I seem to have problems with yogurt and idly/dosa batters rising in Michigan as my oven doesn't have a light, nor is my toaster oven big enough. But I make them anyways, they rise about a few centimetres and still taste good. In the summer they rise like crazy though! Any uselful tips are welcome!
Idly
1 part par boiled rice (puzhungal arisi), 2 parts urad daal, 6 parts patna rice
1. Soak the combined rices in a bowl. Soak the urad daal separately in water for appoximately 12 -16 hours. Do not strain the water afterwards. Just barely cover the rice and lentils with water at all times. Do not soak for too long or else it will STINK.
2. Very finely grind the urad daal separately into a fine paste.
3. Coarsely grind the rice.
4. Mix the ground rice and urad daal paste together. Add salt, and mix it thoroughly (like 40 times!) to incorporate the ingredients.
5. Place this into the oven with just the light on for 12 hours for the batter to rise.
6. As soon as it rise, remove from the oven, and stir the mixture.
5. Grease the idly molds and fill them with the batter.
6. Steam these in a rice cooker, or in a large pot with a some boiling water for 20-25 minutes.
7. You could also pressure cook them for about 10-12 minutes.
8. Unmold the idlies with a plastic knife and serve immediately.
1 comment:
Maybe you could try placing a emergency lamp/ torch or even a few lit candles to increase the warmth!
Post a Comment