First, Sorry to all of you, for the sudden disapperance. It was my mother’s 60th birthday celebrations and I was quite busy. Now, all that is done, I am here to bug you all.
To begin the bugging, here is the Truth about Soft Idlies. 🙂 So many of you had asked for this during my two posts on Idly – here and here. Here it is guys, so go ahead and do the idlies – totally soft.
To soak :
1.5 cups of raw rice (not basmati – the regular cooking rice)
3.5 cups of boiled rice (the specially available idly rice)
Mix both the rice and Wash the rice 2 to 3 times. Soak it.
Exactly after 1 hour of soaking the rice :
1.25 cups of whole urid dhal (if you get it with the skin, its all the more good for health – of course, the idlies might not be in white color… 😉 😉 )
Wash the urid dhal 3 to 4 times well and soak if for 45 minutes.
Now, after that 45 minutes of soaking Urid Dhal, its time for the Grinder’s job to begin.
Start with the Urid dhal.
Remember :
– Dont add too much water in the beginning.
– Add little by little when required.
– Use a spatula or your hand to push the whole dhals, which stay on the edges, so that you get a smooth batter.
– Dont grind the dhal for more than 20 minutes, its fluffiness will reduce.
– The batter should be fluffy like this
Now, its the turn to grind the rice. Add enough water, while putting the rice into the grinder. Otherwise, the rice will get stuck beneath the grinding stones and they’ll stop moving. The rice will take about 30 minutes to grind.
The rice needs to be done till its soft, but you shld be able to feel some coarseness, when u rub the batter against your fingers. You get the point ???
Now, add salt and the urid dhal batter, to the rice batter. Mix them well using your hand. Its best to use your hand, if you believe in the thought that the hand that cooks food, adds to some flavor in the food. And also, the heat from our body, will help the batter to ferment well.
And leave it to ferment for 6 to 8 hours.
The fermented batter will rise and look like this.
Mix well, but not too much – the air should stay inside the batter. Ladle the batter into the Idly plates, after greasing the Idly plates with oil.
Now, keep the Cooker on the stove and let the water inside come to a boil, before you put in the Idly plates. And have a timer and steam exactly for 5 minutes only. Dont cover the Cooker lid tightly – actually you can avoid using the gasket. Or if its a Hawkins kind, just keep the lid on top. Remember not to use to Cooker weight – this is only steaming.
The end result is fluffy, white Idlies. The best combo is with Sambar and Milagai Podi….hhhmmmmm…..yummm…… 😛 😛 😛
To the many souls who wanted the truth about idlies, in my previous posts : I hope this post made you happy, either to drool or to make some on your own. 🙂 🙂
So, are you trying it out today ???? Come on, what are you waiting for ??? Tell me, how soft were the idlies which you prepared. 🙂
Uma, you are out to torture me 😦 I do all this but my batter refuses to ferment unless it feels like it 😦 So now I have given up on eating yummy idlies until I go home next time. These idlies of yours are making me droooool!
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But why its not fermenting ??? Is it becos of the centralised A/C in homes ????
A tip – try keeping the batter inside the oven, when its warm (after you run it for a minute either in micro or convection) !!! 😛 Just try this one more time and tell me if it works. 🙂
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Maybe it has something to do with the heat from your body like Uma said? Are you Warm Blooded or Cold Blooded
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😆 naughty Sakshi 😆
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LOL 😛
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Saroja Kumari, how do u get such doubts ???? 😉 😉 LOL !!!!
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And belated Happy Birthday to your mom! 60th is a special one, isn’t it?
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Thank you Smitha, yes its special – we had a homam at home !!! 🙂 An yummy pal payasam…. 😛
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Happy belated wishes to your mom.
Yummy idlies uma,grinded the idly batter today for tomorrow’s breakfast.Uma if you have small onions sambar recipe pls give me no.
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Thanks Sari. 🙂
Hey, sure will post that also soon….but tell me, do u make ur own sambhar powder or do u buy it ????
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I make my own sambar powder uma,i don’t like the store brought ones.
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Bo Hoo… Once again… I crave for them… 😦 I know I should not have read this post with the title.. when I knew it was bout yummy Idli’s and I cant have them!!!!
