what to do when idli batter becomes sour

This is my go-to idli batter … (During the work week, we live in two different towns.) So I make idlis mostly during summer. I have used 4:1 ratio and the idli’s are hard. 4. The idlis were rock hard. And you can tell everyone that soft idles are possible with preethi mixer grinder :)”. Your email address will not be published. However next-door is no longer next-door but I will still go all the way to get the batter from her. The idlies in the picture above look more porus than mine. Steaming Process To make Idli: Do accordingly for making uthappams( sour thick dosas). I ground idly batter and dosa batter last week for the first time ever.Yes, we make them separately. In my home, we always have the batter ready in our fridge and Amma is always prepared to feed multiple people for breakfast or dinner at minutes’ notice, thanks to this. 6. You have written that if the batter is watery, the idlis will be flat. thank you idlis are truly a lifesaver for me too and when i have had them in the fridge for a week or so, i make the idlis into idli upma or chilli idli (or a variation of these). The cooked rice turns it sour within 5 days. Idli batter if kept at room temperature will continue to ferment and Wil eventually turn sour. Hi Nags, wants to know approximate how much water to use for soaking dal and grinding dal and how many hrs to soak dal.My measure of whole urad dal is one and a half cup or 272 gms and I am grinding the batter in wet grinder.How much water to use for soaking idli rice and how much water for grinding idli rice.My measure is four and a half cup of idli rice or 900 gms. I wish that an experienced person can watch me prepare the batter and give suggestions. My 18 month son is a fan of idli. Required fields are marked *. This is a comprehensive and detailed post that will help you in making the key ingredient of Dosa – the Dosa Batter.This will enable you to prepare all kinds of crispy and at the same time soft dosa at home. What timing! Just for your info….I have been making this batter using Organic Sonamasuri Brown Rice, Organic Dal, Methi seeds, Oats, Barley and Puffed Amaranth seeds. It gives a nice fragrance to the batter. I tried your recipe for the first time. You don’t have to wipe the grinder clean of the batter. I made some idlis today, for the first time in my life. 7. This tip has helped me a lot when my urad dal rose way behind my expectations becoming more in quantity than the rice batter. I have tried a few times always knowing it will fail and it always has. By nags Filed Under: Basics Of Indian Cooking, Breakfast, Reddiar Recipes, Thank you for the recipe. I will try the technique of re-steaming them. Please help, in a grinder,allow enough time for it to grind properly. Before serving, the best thing to do is to re-steam them for a quick 5 mins but if you don’t want to do that, re-heat them in the microwave with some water sprinkled on top. On day 4 and 5, if I still have batter left, I make masala kuzhi paniyaram. So typically and traditionally, the first day after the rise, we made idli’s at home and there after it is great for making dosa’s as well. [I use the proportion from Show Me The Curry. Does it matter? Dosa Batter Recipe, Learn how to make Dosa Batter at home. I have a recipe for Murugan Idli Kadai Idli here and that uses cooked rice in the batter. It becomes very soft & fluffy with this method. i tried more combination with idly rice and urad dal , every time i get different results. For idli recipe and idli batter instructions in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar. Leuconostoc mesenteroides and Streptoccous thermophilus in grains/legumes/utensils. The help will handle the measuring and soaking and actual grinding and the heavy-lifting (quite literally) of using the stone insert in the middle of the grinder, and finally the onerous task of cleaning the thing once the batter is ground. I microwave for 1 minute and then turn the idlies over and microwave for another minute. i must try that once just to see how that turns out. i even boast about it to my mum saying i make better idlis than her (ok super long comment, got carried away. By day 3 its paniyarams here too , wow beautiful post,wonderful step vise pics…. The rice and dal is soaked overnight and then ground separately to make the batter. I just made my first ever idly batter and dosa batter last week. My recurrent mistake was always not adding enough water to grind the urad dal. I then covered it with seran wrap and kept it overnight in the oven with the light on. I want a idli making machine and I like machine so pls inform me abt machine cost. You can add rice flour and water as needed and make dosa with that batter. generally the mixie batter can only go so much and since i don't know how