Topic started by laxmi (@ dialup-64.157.87.3.dial1.weehawken1.level3.net) on Fri Nov 2 13:13:45 .
All times in EST +10:30 for IST.

Hello
I make idils with the proportion
4cups of ponnipolungal rice
1cup of urad dal
i cook the idli's using presure cooker but they nevr rice and look more or less like a small soggy dosa?how to make ggod idli's like those we have at our mom's home?

Responses:

• From: Seetha Bala (@ proxy1-external.dekalb1.il.home.com) on: Mon Nov 5 16:59:37
  
  Hemant:
  
  I have been following your various receipes. They are pretty good.
  
  You will be the best person who can help in giving tips to make soft idlis. I live in the US and hence the tips required from your end is what propotion of long grain rice to udad dal? I know this forum has been discussing this for quite sometime.
  
  
• From: cookie (@ ckpnt10.intergraph.com) on: Wed Nov 7 13:43:58
  
  This is what I do.
  2 and 1/2 cups long grain/basmati/any reg rice
  1/2 cup parboiled rice
  1 cup urad dal
  soak overnight or around 6-8 hours.
  grind everything with some salt.
  
  If it is summer, keep it out in the garage until the batter rises. This fermenting process is what makes the idlis soft and spongy.
  In winter, I heat the oven to 300-350 deg, turn it off and place the batter (in stainless steel) in the oven. leave it for 6 hours. If the dough hasn't risen, take out the batter, reheat the oven, switch off and put the batter back for some more time.
  
  It is very important the dough rises.
  
  Once it is ready, do not stir too hard, make sure the dough is slightly frothy(due to the fermentation) and spoon it on to the idli plates.
  
  Steam it and you have light fluffy idlis ready.
  
  The key is in fermenting and keeping the batter frothy.
  
  Hope it helps
  
  
• From: Kavi (@ spider-tl044.proxy.aol.com) on: Sun Nov 18 16:39:15
  
  hi lakshmi
  when u follow...3:1 ratio then u will get good idlis.
  
  luv,
  Kavi
  
  
• From: RajiM (@ px2ar.ed.shawcable.net) on: Tue Nov 20 15:29:28
  
  Hi Guys whoever want soft malligaipoo idlis try this combination.
  1. 3cups of kingsfood parboiled rice,1cup fortune rice and 1cup urid dhall
  Try this comb to make dosa or idli and reply me.
  
  
• From: RajiM (@ px2ar.ed.shawcable.net) on: Tue Nov 20 15:32:31
  
  Hi Guys i made a small mistake in my response.
  take out the "1." from my response.mistyped..sorry.
  
  
• From: sushama (@ spider-wa082.proxy.aol.com) on: Sun Dec 23 22:35:50
  
  how much water should be mixed to make a good idly? sometimes I put more water sometimes less so my idly is always very heavey. pl help
  
  
• From: Hemant (@ ppp-200-6-236.bng.vsnl.net.in) on: Sun Dec 23 23:34:10
  
  Hello RajiM,
  Always remember to add only enough water to idly batter to make batter of Bhajji Batter (thicker side) consistancy, you can also follow semi melted icecream consistancy .
  If you still have a problem, write to me.
  
  
• From: K.K. HUSSAIN (@ 212.77.193.239) on: Sat Jan 5 12:24:52
  
  HI EVERYBODY'
  TRY THIS FORMULA FOR MAKING VERY GOOD IDLIS.
  
  INGREDIENTS:
  PARBOILED OR BOILED RICE: 4 CUPS
  URAD DAL: 2 CUPS
  SALT: TO TASTE
  
  METHOD:
  Soak rice and urad dal individually for 4-6 hours.
  Grind dal to a very smooth but thick consistency but make sure not to add too much water. Then grind the rice adding sufficient water but it should not be too smooth like urad dal. You can add some salt in any of the mixtures while grinding. Pour the rice batter to urad dal batter and mix thoroughly. The consistency of the batter should not be very loose or very thick (should look like whisked yougurt). Keep the batter in a covered pot 6-8 hours for fermenting. If it is summer the process will be quick and in winter it will take more time. The batter should be fermented to double quantity. Before cooking idlis add one tbs baking powder and mix the batter
  (if you are not using the whole batter at once add proportionate baking powder only to the portion which you will be cooking). Pour the batter to the idli mould and cook for 10 minutes or until the idlis are well cooked - you can check with a tooth pick.
  Enjoy the soft and fluffy idlis.
  
