Topic started by Raja Venalu (@ pcp009750pcs.dover01.de.comcast.net) on Thu Jan 17 20:44:56 .
All times in EST +10:30 for IST.

In the US, what can be used as a rising agent for the idli ingredients?
I tried baking soda....But it sucks!!

Responses:

• From: Hemant (@ ppp-190-88.bng.vsnl.net.in) on: Thu Jan 17 22:57:52
  
  Hello Raja,
  A lot of discussions have happened in this forum on your problem.Please go to older topics and old postings and find out.If you have a problem, we can sort out later if you are not successful.
  
  
• From: Grace (@ ppp-65-91-156-24.mclass.broadwing.net) on: Thu Jan 17 23:28:56
  
  I am also in US. I am not adding any rising agent for idli. I am doing this way. Grind 2 cups non-boiled rice plus 1 cup urad dal with 3,4 big spoonful of cooked rice with little water and keeping this mixture overnight. This mixture used to rise without any rising agent. And if it is winter I used to heat the oven for somtimes and then turning off the flame, and keeping the mixture in the oven for 7-8 hrs. It will rise. Sometimes I make the mixture using urad dal, boiled rice and non-boiled rice in the ratio 1:1:1, then we don't need to add cooked rice while grinding.
  
  Cheers....
  
  
• From: Seetha Bala (@ 12-251-128-128.client.attbi.com) on: Sat Jan 19 18:28:31
  
  Hi Raja:
  Buy ponni boiled rice from the Indian store and take 3 (cups) and 1 cup udad dal. Soak for about 6 - 8 hours and grind it. Store it in a vessel in a warm place may be in the oven and make idlis the next day. idli will come out soft and fluffy.
  
  Seetha Bala
  
  
• From: yummy (@ nr8-66-161-186-121.fuse.net) on: Wed Jan 30 09:53:52
  
  Hi,
  Try this.If u r in US,buy idli rava and urad flour(powder) from indian grocery.Take 2 cups of idli rava for 1 cup of urad flour.Mix well by adding salt and little water with ur hand and then grind by adding some more water.store it in oven,u'll get soft idlis the next day.
  Note:The dough for idli should be thick.If u want u can add little water before doing idlis(in case it is too thick).
  For dosa u can use 2 cups of rice flour for 1 cup of urad flour.same procedure as above.The dough need not be thick as for idlis.
  
  
  
• From: kavitha (@ 0-3pool142-94.nas2.topeka1.ks.us.da.qwest.net) on: Tue Aug 20 15:47:08
  
  Hey folks:
  Everyone of your ideas sounds good. But, I am not sure how much water I should add If I am
  1. soaking ponni rice/dal, and
  2.using the rice and dal flour
  
  thanks
  
  
• From: Blade Pakkiri (@ im1.engin.umich.edu) on: Tue Aug 20 23:53:45
  
  Why would you add baking soda? Kind of seems like wrong chemistry. You might add yeast to get it to rise faster.
  
  
• From: suparnamenon (@ 66-81-166-109-modem.o1.com) on: Sat Oct 5 18:37:47
  
  do not forget to add little bit of methi seed it acts as rising agent.
  
  
• From: aalathi (@ proxy-world.jcu.edu.au) on: Wed Oct 9 01:18:02
  
  Mix the ground flour with hand. The palm has yeast. However, if the flour is to be mixed by the mother not the daughter. Since the mother's hand has more yeast as she used to cooking very often! Is it true. Try.
  
  
• From: Andal Balu (@ adsl-33-166-141.asm.bellsouth.net) on: Tue Nov 5 23:21:47
  
  Hi Raja,
  
  Try the following for the best results:
  1. use the idli rice for idlis.
  2. Soak the urad for not more than 2 hours.
  3. Soak the rice for at least 4-6 hours.
  4. Use the water used for soaking the rice to grind the rice.
  5. In the winter, leave the dough in the oven with the lights on. (do not preheat the oven)
  6. for more idli recipes, try http://innoconcepts.com/recipes.htm
  
  
• From: Archana (@ 12-234-140-99.client.attbi.com) on: Thu Jan 2 02:47:57
  
  
  hi,
  
  u might want to try soaking parboiled rice 3 cups with 1 cup urad dal for 4-5 hrs, then grind it, add a pinch of baking soda, salt and keep it in the oven with the OVEN LIGHT TURNED ON. It fermets very well the next day, u could wait for one more day also. idlis will come out soft and fluffy. good luck.
  
  
• From: AYELETL (@ 212.150.190.67) on: Sun Mar 2 05:14:24
  
  I HAVE PROBLEMS WITH IDLI TOO. I AM ISRAELI, AND I HAVE TRIED IT MANY WAYS WIYH NO SUCCESS.
  