it turned out for you and what you are expecting, this issue is hard to diagnose . I use dosa batter, which is not diluted, to make my idlis and then I add water for tosais(dosas).The poha(or aval)is replacement for cooked rice, which i feel helps to keep the batter good up to even 2 weeks in cold fridge, that is if you have not added salt.Add salt just before making. Let them cool. (adsbygoogle = window.adsbygoogle || []).push({}); Idli recipe: wondering how to make soft idli with homemade idli batter? I've watched my mother-in-law make them but she is so familiar with the technique that I don't think she realizes what she is doing. I know how you feel. It becomes very easy to quickly put together a meal. A tip that my mother gave me regarding the Idly ... that is if you have not added salt.Add salt just before making. Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation. We do make dosai with the fresh batter, and … When I was young little did I know that those idly's that I used to reject were so hard to make..LOL!! I would say add more than you think you need, the batter should be thick-ish but scoopable. I really do't know what to say. Follow Me On Instagram for real-time food and life updates. I have seen dozens of cooking sites but Edible Garden is unique perhaps it is the organization, perhaps it is the photographs, and perhaps it is the quality of the recipes. It was very frothy — the density was low. Thanks so much. Thanks a ton. Water was squeezed out from rice rava. if so pls share those recipe and i am waiting for the picture. I got it wrong about 3-4 more times. – If using a mixie or blender for grinding idli-dosa batter, remember that it won’t get you the same results as a wet grinder. Idli and dosa is a staple breakfast for most South Indians. A tip that my mother gave me regarding the Idly batter is that, once ground, the urad dal batter should be equal to the rice batter (which does not rise like the urad dal, hence the ground quantity of batter turn out to be the same. Fermentation was good, but after steaming the batter was still watery. also use more urad dal if the issue persists. Again, dosa always turns out fine so if you don’t intend to make idlis, you can take this shortcut. According to my mom, it makes idlis softer, and I too think it helps. Once done, add this to the urad dal batter and top off with some salt. very nicely presented.. thank you .. my wife Lav preparing dosa since 5 years she did not knew batter measure at all after reading this artical she started preparing nice soft idle and soft dosa.. thank you again. This recipe comes to rescue when your idli batter turns sour and … The reason for rise in idli batter (when kept overnight covered) is due to the fermentation process. No matter how long I steam, this is my result. Hi Nags – fantastic recipe. the dal will grind and bubble up. My wife gives me three weeks worth of frozen idli at a time. At last I spent Rs.6200 and purchased Ultra wet grinder. I’m going to try my hand at it again this weekend. I have failed in this before. Madam, I am a punjabi living in Delhi, India and very fond of soft idlis. Make idli with your over salted batter as usual. Looks really soft and nice step wise pics. And wow, the result was a fantastic discovery . making idli from scratch takes some practise so happy you got it right , Hi nags I had used mixie and the idli’s were soft, but recently got a grinder the same one that u have shown. I left the batter in an oven with just the oven light on. The ladies of my house gave me several tips to make idli-dosa batter in a mixie including 3:1rice dal, mixing with hands, switching on then oven light but no one ever told me the importance of adding enough water! You mean pressure cook idlis? – Once you have scraped out all the rice batter, wash the grinder with little water and collect this in a separate bowl. and add enough water. I use Annam/Udayam Brand Udad Dal that we get here in Chennai. Do not use the “weight” on top. i do not find any difference. Thanks dear for visiting this blog too and for all your kind words :). We normally used to buy batter from the supermarket. I can’t tell you how thankful I am for this recipe and the story. I added 1/2 a cup of idly rava and blended some more. that’s quite strange karen. The ladies of my house gave me several tips to make idli-dosa batter in a mixie including 3:1rice dal, mixing with hands, switching on then oven light but no one ever told me the importance of adding enough water! For anyone wondering “can you grind idli-dosa batter in a mixie or mixie-grinder?” Here’s your answer. I've to tell you they were soft and tasty.– Reshma. Sour flour will be more crispier. I store the batter in a Tupperware container, and it stays fresh and nice for a long time in the fridge. When you grind rice, it will automatically get ‘cleaner’. 