So I got a bit too happy about finally getting a mixie and I just mixed the ground dal with the idli rava and I have a really big pot full. Really big. I can't imagine just how much it'll be once it ferments! We're just two so I can't imagine us eating hundreds of idlis this week (as much as I'm craving them). Plus we have only one little idli stand so it'd take me forever to cook them. Is there anything I can do with all this batter? I know I can make dosa, but that'll stretch it even further. I imagine I can't freeze it or anything, right?
hi, Put little rice flour in a portion of idli batter and make it little thicker.put chopped onions,chillies,red chilly powder,asafoetida and prepare crispy appams.it will be really tasty.You can also do it without onions.
hi marisa, Freeze the idli batter in small rubbermaid boxes( freeze enough in each box that you make one batch of idlis with that batter) . So this way you can take just one box at a time and thaw it and use. i freeze idli/dosa batter for up to 2 months and it does not go bad. idlis come out soft and nice. Vandhana
Interesting dilemma to be in. You can make tasty dosas too. Plain dosa, masala dosa, etc. Oothapam. will be great with onion etc. You can make paniyaram of you have that utensil. You ca make idils and freeze them too. Also like the prev.post you can freeze batter in small qty's too. No problem,. Enjoy.
Hi Marisa, You can add semolina,chopped green chillies,ginger,chopped onion and make vadas with left over batter. Serve them with green chutney. Cheers, Anshita
Hi Marisa, Make idlis. Better to refridgerate it for a short time, say for half-an-hour. Take the idlis out and crumble. Season oil, mustard seeds, channa dhal, urid dhal, curry leaves, green chillies, onion and turmeric powder. Add the crumbled idlis and salt to taste. Saute it till the crumbled pieces gets seperate. This stage will occur within 10 minutes or so. Varies little bit according to the quantity you make. Add shredded coconut at the end and saute it for a minute. This dish is called 'idli upma'. And the most favourite one in our house. Try it. Would love.... This way, even the sourness if any, will be gone. Love, Oviya.
Hi Marisa, You can freez the batter. She is correct. I also use to do like that. You can go through this thread and you can see many varities to do. new dishes using left overs. And one more suggestion, Why dont you arrange for a party in the weekend?:idea
dear marisa, sometime after may a day or two u can make the idlis and store it in a plastic bag, now one day upma with it, then u can make stirfry idlis, just like chinese make the shredded cabbage, carrot, beansprout spring onions and add some oil in kadai, now once heated add some garlic tomato sauce and some soy sauce and a little white pepper powder and some salt once it sizzles add the cabbage and carrot and stir fry for a few seconds and now add the spring onion and iddlis cut into eatable chunks and mix it well all over and serve hot as it is..sunkan
Dear Marisa, As all of them here have suggested, you could make idlis and freeze them.Chitvish has given a curry leaves powder sprinkled on idli and lot of jiffy recipes with idlis(though for mini idli's), you can try various combos. Check that out!
Hi Marisa, It IS a real problem for you.But the way you've written made me laugh and laugh and laugh.How many hours it took for you to grind SO much of batter? Some ideasPlease take it in a lighter sense) You can celebrate "IDLI VAARAM"(Idli week). Breakfast-vegetable idli Lunch-lemon idli or puli idli In-between snack: mysore bajji with chillies and rice flour added to the batter. Evening tiffin:OOTHAPPAM dinner-idli upma You can make small packets of 1 kg each and distribute in your street. You can send some to nearby orphange(not a joke!) Bang mebonk If I am wrong Sreshta
