Wednesday, September 26, 2012

HOW TO MAKE SOFT IDLIS | IDLI BATTER RECIPE


IDLI RECIPE

I have been thinking to post the recipe of how to make Soft idlis for a long time. But after coming to Singapore, I have stopped following the traditional method of grinding the Idli batter . First of all the quality of Urad dal which we get here is will be not be so good and  only a few shops will sell good quality of Urad dals. Many times we buy few packets of Urad dal from India , but that will also last for few months only. Whereas in India i used to grind a big batch of Idli batter every week and i make super soft spongy idlis.
When i was casually talking to a friend she suggested to add a handful of poha and while soaking and that method gave me soft Idlis. But again soaking urad dal  and Idli rice separately and grinding them separately is a boring thing for me as the quantity. So i started with my own method of soaking urad dal, idli rice and poha (aval) together and grind them smoothly. This turned out to super hit and resulted in spongy idlis.  Still many of my North Indian friends here are asking me to cater Idli and sambar during parties !!. But as i have so many other priorities and commitments i never agreed for that. Due to a constant request from them to post the Recipe of Idli batter I am posting this today. This method is so easy for everyone who grind in small quantities.
Don’t forget to follow the tips which i have mentioned at the end of the post.
Idli
INGREDIENTS:
IDLI RICE 4 CUPS
URAD DAL 1 CUP
RICE FLAKE |POHA|  AVAL A FISTFUL
WATER AS NEEDED
SALT AS NEEDED
IDLY
METHOD:
  • Wash and rice , urad dal and poha several times and soak them in enough water for 4 hours. Even soaking overnight is also ok, but 4 hours is more than enough.
IMG_8630
  • After 4 hours drain the water and add the soaked rice, urad dal and poha into the wet grinder. Do not discard the water. You can use it for grinding.
  • Grind this into a smooth batter adding water in regular intervals.
  • Adding water is so important as this will help in bringing out soft idlis .
  • It took approximately 2 to 3 cups of water to grind this batter.
  • The entire of process of grinding took 30 minutes.
IMG_8633 IMG_8640
  • The consistency after grinding should not be so thick. Add salt and mix it nicely with your hands or a spatula.
IMG_8646 IMG_8647
  • Keep it in a container and allow it to ferment for 8 to 10 hours.
  • The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
  • My usually says it depends on the body heat of the person who grinds the batter and mix salt using hands.
  • Normally i soak for idli in the evening around 5 0 clock and grind at 9 pm.
  • I allow it to sit overnight and make idlis for next day breakfast.
before fermentation after fermentation
  • Before making the idlis in the morning mix the batter nicely using a ladle.
IMG_8683
  • If you are not going to make idlis after fermentation just keep it refrigerated to avoid over fermentation ,resulting in sour idlis.
  • For making idlis, grease the Idli plate  with oil(preferably sesame oil) . Heat the Idli pan with 1 cup of water and allow the water to boil.
  • Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes.
IMG_8684 IMG_8685
  • If you want to check out whether it is done, just wet your finger and insert it in a idli and it is not sticky just switch off the flame and take the idli plate out .
  • After a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate. Do not take out when the idlis are hot as it will not come out properly.
IMG_8686 IMG_8687
  • These idlis will stay soft for many hours and never get dried. Just cover it properly if you going to eat it later.
  • We had with red chutney, coconut chutney and Sambar.
Idli
  • This method is so convenient for working women who wants to spend more time with family and kids as this method will consumes  comparatively less time to grind the batter.
Note:
  • Once you have finished grinding take out the batter container out. Never keep it near the hot motor of the grinder as it will not give soft idlis and will change the color of the idlis too.
grinder
  • Always grind with enough water . If the batter is thick and after fermentation even if you add water to make it into a right consistency, it will not result in soft idlis.
  • The proper aeration should be there and the batter should be light and fluffy after fermentation.
  • If making dosa just add few tablespoon of water and make crispy dosas.
  • If you stay in a cold place just keep the batter inside a cup board or microwave oven(switched off) to get good fermentation.
  • Always transfer the ground batter to a big container as the quantity will double after fermentation.
  • Instead of poha some people may add cooked rice too, but somehow my mom and mil will not agree to it  as they do not eat left over cooked rice.
  • Do not add more poha as it will result in flat idlis.
  • If you get super good quality of urad dal then skip adding poha and follow the same procedure.
  • Keeping the soaked rice urad dal and poha mix in the refrigerator for an hour before grinding and use the cold water for grinding. this will help to reduce the motor heat.
Hope i have covered all the points but if you have any doubts feel free to ask me.
DISCLAIMER: This recipe is not the traditional method of making idli batter but a short cut and simple method which i adopt to make batter.
Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...

