Idli

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This South India staple food is enjoyed by mostly all kids as well as adults.
I remember my mom making batter in special big stone kundi.
Now a day’s readymade batter is easily available in Bombay as well as in US.
While making batter at home, what is your rice to dal proportion 3:1, 2:1, 1:1 or something different?
Do you use rice or idli rava? Do you add salt in batter initially or mix it in attha just before making Idli?
Any other variations of Idli do u prepare?

10 Comments:

  1. Honey
    October 1, 2009 at 10:20 pm

    2:1 ratio of idli rava+ dal typically works for me. Many times i don’t soak them overnight but just for 1-2 hrs in morning before grinding & fermenting. When using idli rice, have to soak it more though.

    For dosas, I like 3:1 proportion & lately I don’t ferment the dosa batter at all. Can use it anytime after grinding. Learnt it from a friend & this comes out to be really good.
    Occasionally I add few soaked methi seeds while grinding the batter to make it softer.

    I add salt only when ready to make idli/dosa. (My batter for idli/dosa always rises nice & high but dhokla never so much. i wonder why..? 🙁

    we’ve been having the idli grinder in the list of things to be bought from India. Have heard good reviews. Anyone using it currently has comments?

  2. Preethi
    October 2, 2009 at 6:57 pm

    2cup idli rice 1cup urad dal and 1/2 cup parboiled rice. soak for 8 hours and grind it in stone mixer.ferment it for 8 -10 hours keep it warm in oven .just keep the light on. it will be soft idli when you want it.

  3. Preethi
    October 2, 2009 at 6:58 pm

    add salt while grinding not after.samr batterfor dosa just put little waterr for dosa batter.

  4. Swati
    October 2, 2009 at 11:42 pm

    I use idli rava + urad dal with the ratio of 3:1 for idli’s and add salt later on when its ready to make. idli’s trun out nice n soft.

  5. amisha
    October 4, 2009 at 9:59 am

    One hint for Idli batter — Don’t put too much water while grinding rice+rava. If batter should have less amount of water, then it ferments for sure.
    Honey, even mine Dhokla batter never ferments from the readymade Dhokla flour. So I mix all the dals and soak it and soak the rice seperately and grind it. It does ferment. Dhoklas do not come out as white as the regular ones but it’s ok.
    With mini idlis — Grind daliya + red chilli powder + salt. Heat the oil and put mini idlis and sprinkle this powder on top of it.

    Even cut the regular big idlis in 4 pieces and give it “tadka” of rai + hing + haldi + Sugar powder (if you like the sweet taste). It tastes good. We sometimes used to eat the left over idlis the next day morning like that.

    Like sandwich dhokla, One can prepare sandwich idli. I have tasted the paneer+basil stuffing.

  6. Dimple
    October 5, 2009 at 9:45 am

    I typically do Rice & dal 1:1. Recently I followed recipe from Tarladala.com and tried 3:1, attha came very good. But Idli after sometime became hard. I once tried Idli rava instead of rice and felt, Idlis were densed and heavy compare to when prepared from rice they are light.

  7. Poonam
    October 6, 2009 at 8:50 am

    Usally I buy the ready batter from the stores.
    If I have to grind at my friends place then I take 2 cups idli rice one cup any other rice and one cup udad dal so basically 3:1 .after grinding the batter I put few methi seeds . and the batter is nicely fremented as it is grinded in Idli grinder .

    Variation – I give tadka of urad dal , rai, curry leaves, cashews hing, turmeric and green chilles(small pieces) in Ghee and mix it in the batter, then steam the idli. similar to kanjipuram idli .
    Left over idlis the recepie same as Amisha only thing when I want to make sweet then I add sugar and lemon juice or give tadka with udad dal, rai, curry leaves and turmeric.

    With store batter I make sometimes Dhokla instead of Idli it comes out good.

  8. Bijal
    October 6, 2009 at 10:01 pm

    For Dosa I use sona masoori rice -urad dal 3:1 and add handful of poha to rice while soaking and add 1 tbsp of channa dal it will make the dosa come out even colored and really crispy .The trick is to never grind dal and rice togather,mix it in a bowl and beat it with the spoon for few minutes ,the batter will rise very well.

  9. Bijal
    October 6, 2009 at 10:05 pm

    I make masala idli the same as Amisha ,but add rasam powder to it,makes the idli little tangy and spicy

  10. Anonymous
    January 21, 2010 at 10:51 pm

    for idli and dosa i use 4:1 rice,idli rava to dal. as honey said i never ferment dosa batter just grind and can make dosa

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