Idlis are best breakfast

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how to make karupati paniyaram.

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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.

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

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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

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

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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

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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.

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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.

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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.

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

Ramadas