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But why you cant have them ???? Just make them and eat it…thats why the detailed recipe….I’ve been taking pics from yday evng, to do this post… 🙂 Try it out.
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Yeyyyy! Yummy post 😉 😉
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Yes, you shld have seen me all excited with camera in hand, through out the process….sure idly is yummy. 🙂
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Idly looks yummmm………
Belated birthday wishes to perima!!!
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Hey, thanks to you. 🙂
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yummy yummy yummy……
Btw, to readers: regular cooking rice means PONNI RAW RICE OR SONA MASOORI RICE (for those who do not have access to Ponni)
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Thanks Ponne 😛
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Pals…good u clarified. 🙂 🙂 🙂 The best editor around bloggy frnds….what will I do without you ???? Hugs…. 🙂 😉
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LolllllZZZ!!!
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Happy Birthday to Uma’s mom.
You’re making me crave Indian food Girl.
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Thanks Agnes – From Uma’s Mom… 🙂 🙂
I know…when I was adding the pics, I was feeling too hungry myself. 😉 😛
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Belated birthday wishes to your mom! You are now visually tempting us ..adding all the photos 🙂
I can never make them – I don’t have a grinder, I don’t have idli thattu/idli cooker 🙂
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Thanks Anu. 🙂
Oh, No….with so much love for idlies, you shld try some way to get them – the grinder and all… 😉 😉
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i love the milagai podi!! 🙂
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Me too and I want either the recipe for that or you can parcel me some Uma 🙂
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Ok…looks like u guys are trying to make this a foodie blog…LOL…. 🙂 😛
Ok, Saks, for the love of milagai podi, I’ll put up the recipe soon. 😛 😛
Brat, then I hope u like the idlies with milagai podi spread on them and packed for lunch in a banana leaf !!!! If there is heaven on earth, its the feeling we get while eating such a lunch. 😛 😛
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Me too, me three.. I want recipe too!!!!
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Ok sure….anything for you, Pal. 🙂
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I have totally given up on making Idly from scratch. I buy the batter from a store and just pour it into any vessel in whatever shape according to my mood.
I can’t make it bcoz for one I don’t have a freaking grinder. Even if I had one, I am sure with the height of clumsiness I posses, I might as well grind a couple of my fingers along with the rice 😥
Man am hungry now 😡
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Seriously if I show this post to my wife she will hate Uma… she is like Saxy a lazy woman who just buys batter from Big Bazaar… !! and actually they are quite soft when ready !!! 😛
would you believe it… !! I am actually eating Idli’s for breakfast typing this … !!! I so loved this food post, atleast it doest have me jealous !!!! 😛
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oh well let me agree here I am lazy too… its my mil who makes the batter at home and if she is not there I just the batter ready made from market and make idlies…
they come out pretty decent too
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Saks, Hitch, Monu – Guys, I’ve never bought idly batter from the shop. Its surprising how easily we switch to cooking easily…but that pack u buy will only be enough for bfast, right ???
For the proportion I grind, my batter will last one week and I can make a variety of dishes – Idly, Idly upma, Dosa, Masala Dosa and finally when the batter is a little sour, convert it to uthappam… howzaat ???? I feel handicapped to cook, when I dont have the batter in the fridge. 😛 😉 😉 🙂
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Oh Sanski madam, you can grind it in a mixie!!
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Saks, if u are doing in the mixie, let me know…the proportions are different…becos the urid dhal cannot give such fluffiness in mixie. 😛
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It is BF time and you made me really hungry.
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Thats the idea….so whats for bfast ???? 😛
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You make me want to try making idli from scratch..but I am so scared.. 😦 and I have no ;grinder..and like Saksi I am scared that by the end of it I will have a few fingers less 😥 :cry
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Oh no…such a thing is not possible dear….hugs Comfy !!! May be I can parcel some for you and the other friends out here ???? 😉 😉 😛
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a very happy birthday to ur mom… 60 is special, my mom celebrated hers this january
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Yes, very special…wish I am like her, so full of energy and good spirit, when I grow older. 🙂
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Belated Happy Birthday to your mum 😛 😛
Thank you for sharing your secret recipe, now I just need to smuggle the grinder (or else I’ll push my food processor to it’s limits 😉 😉 ) and need to figure out where to get those special rice from 😀 😀
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Thank you for the wishes, CB !!! 🙂
I think you get that rice there…so many Indians are out there….try it out in the food processor and let me know the results. 🙂
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I wish I have the gumption to try making idlis from scratch. I use the ready mix ….
