Topic started by Vasu (@ ac94219f.ipt.aol.com) on Wed Feb 4 22:30:16 EST 2004.
All times in EST +10:30 for IST.

I live in Canada and normally room temperatures are ~20-22 'C. Does Idli batter ferment at these temperatures?

Does one have to use necessarily the IDLI rice? - Can't find it here.
With the PAR-boiled rice available here, the IDLI's comes out like a paste.

Therefore, I am left with only the raw rice. I am trying different things, but none produced with any quality batter.

Can anybody help me with a recipe? May someone living in Canada can understand my difficulties and give me precise instruction.

Thanks

Responses:

• From: aarthi@yahoo.com (@ 206.70.243.251) on: Thu Feb 5 12:05:19 EST 2004
  
  Hi VAsu,
  I live in NOrth East US where it gets quite cold too.
  I use a technique specified by someone in this forum only.
  I use 1 cup of udad dal. Soak it overnight. Gring it and then add 3 cups of rice flour to it.
  I'm sure rice flour will be easily available.
  Add salt and then leave it to ferment.
  I have made quite good idlisand dosas here.
  For fermenting prheat the oven and when it colls down a bit, place the batter in it.
  Do try it.
  All the best
  
  
• From: aarthi (@ 206.70.243.251) on: Thu Feb 5 12:05:31 EST 2004
  
  Hi VAsu,
  I live in NOrth East US where it gets quite cold too.
  I use a technique specified by someone in this forum only.
  I use 1 cup of udad dal. Soak it overnight. Gring it and then add 3 cups of rice flour to it.
  I'm sure rice flour will be easily available.
  Add salt and then leave it to ferment.
  I have made quite good idlisand dosas here.
  For fermenting prheat the oven and when it colls down a bit, place the batter in it.
  Do try it.
  All the best
  
  
• From: Vanitha (@ inet-nc01-o.oracle.com) on: Thu Feb 5 15:57:14 EST 2004
  
  I use Ravi Sona Masuri Rice 4 Cups, Parboiled Rice 1 Cup and Urad Dal 11/2 Cup and soak it overnight. Grind it in the morning and mix cooking soda and salt with the batter and allow it to ferment. I am sure no matter what the temp is it will ferment this way and you will get malligai poo idli with this. I make it everyday in US
  
  
• From: bigdaddy (@ cws15.eng.ysu.edu) on: Thu Feb 5 17:41:00 EST 2004
  
  Could u tell me the exact ratio of udad dal and rice for dosa, vadai and idly please
  
  
• From: Vanitha (@ inet-nc01-o.oracle.com) on: Fri Feb 6 15:22:57 EST 2004
  
  Above ratio I have given works good for both dosa and idli. I make dosa and idli with same batter.
  
  
• From: Madras Mami (@ wbar1.sjo1-4-4-002-228.sjo1.dsl-verizon.net) on: Sun Feb 15 22:38:00 EST 2004
  
  Ratio for Idli is 3 boiled rice and 1 urad if u use a mixie and 4:1 if u use a table top wet grinder
  
  For Dosa, it is 2 boiled rice, one raw rice and one urad with a tbsp of methi. U can add half cup of toor dal to get color and crispness.
  
  For Urad Vada, I use only Urad, green chillies ginger, curry leaves
  
  
• From: Madras Mami (@ wbar1.sjo1-4-4-002-228.sjo1.dsl-verizon.net) on: Sun Feb 15 22:43:16 EST 2004
  
  Hi Vasu,
  
  I have a tip for u. But it is slightly expensive but u will get a perfect idli.
  
  For one cup of raw rice or sona masuri rice soak 1 cup of urad dal over night and grind it the next day very soft. Add salt and a pinch of baking soda and it will ferment by night
  
  
• From: Jai latha (@ wc09.wlfdle.rnc.net.cable.rogers.com) on: Sat May 29 15:11:01
  
  Hi,
  
  To get the best Idly, 4 cups of ponni rice or idly rice with 1 cup of raw rice and 1.5 cups of urad dhall soak it overnight and grind. For very soft idlies add rice flakes 1 cup along with the rice.
  
  
• From: Rahul (@ na6mk2fw01.fidelity.com) on: Wed Jun 16 14:16:20
  
  I came to US recently and had tough time fermenting rice flour.
  I was just going thru the technique aarti suggested in forumhub.com.
  
  Can you please tell me what is "udad dal" ?
  Or how it looks like? Where can I get it? What should I as for?
  
  Thanks for your help!
  
  
• From: tiya (@ cache-rr03.proxy.aol.com) on: Wed Jun 16 14:23:54 EDT 2004
  
  
  
  Its urad dhal...Just ask for it in your nearest indian store.I think a packet of 4 pounds costs about 4 dollars.
  
  
• From: Bindu (@ 198.103.162.158) on: Fri Jun 25 18:11:15 EDT 2004
  
  Hello everybody,
  
  I live in canada and I make Idli almost everymonth. Try this it works for me very well.
  
  2 Cups any basmati rice
  1 Cup Parboiled rice
  1 Cup Urad Dal
  8-10 Methi seeds
  
  Let me know if this work for you.
  