133 comments:

  1. Looks awesome & mouthwatering idlis....

    ReplyDelete
  2. I was waiting to see this post jeyashri! Very detailed and wonderful explaination.

    ReplyDelete
  3. Nice fluffy and soft Idlis!!

    ReplyDelete
  4. it looks so nice n fluffy............nice clicks.

    ReplyDelete
  5. A very useful post with nice tips...The idlis sure look super soft and spongy

    ReplyDelete
  6. Lovely fluffy idlis...I too add poha as my husband doesn't like using cooked rice....Nice detailed post and tips...

    ReplyDelete
  7. Sounds very simple and should be very useful post for many ,looks tempting with side dishes :)

    ReplyDelete
  8. Nice post!! Love the soft and fluffy idlis..

    ReplyDelete
  9. Nice post Jeyashri. Grinder blendng also makes lots of difference compared to blending the batter in a mixer. Some how my mom also does not agree on grinding cooked rice. Can you parcel me the breakfast plate with idlis as shown in last picture? I am hungry now :D

    ReplyDelete
  10. jeyashri even i wont grind it separately , i usually grind it together :) its super easy you know :) infact i wont use poha still i get some soft idlys :) its all on the urad dal

    ReplyDelete
  11. Informative post ...that platter with chutney sambar is just so yum ....

    ReplyDelete
  12. Real soft... Never tried adding Poha to it...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  13. I too make the same way. I add methi seeds instead of poha :)Pretty cliks :)

    ReplyDelete
  14. I made it like this sometime ago. It did turn out well. I sometimes use idli rawa too which means only the dal and poha need to be made into a batter. Soft steaming idlis are so tasty!

    ReplyDelete
  15. Nice Post Jeyashri,never tried with Poha...Will try next time:)
    Clicks are too gud...

    ReplyDelete
  16. Fluffy and soft looking idlis

    ReplyDelete
  17. its about time i tried idlies with aval nice post jay

    ReplyDelete
  18. This comment has been removed by the author.

    ReplyDelete
  19. Even I add poha..it helps..sago also renders idli soft...nice post..

    ReplyDelete
  20. Nice recipe .. The Idlis looks sooper spongy

    ReplyDelete
  21. Nice thing really impressive thing here I found.
    kitchen sinks

    ReplyDelete
  22. Excellent post,super spongy idlies looks fabulous.

    ReplyDelete
  23. tempting and delicious...wosh to visit ur space

    ReplyDelete
  24. That is a very helpful post!! I usually soak it separately and grind it:-(
    This sounds soo easy and i am sure gone try it..

    ReplyDelete
  25. love these soft pillowy idlis. never tried making with aval. thats a good tip to note.

    ReplyDelete
  26. Well explained and nice clicks

    ReplyDelete
  27. Super soft idli.. Nice post
    Great-secret-of-life.blogspot.com

    ReplyDelete
  28. I want to dig in right now :D Very clear instructions Jeyashri.

    ReplyDelete
  29. Nice step by step instructions Jeyashri..

    ReplyDelete
  30. Lovely post with soft idlis..I usually add cooked rice and get good ones too,will try with poha too:)
    Join my ongoing EP events-Oregano OR Paprika @ Foodomania

    ReplyDelete
  31. I have also heard of poha, cooked rice etc. but have never added those to the batter yet. Still sticking with the urad dal and rice in 1:4 combo. Idlis looks spongy.

    Vardhini
    Event: Peaches + Giveaway

    ReplyDelete
  32. soft and spongy idli..