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I think it sounds too complicated only till u begin. But afterwards, its quite simple. Its now a routine process to me… 🙂
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Ritu, its like the thought of making Paranthas is rather daunting to me.. but with practise even I (given my awesome culinary skills.. bah!!) can’t be that pathetic 😉
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LOL Pal !!! 🙂 But thats the truth…with practice we become experts. 🙂
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Happy birthday to your Mom! 🙂
I’m sure your idlis are fab. Wish I could taste them!
I’ll let you in on a secret? Since there’s only the two of us at home – we get ours from the local kirana – home made idlis @ Rs10 for 5. And homemade (in my home of course) sambhar and podi! No one will realize we’re Goans!
PS: Could I have your podi recipe please. I’m so in to podis – tried out one today that rocks. But nothing like getting it from the expert – you 🙂
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WOW !!! Thats simple and cool – Rs 10 for 5 !!! 🙂 🙂
Thank you Corinne for the wishes, will sure tell her. 🙂
Of course, of course, the podi recipe is coming soon. 😉
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Yummy and THANKSSSSSSSSSSSssss and yeah more of these lovely recipesss wud do wonder for Me for sure 🙂
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You are most welcome, Bikram. 🙂
Now, I expect a post from you, on how you did the idlies. 🙂 😉
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My my!! Those idlis have come so well,Ums..yum yum! And that podi looks delicious, is that homemade too??
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Absolutely Deeps, the podi is homemade. Will be posting the recipe soon… 😉 😛
Thank u !!! Yummy foods are always a delight to see and eat… 🙂
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Wow, the idlis look awesome :).. My stomach is growling just looking at them!
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Come over home…you can have as much as u want… 😉 😛 😛
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I buy the readymade batter that’s available at most shops nowdays. Cuts the hassle, but I am never satisfied with the outcome completely. Next time I will follow your tutorial to get the right proportion. Thanks 🙂
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Welcome G…. 🙂 Gud to see u here. 🙂
Just let me know the results of ur idly experiment… 🙂 Finally someone agreed that the ready made one is not satisfactory. 😉
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I am hungraaaayyy 😦
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“Soft Iddly” truth finally revealed – i remember people adding “vendhiyam” too; as a guy I will never know why!
Anyway It’s our time now to verify this, Ha…haaaaaaaa !!!
I thought there are many other varieties of iddlies – kanchipuram iddly, kadamba iddly etc. I will never be able to elaborate on this any further!
BTW our wishes to your mother for sashtiabdhapoorthi.
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Such a well detailed post Uma, very useful. After couple of years of initial struggles, I am settled to a proportion of 4 idly rice + 1 urad dhal for past 6-7 years. I look forward to more such posts here.
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Good – just follow the combo that works for you. 🙂
Thank you. 🙂 Of course, looks like many ppl are interested in converting this into a food blog, asking for this recipe or that…. 😉 😛 which I am ready to do… 🙂
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My bestest wishes to aunty Ums 🙂 may she have a wonderful life now and always 🙂
Thatz exactly what Mom told me abt the rice too when she taught me to make Idli batter 😀 The li’l coarseness u cn feel 🙂
Luvvvv the pic of the urad inside the grinder. Sooooooooooperrrrrrrrrr
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See, hi-5 from my mom to your mom !!! 🙂 We shld meet with family, I think. 🙂 I’ll pass on ur wishes, sure. 🙂
Yay to ME, the photographer…you shld’ve seen me with the grinder on, camera in hand…total madness… 😉 😉
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U r the queen of idlies! And many other delicacies!! 😀
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Thank u for the honor, M’am !!! 🙂
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See, I knew a third part of that idly story would come soon !! You all took it in the other sense after reading that comment of mine !! 😀 😀 😀
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Pramadhamana dheerka dhrishti !!!! 😛 😛 Unakku oru idly kooda kidayadhu…. 😛 😛
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Oh I miss Molagai pudi now! Yum!
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