  
• From: Meenarjun (@ pool-129-44-212-112.syr.east.verizon.net) on: Wed Sep 24 09:13:46
  
  Hi Ayeletl
  
  Take 3 cups rice flour and add 4-5 cups water and mix it well,keep it aside.
  Take 1 cup poha(thick or thin)wash it and soak in water for couple of hours.
  Take 1 cup urad dal and a tsp of methi seeds,wash it and soak it in water for 3-4 hrs.
  
  First grind the poha,scrape it out and add it to the rice flour(mixed in water) then add the urad dal and grind it with little water at a time.Don't add too much water though!
  The consistency of the ground urad dal should be very smooth when u touch it without any unground dal or lumps.Now scrape this out and add it to the rice flour(mixed in water)and mix them all together with your hands(thats the best way)you got to mix it very well.
  Now close it with a lid and place it inside the oven(do not turn it on at all) or near a warm area or right on your kitchen counter and leave it overnight to ferment.You would know that its fermented when the ground mixture rises a little bit and gives out a fermented smell.It worked for me so I'm sure it will for you too.Have fun :-)
  
  
• From: Chandra (@ maxtech.sentex.ca) on: Wed Sep 24 12:28:19 EDT 2003
  
  For those in North America add 1 tsp sugar and 1/4 tsp baking soda to idly after grinding. You will be surprised to see how well the flour ferments and raises.
  
  Receipe
  
  1 cup Urdh dal
  2 cup raw rice
  1 cup boiled rice
  
  Soak above for well over 13 hours.
  
  
  Add 1.5 cups of water to grind all in elgi wet grinder.
  
  add 1.5 tsp salt + 1/tsp baking soda + 1 tsp sugar and mix well.
  
  
  
  
  
  
• From: chandra (@ maxtech.sentex.ca) on: Wed Sep 24 12:29:31 EDT 2003
  
  For those in North America add 1 tsp sugar and 1/4 tsp baking soda to idly after grinding. You will be surprised to see how well the flour ferments and raises.
  
  Receipe
  
  1 cup Urdh dal
  2 cup raw rice
  1 cup boiled rice
  
  Soak above for well over 13 hours.
  
  
  Add 1.5 cups of water to grind all in elgi wet grinder.
  
  add 1.5 tsp salt + 1/tsp baking soda + 1 tsp sugar and mix well.
  
  
  
  
• From: Namakkal (@ 034.a.006.syd.iprimus.net.au) on: Wed Sep 24 12:35:44 EDT 2003
  
  people say if you at rome, be a roman..
  
  try follow the local recipes as are normally suits to local climatic conditions..
  
  But our people are always diff they eat idli in USA and visit Pizza Hut for in India
  
  All common in politics pa..
  
  No offense.. Just kidding mates
  
  
• From: Namakkal (@ 034.a.006.syd.iprimus.net.au) on: Wed Sep 24 12:35:58 EDT 2003
  
  people say if you at rome, be a roman..
  
  try follow the local recipes as are normally suits to local climatic conditions..
  
  But our people are always diff they eat idli in USA and visit Pizza Hut in India
  
  All common in politics pa..
  
  No offense.. Just kidding mates
  
  
• From: suekrishna (@ ) on: Sat Oct 11 04:38:46
  
  Hey easy way to ferment idli mavu once ground place in a metal vessel preferably and place this on a plate in which table salt has been generously spread in a thick layer. store in a moderately warm place like the oven.I guess salt being a nonconductor helps . the same goes to ferment curds and i have personally used this technique many a times in cold weather in India as well as US.
  
  
• From: suekrishna (@ ) on: Sat Oct 11 04:38:52
  
  Hey easy way to ferment idli mavu once ground place in a metal vessel preferably and place this on a plate in which table salt has been generously spread in a thick layer. store in a moderately warm place like the oven.I guess salt being a nonconductor helps . the same goes to ferment curds and i have personally used this technique many a times in cold weather in India as well as US.
  
  
• From: suekrishna (@ ) on: Sat Oct 11 04:39:03
  
  Hey easy way to ferment idli mavu once ground place in a metal vessel preferably and place this on a plate in which table salt has been generously spread in a thick layer. store in a moderately warm place like the oven.I guess salt being a nonconductor helps . the same goes to ferment curds and i have personally used this technique many a times in cold weather in India as well as US.
  
  
• From: suekrishna (@ 213.42.2.16) on: Sat Oct 11 04:42:45 EDT 2003
  
  ideal mix for idli for grinding in a mixie:
  one and half cups raw rice
  same quantity idlirawa
  one cup urad dal.
  grind rice and idli rawa together.
  urad dal seperatley. Combine the two add salt and ferment as mentioned above.
  
  

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