Showing posts with label Idli. Show all posts
Showing posts with label Idli. Show all posts
Wednesday, 3 September 2014
About Idli_Dosa Batter .... Kitchen Basics
In my home Idli_Dosa batter is made once a week and Idli is made immediately after the first round of fermenting. Idlis only made an appearance the day after the batter was ground. From day two onwards, it will be dosa time - soft, fluffy and slight thick for small Kids, roasted and crisp for all of us. This would go on for about 4 days until the next round of batter was made. Sometime Dosa is prepared for dinner too with different kinds of chutneys and side dishes.
NOTES and FAQs:
1. Dosa is white even after it
is cooked. Why?
Couple of reasons are - Batter
is too cold - just bring it to room temperature before making. Cold batter
would yield hard idlis and rubbery dosas. or, the proportion of rice in Batter
is too high. Adjust proportions to make the Batter. Adding too much dal in
batter will contribute to dosas that are too red in colour. Adjust accordingly
while grinding next batch.
2. Dosa batter grainy. Why?
To get smooth consistency
Batter remember to soak the rice and dal for enough time and grind it to a very
smooth consistency before fermenting. An Indian mixie is good to make small
quantities. A wet grinder is obviously the best option for making Idli_Dosa
batter at home.
3.Why does Dosa stick to the
pan?
·
Use a well-greased pan - if your tawa is new, you need to season
it to make sure it's ready to make dosas. Using a non stick pan works but , the
dosas turn out bit dry compared to tawa. Use a pre-seasoned iron tawa and it
will be fine.
·
Also, Keep one tawa exclusively for dosa, never use a dosa tawa to
make rotis.
·
Grease Dosa pan properly, by using anything you can dip into oil -
like a piece of onion, potato, a wooden spoon, etc. Dip into the oil and rub
generously all over the tawa. So always grease tawa fully and don't pour the
oil before spreading dosa.
·
Batter is too old and sour. That's another reason why it would
stick to the pan.
4. How to ferment Idli_Dosa
batter in a cold place?
The best option to ferment in
cold country is to leave the batter in a bowl covered with a plate in the oven
with the light turned on. Do not turn on the oven itself. The heat from the
light is enough to give it that extra push. It also helps if you mix the batter
for 2-3 mins with your hand before keeping the Batter for fermentation.
5. How much salt need to add to
the dosa batter?
I actually don't measure salt.
Add required amount of salt and you can taste the batter and see if it seems
salty enough. Adding enough salt is important for right amount of fermentation.
6. Why are my Idlis hard?
Because of two reasons. Cold
batter or too less urad dhal. The batter should always be in room temperature
before making Idlis or Dosas. The urad dhal should be ground to fluffy
consistency to make soft idlis. If the ground urad dhal batter is tight it would
lead to hard idlis. Having said that, do not add water to make it loose. It
doesn't work that way. Adding water little by little while grinding gives the
fluffy cloud like consistency.
7. Why are my dosas not crispy/
Why are my dosas are white?
There are two known reasons for
this. First, the batter should have fermented well and slightly sour (compared
to idly) for crisp golden dosas. Second, the batter should be in room
temperature for golden dosas.
8. Dosas are very sour. Why?
Batter is over-fermented or too old. If you have some Ragi flour or wheat flour, add it to the old batter and make Instant Ragi Dosas or semi-wheat dosas. Another trick is to add equal amounts of fresh batter and make dosas.
9. How do I use store-bought Idli_Dosa batter?
The quality of store-bought batter really varies a lot. With different brands we usually have different experiences. One thing that's common is, although they all claim to also make good idlis, they don't. So don't waste your time making idlis with store-bought batter. To prepare Dosas, add some water to bring it to the right consistency. Use up all batter within 3 days, they don't last as much as homemade batter.
10. What about variations to
the Idli_dosa batter - like adding poha, Ragi, Saagu, cooked rice, quinoa,
brown rice, etc?
U can find different variations
of Dosa and Idlies in my blog for recipes plz click the following links.
For Dosa variations
For Idli variations http://savispassions.blogspot.sg/search/label/Idli
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Friday, 18 July 2014
Idli - Dosa Batter .... Kitchen Basics
Well Idli – Dosa batter is something that comes in handy on busy days. You can prepare batter for some 3-4 days and you are well in a meal within 10 mins. To prepare this you have to plan it well because you need almost a whole day for soaking and a whole night for fermenting. But trust me once u make this batter your life will become more easier for next 3 to 4 days to prepare breakfast or dinner.
Ingredients for Idli - Dosa Batter :
2 cup Idli Rice
2 cup normal rice
1 cup whole black gram (urad dal, skinned)
½ cup Beaten Rice / Poha
½ cup sago/sabudana
2 tsp Fenugreek Seeds
Salt as per Taste
Water to grind the batter
To prepare Idli - Dosa Batter :
1. Soak the Black gram / udad dal and Fenugreek seeds together in a bow and the rice separately in another bowl for at least 4 hours.
2. Soak the Beaten Rice / Poha and sago / sabudana together in a bowl for just ½hr before grinding.
3. You can either use Mixie or wet grinder to grind the Batter. I used wet grinder for making it.
4. First grind Black gram / udad dal and Fenugreek seeds mixture by adding required amount of water by checking frequently start with a glass of water. It takes 15 to 20 min to grind the udad dal.
5. Switch off the wet grinder add Rice, Beaten Rice / Poha and sago/sabudana together to dal batter ad start grinding by adding required amount of water by checking frequently. When the rice is almost grind ed transfer it to a big container.
6. Set the batter to ferment overnight. Mix the batter well and take out the required amount of batter and add salt to it and mix well to prepare Idli or Dosa. Keep the remaining batter in the refrigerator. When ever need to use the refrigerated batter add salt to it and make Idli or Dosa by using the same.
