Idli Batter using India Gate Classic Basmati Rice & Split Urad Dal in Butterfly Mixer GrinderThursday, July 21, 2016
This would be the longest post title I have in my blog! Idli Batter made with India Gate Classic Basmati Rice and split urad dal prepared using Butterfly Mixer Grinder. I learnt the hard way to get this to the state where it is good enough to blog.. oops! eat as well...! :-P
Idlis are steamed cake made with fermented batter and its origin is in dispute between Tamilnadu and Karnataka! Do I care? :-P - that’s for those who have no idea what this dish is which I believe is mostly unlikely given that Sarvana Bhavan is all over the world! I wonder who named these idlis or how that word got coined? Nevertheless, we all have invariably had idli and sambar at least once in our life. If it is new to you, then you are missing the most humble delicacy of South Indian cuisine.
You have to experiment until you get it right. Or you may get it right in the first instance and then fail in the next. And what is right may not be right enough every time! So there is more to idlis than just the 4:1 ratio that seems to the rule of the thumb.
My mom makes idli batter in her Sowbaghya wet grinder late in the evening. I would stand beside the grinder watching the creamy curls of batter going around the two stones and mom warning me not to get mischievous and put my fingers in it. I was always her proud sous chef! That night I go to bed with dreaming of having hot idlis laden in spicy sambar and chutney. Next day morning - I live my dream. Hot, soft and like vernacular saying idlis that are like flowers! that keeps refilling my plate as and when I finish off until I can't get off the chair! that is how much I love these pillowy buttons!
After I moved to Bangalore, I must admit I never missed moms’ idlis because there are so many outlets (my fav is SLV and then a few sagars) that give you super soft and fresh idlis. I also learned that there are more than one type. The sad part was, at home I would lose count whereas at the counter, I am just given 2 or 3 in a plate :-( that hardly feeds my hunger! I used to be too embarrassed to order more :-P
A few years down the lane, I had a fully equipped kitchen at my disposal in Bangalore, yet I didn’t have to make idli batter, BECAUSE it was the advent of home delivery of ANYTHING! The idli batter was just a call away. The best thing that a working woman can ask for – ready-made fresh idli/dosa batter to make our lives easier – I even started seeing peeled shallots and garlic cloves for sale by the road side veggie vendors! :-D So much for the sake of time! hmmm...
Back in Coimbatore, my mom had packed off the wet grinder and resorted to the ready-made batter. Her excuse was she didn’t have to make a big batch anymore as all her kids are away. Well true but still… sigh! It never occurred to me to ask her for the recipe. It was like the ready made batter has replaced the wet grinder! I am sure there would have been a dip in sales of wet grinder!
Married and off I came to Yanbu with a written knowledge of 4:1 ratio of rice to urad dal formula that has never failed for my mil. Unlike my mom she uses Preeti mixer grinder. I didn’t even think of buying the modern day table top wet grinder! Must have made my life lot easier, but we are not going to give up right?
As you know I use basmati rice for everything here, I used it for making idlis too. The first time I made the batter, it fermented YAY! but gave me hard and stinking of fenugreek idlis. And I was too naive to cut down the quantity ! :-P it used to be dosa week (Dosai Vaaarum) after that which was surprisingly good! But what about idlis?
So with no access to Idli rice, no wet grinder and no whole urad dal – I came up with a formula that gives me the best idlis most of the time. The times it failed are during winter – when it just refuses to ferment. So during winter, I give the batter 8 to 10 hours and then add yeast to fasten the fermentation.
I make around 24 idlis of medium sized mould . Usually there are no leftovers, but when I do have a few left, then it gets stored and remodeled into Idli Upma!
Idli Batter using India Gate Classic Basmati Rice & Split Urad Dal in Butterfly Mixer Grinder
INGREDIENTS:For preparing the batter
2 cups India Gate Classic Basmati Rice + 2.5 cups water to soak
½ cup split urad dal + 1.5 cups water to soak
¼ cup beaten/flatten rice flakes (poha)
¼ teaspoon fenugreek seeds
Water to grind
Equipment used - Butterfly Mixer Grinder
For making Idlis
Any cooking oil to grease the moulds ( I used sunflower)
water for steam cooking (as per your steamer)
- Rinse rice gently two to three times in water and soak them in 2 to 2.5 cups of water along with the rice flakes (poha) for at least 5 to 6 hours
- In a different bowl, rinse the urad dal and soak in 1.5 cups of water along with the fenugreek seeds
- Keep both the bowl covered
- Strain the soaked urad dal and reserve the water in fridge or freezer for few minutes to make it cold quicker
- Add the strained urad dal in the biggest jar and grind it to smooth, frothy and fluffy batter with up to 1/4 to 1/2 cup of reserved water that is cold or just use very cold water.
- Ensure you add cold water little by little just to aid the grinding.
- The mixer grinder tends to get hot so use only very cold water or ice cubes to aid the grinding.
- I grind the rice in three batches in largest jar. I have noticed using bigger jar but little quantity makes the grinding faster and smoother.
- The timing will vary depending on the temperature and weather conditions of your city
- During winters I add a teaspoon of yeast after 8 hours and then use the batter in couple of hours.
- After 8 hours, check if the batter is fermented – you will know this when you see the batter has risen. Keep it for another couple of hours if it has just started to ferment.
- Don’t over-mix the fermented batter.
- Add enough water into the steamer and let it boil
- Grease the idli moulds with very little oil (which I forget almost every time I pour in the first mould)
- Pour the batter into the moulds and steam on medium flame for 10 minutes.
- Remove the moulds from the steamer and keep it out for couple of minutes before trying to un-mould the idlis
- Use a thin spoon or butter knife to remove the idlis from the mould and keep them in hot pack
- Serve hot with choice of chutneys or sambar or both or even with Idli podi
- Day 1 batter is best to make idlis
- Day 2, make dosas
- Day 3, make dosas or uthappams
- If you want to make dosas on the first day itself, then dilute the batter by adding a little more water and use it. You can also add a little sugar to the batter that will give crispier and golden brown dosas
Guideline to Experiment Your Idli batter RatioStick to the ratio for the first few trials.
Don’t alter the ratio or your trusted family recipe until you have tested other factors which include:
- using ice cold water for Mixie - use ice cold water throughout the grinding process to keep the machine heat in control. Heated up jar will alter the batter texture.
- consistency of urad dal batter – Urad dal need to become fluffy and smooth and also frothy is good news.
- way you have mixed the batter – use your hands and mix so that both rice and urad batter combines well into one texture. Once fermented, do not over-mix the batter if you are planning to make idlis.
- overall batter consistency – this is the most important factor that will most likely fix your issues. It is hard to explain but I will say the batter should not be too thick that it fails to drop off the ladle.
- temperature – try keeping the batter in a non-air-conditioned room or draft free area which means a location where there is no too much of air circulation
- time taken to ferment – this differs according to the weather. More time during winter and less during summer. So have patience!
- time taken to steam – steaming for longer than 10 minutes will yield hard idlis.