    ReplyDelete
  33. Thats a detailed note with great clicks. You have a wonderful blog and I know how much patience it takes to put an effort in writing detailed posts. Good Job.

    Sharing an award with you. Congrats

    Home Made Recipes

    ReplyDelete
  34. jeyashree wow it looks so good n tasty.will make it ...i have the same grinder..which u have....haaaaaa thanks..adding aval will surely enhance the taste.thanks.

    ReplyDelete
    Replies
    1. You will get super soft idlis for sure

      Delete
    2. Where do we the boiled rice idli rava in singapore... desperately searching for it..... I got the idli rava made from wheat.....it does not give soft idli......

      Delete
    3. Rice Idli rava we get in mustafa center and most of the grocery stores also. Ask for idli rava. Wheat rava is different.

      Delete
  35. The idles were fluffy n my son loved it wid ur instant sambar ...

    ReplyDelete
  36. Hi Jeyshri. Thanks for sharing.. I am preparing idlis for a party. I dont have a hot box at my home. can you tell me how to cover them propoerly for like 2 hrs before serving?

    ReplyDelete
    Replies
    1. You transfer it to a wide plate and cover it with clean damp cloth. I mean to say cover with a wet cloth( the cloth should be wet not too much with water) Cover it fully so that it won't become dry.

      Delete
    2. I am in KL and my idlis have been a disaster.Wanted to check whether the soft aval will do the works.../

      Delete
  37. Tried making idlis with your recipe. It came out super soft :) Thank you. Just one question.. will the idlis become harder if I used batter that was stored for long in fridge? How long can I store the batter in fridge after the fermentation process?

    ReplyDelete
    Replies
    1. thank u so much for trying out Saranya. Idlis will not harder after storing the batter in the fridge. All u need to do is just take it out from the fridge before 15 mins you start making idlis. If the batter is slightly thick add water to adjust the consistency. normally i store the batter for 4-5 days, but perfect idlis will come for 2 days and rest will be used for making dosa.

      Delete
    2. Inspired by your recipies, JayaShree. I do idli batter the same way. I do add two teaspoons of fenugreek seed. Once fermented I used to split the batter into two portions and store them in refrigerator. This way, if the second portion remains unopened, even after 4/5 days idlis are really soft.

      Delete
    3. Inspired by your recipies, JayaShree. I do idli batter the same way. I do add two teaspoons of fenugreek seed. Once fermented I used to split the batter into two portions and store them in refrigerator. This way, if the second portion remains unopened, even after 4/5 days idlis are really soft.

      Delete
  38. Hi Madam, Recently i viewed your blog, am a newly married girl, tired of traditional type of grinding idli batter, yesterday tried yours, idli came really good, My Hubby appreciated me, thanks for your post, thanks a lot...

    ReplyDelete
    Replies
    1. Thats great to know. Thanks for visiting.

      Delete
  39. Cooked rice can also be used instead for poha

    ReplyDelete
    Replies
    1. Yes , i have mentioned in the post too

      Delete
  40. नमस्कार,
    In your notes u have mentioned that "If making dosa just add few tablespoon of water and make crispy dosas."Whether it is possible to make crispy dosas with the same ingredients?On your channel there is no separate post for Dosas and hence the question.
    श्रीकांत टिल्लू

    ReplyDelete
    Replies
    1. Hi, You can make dosas out of this batter too. Will update with dosa pictures soon. Even i have a recipe for crispy dosas too(u cannot make idlis with that) , will post that soon

      Delete
  41. Hi Jeyashri,

    I am new to singapore and even new trying idli batter in grinder. I tried making soft idli s with traditional proportional but i am satisfied with them.May be the quality of rice or urad dhal. I thought export qualities would be the best :). I have a question regarding when to stop grinding and the texture. Should the final texture be as that of rava? Because i have heard my mom and others telling different texture when we grind them seperately. Urad dhal should be smooth n fluffy and rice should be little coarse. Can u please help me on this?

