Comments on: Idly (Idli, Iddenlu) http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Thu, 17 May 2012 03:28:17 +0000 http://wordpress.org/?v=2.0.4 by: vikree http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1830571 Mon, 07 Nov 2011 07:43:25 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1830571 I heard we can make soft IDLI by rice and pottato alone. No need of urad dhal on this. Anyone having any idea? I heard we can make soft IDLI by rice and pottato alone. No need of urad dhal on this. Anyone having any idea?

]]> by: hema http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1826917 Tue, 25 Oct 2011 04:00:16 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1826917 i used to put 2 or 3 green chilly sepals (kaambu) on the top of the batter for speedy fermentation. thank u. i used to put 2 or 3 green chilly sepals (kaambu) on the top of the batter for speedy fermentation. thank u.

]]> by: American http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1804719 Wed, 10 Aug 2011 01:27:16 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1804719 Wow. This is my next project. Your page has convinced me. I recently made my best sambar ever using homemade sambar powder but added it at the end of cooking. There goes my last bit of my curry leaves from India given to me by a local friend. Wow. This is my next project. Your page has convinced me. I recently made my best sambar ever using homemade sambar powder but added it at the end of cooking. There goes my last bit of my curry leaves from India given to me by a local friend.

]]> by: preeti http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1777691 Wed, 11 May 2011 23:58:34 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1777691 Hi, I always look forward to recipes in your website. But here i have a question for u, i get soft idlis with i make idli with the first fermented batter. but once the batter goes into the fridge the batter turns hard? was wondering if u have a solution for this? Hi,

I always look forward to recipes in your website. But here i have a question for u, i get soft idlis with i make idli with the first fermented batter. but once the batter goes into the fridge the batter turns hard? was wondering if u have a solution for this?

]]> by: Pallavi G http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1758251 Thu, 03 Feb 2011 14:40:36 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1758251 Hi Indira, Do you or don't soak the idly rava for a few hours before adding it to soaked and grinded urad dal? Does it make the idli any smoother? Thanks Pallavi <i>Hi Pallavi, Overnight soaking in ural dal batter and the fermentation process are enough to moisturize idly rava for soft idlies. So, it's not necessary to soak the ravva beforehand. -Indira</i> Hi Indira,

Do you or don’t soak the idly rava for a few hours before adding it to soaked and grinded urad dal? Does it make the idli any smoother?

Thanks
Pallavi

Hi Pallavi,
Overnight soaking in ural dal batter and the fermentation process are enough to moisturize idly rava for soft idlies. So, it’s not necessary to soak the ravva beforehand.
-Indira

]]> by: Lincy http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1719384 Thu, 16 Sep 2010 14:22:33 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1719384 Hi, I made the idlis and they were soft and the texture was right but they were horribly deflated. They didn't looks like little round pillows. Do you have any idea what went wrong? I didn't mix the batter in the first batch before pouring. Then my husband suggested the batter might have too much air and I stirred the second batch before pouring. I got the same deflated idlis. Any advice would be greatly appreciated. Thanks so much. Hi,
I made the idlis and they were soft and the texture was right but they were horribly deflated. They didn’t looks like little round pillows. Do you have any idea what went wrong? I didn’t mix the batter in the first batch before pouring. Then my husband suggested the batter might have too much air and I stirred the second batch before pouring. I got the same deflated idlis. Any advice would be greatly appreciated.
Thanks so much.

]]> by: Colleen http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1702998 Sun, 01 Aug 2010 00:38:15 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1702998 Indira, thank you for taking the time to answer my plea! I just now got around to checking your website for an answer. I will try your suggestion and let you know how things turn out. -Colleen Indira, thank you for taking the time to answer my plea! I just now got around to checking your website for an answer. I will try your suggestion and let you know how things turn out.
-Colleen

