what is the right propotion for idly batter for all season??someone pls reply...

Discussion in 'Recipe Central' started by dreamland, Feb 1, 2012.

  1. dreamland

    dreamland New IL'ite

    Messages:
    6
    Likes Received:
    0
    Trophy Points:
    1
    Gender:
    Female
    i used 450 grms of idly rice(as per measuring cup)&75 grams of urad dal,handful of raw rice& handful of cooked rice...my idly used to be fluffy & tasty and i used the same batter for crisp dosas too but nowdays its not fermenting at all...so i need a correct propotion for all seasons... also need clarification on 1 cup measurment-is there any spl cup to be used or any cup is enough??whr do i get eno fruit salt as it is said to increase fermentation...pls reply?
     
    Loading...

  2. Sanmithra

    Sanmithra Bronze IL'ite

    Messages:
    108
    Likes Received:
    22
    Trophy Points:
    33
    Gender:
    Female
    Hi,
    I used 3:1 ratio. Rice 3 cups and 1 cup urad dhall and fermentate for 8 hrs. Many use 4:1 ratio but it is good to have 3:1 because we have more dhall which is good for health. Don't use any artificial fermentation ingrediants it is not good for health.

    200 ml - 1 cup
    100 ml - 1/2 cup
    67 ml - 1/3 cup
    50 ml -1/4 cup.
     
    1 person likes this.
  3. AnanyaAjay

    AnanyaAjay Silver IL'ite

    Messages:
    221
    Likes Received:
    165
    Trophy Points:
    93
    Gender:
    Female
    I use Idli Rawa instead of rice as the idlis will come out very good. I use in 3:1. Also I add handful of flattened rice (soaked in water) and methi dal around 2 spoons.

    Yes you shouldn't use any soda to ferment. If in winter, you can keep it in the MW if you have one, or else keep it ready to ferment in the afternoon so that it will be ready for the next morning.

    U can use any cup u want- But make sure u use the same cup for measuring both rava and dal!! :)
     
    1 person likes this.
  4. dreamland

    dreamland New IL'ite

    Messages:
    6
    Likes Received:
    0
    Trophy Points:
    1
    Gender:
    Female
    thanks sanmithra ....even i was confused wid 4:1 over 3:1.....will try it today as u said...dnt u add fenugreek & soda to it?& also should the salt be added before fermentation?
     
  5. dreamland

    dreamland New IL'ite

    Messages:
    6
    Likes Received:
    0
    Trophy Points:
    1
    Gender:
    Female
    hi ananya,
    i tried with idly rawa too but then too no fermentation ...also the idly comes out wid a mild yellow right?
    yes, i use to preheat the oven a bit & place it but no gud results ...may be i am wrong with the consistency...:(
     
  6. sudhakrishna

    sudhakrishna Gold IL'ite

    Messages:
    564
    Likes Received:
    509
    Trophy Points:
    195
    Gender:
    Female
    dear dreamland.
    For idly the propotion is 1:3 (1 urad dhal and 3 part dosa rice) while grinding you can add soaked and dried aval for softness. Since it is too cool here it will take some more time for fermentation. If you want it for tomorrow morning you have grind it by 5 pm today with salt added. For dosa it is 1:4 + little fenugreek.
     
    1 person likes this.
  7. kishoremommy

    kishoremommy Platinum IL'ite

    Messages:
    1,606
    Likes Received:
    2,999
    Trophy Points:
    283
    Gender:
    Female
    Idly is my whole family's favorite dish and they never get bored.With many varieties of chutney,thogaiyal pachadi ,sambhar and kuzhambhu idly has acquired super star status in our house.

    This is my method.

    Idly rice 5 cups.

    Urad dal 3/4 cup.

    Methi seeds 3 full teaspoons.

    Wash and soak rice separately.Wash dal and methi seeds .Soak it together.

    Soaking should be done previous night itself and kept in fridge.In the morning ,you can see the dals sprouted.

    During grinding process use all the soaked water.Do not drain them.Grind dal+methi in the grinder without closing the lid.Air flow should be there to increase fluffiness.After nearly 40 minutes it should be ready.Take it in a big container.

    Now add ricein the grinder .It takes nearly one hour to be smooth.Now mix both the batter adding a handful of crystal salt.Mixing the batter well plays an important role in fermentation and softness of idlies.Our hands contain friendly bacteria which helps in fermentation.The fermentation quality differs according to the person who mixes the batter.

    When I mix the batter,it ferments much faster than the batter mixed by my mother.It depends on the bacteria in one's hand.

    The batter should be a little watery and fluffy.Fermentation will be slow during winter season.Nearly 10 to 12 hours during winter and 7 hours during hot summer.

    After fermentation,the batter should be beaten well with a ladle and refrigerated.

    The cooking part :

    The idly cooker or container with water should be boiling with steam when you keep the idli stand inside it.Even if the batter is chill the result is good.Always fill the batter upto 3/4 th level in the idli rack thus allowing space to fluff.

    Adding soda destroys vitamins.Methi seeds improves fermentation and is very good for health.

    Soaking the dal overnight in the fridge results in sprouted dal which increases the nutritional value and also adds extra taste.So,the ratio 5:3/4 itself is enough.
     
    1 person likes this.
  8. kishoremommy

    kishoremommy Platinum IL'ite

    Messages:
    1,606
    Likes Received:
    2,999
    Trophy Points:
    283
    Gender:
    Female
    If you want to have idlies by night,after mixing the batter in the morning ,add a table spoon of sour curd to ferment quickly.By night you can make idlies.

    Dosas can also be made in the same way by adding curd.
     
    1 person likes this.
  9. dreamland

    dreamland New IL'ite

    Messages:
    6
    Likes Received:
    0
    Trophy Points:
    1
    Gender:
    Female

    thanks kishoremommy!!!recently i tried 3:1 propotion & the batter fermented very well..the idly too was soft but i observed my idlies turned hard after some time...though it was soft when hot...:bonk
     
  10. Pravijay

    Pravijay New IL'ite

    Messages:
    42
    Likes Received:
    2
    Trophy Points:
    8
    Gender:
    Female
    3 cups of idli rice + 1 cup of urad dal + 2 tbsp of cooked rice + 1/4 tsp of methi seeds. Soak the dal and rice separately. Add methi seeds to dal. Grind separately, first being the dal. Dal should be ground well but rice and cooked rice should be ground a little grainy. Mix both together with hands and keep in the sun for 2-3 hrs and then bring it inside and ferment for 10 hrs. Add salt before cooking.
     

Share This Page