Looking for soft idlis and Crispy dosais??? Here are a few tips to makeÂ flawless batter which yields best results.
Measurements: Whatever cup you use, its always 4 cups Idli rice : 1.5 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.
Soak rice in enough water, add fenugreek seeds to urad dal and soak them separately with enough water. Let these soak overnight.
Next day wash them, drain and keep aside.
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.
Next grind Urad dal along with fenugreek seeds to a very soft consitency. 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.
Take a big vessel combine, ground rice, urad dal batter along with salt. Mix well with your hands. Cover with a lid. Pre-heat oven at 400F, let it stay for 5 minutes, swtich off. Now place the vessel and close the oven.
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 laddleful 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.
For Dosai batter: Mix the batter with little water and bring the consistency slightly thin. 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.
1. Ok… When it comes to rice varieties, there are many types. Some of the common ones 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.