Topic started by someone (@ px2ar.ed.shawcable.net) on Thu May 23 13:56:15 .
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Hi friends

I brought ponni pulungal rice from india.in india they use 4 cups pp rice and 1cup urad for making idlis .but i used the same recipe (grinder) but idlis are not soft.they are very hard.can anyone
please tell me why.

Also is there any diff bet making idlis with grinder and mixer.is there any particular thing that i have to follow when i use mixer coz once i made the batter with preethi mixer it came out like a stone.i used ponni pulungal rice with fortune rice.can someone pleaase help me with this .

Responses:

• From: meena (@ user-1120fuu.dsl.mindspring.com) on: Thu May 23 16:36:43
  
  U should not be having probs. I use the same measurment+ pooni rice (since last mth i'm using food world brand white idli rice). I grind in ultra and at times sumeet. I get better results with texture/quantity wise with ultra. I guess u are not using enough H20. after u grind the urad fine -when u scoop up the dough it should stay in ur palms and not drip over- if it does stay u have added right amt. of H20. For ponni u again need to grind it smooth. And the key for idli/dosa should ferment well!
  I soak rice for 6hrs and urad for 4hrs. my friends just soak both for 4hrs. and i grind urad first for 30mts and rice again 30mts and end i mix both with salt and grind for another 15mts. Hope this helps!
  
  
• From: someone (@ px2ar.ed.shawcable.net) on: Thu May 23 19:33:40
  
  i soak for about 12 hrs.does it have any effect on the batter?
  
  
• From: meena (@ user-1121cmu.dsl.mindspring.com) on: Fri May 24 13:56:04
  
  ~someone~i was told not to soak the ponni/white idli rice and especially the urad for not more than 5hrs. (urad saoked for more than 4hrs when ground in the ultra is a disastar) I guess with urs is the H20. When i first started with idli it used to be hard,than with trial,error,experiments and tips it has turned out good. Now for parites i make at a time #250+
  try to cut down on the saoking and test the mauve/dough like i said to scoop up and ferment it well. After the mauve is grounded and in a tight lid container only then I heat the oven for 125 degrees and soon as the indicator lights up saying it is preheated to the set temp. I turn the oven off., let the coil cool a bit and i place the mauve in. (only in winter i use the oven)good luck!
  
  
• From: someone (@ px2ar.ed.shawcable.net) on: Fri May 24 17:04:56
  
  Meena
  
  Thanksssssssssssss a lottttttttttttt.
  I will try as u said tommorrow and get back to u on monday afternoon ok.
  
  
• From: usha (@ 12-235-20-222.client.attbi.com) on: Fri May 24 18:13:53
  
  Hi,
  If you are living in Bayarea,CA, you will get Idirice.It is working out very nicely.Actually for soaking urad dhal 1/2 hr is enough.MAx 1 or 2 hrs is fine.If you soak more hrs means you wont get more maavu.Another tip:While griding add refridgerated water.
  
  
• From: sujatha (@ 195.39.134.85) on: Tue May 28 08:33:54
  
  If u r grinding in mixer it is advisable to add rice and dhal in the ratio 3:1. also add some fenugreek seeds to the dhal to get soft idlies. Moreover instead of using pulungal rice fully if u use 1 cup of raw rice and 2 cups of pulungal rice the idli turns out to be very soft and also white. (adding fenugreek turns the idli to cream colour)
  
  My friend told me that it is good to use the water
  which we used for washing the dhal and rice. then the dhal mauve will be very good. I am yet to try this. I will try this & let u know
  
  
• From: Hemant (@ 202.62.95.163) on: Wed May 29 01:58:55
  
  Hello Sujatha and other hubbers,
  WARNING!!!!!
  Never use first or second water of washing for dhall or rice for aiding the fermentation.You are inviting SARCOMA OF THE INTESTINES meaning cancer of the stomach.
  This is because, Rice and Dhall millers and polishers use Asbestose powder and other abrasive powders to remove the outer brown coat of rice and dhalls during polishing operation.
  Japanese researchers have identified cancer of stomach in Japanese people and Asbestose polising going hand in hand.
  When you use first water, you are adding bioactivity of bacteria and fungus along with harmful asbestose.This asbestose fibers penetrate the stomach and intestinal lining and cause cyst in long run which turns into cancer.
  So please use my tips to ferment idly and dosai maavu.They are very safe methods.
  
  
• From: dolly (@ 061092155136.ctinets.com) on: Mon Apr 5 22:00:42
  
  hai friends
  let me tell u all a secret.first thing is u shd not soak it more than 2hrs.
  second is while cooking just keep it for 5-7mins in the cooker(either idli cooker r normal cooker).idlies turn out to b very soft,and this is how they use in hotels.do try it &let me know pls
  
  
• From: Devi (@ cs17022-189.jam.rr.com) on: Mon Apr 5 23:17:45 EDT 2004
  
  Hi,
  sometimes urad will not be good enough to get the proper proportion of dal batter.In that case add 1/4 cup more urad and try and let it ferment good.
  thanks
  Devi
  
  
• From: shanti (@ 194.170.40.213) on: Tue Apr 13 12:08:19 EDT 2004
  
  why cant u all people try these
  3 cups of any boiled rice or ponni
  1 cup of uzhundu
  while grinding, arishi, put 1/2 glss of cooked rice in the begining itself, if u put cooked rice in the middle rice being grinded,cooked rice will never get grinder, it will look at you!! so grind all these and keep aside for a night to ferment. And tht is correct, if u steam it more than the time required, idlies, broke in upper part, and will become stone type. good luck to you. u can also use, Poha, or aval, instead of cooked rice, if some Pattathi mami is having "vethu" problem while adding rice. bye
  
  
• From: Andal Balu (@ user-1120kqg.dsl.mindspring.com) on: Thu Apr 22 18:31:13 EDT 2004
  
  To get good idlies, follow these tips:
  Do not soak the urad for more than 2 hours.
  Rice you can soak for 4-6 hours.
  Wash the rice and urad well three times and then add cold water to soak.
  use the soaked water to grind.
  use right amount of salt to facilitate the fermentation.
  The dough should not be too thick when you mix them after grinding.
  Grind the urad and rice separately and then mix both the dough with hand. Do not grind them again in the grinder to mix them.
  If you want to ferment the dough in the winter in an oven, put the dough inside the oven and switch on the oven light. Do not heat the oven and then put the dough.
  Do not over cook the idlies.
  do not pour the refrigerated dough directly into the idli plates. If you have to refrigerate the dough, bring it to the room temperature before you cook it.
  Best thing to do is cook the idlis and then freeze it or refrigerate it. For reheating the idlis, arrange them in a single layer on a corning plate and cover it with another plate. heat in microwave for one minute (for 6 idlies). Turn the plates upside down and cook for one more time.
  
  

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