Idlis are best breakfast

how to make karupati paniyaram.

This thread is making me very hungry. My family and I visit an Indian restaurant in the next state just to eat idilli once a month at least. I wish I had an Indian Master chef living with me.I feel like eating masala dosa also right now. I have to go wipe off the saliva from the floor now.

Could you give me a summary of what Idlis is? I need it for my project. Email me!

Yes Aarthi please tell me the recipe for the grinder .. I have tried many combinations but the idlis are very pasty.. not like the ones home (I am in US)

Thanks

Longing for IDLIs ...staying alone in Slough, Berks. Where can i get Idlis in restys....?????

Can anyone tell me how to make idlis with the following ingredients?

Urad dal
Rice flour

It'd be great if you can tell me what the exact measure of these two should be and also the amount of water.

Thanks a lot

Molaka Podi recipe for Gayathri:
Urad dhal-1 cup; Channa dhal (kadalai paruppu)-half cup; thuvar dhal (thuvaram paruppu)-half cup;
dried red chillies - half a cup (preferebly gundu
milakai); sesame (gingely) seeds (ellu) quarter cup; asafoetida powder (hing/perunkaayam)- two
teaspoons; Curry leaves-quarter cup. Take all these and roast in a dry kadaai after adding three teaspoons oil in the kadaai. Roast until urad dhal becomes pink. Take the whole thing out, add salt to taste and powder it in a mixie until
you get a fine powder. When serving add oil or ghee and mix.

This is just a recipe for making idlis.

Long Grain Rice - 4 cups or 2 cups
Urad Dal - 1 cup or 1/2 cup
meaning the ratioo 4:1

Soak rice and urad dal for 3-4 hours.
Grind the soaked urad dal nicely.
Do not add more water; just add only little for smooth grinding.
Grind the soaked rice somewhat coarsely but not to coarsely.
Mix both well adding salt to taste (1-11/2 tbsp)
Leave it for fermentation overnight. (Normally you should grind the stuff in the evening if you live in a hot country; If you are living in a country where the weather is usually cold, then you warm up the oven @ 200 degree F for five minutes and allow to cool for a minute then place your dough-container in the oven)

Note the ground batter should be well mixed with had when you add salt before you keep in the oven.

Next morning you will observe the level of the dough has increased due to fermentation.

Now you take an Idli Thattu and pour the batter a big spoonful to fill the idly mould and place it in the cooker with two glasses of water. Do not place ven weight. let the staem go out. After 5-7 minutes soft idlies are ready.

Idlies go with cocnut chuttneys, sambars, onion chuttneys, chillie chuttny, Tomato chuttneys and with Idli Podi.

Hello Ramdass,
Never make a mistake of making a fine powder of Idly podi.Always see that the Idly Podi is Coarsly Ground and it must always be eaten with Gingly oil.
Generally Thoram Parappu is not used in Idly podi.

Hemant Guruji,
sorry for the mistake.
Thanks for correcting me.

Ramadas

i need the receipes for masala mix powders like sambhar masala powder, chicken masala, chicken fry, meat masala, fish masala, gharam masala etc.

hi Reena, here comes the recipe "paper roast dosa" which looks like the one wwe get from the hotel.I have already posted it, but anyway......
PARBOILED - 1 CUP
RAW RICE - 1 CUP
URID DAL -1/2 CUP
FENUFREEK SEEDS - 1 TEASPOON
CHANNA DAL - 1R 1/2 TEASPOON
Soak everything in the same vessel for about 5 hrs r more . after grinding them add salt and mix them and keep them for fermentation.
Since, i m in u.s.a , i have to keep it under the oven for fermentation.(u can follow the same if u r there !!!
Enjoy ur dosa...
Gaya3

Hi,

Thanks Gayatri for the response. Is a 4:1 ratio of raw rice and urad dal ok for making idlis right? I tried with a 2:1 ratio of rice and urad and the idlis were a little hard. I also tried 2:1.5 and it was harder .:) Can anybody help.

Hai reena,

I too tried ur combination.. 4:1.. worst idlies...

Later i tried with this.. it came out will try it.

Long grain rice--4 1/2 cup
Parboiled rice 1/2 cup
urad dal 1 1/2 cup.

u can reduce the quantities by using conversions..

Can anyone pls give me the right measurements and ingredients for dosai.

Please can anyone tell me how to get the taste of hotel Sambhar. Have been desperately trying with various combinations but nothing worked.

hi Sarayu
always make sambar by adding tamarind juice and sambar powder finally and make sure to boil just for 4 to 5 mins then switch off. You can add the perungayam(asafortita) before u switch off the stove. By this way u can make very tasty sambar!

Kavi.

The ratio of urad dal and rice should be selected
to the best taste. The scientific reasoning behind their use is:

The rice contains carbohydrates that is partly consumed by the fermenting agent (bacteria).
The fermentation produces carbon-dioxide.
The parts not consumed by the fermenting
agent are food for the consumer of the idly.
Rice cannot by itself trap the carbon-dioxide.
Urad dal is used to do this. The urad dal paste
contains a special protien that forms a gel
not allowing any gases to exit. The urad dal
make the idly light.