  Bindu
  
  
• From: Andal Balu (@ user-11fa49f.dsl.mindspring.com) on: Wed Jun 30 13:27:33 EDT 2004
  
  If you can not get idli rice in your area, you can use Uncle Ben's rice. Powder 1 cup of Uncle Ben's rice in a mixie (like Innomix) and add water to the powder and make a paste.
  Grind 4 cups of raw rice into a paste in Ultra Grinder. Grind urad dhal separately into a paste (do not soak urad for more than 2 hours). mix all the doughs with salt and make sure the dough is little watery. Use a Stainless steel vessel to ferment the dough and use a lid on the top. You should not close the vessel too tight. Switch on the light in your oven (do not preheat the oven) and leave the dough inside the oven for 6-8 hours for fermenting.
  
  
• From: Kamakshi (@ c-24-0-243-149.client.comcast.net) on: Thu Jul 8 15:29:59 EDT 2004
  
  Hi Aarthi ,
  
  Want to try idlis the way you have suggested. can you please post how to pre-heat a oven, that is after setting the temperature , how long should we wait before the oven is pre-heated. I am not familiar with oven usage.
  
  Thanks
  Kamakshi
  
  
• From: Andal Balu (@ user-11fa4n9.dsl.mindspring.com) on: Wed Jul 14 16:56:28 EDT 2004
  
  Please do not preheat the oven. Just switch on the oven light, leave the idli dough and close the oven door. If you preheat, the dough will not ferment right.
  
  
• From: Kamakshi (@ c-24-0-243-149.client.comcast.net) on: Mon Jul 19 11:27:06 EDT 2004
  
  Hi Andal , Thanks so much. yes it worked !!!!
  
  Regards
  Kamakshi
  
  
• From: Parimala (@ proxy1.mcg.edu) on: Tue Aug 10 10:48:35
  
  
  Hi Everybody!
  There are too many recipes here...not sure which one should i follow, Anyway, i want to know if i can microwave it, or if i use a pressure cooker, how many whitsles/minutes do i wait for? - Parimala
  
  
• From: Siva (@ blue.dregis.com) on: Tue Aug 10 11:36:18 EDT 2004
  
  Hi Parimala....don't use the whistle(weight) when you use a pressure cooker...for pressure cooker you need around 15 mins...
  
  
• From: Andal Balu (@ user-11fajsc.dsl.mindspring.com) on: Mon Aug 16 18:09:38 EDT 2004
  
  Parimala, If you are cooking the idlies in a gas stove, it takes about 10 minutes and if you are using an electric stove, it takes about 12-15 minutes. To see if it is cooked, dip your finger in cold water and poke the idlies in the middle. If no dough sticks to your finger, then the idlies are done.
  Or you can buy the Idleez multipurpose steamer with timer and set the timer to 20 minutes. It switches off automatically. For details visit http://innoconcepts.com/idleez.htm
  
  
• From: gborian (@ cache-dtc-aa14.proxy.aol.com) on: Fri Sep 24 11:06:51
  
  Here is a fool proof recipe for idlee especially for those who have to work with a regular American blender.
  Pressure cook a cup of Uncle Ben's converted rice (from the regular grocery store) with a little extra water.
  
  Using a blender, grind 1 cup of soaked urad dal till soft.
  Now grind 3 cups of soaked raw rice with a generous amount of water.When it is smooth gradually add the cooked rice a little by little.
  
  With this recipe, you do not have to be too careful when adding water to grind the rice , since the additional cooked rice will thicken it anyway.
  Combube the ground dal and the ground rice, add salt and allow it to ferment. You will get very soft idlees.
  
  
• From: gborian (@ cache-dtc-aa14.proxy.aol.com) on: Fri Sep 24 11:06:56
  
  Here is a fool proof recipe for idlee especially for those who have to work with a regular American blender.
  Pressure cook a cup of Uncle Ben's converted rice (from the regular grocery store) with a little extra water.
  
  Using a blender, grind 1 cup of soaked urad dal till soft.
  Now grind 3 cups of soaked raw rice with a generous amount of water.When it is smooth gradually add the cooked rice a little by little.
  
  With this recipe, you do not have to be too careful when adding water to grind the rice , since the additional cooked rice will thicken it anyway.
  Combube the ground dal and the ground rice, add salt and allow it to ferment. You will get very soft idlees.
  
  
• From: Mrs.Nagaraj (@ cpe-65-27-32-247.kc.rr.com) on: Mon Oct 4 13:53:29
  
  well, all of you, many many tips.
  but,i have same problem. my dosas, vadas, uttapams, all goes well.
  i tried using idli, rava, urad (whole), parboiled and sona masuri, all combinations, it never worked for me.
  i love idlis, m new in US, and i want to make them. M tired of those packets stuffs from patel.
  do let me know exact proportions. i use maerican blender.
  
  
• From: Perfect Peninsula Inc., (@ c-24-2-12-87.client.comcast.net) on: Mon Oct 4 16:05:43 EDT 2004
  
  Mrs. Nagaraj,
  Check this link below, for authentic taste of idli, dosa and also for useful tips for making a perfect idli
  http://www.perfectpeninsula.com/idliprop.html
  
  Also enjoy our recipe collection for more authentic taste from India !!
  
  Good luck !
  
  

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