5. For making idlis do … what a bliss! Is it good enough ? Love reading this description of the idli preparations. Making dosa is easier since it’s more forgiving. Very informative. Brown rice can also result in bitter batter based on my experience. Water is the absolute ingredient for the best batter for idly and dosa. She grinds the rice to a rava like consistency (which makes me think that idly rava should work). Science of Fermentation of Idli. And you can tell everyone that soft idles are possible with preethi mixer grinder , Mom gifted me my wet-grinder for my bday last year… and since then, its been good idlis for us. For all this, I am not even that fond of them! Appreciate it! I usually add about 1 cup and see how that goes but this will totally depend on the quality of urad dal you use. Pour into greased (I use gingelly oil or Indian sesame oil) idli moulds and steam for 10-12 mins for super soft and spongy idlis. But I was always in doubt that I can ever make idlis with rice and dal and that too super soft. Thank you swati Also, some people use muslin cloth to line the idli moulds. I changed everything I could – the urad dal (I even brought back a kilo from Amma’s stash in Kottayam), the rice, adding salt at different times, fermenting spot, everything! Hey nags, it would have been nice if i had the grinder but alas i use the mixe to make batter, i actually use ice cubes instead of water to keep the temperature balance so that my batter wont change color due to the mixie heat and aval works very well for me. https://www.cookingandme.com/2011/09/murugan-idli-kadai-idli-recipe.html. Thank you Neetha I have a recipe called “Murugan Idli Kadai Idli Recipe” in this site and it uses this method of adding cooked rice to dosa batter (or idli batter). 2. I read this and tried out idli batter for the first time. even podi idli is something we enjoy a lot! Nags: I would like to know what you and your readers think of this idli video: http://www.youtube.com/watch?v=ZonTJW2pfoA, [This is NOT my side. And today after days of prep (specially bought idli rice, soaking, grinding, re-reading post) I have come up with a batch of SUPER-DUPER soft idlis. I made the idlis today. Make sure there’s enough water for it to absorb and swell – the urad dal requires more water than the rice. Hello Smitha, idlis should only be made the first day after grinding batter. Your email address will not be published. Or it is passé? My family consists of me n my hubby, 2 kids 11 yrs and 6 yrs. I am very hopeful for my next attempt now after reading this . Making Idli batter has three easy steps – soaking, blending and fermenting – here is how to do it: Soaking. I travel for my job. Place water in the cooker, insert the idli moulds, close and cook for 10-12 minutes. Grind rice to a smooth pate too and this takes me around 25 mins or so in my grinder. I am grinding my batter right now. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours. Since the s.indian stores are not close by, i buy two huge packs and freeze them. My recurrent mistake was always not adding enough water to grind the urad dal. Keeping fingers crossed. Im really confused what capacity of grinder to buy, ultra cones in 1.25 l , 1.75 l and 2 litres . Once it ferments, the consistency will change again. Sorry about typos, but the font is small and light and I am anxious! Once I got married and moved to Singapore, I was ready to grow up and start making my own batter. Really helpful for everyone making paperweights in the name of idlys. Once the time is up, the batter have increased in volume take a ladle and mix it well not too much. I first let the batter to rise near the water heater for 12 hours. But do this method when the batter has not fermented well. also, soda powder is not necessary, especially if you live in tropical weather like in Goa. Have googled a lot and some say to use the dals soaked water for grinding as it helps in fermentation while many say not to use the soaked water of the dal or rice as it contains phytic acids and other anti-nutrients. I live in an apartment. Then I realised the answer was really simple. Pour into greased (I use gingelly oil) idli moulds and steam for 10-12 mins for super soft and spongy idlis. I had made the same mistake and always blamed everything else. (I am on a low salt diet and use my salt budget for sambhar/chutney/podis.). After struggling for ages with the urud dal from Singapore, I now beg or borrow (not yet steal) my dal from India. Separate posts coming up for these recipes. But the idlis were very very flat without any increase in size. Readymade idli batter, with a little alterations, acts as a neat quick-fix for dhoklas! When I moved to Hyderabad for my first job, I started buying idli batter. Usually idli batter needs to ferment for 8-12 hours. 