Hey what if the idly batter turns out too watery b any idea how to deal with it ? Season the paniyaram pan and heat it with few drops of oil in each cavity. If its too thick or the ribbon takes longer time to dissolve, add a little water to the batter. 1 cups idli batter thick or dosa batter cup onion finely chopped (1 small, cup if using directly) 2 tablespoons carrot grated (optional) 2 green chilies chopped (skip for kids) 1 teaspoon grated ginger 6 curry leaves torn or fine chopped 2 tablespoons coriander leaves fine chopped (optional) teaspoon mustard seeds does this have any effect or it dont matter? (Check notes to season your cast iron pan). Grease the idli moulds with oil and pour the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked) 7. After spreading, turn on the stove and heat the until it begins to smoke well. Use a butter knife or spoon to gently scoop out the idli. What would you advise for that size? blend for 40 minutes to smooth and fluffy batter adding water as required. Starting from the outer edges and gently working your way to the center of each mold, Bring one and a half cups of water to a gentle simmer in the main pot or pressure cooker, Place the Idli stand inside. You can check the details on fermentation process here, on my dosa post. In blender or grinder, add soaked dal and methi, water (approximately to 1 cup, read next step) and grind till its smooth. (Coarse or paste ). Most of the times my Mom made these with the left over, about to go sour batter because her idli and dosa batter were made with the same ratio of 1:2 ratio. and it takes about 24hrs to ferment. OH MY GOD!!!!! use whole white urad dal Optionally the batter is tempered with whole spices like mustard, cumin, hing, ginger, coconut and curry leaves to infuse the South Indian flavors. The use of urad dal is common in both these methods it is just the rice variety that varies. While warmth encourages the growth of the bacteria, heat kills it. I have always prepared paniyaram following your recipe card. Only this time, I added more fenugreek as you have suggested and in the past I have used only half of it. 2. Serve paniyaram with chutney. If using a cast iron pan, you will have to season it either the previous night or in the morning. Hope this helps, Hi Dont no this question is ask or not., I have bought new cast iron tava for paddu.., but its sticking to the pan, can u pls help.., whe may I going wrong, Hi Vatsala, Do not use very runny batter as paniyaram wont turn crispy. The best part is that this recipe can be easily adapted to make many interesting and equally tasty versions: Here are MOCs recommended tips for making soft and light idlis: Store in the refrigerator for upto 5 days. Version 1: Rava Idli Recipe (with Fruit Salt) Take sooji and yogurt in a bowl and mix well. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Hi swasthi mam.im a big fan of u..i follow ur recipies very often..all of dem hav turned out really good..i wanted to know hw much is the estimation of ingredients i mean quantity required to make kuzhi paniyaram for 40 people.im waitin for ur reply, Can you please suggest me whether I should buy 7 cavity one or 12 cavity one to cook on gas stove as I doubt whether the far away ones can be cooked in 12 cavity one without burning the middle ones. Hi Penny Cool this and add to the batter. Sorry! Insert a toothpick or knife in one of the idlis to check for doneness. No harm in it. Please use this recipe and you can double or triple the recipe as per your needs. Pour little water on the back of the idli plate. Allow it to heat up on saute mode as you begin spooning the batter into the molds, Insert the stand in the Instant Pot once the water comes to a gentle boil, Secure the Instant Pot lid. Steam it for 10 minutes over medium heat and turn off the heat. I have been making idlis for decades and usually they are fool proof. My ratio is not 5:1 Paniyaram Recipe first published in April 2016. My daughter and husband loved the super soft Idlis and sambar that I made by following your site. Though one thing I find is after idlis are cooked, the top part of idly looks waxy. The pan has to be hot and not smoking hot. What could be the reason of sticky idlis to teeth? Keep the batter aside for 6 10 hours for it to rise. Have a small table lamp running near the idli batter vessel. What is thuni idli? Can you tell me the remedy to reduce the sour. Reduce the water quantity next time when you grind the batter. hii , Make sure you do not add too much water while grinding. And tamil in Carnatic music. I am planning to start a idli batter venture. To make the next batch, reduce the heat and pour few drops of oil into the cavity. This is my preferred method. My husband and in-laws are fond of idly n dosa. Add ground poha for more softer idlis. Never tried with clay pot. There are two kinds of lactic acid bacteria. I appreciate your tips for making soft idlis. Here are some of the common questions I get asked frequently. Please follow the recipe if you want proper outcome. You helped a lot in understanding the process of idlis creation. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Soak the washed millet for 6 8 hours. Please help! Be careful as the pan is hot. Fresh Turmeric Pickle (Kachi Haldi Ka Achar), Instant Pot Chickpea Biryani (Chana Biryani), The Essential Indian Instant Pot Cookbook. Why selecting the dal is important. You cannot paste images directly. It will take about 15 minutes of rubbing and washing. So making paniyaram is easier if you have the premade homemade or store bought idli dosa batter. To make the next batch, reduce the heat and pour few drops of oil in each cavity. Now the rice. So what to do about it. Ingredients1/4 cup urad dal1 cup rice1 cup beaten rice or pohapinch of methi seeds. You will need to dilute the batter for paper dosa. But the taste the smell doesnt change. Turn off the heat. The batter has to rise like dosa batter. Hope this helps. How can that be fixed? These are great to serve as an appetizer or finger food, Use the exact proportions of rice and lentils for making the batter. These Idli stands are also sold in some Indian grocery stores. It was good. What did I do wrong? Here is a video! After 15 mins the batter will be very thick. Hi Maam It is really hard to find here. There are domestic versions that are small in size and commercial versions that are huge. Add few drops of oil in each cavity and spread the oil well with a cloth or kitchen tissue. Traditionally, curd is never added in regular idli batter. One more thing I want to know regarding fermentation. The rice should be off white and plump. frustrated, I bought a wet grinder yday hoping that might make a difference. RemedySpot.com Forums on Ayurveda, Yoga, Health and Natural Healing. The consistency seems to be fine when I grind it but when I run my fingers through the ground rice, it is grainy. 1) You will need two things. What should I do. Stir it well. Besides aval and sago sometimes we add castor seeds in our village ( after peeling the hard shell there is a white spongy part) this is very occasional but gives fluffy idlis. Guess its the rice which is giving it a coarse effect.. Infact while eating I can feel little pieces of rice .. Happy Cooking! 2 my batter is runny, so plz tell me, if it happens by mistake then what to do Hi. And I have mentioned clearly in my post not to use white split urad dal for making idlis. Secure the Instant Pot lid. Water batter is the main reason for flat idlies. Thank you for the detailed instructions. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. This is the dal my mother and my grand mother used for a long time to make idli. Soaking the rice over nite helps to grind the rice to a smooth batter. Sometimes, it gets warm even in a wet grinder. So its healthy and is good for making idlis. To season, heat the paniyaram pan well until hot. By Place it back on the stove and heat it on a medium heat until it begins to emit smoke. So we use ice water for grinding the urad dal so the dal doesnt get heated up when ground. Thank you for posting such detailed explanation on the common issues as I keep referring to it. Watery idli batter wont work. Idlis and dosas are some of the most delicious and healthiest foods that most of us like to eat. Salt inhibits fermentation and interferes with good bacteria to a certain extent. Step 4: Carefully take out the rack using heat-resistant mitts and separate each individual plate. Thuni idli is nothing but idlies made on a cloth. Keep the batter aside for 6 10 hours for it to rise. I guess my batter is not properly fermented.I kept it for 8 hrs in blanket. This is very important as we want to steam the idli and not pressure cook them. Thanks. Follow this authentic recipe to make those melt-in-your-mouth, soft idlis just like the ones made in I use simple rice and urad daal in 2:1 with tablespoon of fenugreek seeds, Nothing more to say very much informative, Excellent. your thoughts on what else could sell in the same mix of cuisine. So, I keep checking it and in summers here in Pune, I dont ferment it for more than 6-8 hours nowbut u keep worrying if I have fermented it enough or should I let it ferment more. Maximum over nite. Heat the paniyaram pan with few drops of oil in each mold. I have friends from tamil nadu who are fine cooks, who know different kinds of seasoned rice preparations. hi swathi..the paniyaram pan which you used above,is it a cast iron one? Thanks Kannamma! 3 teaspoons olive oil or sesame oil, (to grease idli mould) Directions: Wash the rice in three changes of water. The urad dal when ground in the wet grinder fluffs up in volume. Idli and Dosa are traditional South Indian foods, which are also popular all over India. That will keep the vessel warm. Than you . Saute for a min. Thank you. Also this time I used 3.when I making idlis then first these looks very fluffy after that those were sometimes sticky or not spongy.I cooked them first 5 mins on high flame then medium for 10-15 mins. Idli is a savory rice cake, made by steaming a batter consisting of lentils and rice. I used this sada dosa batter. Hi ka Hi..so I made the batter today using wet grinder and with the same quantity of dal, rice and water as yours but . Blend rice with little water until smooth. starting of with idli batter right now. They will puff and raise. https://www.kannammacooks.com/how-to-make-soft-idli-recipe/. Read the above article where I have spoken about the lentils in detail. Please follow the recipe. The yeast in the batter will be killed if the batter is kept Extra tip: Let the batter ferment well and do not mix the batter much. Its time consuming. Not yeast. Thank you so much for your kind words. When they are fried to golden, turn them to the other side using a wooden spoon or a chop stick. Hello Suguna, Am dealing lots of urad producers in rajestan gujrat mp and tamilnadu.every place quality is different in sometimes.sometimes urad is grinding there us very low quantity is got.whts the reason.i am using urad gota for sale .which type of urad is best for huge quantity. If you have a large burner then i guess it will cook evenly without burning the center ones. Yes you can. Please keep the good work going These are one of the healthiest protein packed Breakfasts from South Indian cuisine. The tempering and preparation is the same as I wrote in the recipe card. By Swasthi on May 24, 2022, Comments, Jump to Recipe. how to avoid the packet from bulging . 1. Make batter 1. Thanks mam Kindly tell me where I went wrong. Add salt as per requirement 5. I live in kerala, by the sea and so its humid. Allow it to heat up on saute mode as you begin spooning the batter into the mold. I soaked all the ingredients and waiting. Hi Suguna Set your external timer for 12 minutes when you start the steam function. Mine is a 15 year old Elgi 6 or 7 litre grinder. My batter never ferments. If you have an account, sign in now to post with your account.