Now to get the correct ratio of the two to use,
several factors need to be considered like
the protien content of the dal. The rate of fermentation and carbon-dioxide generation,
etc. One has to try different ratios and get
the right one for the quality of ingredients
you use, and your taste.
Heating the rice allows carbohydrates to be
released faster for the fermenting agent.
Parboiled rice (converted rice) is also
simmilar. This means you need to use more
urad dal, to trap all the CO2.

Very useful info Hrushi. Thanks.

Some more information on debugging an idly to
reach perfection:

1. If the idly is soggy. Probably you did not take the idlys out before reducing the heat.
When this happens, the reduced heat allows the
water vapor to recondense to water. Since idly has several pores, the water will condense there making it soggy. Make sure to allow all water vapor to escape before lowering the heat to correct this.

2. If the idly is too hard - this is due to very little porousness. This may be due to any of the following:
a) insufficient fermentation. A clue of this is that the batter will not grow sufficiently in amount. It should atleast have doubled since you mixed the batter.
b) not sufficient protien to trap the Co2. This also has simmilar symptoms of batter not growing sufficently.
c) idly cooker does not vent water vapor correctly to weaken the protien by cooking and allowing CO2 to escape.

If the problem is
a) Try placing in a warm environment like oven.
Add warm water (not too hot or you will kill any natural bateria/fungi fermenting agents) after mixing the batter. Microwaving in defrost mode also works to warm the batter. Try adding more carbohydrates (more heated rice, or a spoon of sugar/honey).

b) Try adding more urad dal. Make sure it is
not too old and contains sufficent quality protien.

c) try placing fewer idlys (lesser stands be used).

Can someone tell me how to make idlis using cream of wheat alone? I understand that it is very good for diabetic and renal patients. Thank you.

Hello
guys, why don't you try with idli rice for making idlis.very simple,rice(4),urad dhal(1cup)
methi seeds (1 teaspoon,optional).

how to make good rasam?
pleasee mail me

test

hi hrishi ,
Thanx for the Science behind idli...

hi,
did anybody know how many hours(exact) will take for the fermentation of idli mix..i grind and keep the mix for about 6 hrs but not fermented
Thanks,Smitha

hi rati,
fry mustard seeds,curry leaves,red chilly for a while and add onion fry till turned brown...then add chopped tomattos...after few min..add tamirand juice,Rasam mix,Pepper powder(or full pepper),Garlic(chopped),2 3 green chillies,asafoetida powder(kayam)...keep boiling for 5 to 7 mins..then then garnish with coriander leaves...btwn..add little chilli powder and coriander powder if u want...hope it will help u,Smitha

hi rati,
fry mustard seeds,curry leaves,red chilly for a while and add onion fry till turned brown...then add chopped tomattos...after few min..add tamirand juice,Rasam mix,Pepper powder(or full pepper),Garlic(chopped),2 3 green chillies,asafoetida powder(kayam)...keep boiling for 5 to 7 mins..then then garnish with coriander leaves...btwn..add little chilli powder and coriander powder if u want...hope it will help u,Smitha

Hi Aravind,
you asked for idli measurement with rice flour.
RICE FLOUR-4CUPS
URAD DAL-1CUP
Soak the dal,grind it a little coarsely.Mix the rice flour in water to that consistency, what you get by grinding(not too watery or very thick).Mix rice and dal add salt to taste.you will get good idlies if it is well fermented.
thank u
Devi.

hey rati,

this type of rasam is called jeera rasam..take tamarind juice ..add a spoon of rasam powder,one tomato, one / two green chillies, salt,aestofoida, and boil this in low falme...probably till the rasam powder smell is gone..on the other hand boil some tuar daal..once the rasam powder smell is gone..pour the bloiled daal...keep t in low flame for about two minutes..garnish with coriander leaves..
enjoy!

Hi Rati/Aravind,
I make Idlis at home every week. I live in USA and I've got ULTRA pride wet grinder. The below is the measurement I use:
Laxmi Ponni Raw Rice--- 1/2 cup
Laxmi Boiled Raw Rice-- 3.5 cups
Urad Dal (Ulutham Parupu in tamil) -- 3/4 cup
Aval --- One handful (optional---for extra softness)
Methi seeds (Venthayam) -- 2 T-spoons.

Soad Raw Rice and Boiled rice together (A) .....and the remaining ingredients together (B). Grind the B part first and then the A part. This makes idli softer.
ALL THE BEST

Sorry...forgot to mention in my earlier post.....soaking has to be for 8 hours....or atleast 6 hours.

Hi,
For making idli and dosa batter, try with ULTRA grinders. They come out with an authentic taste.
For details visit us at:
http://www.innoconcepts.com

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OR Call Customer Service at 972.691.0686

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Bon Appetite !

To smitha:

Smitha,
Was it you who was sending e-mail attachments to my old rajneesh@telusplanet.net e-mail address. I am curious. In the past, I was receiving these attachments from this "smitha" and was wondering if it was you. Not that it is bad. I am just curious. Now back to the topic...

What is idlis high in healthwise?

Skantha!

You can't get high on Idlis, less you have sambar to go with!

Actually Idli goes well with Remy Martin!

I mean, are they high in protein or in carb or something along that line?

Skan,
They are high in carb. But very safe even for convalescing patients, because the cooking is done by steaming and no oil is used.

Ramadas,
mikka nanRi!
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According to my opinion masala dosa is best break fast. Masala dosa is tastier than idly.