Tips / Notes:
- For entire Batter u can add salt before fermentation. But I prefer to add salt before using the batter to avoid further fast fermentation process. (when u keep in the fridge it gets forment too)
- U can grind dals and rice separately. But I prefer to grind together.
- If more Fenugreek seeds are added batter color won’t be white.
- First day use this batter to prepare Idli.
- From second day prepare dosa by adding required amount of water.
- If you are in Cold country, it won’t ferment, so leave it in your oven with the oven lights on. This will help the batter to ferment well.
- U can prepare Idli_Dosa batter by omitting sago/sabudana and Beaten Rice / Poha.
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Tuesday, 24 June 2014
Daliya Idli with Vegetables / Broken Wheat Idli with Vegetables
Daliya is unrefined wheat and is also a good source of fiber. Daliya Idli with Vegetables / Broken Wheat Idli with Vegetables is a unique dish which is made with Broken Wheat (Daliya) and Vegetables in an Idli’s form. These idli’s taste great when had hot with sambar and coconut chutney. Idli is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. Trust me, it is a great food for kids. They can enjoy something new and different and at the same time get all the nutrition from it.
Ingredients for Daliya Idli with Vegetables / Broken Wheat Idli with Vegetables:
1 Cup Daliya (Broken/Cracked Wheat)
1/2 Cup Curd / Plain Yogurt
1 small Onion (Finely Chopped)
1 Tbsp Carrot (Finely Chopped)
1 Tbsp Capsicum (Finely Chopped)
1 Tbsp Peas
1 Tbsp Oil
Salt as per Taste
1/2 to 1 glass Water
To prepare Daliya Idli with Vegetables / Broken Wheat Idli with Vegetables:
Roasting Vegetables
1. Heat Oil on medium flame in a pan. Add Carrot, Green Chillies and saute for a whie then add Peas, Capsicum and Salt. Mix well and let it cook on medium flame for 2 minutes to help soften the vegetables.
2. After 2 minutes, switch off the stove and transfer the vegetables in a bowl.
Preparing Dalia Idli batter
1. Add Daliya to vegetable mix and mix well. Then add Curd and required amount of water and Mix well. Cover the lid and keep it aside for 10 minutes.
2. After 10 min Dalia Idli batter is ready to use. At this stage add some more water if its required and mix well.
Steaming Daliya Idli
1. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
2. Fill the idli cooker or pressure cooker with 2 to 3 cups of
water and put the idli maker into the cooker and steam it for about 17 to 20
minutes. serve this hot healthy idli with your favorite chutney and
Sambar.
Health Benefits :
1. It is a good source of the daily requirement of fiber and manganese in your food. As it is high in protein and low in fat and calories, it offers you nutrients without adding pounds to your body.
2. It’s an excellent diet for people who want to lose weight.
3. A cup of Daliya has fewer calories, less fat, and more than twice the fiber of brown rice. It helps to keep your digestive tract healthy.
4. The insoluble fiber it contains absorbs water, thus promoting faster elimination of waste.
So try this recipe and write back to us…We love to hear from you.
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Wednesday, 4 June 2014
Oats Rawa Idli
Rolled Oats, which are commonly referred to as just "oats" are crushed grains of oat that have been rolled into flakes. The flakes are steam treated in order to soften them and make it easier for the body to digest the grains. Oats can be included in common breakfasts and are an excellent source of iron, dietary fiber and thiamin. Here comes an Easy, delicious and healthy Oats idli, Idli is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. These idli’s taste great when had hot with sambar and chutney. For new mom this is one of the best Confinement food to boost the milk supply.
Ingredients for Oats Rawa Idli:
Urad dal - 3/4 cup
Urad dal - 3/4 cup
Idli Rawa - 2 cups
Oats - 1 cup
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Water as per requirement
To prepare Oats Rawa Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Wash oats and drain excess water. Now mix the ground urad dal paste with idli rawa and oats. Mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. Serve this soft healthy Oats Rawa Idli with your favourite chutney and Sambar.
Tips / Notes:
· U can Fry Oats and make coarse powder. But I prefer to add directly for the fast cooking process.
· Adjust Oats and Idli Rava quantity as per your requirement.
So try this recipe and write back to us…We love to hear from you.
So try this recipe and write back to us…We love to hear from you.
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Saturday, 24 May 2014
Rawa Idli
Idli is a traditional breakfast item in every South Indian households. It is a savoury cake of South India which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. These idli’s taste great when had hot with sambar and coconut chutney. another way is you can simply cut these idli’s into small pieces, soak them in sambar and enjoy!
Ingredients for Rawa Idli:
Urad dal - 3/4 cup
Urad dal - 3/4 cup
Idli Rawa - 3 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Water as per requirement
To prepare Rawa Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
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Ragi Idli
Ragi is rich in calcium, protein, iron and is also a good source of fiber.
Its also good for diabetic patients and also for the people suffering from high cholesterol. These idli’s taste great when had hot with sambar and coconut chutney or you can simply cut these idli’s into small pieces, soak them in sambar and enjoy! Idli is a traditional breakfast item in every South Indian households. It is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. Here comes the healthy version of Ragi Idli.
Ingredients for Ragi Idli:
Urad dal - 3/4 cup
Ragi Flour - 1 cup
Idli Rawa - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Idli Rawa - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
To prepare Ragi Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked rava and Ragi flour and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. serve this hot healthy idli with your favourite chutney and Sambar.
Tips / Notes:
· Ragi Idli tastes great when served hot.
· You can also prepare this by adding ragi powder with left over Rawa Idli batter and call it instant Ragi Idli.
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