Idlis are best breakfast

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

[Oldposts]

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

[Oldposts]

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.

[Oldposts]

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..

[Oldposts]

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

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

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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.

[Oldposts]

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.

[Oldposts]

Very useful info Hrushi. Thanks.

[Oldposts]

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).