Looking for soft idlis and Crispy dosas??? Here are a few tips to make a flawless batter which yields best results.
IDLI DOSA BATTER / TIPS TO MAKE IDLI DOSA BATTER / HOW TO MAKE IDLI BATTER? / HOW TO MAKE SOFT IDLIS? / CRISPY DOSA
Measurements: Whatever cup you use, its always 4 cups Idli rice : 1 cup Urad dal : 4 tsp salt. May include few additions listed below to boost the fermenting process and yield better quantity and quality.
1/2 tsp of fenugreek seeds helps to yield softer idlis.
2 tsp of cooked rice helps with better fermentation.
2 tsp of pre-soaked poha / aval helps for making softer idlis.
2 tsp of puffed rice (pori) can also help for making softer idlis.
Wash and rinse the rice and urad dal.
Soak rice in enough water, add fenugreek seeds to urad dal and soak them separately with enough water. Let these soak overnight.
Tips to ferment the idli batter perfectly
1.Using the water in which its soaked – Next day, Do not rinse or wash rice and dal. Drain the water in which it was soaked and keep it aside. This water will be used for grinding the rice and dal. This way the fermentation will work effectively.
2. Grind rice separately – Grind the rice separately using a grinder. If using cooked rice or poha add along with the rice and grind. Suggested time for grinding rice would be less than 15 minutes. Add water little by little (1 to 1 and 1/4 cup approx) and grind to a thick batter. This batter should not be too soft, you should feel the texture like bombay rava.
Ok… When it comes to rice varieties, there are many types. Some of the common types are fully boiled rice, par boiled rice and plain white raw rice.
(a) White raw rice: These are often termed as “white” or “polished” rice, This variety is made by removing theÂ outer husk and the layers of bran are milled away until the grain becomes white. (Ponni Pacha arisi in Tamil) This variety is mainly used for preparing adai and cooked for plain consumption.
(b) Parboiled rice: Parboiled rice is treated with a special steam-pressure process before milling. The grain is soaked for 4 to 5 hours, steamed, dried and then milled to remove the outer hull. Water-soluble vitamins and mineral salts are spread throughout the grain, making it the most nutritious. Because of this special steaming process the rice tends to look pale yellow with brown spots. Good quality par boiled rice, which is specially processed for making idlis is sold in the name of ” Idli Rice”, so this variety can be used for making idlis.
(c) Fully Boiled rice: Here it is made the same way as par boiled rice except for the soaking time. It needs to be soaked for 8 to 10 hours before steaming. (Puzhungal arisi in Tamil)
You can use both varieties, idlis turn slightly pale yellow when made with fully boiled rice(Puzhungal arisi), taste doesn’t vary much.
3. Grind Urad dal separately – Next grind Urad dal along with fenugreek seeds to a very soft consistency. Add about (1 to 1 and 1/2 cup approx). Texture of the batter should be silky soft, let it grind for more than 20 minutes.
What Urad dal to use -Use only Whole Urad dal for making idli dosa batter, split urad does not yield good results plus the quantity will be very less.
4. Mixing with Salt – Take a big vessel combine, ground rice, urad dal batter along with salt. Mix well with your hands.
(a) warmth of your hands will help to ferment, so do wash your hands and mix the batter.
(b) Always use Kosher salt – Kallu Uppu which is free of iodine and other chemicals. This really helps to ferment and fluff up the batter.
5. Keep in a warm placed, covered – Once mixing cover with a loose lid, it needs to breathe… keep in a warm place in your kitchen
(a) warm microwave works perfectly.
(b) lightly warm up your convention oven, switch off and then keep the batter in it overnight.
(c) keep it close to vent during winter months helps the warm air circulating help with fermenting.
(d) Cover with a thick kitchen towel of baby blanket.
6. Adding few Chillies – add a couple of dry red chili or green chilli to the ground batter…. the heat from the chillies can speed up fermentation.
Next day the batter should rise almost 2 inches high with tiny bubbles. Do not mix right away. Take the portion which you want to use that day and store theÂ rest in a different container undisturbed. Store in refrigerator for upto a week. Do not add salt, if you intend to keep the batter for long time.
For Idli batter : Do not mix the batter, pour a ladleful of batter scooped out of the pan. Undisturbed tiny air-bubbles helps in making soft spongy idlis. Steam cook for 10
minutes over high medium flame, switch off and let in rest in the pan for few minutes before you scoop out. Taking them immediately will result in torn idlis with rugged top and sides. Making idlies the traditional way… using light cotton cloth”thunni idlis” are always the best.
For Dosai batter: Mix the batter with little water and bring the consistency slightly thin. Adding about 1/8 teaspoon of sugar to your dosa batter makes nice red golden color dosas. This is optional if you make dosa in iron pan,it will automatically come in that color. Non stick dosa tawa doesn’t yield good color, so use sugar when using this pan. Proceed making dosais.
Using best quality Idli rice / boiled rice is the trick to make nice soft white idlis. Par-boiled / Puzhungal arisi yields soft but light pale white idlis. Split or whole urad can
be used, usually whole black urad dal with skin (Karuppu ullundu) yields more quantity and also helps for softer idlis, except This variety has be washed many times to remove the skin.
Fermenting using oven is only for friends living in cold climatic conditions. Rest can just allow it to ferment at room temperature.
These are two gadgets that i use for grinding…
Preethi Plus Mixer Grinder (old model though) I very rarely use my mixer for grinding… as the motor may get heated up and its life will end soon 🙂 Once in while i use the mixer … use ice water for grinding. My personal experience… though many say mixer idlies turn out great but still there is always a difference that i see!