]]> by: Colleen http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1700790 Sat, 17 Jul 2010 15:02:03 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1700790 Hello Indira, I am seeking help in making idli. I have made idli a couple times before and they turned out "okay". I recently bought "Deer Brand Idli Flour". The ingredients list "Rice, Udad Dal". I thought, 'great, I'll surely find a recipe on the web instructing in how to use "Idli Flour" to make idli'. Well, no such luck. With everything I have found I am now confused as to whether this is a product to make "instant idli" or whether it is a base and I still need to grind up and ferment rice and or urad dal? Can you help? Thank you, and I love your photos and recipes! <i>Hello Colleen, Soak two cups of flour in four cups of water. Add half teaspoon of salt and quarter teaspoon of baking soda to the flour for easy fermentation. Mix well. Loosely cover with a lid. Keep the batter in warm place (like oven, above the refrigerator, laundry room etc). After four to six hours of soak, prepare idlies with the fermented batter. I have never used this type of readymade combo idly flour before, and I always make it with by soaking the raw ingredients listed in the recipe above. I hope the above method produces tasty idlies for you. Good luck. Please let me know how they turn out when you try. Thanks, -Indira</i> Hello Indira,

I am seeking help in making idli. I have made idli a couple times before and they turned out “okay”. I recently bought “Deer Brand Idli Flour”. The ingredients list “Rice, Udad Dal”. I thought, ‘great, I’ll surely find a recipe on the web instructing in how to use “Idli Flour” to make idli’. Well, no such luck. With everything I have found I am now confused as to whether this is a product to make “instant idli” or whether it is a base and I still need to grind up and ferment rice and or urad dal? Can you help?

Thank you,
and I love your photos and recipes!

Hello Colleen,
Soak two cups of flour in four cups of water. Add half teaspoon of salt and quarter teaspoon of baking soda to the flour for easy fermentation. Mix well. Loosely cover with a lid. Keep the batter in warm place (like oven, above the refrigerator, laundry room etc). After four to six hours of soak, prepare idlies with the fermented batter.
I have never used this type of readymade combo idly flour before, and I always make it with by soaking the raw ingredients listed in the recipe above.
I hope the above method produces tasty idlies for you. Good luck. Please let me know how they turn out when you try.
Thanks,
-Indira

]]> by: Rutuja :) http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1686457 Thu, 10 Jun 2010 04:18:44 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1686457 Hi, Im gonna try your Idli recipe for the first time. My husband asked me to try Idlis as the rest of my recipes dont fail so he is sure that this wont as well. However Iam bit nervous as its Idli!!! It should ferment well n all. Adding to my nervousness is the fact that he wants it as brunch on his bday. I dont want to screw his bday. Pray n hope the Idlis come out fine. I stay in a hot humid climate - so i guess the batter will be fermented well :) Cheers, Rutu :) Hi,

Im gonna try your Idli recipe for the first time. My husband asked me to try Idlis as the rest of my recipes dont fail so he is sure that this wont as well. However Iam bit nervous as its Idli!!! It should ferment well n all. Adding to my nervousness is the fact that he wants it as brunch on his bday. I dont want to screw his bday. Pray n hope the Idlis come out fine. I stay in a hot humid climate - so i guess the batter will be fermented well :)

Cheers,
Rutu :)

]]> by: A Day in the Life: Farinata Forever | SmarterFitter http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1642865 Mon, 12 Apr 2010 04:49:07 +0000 http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/#comment-1642865 [...] One last note. After Friday’s lament about too much dairy, I came across these ten vegan breakfast ideas on The Kitchn. I’m digging the Idli idea, and this recipe from one of my favorite indian cooking bloggers, Mahanandi, who also has a killer recipe for chana masala. Perhaps I’ll be back to my vegan mojo real soon, but not until I finish up all the cottage cheese and milk in the fridge. [...] […] One last note. After Friday’s lament about too much dairy, I came across these ten vegan breakfast ideas on The Kitchn. I’m digging the Idli idea, and this recipe from one of my favorite indian cooking bloggers, Mahanandi, who also has a killer recipe for chana masala. Perhaps I’ll be back to my vegan mojo real soon, but not until I finish up all the cottage cheese and milk in the fridge. […]

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