    ReplyDelete
    Replies
    1. Hi ,
      thanks for the mail. first of all the quality of urad dal is not as good as we get in India, though they say it is Export quality!!. For the initial few years i used to take it in bulk from india and use it up. But later, we get the sree gold and udayam brand urad dal , though they are little expensive than the normal one. If you feel the dal is not good, try adding a handful of poha to it while soaking the urad dal.
      Reg the query, if you are grinding urad dal and rice separately as per the traditional method, grind the urad dal into a fine paste. and the rice into a rava consistency. If following my recipe mentioned abouve, grind everything into a fine batter.
      Need any help let me know

      Delete
  42. Hi dear Jeyashri,
    very nice and beautiful explanation for the spongy Idli's. Awesome!!! Your presentation of the Idli's with sambar & 2 chutny's are looking so yummy!!!!
    Here( US ) we are not getting good Urad Dhal & also Idli rice. Rarely we will get the good quality rice in Indian store. I also used to carry from India, but now coz of Customs.. I am not. I am using 3; 1 and fistful of poha & 1 flat Tbl of methi seeds.getting very soft idli's. I just love your blog. Wishes.

    ReplyDelete
  43. Hi Dear Jeyashri,

    The ratio of the rice, urad dal and poha really worked very well and resulted in spongy soft idlis..I have a query regarding the fermentation and batter turning sour . All I did is soaked it for 5 hrs and then grinded around evening 7PM. Then stored the whole batter in large Tupperware and left it for fermentation without adding salt. Stored little batter for next day morning breakfast with salt in small Tupperware container. Then morning i kept the large container of batter in refrigerator for using it later in weekdays. small container one idlis were not sour. But after 2 days when i used the large container batter , again i removed the batter added little salt and kept for 5-10 mints before steaming the idlis. For just 2 days the idlis were too sour .. In Bangalore the temp is not that bad as Chennai but still why after 2 days the idlis turned sour .How to avoid the batter turning sour and store the batter for a week . Pls suggest

    ReplyDelete
    Replies
    1. Thanks for trying out. I have never faced this problem, but i can suggest you my mom's way of doing. She normally ferments one portion of batter and keep the rest in the fridge.whenever you want to use the next batch ferment it before 8 hours.In this way you never get the idli batter sour after 2 days

      Delete
    2. Thanks for the reply I shall try it out.One more factor is the number of hours batter is left for fermentation also impacts and could lead to turn it sour. It can be more or less around 6-7 hrs and not more than that.

      Delete
  44. Hi Jeyashri,

    Continuation to post on Mar - 16 - 2013. I could achieve soft idlis and crispy dosa too .Thank u so much for ur recipe. I was almost frustrated after trying different proportions in grinder but only ur recipe came handy to me. Thanks a bunch jeyarshri :)

    ReplyDelete
    Replies
    1. Great to know. Thank u very much

      Delete
  45. Hi Jeyarshri

    This is continuation to the post on Mar-16-2013.I would achieve soft idli and cripy dosa.... I was almost frustrated and thought i would never be able to make good idli or dosa. At the right time ur recipe came handy. Really superb. Thanks a bunch Jeyarshri. Now we really enjoy r idlis and dosas.. :)

    ReplyDelete
  46. hi like ur idea of incorporating poha to make idlis.I generally add it for making masala dosa

    ReplyDelete
  47. Hi Jeyashri,

    Ur post is illustrative enough...! But I am facing a problem that even after keeping the batter at outside room temp of around 30 deg for 8 hours, it has not risen at all :-(((. Any possible reason for that. I have followed ur instructions perfectly.

    ReplyDelete
    Replies
    1. Hi,
      Even i am surprised why your batter didn't rise even after 8 hours. Generally if the temperature is cold or not enough warm the batter will not rise. Is your batter very hard? This could be one of the reason.

      Delete
  48. Hi, your recipe is just too good. But suppose I need to make idlis and do not have any homemade batter, how can I make supersoft idlis from the readymade batter available from Indian shops?