  
• From: Sarah (@ phantom.pr.sun.com) on: Sun Jan 6 21:27:25
  
  Does the Idly vessel in which you cook make any difference to the idlis.
  
  The pressure cooker or the idly vessel made especially for Idlis ... Which is the best ?
  
  Should we use the traditional method of pouring idlis on a thin cloth(damp)placed on idli plates ?
  
  Sarah
  
  
  
• From: Sue (@ cf3.emirates.net.ae) on: Mon Jan 21 06:56:49
  
  To make idli batter rise well in any season (fermenting)place the vessel containing fresh batter on a plate in which table salt has been spread in a thick and generous layer.Batter rises within hours.This is helpful especially in winter.Home made yoghurt can also be made the same way.
  
  
• From: rati (@ cache-dh01.proxy.aol.com) on: Tue Jun 17 12:16:46
  
  must add methis seeds for great flavours??
  rati
  
  
• From: Nandhini (@ dialup-64.157.113.60.dial1.dallas1.level3.net) on: Tue Jun 17 15:57:37 EDT 2003
  
  Check this out - Go to http://www.perfectpeninsula.com/idliprop.html
  
  I am been using this receipe for past 5 years. It seems to be working real good to me!
  I make idli , utthappam, dosa and Paniyaram from the same batter.
  I add 1/2 sp Feenugreek seeds (Optional )
  
  Try this receipe ... & let me know.
  
  
  
• From: parameswari (@ 12-252-111-195.client.attbi.com) on: Fri Jul 18 21:13:05 EDT 2003
  
  hi guys,
  To make the best Idly's please follow this:
  Ingredients:
  1. 4 cups of laxmi[swad]brand ponni boiled rice,optional: sam's club or costco brand long grain rice also same proportion only,
  2. urad whole means -1 cup : 1/2split urad dhall means -1.5 cup.
  3. fenugreek seeds-1 spoon to urad dhall.
  Please soak the above items in the night itself,whatever the season maybe.
  In the morning grind it in the mixie or tabletop grinder and mix with salt and keep it for fermentation that whole day,Idli's comes very good.
  note: since the dhall and rice gets soaked for nearly 10 to 12 hours minimum, there is no problem with the fermentation.
  Last 4 years in U.S.A iam making good idly's.
  please let me know ,for further questions.
  
  
• From: Devi (@ cs17019-145.jam.rr.com) on: Sat Jul 19 11:33:11 EDT 2003
  
  Hi Laxmi,
  your proportion is right to make good idlis.It all depends upon how u grind and ferment.Don't add too much of water to the batter.Before you start with steaming the idlies..just hav a look into your batter ..whether it raised than its normal level if not keep it for some more time.If it is fermented properly ,the batter would have raised and also while you steam you will hav nice idlis.Try it with same proportion.
  All the best
  Devi.
  
  
• From: anu (@ 242834hfc194.tampabay.rr.com) on: Fri Oct 3 10:40:05
  
  Hi laxmi and devi,
  
  I bet ur proportion works better than anyone else.Cause i am using the same proprotion and I make best idli's.As u said its good to soak it in the night.It gives good fermentation after we grind the paste.
  
  Goodluck!
  anu
  
  
• From: anbu (@ s00dad2.ssa.gov) on: Fri Oct 3 16:51:57 EDT 2003
  
  மைக்க்ரோ வேவ் ஓவனில் இட்லி எவ்வாறு சமைப்பது?
  உங்கள் பதிலுக்கு மிகவும் நன்றி.
  In case you cannot see the tamil text: In IE, go to View->Encoding and select 'Unicode(UTF-8)'.
  
  
• From: Hema (@ user-0cdv8f8.cable.mindspring.com) on: Wed Oct 8 23:46:36 EDT 2003
  
  In CA I used to use Ravi Idli rice 4:1 Urd dhal.
  The idlis used to be too goo. Now in Memphis I used Bansi Boiled rice 4:1 urd dhal it turned soo sticky can anybody tell me what is happening
  
  
• From: Selina Chan (@ wks26.hiwaay.net) on: Fri Oct 17 11:58:31 EDT 2003
  
  I finally figured out how to make fluffy Idilis. I use a regular Oster blender and tried this experiment. One cup rice to half cup urd dhal soaked overnight. Instead of using water to blend I used crushed ice. Stored it over night. Next day in a pressure cooker I steamed it for 30 mins. I got perfect idlis.
  
  On the other batch I tried the same with water all else being the same. Horrible soggy idlis.
  The trick is in the ice. Works everytime. It is possible that the heat from the blender kills something in the fermenting process.
  
  Selina Chan
  
  

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