5. With some carrots mixed into it, it gets a little colourful too. Thank you so much. https://www.cookingandme.com/2011/09/murugan-idli-kadai-idli-recipe.html. I added 1 whole urad dal and 3 idli rice. It did not rise. The process of fermentation is similar to the process of Dahi. She uses a blender like I do. My wife used a similar procedure. it is very cold here and the batter raising is almost impossible so i leave it near the sun shine the whole morning and it works pretty well too. But my problem is that they become very hard after I refrigerate the dough and make it. I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) They were not great. Added a spoon of fenugreek to Urad dal while soaking. When this is achieved, you have the perfect batter for Idly & Dosa. It will take about 15 mins for the urad dal to be ground smooth. All the effort was wasted. Rinse them both a … Left two comments that didn't appear….May I nominate you for an award? U seem to be using whole Urad dal. 4. ensure you are using good quality urad dal and try using 1:3 ratio of dal:rice next. I’m grinding the batter right now, and its pretty smooth but I grinding till tie batter is completely smooth like yoghurt ? ... You may try this method to see how much more fluffy your urad dal batter becomes. i used to wonder why people use those cloth pieces when making idli. Appreciate it! Lesson learnt: Red parboiled rice cannot be used to make Idli. 1. I found that the issue with my batter was that it needed warmer temperature (esp since we live in Cleveland) to ferment so I started keeping them in the oven with lights on…after that the batter has started coming out well… Your batter and idly look super good!! Thanks for the tip. If you store the idli batter in the fridge for more time, it can turn extra sour. It won’t be very crisp, and of course, you won’t get the fermented sour taste. When you take a little batter and rub between fingers, it should be smooth and flowy. it won't damage the machine right? You get the skinned urad dal to buy, don't get the ones with the black skin, they are not easy to remove. The batter didn’t ferment at all and I should have taken that as a sign but it smelled fermented so I impatiently brought out the idli moulds and went the whole way. I had the impression that I made a very silly mistake…but am relieved to see that there are more people who have the same experience Keep the good work. Typically idli batter is made in South Indian homes once or twice a week. i prepare idlis once a week. Very useful. Thanks. I add this to the batter before making dosa because for dosa we need to water down the batter anyway. With the same idli batter you can make sada dosa at home. Have been looking for similar tips since long and finally found it here! Dosa batter with soaked urad and rice ground together. So we keep alternating between these two. Add some water in an Idly vessel and out in on medium flame. I have already identified the next goal — that would be thogayal/chutney. make sure you grease the moulds with oil and also steam in medium-low flame so that the idlis get cooked evenly. Also check out rava idli, rava idli with eno, and instant oats idli. I did get marginally better at it each time but the idlis were nowhere near soft and barely edible if not dunked in litres of sambar. I got mixed results. The idli does not cook. Those days idlis were made in big sized Aluminium idli steamers, which mostly had 2 aluminium idli plates. The freshly fermented batter is great for making idli’s. I added a bit of fenugreek and also a pinch of baking soda and salt. I use Preethi mixie for grinding and I've had mixed results. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours. In winters I add a small pinch of baker's yeast to the batter and lo and behold your batter raises like you were in Bellary.Only, you must be careful not to add more yeast, lest you have your counter top flowing with batter.Start experimenting with least yeast and go on incrementing until you titrate the right dosage.Too much raising spoils the integrity and formation of dosa/idli. that IS a great tip to make store-bought dosa batter work for idlis too. Currently trying to source some company that will ship to me in Spain without charging the earth…. Made it in a mixie. I'm newly married and learning cooking. Nothing can beat idli and idli podi . i must try that. 1 cup poha. 4. Please help. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this. also make sure you add enough salt for fermentation. I only use 2:1 idli rava:ulundu. How to make leftover rice fresh as cooked rice. ok maybe that's a stupid question will definitely use your tips to making soft idlis next time i make idli dosa batter.
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