Topic started by davina (@ dialup-64.157.19.36.dial1.cincinnati1.level3.net) on Thu Mar 13 22:08:49 .
All times in EST +10:30 for IST.

Hi guys,
I've recently started a low sodium diet and am trying to get a decent idli recipe so that I can make them from scratch.
I have the rava, I have the urad dal, I have the idli steamer. But my idli's are dense, taste raw(??) and pretty sticky too. What am I doing wrong? I'm using a shot of Pam on the steamer, covering it and steaming for about 15-20 minutes.
If anyone knows of a fail proof recipe Please Share!!!

Responses:

• From: Devi (@ cs17017-207.jam.rr.com) on: Fri Mar 14 08:58:53
  
  Hi Davina,
  Idli rava-2cups
  urad dal -1cup
  salt to your requirement.(You should add salt to it)
  Soak urad dal for 1hr.grind it nicely to a smooth paste.Wash and soak rava for 1hr.Blend rava also for 2mins,add salt mix it with your hand.Heat the oven for some time than put it off.Keep this batter in a covered vessel and put inside the oven over night.As you know now the weather is very cold in Us, it can be fermented in this method only.Next day find out whether the batter is risen up,if so it can be made use of it,or keep it for some more time.Normally idlies are steamed for 10 to 12 mins.The raw taste and stickyness will be there ,only if it is not fermented properly.We always learn things by trial and errors,so I can't say this as fail proof recipe.Let me know the result...
  All the best..!!!
  Devi.
  
  
• From: Dheeraj (@ ip68-9-56-21.ri.ri.cox.net) on: Fri Mar 14 16:54:04
  
  Soogi 1 Cup
  Yogurt 1/2 cup
  water 1/2 cup
  1 tsp ENO Salt ( can get it from ant Indian store)
  
  Mix water and Yogurt and blend it with Soogi, the batter shold look loke pancake mix.
  When ready to cook add the ENO salt. Mix well and cook idlies for 15 min.
  
  Taste Good.
  
  
• From: Lennoch (@ host217-137-18-161.no-dns-yet.ntli.net) on: Tue Mar 9 16:37:28
  
  visit aaindiangrocery.com for microwave idly steamer
  
  
• From: Amar (@ 81-86-109-208.dsl.pipex.com) on: Tue May 4 14:57:39
  
  Hi, Good to know that AAINDIANGROCERY.COM is getting noticed. Currently we only sell in UK. Thanks for passing the word.
  
  
• From: BS (@ c-24-9-35-90.client.comcast.net) on: Wed May 12 19:09:39 EDT 2004
  
  Hi,
  I am in US only. I am a South Indian, experienced in Idli making for more than 2 decades.
  To make very good idlis , a good idli grinder is a must.Any batter made in the mixie will not be good.
  Boiled rice-3 cups(levelled)
  Basmati rice-1 cup(Levelled)
  Whole Urad dhal -1 cup(scooped)
  
  Wash and soak the rice. After 6 hours, wash and soak the urad dhal and keep it in the fridge.
  
  After 2 or 3 hours, grind the urad dhal in the grinder. Use the cold water, the dhal is soaked with, so that the batter will remain cool.Grind by adding water little by little, as needed. The coorect "padam" is , when you stop the grinder, it should have tiny bubbles in the surface.
  Let not the batter be very thick.
  Remove 90% of the batter. Add the rice. Grind well to a smooth paste.Use the water it is soaked with.Take 2 tablespoons of the batter in a microwaveable bowl, add a cup of water. Mix well.keep it in the microwave for 30 seconds. Take it out. Stir well. Again keep it in the microwave for another 30 seconds.Repeat this till the batter becomes translucent.This is nothing but the process of making 'Kooz" .Add the Kooz to the grinder , add two teaspoons of salt.Grind for a few more minutes.
  Remove the batter. Add it to the uradh dhal batter. Mix well. Take your hand mixer, aerate for 5 minutes very patiently.The level of batter should not be more than 1/2 of the container.
  Then you keep it to ferment.
  Here are some tips. I also live in a cold place.These tips will be helpful.
  Always grind in the morning. You can soak the rice in the previous night itself. Soak urad dhal in the morning and grind.During day time, the temperature will not be so cold.It facilitates fermentation.
  Secondly, I keep the container with "mavu" on top of my cloths dryer, when drying cloths.So, it gives a constant warmth, enough to ferment slowly.
  I dont use the oven at all. You can fill the sink with hotwater and keep the container,and change water for a few times.
  Then you can keep it out to ferment further.
  The idlis will be unbelievably soft.The same batter can be used for Dosai also.
  Make as much idlis you want on the first day itself.Once the batter is kept in the fridge, it is suitable for Dosai only. Stored idlis can be made softer, by sprinkling water and poking them with fork,and then micowaving both sides.
  I will appreciate your feed back.
  Best of luck for good idlis and dosais.
  
  
• From: sam (@ aca22eea.ipt.aol.com) on: Fri May 21 23:05:00 EDT 2004
  
  Search for a previous discussion thread "Idlis to rise" which is very comprehensive
  
  
• From: Andal Balu (@ adsl-3-174-92.aep.bellsouth.net) on: Sun May 30 23:43:47 EDT 2004
  
  for perfect idli recipes try this link- http://innoconcepts.com/recipes.htm
  
  
• From: suekrishna (@ 213.42.2.27) on: Tue Jun 1 00:45:24 EDT 2004
  
  place container metal preffered with batter on a plate in which table salt is spread in a layer generously and cover vessel with a thick cloth . leave it to ferment for 6 to 8 hrs. batter rises well. this method can also be used to set curds.
  
  
• From: suekrishna (@ 213.42.2.27) on: Tue Jun 1 00:45:34 EDT 2004
  
  place container metal preffered with batter on a plate in which table salt is spread in a layer generously and cover vessel with a thick cloth . leave it to ferment for 6 to 8 hrs. batter rises well. this method can also be used to set curds.
  
  
• From: Hema Mittal (@ c-67-170-226-106.client.comcast.net) on: Mon Jun 14 18:49:44
  
  I'm a north Indian woman. My toddler kids just love rice idly. The recipes above seems to be interesting but I need a simple one that can be made with Basmati rice and urad dal because I prefer basmati rice for daily use. Anybody suggest.Thanks
  
  
• From: Andal Balu (@ adsl-83-201-45.asm.bellsouth.net) on: Tue Jun 15 00:47:25 EDT 2004
  
  If you use just Basmati rice and urad, the idlis will not come good. They will be sticky and hard. You need to use the idli rice to get good idlis.
  If you have a grinder use 5 cups of idli rice and 1 cup of urad dhal. IF you have only a blender, use 3 cups of rice and 1 cup of urad dhal.
  
  

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