    ReplyDelete
    Replies
    1. Hi,
      If you are making idlis from store bought batter, just add 1/2 tsp of eno fruit salt to the batter just before pouring the batter to idli moulds. you will get soft idlis. Do not store the batter after adding eno salt

      Delete
  49. i've never seen detailed idli recipe like yours. I am going to try them for brazilian friend's baby shower party .

    ReplyDelete
  50. thak you for sharing many tips.

    ReplyDelete
  51. Hi Jeyashri akka thank u so much for this recipe, I am a great witness to say that this is one of the best and easiest recipes for dosa batter, love it so much and almost everytime i get perfect idlies :) thanks to you and one winner recipe... I am so happy with this one that I felt I must post on it, so I have posted it in my blog hope you are ok with it..

    thank you
    Love
    Priya

    ReplyDelete
  52. Hi Jeyashri,

    Just wanted to check if it's ok to gring the dal and rice together at the same time. I thought both had to be ground to different textures. Your idly looks awesome. If it is so, that would be so convenient to grind both at the same time. I simply love all you recipes

    Thanks,

    Jayanthi

    ReplyDelete
    Replies
    1. I have following this way of grinding for the past 5 years and it is working out awesome for me and my idli always turns out fluffy and soft.Go ahead to try out this method.

      Delete
  53. Hi,

    Very nice soft idlies!! I am also using ultra grinder. But after 25 mts the grinder is getting heated up. So am not getting gud idlies. Is your grinder getting heated up like me?

    ReplyDelete
    Replies
    1. YEs the grinder do heated up for me, Use ice water to grind the batter.Always take the batter immediately after grinding, from it. If u keep in the same vessel idlis will not cme out good. Transfer to a vessel once done. Use enough water to grind. Should not be thick after grinding

      Delete
  54. This recipe is a keeper! Thanks much for sharing - exceptionally soft idlis with this :-)

    ReplyDelete
  55. Hi Jeyashri,

    When I made idlis with ur recipe for first time I got awesome idlis. But the next time I added fenugreek while soaking and salt, sugar while fermenting. With this I got horrible idlis. Please tell me if its all bcoz of fenugreek, salt and sugar??? Also tell me if there is any way to repair the batter??

    ReplyDelete
    Replies
    1. Just go ahead and make dosas, it will turn out well

      Delete
    2. Share red chutney recipe

      Delete
    3. I have posted this here
      http://www.jeyashriskitchen.com/2012/10/red-jalapeno-chutney-side-dish-for-idli.html

      Delete
  56. Hi Jayeshri,

    I m going to try idli for the first time and i dont have a grinder.
    Can you tel me any specific procedure to prepare this with mixi ??

    ReplyDelete
    Replies
    1. You can try this proportion if using mixie, but grind the rice and dal separately. Soak urad dal and aval together.
      Sweetened condensed milk substitute

      2.5 cup rice
      1/2 cup urad dal
      1/4 cup aval | poha (any variety)

      Delete
  57. Hello mam...today i tried to make Idli...but i am not so much happy with the result..the batter which i kept in the night was same quantity as i left in the night. Please suggest me how much water we need to add during grinding and also suggest me the right measurement of rice / dal / Poha / methi etc....for soft and fluffy Idli.

    Thank you,
    Saima Waseem

    ReplyDelete
    Replies
    1. Saima it seems you haven't make it properly according to the instructions. I have clearly mentioned abut the quantity of rice dal and poha in the ingredient list. And more over i don't add methi seeds too. Regarding addition of water you add water to bring the batter to idli batter consistency while grinding itself. Read my notes section , i have mentioned about that.

      Delete
  58. Hi jeyashri..

    Today I made idlies with boiled rice (puzhungal arisi). It turned out to be very soft. And can u tell me, did u use raw rice or boiled rice or combination of both. For dosa batter., what should be the proportion.
    Thanks

    ReplyDelete
    Replies
    1. For idli i use idli arisi which we get in Indian stores for making idli. It is pulzhungal arisi only and not the one which we use for eating.
      The same batter will give super crispy dosas too.

      Delete
  59. hello,my mouth is watering by seeing these idlis.i have a dout,only in wet grinder the idlis becomes soft ?can we use normal grinder?



