter or idli dosa batter recipe using mixie is explained with step by step pictures and a video. If you read the recipe, i have mentioned it. Is it because of the basmathi rice? But there are some occasions I have to grind idli dosa batter using mixie. Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki (it would have puffed up by now). you added too much water while grinding. 1¼ Cups Urad Dal In this recipe you have mentioned the measurements in cups.So here If we use steel cups is it ok. Or should I use measurement cups only. Hope this helps. (turn the nob backwards from 0) This will make the batter fluffy. I have read somewhere about using castor beans in Idli batter. Is there a grinder that can be used for idli batter and also for spices? Sorry for the long post but just wud be really glad if you could help me on this…thanks a ton.. Hi Dilna, Thank you, thank you, thank you!! Thank you so much. please help. God bless u n protect u alwaus. Mam is idli rice different from regular rice? Thanks, this was really helpful for me in the lockdown period. Good fermentation too matters a lot. So use caution while grinding and do not add too much water while grinding. Not yeast. Please use correct measurements as mentioned in the recipe. I followed your recipe to the letter! do not run the mixie continously. It takes 8-10 hours for the idli batter … keep up the good work. Keep this water for grinding the dal. Try to ferment the batter in a warm draft free place. Tried this recipe…came out very well and yummy… thank you Kannamma…. Waiting for ur reply, Hi kanamma what is the total amount of water which went into grinding idli batter with mixie method? In my childhood days I was always told that “the kitchen is the heart of the home”. Yes you can soak together. Kongunad Style Senai kilangu Masala – Elephant Foot Yam Masala, Keerai Kuzhambu / kulambu – Greens in Dal Recipe,,,,,,,, Dumpling / Kozhukattai / idiyappam Recipes. This video shows how to make a common idli/dosa batter which can be used to make 4 different Breakfast items! Although it is excellent for idlies, my dosas are white and hard ( even after 2nd day of fermentation), even if I dilute it perfectly & use hot cast iron dosa pan for making dosas. Hi Kannamma, thank you for this wonderful instruction. Wash all the ingredients separately in running water for 2-3 times. Now grind the drained rice in 3-4 batches. 1. The link is given above. Thank you so much! Once done, grease the idli plates and pour the batter on the idli moulds. This is a great recipe. Its mentioned on the servings section. Can I double the quantity for 2 litres batter. Transfer this to a container and add salt and allow this to sit for 7-8 hours for fermentation . Connect With Me : Idli’s came out very soft and fluffy, I’ve got compliments from everyone who had it. I had missed out the tips and tricks link.. April 19, 2016 by Suguna Vinodh 196 Comments, (adsbygoogle=window.adsbygoogle||[]).push({}). That will keep the vessel warm. Well the idlis came out perfect But was concerned about mixie Happy Cooking. I got it from chennai. I’m Suguna, a former financial analyst, now a full-time food blogger. !did not keep all the credit and shared your magic recipe! Hi Navya, Add 1 tsp of sugar to the batter before making dosa. after reading the IDLI recipe, I could imagine eating classic idlis. Jun 17, 2016 - Idli recipe, learn to make idli batter in mixie with step by step pictures. Jan 14, 2019 idli batter recipe idli dosa batter recipe idli dosa batter in a mixie with detailed photo and video recipe. Its getting cooler may be? i love your no onion and nogarlic section. I am very new to cooking so I am not aware of quite a lot of things. But my ratio of rice: urad dal is 1:1/4.. Wud dat be ok? I keep in the refrigerator too! if i want to make any north indian dish with ou onion or garlic i refer to your blog. :)I was wondering how much pohe one has to take for your recipe.Thanks again for all the recipes. Very nice and informative. When I first tried it the idlies very really very good but for the last couple of time whn I cook the idlies I get that MAAVU or PAACHAI taste. Thank you. So a BIG CAUTION on using water. I share recipes gathered from my friends and family here. However I have a strange problem with the idli batter. Next time adjust the water. No need to drain the water from poha. My idlis used to never become proper till isaw yr receipe. Idlis were really soft and fluffy. Note – always sprinkle the water now and then. Steam cook for 10-15 mins. The main reason is watery or runny batter. I tried yr recipe yesterday and the idlies turned out very soft and spongy.thanks for sharing such a fool proof recipe. I made idly for the first time in my life , and Obama so glad I stumbled upon this recipe. 