Idli maavu prepration ratio | Idli paste recipe || Idli pindi preparation
Idli is the most traditional break fast recipe of Southern India. It tastes excellent with coconut chutney and milagai podi.
First take five measures boiled rice
Wash and drain water at least twice to remove dirt and other contaminants like pesticides if any
Take one and quarter measure urad dal. Measure - means the same container is used to measure both idli and ulundu or ulutham paruppu
Add one tea spoon fenugreek to urad dal
Wash and drain water - for urad dhal also at least twice
How long to soak rice for idli batter and how long to soak urad dal for idli
Soak both boiled rice and paruppu ( pappu in Telugu ) for three hours
First wet grind rice in a grinder or mixer depending upon the quantity
Remove rice batter and transfer to a container
Next grind urad dhal
When to add salt to idli batter -
Add salt to the dhal being ground
Remove ground dhal batter and transfer to the same container
Mix batter thoroughly with hand , this will help fermentation
Why idli batter didn't ferment or Why is my idli batter not fermenting
These problems will come in winter and in cold places. So using the hand ( a clean hand of course ) and keeping the batter in a warm place for fermenting may help . This should answer the question how to ferment idli batter in cold countries or places
How long it takes to ferment idli batter
In tropical countries like India , ferment for six hours , usually we grind at night and the next morning after 6 to 8 hours the batter is ready.
Mix thoroughly with a ladle
Pour batter from one side to another , this will ensure that the shape of idli is perfect
Cook in idli cooker
Remove after two minutes
What else can be make with idli batter / Can we use idli batter for dosa - yes we can. I use the same batter for idli , dosa and kuzhi paniyaram
Dosa and kuzhipaniyaram are ready to be served with chutney
