Tuesday, May 19, 2009


Idly is most important breakfast in south india....Men can't live without idlies in their food.My father eats idly everyday like every south indian do...If u marrying a guy from thanjavur or south side of india,karnataka and tamilnadu,then u must learn to make idlies for sure...My mother used to make idly dough(maavu) in attu kal as 5 kgs..Attukal is ancient flour grinding tool,we soak rice and urad dal for long hours,then grind in heavy stones sealed in floor..We have to roll 10 kilo weighing stone with hands for hours ..Now we have tilting grinder,which is more efficient and easy to use.We make thick dough(flow consistency) with right ratio of soaked rice and urad dal...I made so many experiments , always went wrong to get soft and fluffy idlies.... I tried many wrong recipes,wrong way of handling doughs,wrong way of cooking it... totally confused...I used to watch how they make idlies in hotels..

I been to bangalore recently..went to MTR(Mavalli Tiffin Room),Bangalore.I went at 7 am , many men and women clubbing and sipping coffee by standing and sitting in table.I couldnt have space to walk in....All of them enjoyed their friendships,the food and the love of place...Everyone stays for hours...And more happy to see the hotel allowed them to.....

This is called hospitallity,true respect to mankind.... Oh my gosh...I am moved to (by) MTR from idli....heeheee....They serve one big idly in a cup,1 tsp of ghee ,green chutney and sambar.I saw people omit green chutney ,pour sambar and ghee on idly.I tried the same way,it was awesome,mouth watering yummy breakfast i ever had...

Here is my way of making idli dough..

Using Rice and Urad dal...at ratio of 4:1

If u use,

1:1 too light and soft ,ferment soon and goes tangy soon

2:1 Good and Soft,Retains only for two days

3:1 and upto 5:1 Good and Soft for only one day

Wash Rice and Urad dal seperately....soak rice for 2 hours and urad dal for 30 minutes...Grind rice with 2 cups of water(can add more) to make flowing consistency dough...Add 1/2 water to urad dal and grind to thick(butter) holding consistency...Make urad and rice dough and add 3 tbsp of Rock Salt...Mix well and leave to ferment for 8 hours...If ur place is not sunny,u can try yeast or keep in oven for warmth....

After fermentation,the dough will be double in amount.Do not add water..Do not stir..Just take scoop of idly dough and steam it for 5 minutes(dont over steam it)....

Serve hot with any chutney.

1 comment:

  1. Ms. Priya I had same experience like you. What I did is after grinding urad dal I mixed in the soaked Idli ravva. After that I grinded this though again for few seconds. That way the though will mix properly and this helps to ferment the though. Anyway when I make Idlies I learn something.



Thank you

Related Posts Plugin for WordPress, Blogger...