If you plan to make only dosa, check out this recipe for crispy dosa! Idli rice are very different than basmati rice, they are short grain parboiled rice. Tip: Do not use these idli rice to make rice to be eaten with a curry. My mother-in-law was curious, so she tried and they do not taste good.
Urad Dal is skinned black gram lentils. You can use the whole lentils called urad dal gota or split urad dal. I also add fenugreek seeds methi seeds when making the batter. This was a tip from my South Indian friends mom, that it helps with fermentation. Now the next thing is to determine the best ratio for dal to rice. The ratio of dal to rice is You can make batter with dal to rice ratio too, however the idli is not as soft as with the ratio.
In a separate bowl, rinse and soak urad dal. Add 1 teaspoon of fenugreek seeds to the soaked urad dal. It is important to soak the dal and rice separately. The reason is that they both need different time to grind, so if we soak and grind together we might not get the ideal result. In South India, people use a wet grinder to grind idli batter.
However I personally don't want to have a separate gadget just to make batter, so I use a high performance blender Vitamix to grind the batter. You need a strong grinder that can make the batter very fine, while not heating it up. In India, most people have a mixie short for mixer grinder at home. These mixie's are often not high performance, and can heat the batter too much can will hinder proper fermentation.
If you have to use a mixer to grind the batter, then grind in small quantities and add ice cold water to keep the batter cool. Drain the water from the soaked urad dal. Add the urad dal to the Vitamix and grind it to a smooth batter. Add cold water or ice as needed when grinding the batter.
It is important to add cold water, as we don't want the batter to heat up as that can hinder proper fermenting. The batter should neither be thick, nor runny. It should also not be thick, it should be fluffy.
Transfer the batter to a large bowl or instant pot steel insert if fermenting in instant pot. Now drain the soaked rice and add them to the same blender.
Grind the rice to a smooth batter, again adding cold water or ice as needed. I added about 1. Add salt and mix the batter well. Use non-iodized salt rock salt , as iodized salt can hinder fermenting of the batter. I got the tip from my friend that you want to mix the batter well with your clean hands, as that adds a little warmth to the batter.
The consistency of the batter should be as shown in the below picture. Flowing easily, but not runny and not too thick.
If yours is thick, then add some ice cubes or cold water and mix well with your hands. In normal or warm climate regions, you can ferment on the countertop.
It can take anywhere from 8 hours to overnight to ferment the batter depending on the outside temperature. However in cold regions, you can keep the batter to ferment in the oven with the lights on. The light gives enough warmth to ferment the batter. When I keep in the oven, it takes about 12 hours to ferment the batter well.
Start the instant pot in the "Yogurt" mode on normal setting. Press adjust until the display shows 8 hours. Cover instant pot with a glass or steel lid and let the batter ferment.
It is important to use a glass lid , and not the instant pot lid as sometimes the batter can overflow and lock the lid. After 10 hours, the batter should have risen up, which means increased in volume. If it has not risen enough, place the glass lid again and leave for a couple of more hours. Why are my idlis hard? What to do if batter has not fermented? Idli sambar Tiff Sambar recipe. Coconut chutney r Dosa recipe with Medu Vada Recipe Upma recipe. Idli recipe with idli batter. I have shared 2 recipes in this post.
Prep Time 8 hours. Cook Time 20 minutes. Total Time 8 hours 20 minutes. Servings 16 idlis. Author Swasthi. Add rice or idli rava to another bowl. Wash them very well separately until water runs clear. Soak them separately in lot of water for at least 6 hrs. You may need another 2 to 4 tbsps water while blending. If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour.
You will have to experiment with salt to know what works well for you. The idli batter should not turn hot or even warm as it makes dense idli. Transfer urad dal batter to a large bowl. If using rice : Add rice to the blender with water mentioned in the ingredients. Grind to a little coarse batter semolina texture. Pour this to the dal batter. Mix both of them well with your clean hands.
The batter must be thick yet of pouring consistency. Transfer this to the urad dal batter and mix well. Now mix everything well. Use your hand to mix as it helps to ferment faster and better. If needed can add little water, if the batter is too thick. The batter ferments and rises well to double the quantity. Sometimes it may take up to 18 hours depending on the weather and temperature. If you live in a cold country, keep it in the oven with the light bulb ON. Wait for 5 mins and then keep the batter inside.
If you have a instant pot or microwave with yogurt function , then you can also turn it ON with the yogurt setting low for 6 to 12 hours or until the batter doubles. A well fermented batter will yield good soft idli. The batter must rise and look fluffy but not turn sour. You will need to experiment to know the fermentation time. Press the saute button and bring the water to a rolling boil. Meanwhile grease your idly plates lightly.
Mix the idli batter gently 1 to 2 times only. Do not over do as the aerated batter will turn flat. Fill the molds with batter. When the water begins to bubble and steam up, place the stand in the steamer.
Cover and steam for exactly 10 mins on a high flame. Keep the idli stand in the IP. Once done turn off and wait for 2 mins. Remove the idly stand. Set aside to cool down for 2 to 3 mins.
When cooled, the idli must not be wet on top. With the help of a spoon remove the idlis to a plate. Serve idli with a chutney or sambar. Notes Nutrition values are for recipe 1. Nutrition Facts. Vitamin C 0. Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 22K. Pin 4K. Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe.
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July 19, am. July 7, pm. Reply to Charu. July 8, am. July 3, pm. Sounds and looks like experience assistance to beginners. Will surely try and give you feedback.
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April 13, pm. Kalpana D. March 24, am. Reply to Kalpana D. Make sure the lentils urad dal are white in color to make your idli batter soft — this is a sign of freshness. Leaving it there for at least 12 hours will allow the fermentation process to take place. These instructions cover making idli in a traditional way, with grinding the rice and dal.
If you have some idli batter, you can easily convert it into dosa batter. Here are the main differences between the two:. You want your dosa batter to be nice and porous. Next, you can proceed to make dosa by adding the mixture to your tava. Make sure to put some oil on the edges and around the dosa. Note that you can also make dosa with plain idli batter.
However, if you are only going to make dosa, then you may soak and grind them together. If there are any more questions, please leave them in the comments section below and I will try to get back as soon as possible.
Transfer the dal to the blender or any grinder that you use. I use my blendtec and press the smoothie or soup button usually. So, start with lesser amount and add more water as needed. Mixing by hands help in fermentation process. Increase the time to hours. The time will depend on where you live.
Here it takes around hours for the batter to ferment. If not using an Instant Pot, cover the container and place in an oven with lights on especially if you live in a cold place. If you live in a very warm place, then simply keep the batter on the counter to ferment. It had increased in volume and was frothy and bubbly.
To check you can also drop a small drop of batter in a bowl with clean water. If not then it needs more time for fermentation. To make idli: grease idli plates and then fill them with the batter. Steam in a steamer for 10 to 12 minutes on high heat or in an Instant Pot for 13 mins with pressure valve in venting position with 1 cup water in the pot to generate steam.
Cool for a minute or two and take idlis out of plates. Serve with sambar and coconut chutney. Hi Manali, thanks for the detailed recipe. At what point do you grind and add fenugreek seeds to the ground batter? Dear Manali, thank you so much for this recipe. It is fantastic that now I can make this whenever I feel like. It increases my life quality! Thank you so much, I will definitely also try the samosa recipe and many many more!
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