    ReplyDelete
    Replies
    1. Wet grinder and normal grinder same. Are you mean the mixie?

      Delete
    2. The red chutni look very tasty could u please let us know the recipe for it as well. Ur step by step instrctions helped me alot thank you

      Delete
    3. I have posted this here
      http://www.jeyashriskitchen.com/2012/10/red-jalapeno-chutney-side-dish-for-idli.html

      Delete
  60. Is it not necessary to soak the dal and rice separately and grind separately? Normally we soak and grind separately and then mix it together.

    ReplyDelete
    Replies
    1. You try this one. I know traditionally we all soak rice and dal separately and even i was doing this 6 years back. but after i followed this version i never went back to that version.

      Delete
  61. I soak and grind the dal and rice separately, but this procedure is new to me.

    ReplyDelete
  62. Hi Jeyashri
    Is this not the proportion for mixie...Please tell me how to do batter with mixie.

    ReplyDelete
    Replies
    1. Procedure in mixie is different prachi. FOr mixie please follow this proprtion
      2.5 cup rice
      1/2 cup urad dal
      1/4 cup aval | poha (any variety)

      Delete
  63. Thank you ! will try soon :)
    I am living in SG too :)) I have some query .
    How to check the quality of urad daal? How about the one we get @ mustafa?

    ReplyDelete
    Replies
    1. thanks for the comment,Generallyi go with brands only. Mustafa dal is ok. But i buy from the grocery shop opp to it. Sree gold and udayam brand are best quality for urad dal and also for all types of dal too

      Delete
  64. jeyashri,thanks for this post.I have the same grinder as yours.how to check if the motor is heated up?recently iam not getting good fluffy idlis.dont know why

    ReplyDelete
    Replies
    1. If you touch the Motor part if it is very hot then it means it is heatedup

      Delete
  65. As mentioned in yr post, recently we got the opportunity to visit Madurai and we had idlis from Murugan idli kadai,Madurai. The idlis really tasted heavenly with 5 different chutneys,

    ReplyDelete
  66. Hi Jeyashri...thanks for your post. Your idlis look great! Just had one query. What urad dal do you use...the whole one or the split urad dal. I have whole urad dal and will be using the mixie. Kindly advise. Thanks.

    ReplyDelete
    Replies
    1. I use the whole urad dal sudha. For idli | dosa generally whole urad dal is recommended

      Delete
    2. Thanks for the response Jeyashri!

      Delete
  67. Hi Jeyashri....i was following the traditional method of grinding dal and rice separtely. I am going to try this and will let you know the results. Thanks for the info. Following you.

    ReplyDelete
  68. Hi, I do not have grinder but you blender to grind the idly batter. I generally put 3:1 with 1 tsp methi. I heard for grinder 4:1 and mixie 3:1 will work out. Can I use 4:1 with 1 fist poha in mixie? Kindly suggest.

    ReplyDelete
    Replies
    1. Hi kamala,
      For mixie you follow the same proportion as u were following. This proportion of 4:1 , i don't think will not work out for a mixie.

      Delete
  69. Hiya Jeyashri, thank you for posting such a beautiful recpie. I would love to make it - dont have idli rice.. Can I use basmati rice or jasmine rice as that is what is available here in Australia. Thanks Jen

    ReplyDelete
    Replies
    1. Thanks for the message Jen. I am not sure how the result will be using jasmine rice or basmathi rice. I don't think it will turn out good

      Delete
  70. Dear jayashree
    Thanks for the easy recipe. My idlis turned out great initially. Now they are soft but flat. How do I know the quality of urad dal . Does the batter have to be thick.

    ReplyDelete
    Replies
    1. Seema, the idlis become flat because , either u must have added more urad dal or the dal must be too good. some times it happens. but so far i never know how to check the quality by seeing except by asking the shop keeper.
      The batter should be not too thick. after fermentation do not add water. while grinding itself add water.

      Delete
  71. Jeyshri:

    thanks for the tip re. poha. Will try it out.
    I cook a little rice, then grind and add to soften idlis...I only mention this for your Mom and Mil's sake...it is not leftover...it is fresh rice. We eat basmathi but for cooking and grinding for idli batter I make ordinary rice.
    I'm going to try out your godhuma dosa tonight.

