tag:blogger.com,1999:blog-2712467965605857461.post5118099144971609645..comments2010-06-14T05:45:36.405-07:00marriedtoadesi.comhttp://www.blogger.com/profile/04860464698454474847noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2712467965605857461.post-63922293269859550592010-06-13T22:59:13.486-07:002010-06-13T22:59:13.486-07:00

Eno fruit salt does work - we use it during winter or whenever the batter doesn't rise. If they still come out hard, we make upma, but instead of grating them, we just chop them up into bite sized pieces, it becomes really crisp. Grating would make it a little softer and more upma-like, I should try it.

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-17742298897309537782007-03-21T12:54:00.000-07:002007-03-21T12:54:00.000-07:00

hi, i live in cold cold mi, and i make idli's v often. here's what i do.<BR/>propotion is 4:1.. 4cups parboiled rice :1 cup urid dhal. <BR/>soak the night before separately. along with a spoon of methi seeds ( add this to the rice)<BR/>I grind the dhal for a long time ( i do have a wet grinder)<BR/>my mom says the key id to let them ferment in a stainless steel vessel not plastic or glass.<BR/>

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-77143960425607581932007-03-20T11:25:00.000-07:002007-03-20T11:25:00.000-07:00

Latha, Lakshmi, MDH, MK, HKJ, Viji, Prema, Jyothsna, Trupti thanks for all the wonderful advice and comments. I will be experimenting with them all. Gopi, thanks for the family recipe and your amazing breakdown. And Happy Ugadi to you all! Thanks Supriya.

marriedtoadesi.comhttp://www.blogger.com/profile/04860464698454474847noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-77734705438759206862007-03-19T10:21:00.000-07:002007-03-19T10:21:00.000-07:00

happy ugadi to u n ur family kanchana:)

Sia's cornerhttp://www.blogger.com/profile/04874841151742437150noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-74969959607898951212007-03-19T08:03:00.000-07:002007-03-19T08:03:00.000-07:00

what a great idea...here in NF, i am sure you know how cold it is here...I just preheat the oven to 220, let the batter sit there until it rises....I do this twice. Once in the early morning and then again in the afternoon...this works for me.<BR/><BR/>your idlis didnt go to waste..thats the main thing.

truptihttp://www.blogger.com/profile/14550939425063803575noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-60168909286454300312007-03-19T04:19:00.000-07:002007-03-19T04:19:00.000-07:00

Hi Kanchana! I luv idli upma! Idlis were difficult for me because the batter wouldn't grind properly thanks to the hopeless blenders we get here in Dubai. But thankfully it should be a breeze now since we carried a Sumeet mixie from India!!

Jyothsnahttp://www.blogger.com/profile/03338468510575659800noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-36410429972679864922007-03-18T09:07:00.000-07:002007-03-18T09:07:00.000-07:00

Ur father in law was right... Idlies are difficult to make . I have faced this problem too in the early stages of cooking. But i haven't thought of idli upma.. Great idea!!!

Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-6083201446212749492007-03-18T01:43:00.000-07:002007-03-18T01:43:00.000-07:00

Good idea, Archana, Nice blog. Viji

Vcuisinehttp://www.blogger.com/profile/05437562176453868956noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-89262824542682058092007-03-17T23:49:00.000-07:002007-03-17T23:49:00.000-07:00

interestig

HAREKRISHNAJIhttp://www.blogger.com/profile/00137830344437763830noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-8765625158356692632007-03-17T16:12:00.000-07:002007-03-17T16:12:00.000-07:00

Kanchana,<BR/>You could try adding a little bit of yeast to the batter. That works well for me .<BR/>MK

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-20242916338742473812007-03-17T14:26:00.000-07:002007-03-17T14:26:00.000-07:00

You know the <A HREF="http://www.zrox.net/Recipes/south_indian/20040922173410" REL="nofollow">family recipe</A> for idli.<BR/><BR/>Putting my education to good use, here's the issue: the fermentation is mainly bacterial. Optimum temperature for fermentation is between 86 and 90 degrees fahrenheit. You are waaaay off of that mark.<BR/><BR/>To make yoghurt (bacterial fermentation again), I usually

Gopihttp://www.zrox.net/Recipes/noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-48574354653415262912007-03-17T11:34:00.000-07:002007-03-17T11:34:00.000-07:00

If the weather is not cooperating, I use a yogurt and farina base, this particular recipe is for rava idli but it turns out very nice:<BR/><BR/><A HREF="http://www.atabela.com/57/sambhar-and-rava-idli.html" REL="nofollow">Recipe Link</A>

Modern Day Hermithttp://www.blogger.com/profile/10635275290375262306noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-50426248452057667752007-03-17T08:55:00.000-07:002007-03-17T08:55:00.000-07:00

Hi <BR/><BR/>Idli upma was an all time favorite back home. Nice recipe.

Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-58629744046248915912007-03-17T07:31:00.000-07:002007-03-17T07:31:00.000-07:00

Bee, that is a good idea. My hubby was saying the same thing (of course his advice came long after the damage was done). I did this for rava idly, don't know why it didn't strike me for the idly!<BR/><BR/>Asha, also a good idea. The thing is in our rental apt there is no light in the oven! And my toaster oven is too small, and the microwave light is on the side! Maybe I need to increase the heat

marriedtoadesi.comhttp://www.blogger.com/profile/04860464698454474847noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-58433605647977420142007-03-17T05:38:00.000-07:002007-03-17T05:38:00.000-07:00

welcome to the club:)) well, as u say the ratio is so varied that i've given up making idlis. but everytime i'm back after a good vacation in India (that includes devouring amma's idlis every single day) i'm tempted to give it a shot again. must try bee's tip this time:) good luck to both of us...

Lathanoreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-82895019890734201902007-03-17T05:09:00.000-07:002007-03-17T05:09:00.000-07:00

Looks like a great idea with damaged idlis!:))<BR/>I keep in the oven with pilot light on over night in winter to ferment,summer is not a problem here.

Ashahttp://www.blogger.com/profile/16120251231228218853noreply@blogger.comtag:blogger.com,1999:blog-2712467965605857461.post-73171867887974753932007-03-16T21:11:00.000-07:002007-03-16T21:11:00.000-07:00

good damage control. in this house of mine, the idli abtter refuses to rise, no matter what we do. we still make soft idlis. if the batter doesn't rise, just before steaming, add a tsp. of eno fruit salt. i's available at all indian grocers. (it's a mixture of soda bicard and citric acid). the batter will get all foamy, and you'll have soft idlis.

bee (jugalbandi.info)http://www.blogger.com/profile/18128812845273224940noreply@blogger.com