Cooking web notes

HOW TO MAKE SOFT IDLIES

           For who knows  grinding and making idlies,this post may be silly,as its not a big deal for those who are used to it. But I have some friends and I know so many who have never made or seen some one making, and want to try out at home,for them its really a big big project for them. Even, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything. But now its no big deal for me…Not only this,everything right from cooking, if we see from outside, or if we are just learners,it seems to be a big task and it will be looking more complicated,but if we do regularly, by practice, everything becomes so easy and perfect! Its all about experience… For me before marriage,I found all these grinding and mixing works found to be messy (especially the batter mixing process and washing the grinder)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now…  

            Hope I could cover the doubts we get,during this idly making process. All the experts out there,please dont waste your time :) this is purely for beginners! And if you have any doubt in this process,please feel free to write to me in the Email ID that you can find in my blogger profile! By posting this,I am not assuring that I am an expert in making Idlies, just posting what I know,How I do .

Ingredients :

Method:

1. I got a request from one of my reader friend to show the measuring cups I use,so here is it, 1 cup holds 250 ml.
2. Idly rice is parboiled rice,especially we use for idly(different from the parboiled eating rice),it looks shorter as shown in the picture.
3. Wash and soak rice separately and urad dal + fenugreek seeds for  3 hrs at least.
4. I grind urad dal first,but my MIL says if ground in larger quantity,urad dal batter,if ground and kept first has tendency to become watery. But as I grind only 1/2 cup , I grind Urad dal first.(Its because,if we grind rice lastly,its easy to wash the grinder )
5. The following steps are only the water quantity and the time it took for the urad dal I have,so take it as a rough idea and use water accordingly and grind till you get a smooth batter!
6. Drain water from urad dal and add half of the dal and start the grinder. Add 1/4 cup water. Then add the remaining dal and add 1/4 cup more and grind for 4-5 minutes. Stand near by and use the plastic spatula to wipe the dal ,ensure no dal or fenugreek seeds gets stuck to the side walls of the grinder container and remain un ground.
7. After 4-5 minutes,add 1/4 cup of water and grind for 15 minutes, for every 4 minutes or so add 1/8 cup of water.
8. Total time for urad dal batter = 20 – 25 minutes approximately and total water = 1 & 1/2  to 1& 3/4 cups approximately(for 1/2 cup). (water quantity and the volume of the batter depends upon the quality if the urad dal,better the quality of the dal, it will get more water while grinding and becomes light and fluffy,still stiff and white in colour!) If your urad dal is not a good quality,the batter will become watery and it will not be white comparatively.
9. By this time the batter will be having small small bubbles in it,light and fluffy.Transfer the ground urad dal batter to a big container,enough to hold the fermented batter.
10. Now drain the water in the rice and add the rice little by little while your wet grinder is running(this is to avoid the grinder getting stuck because of over loading)
11. Add 1/2 + 1/2 cup water in between while you add all the soaked rice little by little.
12. Grind for 4-5 minutes and again make sure no whole rice remains un ground in the sides of the grinder container. Use the spatula.
13. Add 1/2 more cup of water and grind till it is smooth or a little coarse(whichever consistency you prefer,I personally grind smoothly). Add more water if its needed. It takes about 25-30 mins approximately. Time may vary,check it out(as mine is 6 years old grinder and also the rice quantity depends).
14. Transfer this rice batter to the urad dal batter and add salt and mix well with your hands. Keep closed in a warm place for fermenting minimum of 12-14 hrs. I soak around 1.00 PM,grind around 4.00 PM and keep over night and make idly for the morning break fast…
15. The next day morning it will be fermented and raised in quantity. A well fermented batter gives,soft and tasty Idlies.
16. I have my Idly pot given by my MIL,its gives soft idlies which after getting cold too doesn't form a layer(dry)…
17. My kid loves both my idly and the crispy dosa! Idly tastes best with Idly Podi.

Some Notes: