Hi Iam using preethi blue leaf mixie to grind mavu. I use 2 cups of rice to 1/2 cup urud daal. I grind in the afternoon and leave it out till next day morning. But though i can see small bubbles due to fermentation the levels are not raising even a little. Due to this problem dosa is white without golden brown color, however idly is kind of ok. I dont know whats wrong. Qatar ladies help me out. I buy Idly rice and whole urud daal from Lulu brand. Regards Asha
what brand rice you use? most of the times they give pacharisi (raw rice) as idly or dosa rice. i also have faced this problem. try to change the rice brand and see. anyway when you grind urad dal does it come up in the grinder nicely? while grinding itself we can find how good is the urad dal is?
Yeah try this.... (My mils version) Put below things in water Morning around 10;00am.... 1 glass of Urad dal (Preferably whole dal, instead of split ones) 4 glass of idli rice Around 6/7 pm Grind Urad dal to fine paste. (I grind for 1 hr).. Grind Idlic rice, till it becomes like rava.. ( I grind for 45mins)... Leave it over nite..Morning add some salt and mix well, and you can use.. If its left out, can keep in fridge and use for upto a week.
my version of making idly: Here i don't get idly rice so i use the normal rice 4 cups,1 cup of urd dhal,2 spoons of fenugreek seeds and 1 small cup of phoa.I soak all these ingridents together in the morning around 8 and i grind the batter @ 6 in the evening.I get a very soft idlies and crispy dosas....
Hi, grinding for such a long time, the grinder gets hot and a burn smell comes into the batter. how do you manage ??
When soaking urad dal, keep it in fridge. While grinding, instead of water use ice water or ice cubes. By this way, mixie won't get hot. If using mixie, instead of grinder give some gap while grinding. Add some cooked rice while grinding rice if it is not fermented. In cold countries, we can add 2 teaspoons of curd to help the fermentation. I used to keep it in oven after preheat for 5 mins.
Hi I use table top grinder for making the Idly batter. Usually soak urad and rice(idly rice) the previous night and grind it in the morning. Urad dal takes only 15-20min to raise up fluffy.Rice grinding for another 20min. So within an hr grinding will be over. The reason for poor fermentation may be due to insufficient salt content in the batter.Add salt in the ratio 1:1(rice:salt).Beat well after adding salt in a swirly motion. Need atleat 5-7 hrs for fermentation. Exactly.:thumbsup The heat of the Mixie will never let the urad dal to raise.So this is the best way. I follow this(using ice cubes/water) while grinding Urad dal for vadas. Even here in Chennai,trouble in fermentation during monsoon season. I use to keep the batter vessel very near to the stove.Instant heat.:cool2: Thanks.
No dear, my grinder doesn't become hot or get hot smell. But i keep adding a spoon of water every 10mins, when i feel its too thick...