    ReplyDelete
    Replies
    1. Thanks for the message. It is not the leftover rice but even freshly made rice if mixed with a tiffin item like idli, will not be considered as tiffin. Anything cooked will not be added even though it is fresh.

      Delete
  72. hi jeyashri,
    i stay in Bahrain and i get only half urad dal not whole sized one. i dont have a grinder need t grind in mixie. my 17 month old son eats only idly and dosa. cud u pls give me the measurement.- Mrs.Bhavna Sridhar

    ReplyDelete
    Replies
    1. Hi Bhavana,
      Thanks for the message. I have never tried with split urad dal. But you try this method. 2.5 cup rice
      1/2 cup urad dal
      1/4 cup aval | poha (any variety)
      Hope this will work out well for you

      Delete
    2. Hi Bhavana
      In Bahrain, we get whole urad dal (white without skin) known as 'GOTA URAD' at:
      1) all Mega Mart & Babasons stores
      2) Joofris near Temple in Manama

      Delete
  73. Hey Jeyashri,
    Thank u for recipe. I wanna know abt whats idli rice ?? i dont get any at my place...can i use normal rice or india gate's ?

    ReplyDelete
    Replies
    1. Idli rice you get in Indian stores, Basmati rice will not work good.

      Delete
  74. Hello jeya madam
    excellent recipes. you described in detail for freshers like me. from tomo i am going to try each recipe of yours. if you can pls include more recipes in no onion and no garlic recipes section. i am brahmin. so it helps me a lot. thank you.

    ReplyDelete
  75. Wow , looks delish .As much as i would like to try your recipe , i wouldnt be able to ,due to unavailability of the idli rice and whole urad dal where i reside .we only get sona masoori rice along with basmati and jasmine .we also get idli rava .though i use that to make idlis .

    ReplyDelete
  76. Hi looks delish i have a project and I need a list of ingridients of idly and sambar can u help me out??

    ReplyDelete
    Replies
    1. Hi aastha,
      You can note down the ingredients of idli from this post. For sambar recipe you check out my tiffin sambar recipe.- http://www.jeyashriskitchen.com/2011/12/tiffin-sambar-recipe-side-dish-for-idli.html
      Copy this url and you can find the details there. Thanks

      Delete
  77. Hi I am aastha I am having a school project and I need the list of ingridients of sambar.It would be delightful if you would help?:)
    ~aastha

    ReplyDelete
  78. Hi Jeyashri

    How many idlis will this proportion make?

    ReplyDelete
  79. Depends on the size sabeena. Around 25 to 30 if big

    ReplyDelete
  80. If I am using a mixie, should I grind separately ? What proportions, till what consistency and can I use that batter for dosa? Please guide.

    ReplyDelete
  81. Thanks for the response Jeyashri. I dont have a wet grinder, can I use a mixie to grind the batter?
    How much proportions and what consistency of batter should be achieved? Can I use that batter to make Dosas? Also, dont you use soda in the batter?

    ReplyDelete
    Replies
    1. For using mixie consistency is the same. But mixie gets ehated up soon. so use cold water to grind. Do not make in bulk if using mixie. Proportion is same, just add extra 2 tblsp of urad dal and 2 tblsp of poha. You can use the batter for dosa. I never use any soda

      Delete
  82. Accidentally came across your blog and lucky am I. Never came across such a detailed and step by step account of making soft idlis. Going through your details, even a novice will fall into love with cooking. Feeling elated. Thank you Jeyashri

    ReplyDelete
  83. Hi Jeyashri
    Kindly tell me the proportion of urad dal and poha for 2 cups of idly rice

    ReplyDelete
    Replies
    1. Just half the recipe. 1/2 cup urad dal and little poha

      Delete
  84. Very nicely written. Will the same method work for me as i grind my batter in a mixie???

    ReplyDelete
    Replies
    1. Thanks susan. For grinding in mixie i will soon write the recipe

      Delete

Thank you all for visiting my blog