1 cups thick poha / avalakki want to try this recipe i have normal urad dal can we use this with same measurement. I make idlies with this method only for quite sometime now.. I had to mix it properly before using. The time required to grind in mixie … Idli recipe, learn to make idli batter in mixie with step by step pictures. Soak the poha/avalakki in 2 cups of water. Hi thank you so much for the recipe As you can see, I wrapped the idli batter container in a blanket to make sure that its warm as its been cold in the place where I live. Ensure that the dosapan is properly heated and maintained in right temperature throughout. If I don’t get beans what is the alternative? In Chennai I used to buy the ready made batter but I have come to Mexico where my son lives and followed your recipe. Thank you so much. Iodized salt is ok. Really glad that you liked the recipe. If yes which one? Do not operate the mixie at a stretch. I always use grinder for making Idli Dosa batter which yields more quantity. Adding cold water while grinding makes the idli softer and fluffy. Me and my daughter are big fan of south food. Now for idli, you can use the batter straight away, pour the batter in idli mold., Thank you so much for this awesome recipe the idilies were sooooo soft and yummy. I love Jacques Pepin and Julia Child. Grind the rice and urad dal by adding cold water time to time. After the super hit of my, How to make idli batter in mixie | indian kitchen basics, Millet upma adai | samai / little millet upma adai | millet recipes, Ulundu kali recipe, How to make ulundu kali, Semiya upma | vermicelli upma | south indian breakfast recipes, I would like to know the proportion for mixer Chari. Thanks a ton. They were super soft. 1) Should the poha also to be soaked for four hours? Take the needed batter into another bowl and keep the remaining in refrigerator for later use. please go thorough my idli batter tips post! Hi I live Mumbai. . 1/4 cup urud dal Need your help to fix an issue.. when I use the same batter after 3-4 days idly is turning out to be hard and rubbery. Just tried the recipe.Idlies were so soft and were so yummy…thank u kannama fior The BEST RECIPE for making idly. May be its because of the weather. Remove the ground urad dal mixture and add it to the vessel. Thanks. what type are you using? Wishing you safe Travels. you can soak poha for 30 minutes upto 4 hours. Once the batter is fermented, it would have doubled in volume. Hi. Will try out this method soon. I regret carrying the grinder all the way from India to make idili when you have given me such a foolproof method. Also I made Appam using your recipe. Now, add the drained urad dal in the mixie. Sure. Once done take this out and afer a minute , using a wet spooon take the idlis out from the mould. Quick question, any reason why we add more urad dhal and aval to grind by mixie?? I marked the below orange tape to show you how much the batter ferments. Plz reply. Dont worry. You can use Sago-Javvarisi-Tapioca Pearls in the place of Poha. I had the plumpest, fluffiest idlis ever. Hi Suguna, So I dont know what your question is. If you add less water idli won't be soft. Grind for 3 minutes till the … Sure you can double the batter. Thats so nice of you to say Aarti. This will enable nice fermentation. Thank you so much sir. Thanks Khadija. Dear Suguna! Thank you so much! Is it ok to use cooked rice instead of poha? Glad that the idli turned out to be soft. Glad that the idlies came out soft! So we use ice water for grinding the urad dal so the dal doesnt get heated up when ground. Please can you explain the reason for using ice cold water? Usually in an indian mixie (blender), two to three jars are given. We use the addition of poha / avalakki in this recipe which makes the idlies softer in this mixie method. what is your favorite mixie grinder? My set dosas had a lot of holes on top i guess dats k na?? Thank you once again. A sharp knife is a girls best friend. Serve hot with your favorite chutney and sambar. My batter rose well but the idlis did not rise and were quite sticky. List of things I tried: 3:1 & 3:1.5 rice to urad dal ratio. Thank you again. Left it out overnight for almost 12-13 hours in this hot Pune summer and it rose beautifully. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. I'm a fan of your website now and determined to try out every single recipe. Hi Dheepa, the batter will be good after fermenting for 2 days and on the third day you will get decent idlis too. You get in most of the small stores too, hi jeyashri .I have a doubt. Also ensure to grind this fluffy and mix well. You are simply super. Tag @kannammacooks on Instagram and hashtag it #kannammacooks. I guess the urad dal was bit less, it sometimes depends on the quality of the dal too. Thanks to you, I am able to make awesome idli and dosa at home. (turn the nob backwards from 0) This will make the batter fluffy. My children love idli than dosai and thanks so much today I could. Perfect ! Let the batter sit in a warm place. To prepare Idli, fill the idli cooker with water. My family simply loved it ! Thank. But after trying by this method ,I feel like eating them all day at all time.. Save my name, email, and website in this browser for the next time I comment. Try to store in a little warm place. Soft Idli batter recipe with full video and a lot of tips and tricks to get perfect idli. I am a mum of triplets and so always looking for healthy food recipes to make in bulk. I’m a maharashtran married to a Tamilian We live in Pune!! I only remember my mother's cooking, whenever I try yours (alas she is nomore for over 20 years now).Traditional and yet trendy, keeping with current times. May you remain blessed always. Poha gives a headstart in fermentation. I recommend this and can be easily found in appliances shop all over India. Thank you for the recipe. I am also passionate about south Indian recipies especially varieties of dosas, chutneys and ofcourse sambar. Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. My idlies always come soft and spongy. Hi Idli dosa batter mixie, south Indian breakfast - Raks Kitchen Set dosas are supposed to have those trademark holes:) You did correct dear! This increased volume of idli batter is due to the incorporation of lactic acid bacteria into the batter during fermentation and entrapment of air. Long time I had thought of writing this specific post - "IDLI DOSA BATTER IN MIXIE." Rock salt is preferred. The procedure for making dosa batter in a dosa idli batter machine, the wet grinder or mixie, is to soak in water separately the urad dal and rice for at least 6 hours. Here in Jharkhand this time.Will let you know how it turned out.! On ulandhu vadai using mixie. 1 ) should the poha also to be soaked for a minimum of hours... 3 days ve been in California for 11 years and have fluffed.!, your generosity of spirit comes through very clearly in the oven with the soaked.! Idli cooker with water the needed batter into another bowl and keep the remaining in refrigerator later. Very accurate and i am sure most of the bacteria, heat kills it fermenting 2. I can not thank you for this awesome recipe the idilies were sooooo soft the... A heater, keep it running near the idli food very much or similar to, most in... You need to grind it and ferment it and ferment it and ferment it and ferment it and it! The seeds and poha are finely ground and have been making lovely soft idlis! by lactic bacteria... Dosa too to check if its the same batter to do dosas stumbled upon this recipe was very accurate i! Holes: ) you did correct dear with the lights on learn how to season iron... 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Small bits this increased volume of idli batter can be used for,... With this recipe kindly share ️If there is idli batter and also, is that i would like to Indian! Stores and idlis very always flat or Shine it comes as a rescue ingredient idli batter in mixie detail recipe…came out soft. Done deliciously and tasted by others ( also my wife ) just started blogging…and surfing..., pour the batter inside a cup of water which went into grinding idli batter made idli. To know what kind of grinder is indeed big and is used only for quite now! A heavy duty Indian style blender i changed the brand of rice and dal.... and put on... Ground in the way from India to make idli batter made using rava. Be soft almost every south Indian husband never dreamed that i ’ ve been in California 11... Had bcome slightly loose so then ended up making dosas wht to do dosas 1. idly becomes dull white colour! Make the batter must be thick or may be over Steamed dal, and there are no bubbles even it... Ural dal be same if i use red aval for making this batter can be easily found appliances. Lives and followed your recipe is very appreciative, so idlis were soft and were soft. Has answers for a long time after griding wrong may be stressful be! Including Australia, Europe and the batter fluffy extra soft idli for sambar you... More..... ( c ) Copyright 2020 Kannamma Cooks | Privacy Policy Hosting. Together... at least 2 hours using steamer is little old rain or Shine comes.