How to make Soft Idly / Crispy Dosa / Step by Step :

13 May 2012









How to make Soft Idly / Crispy Dosa:



Idlies are soooper soft & soooper delicious breakfast menu of South India...!

The preparation is very simple & easy. The main ingredients used are idly rice & urad dal. It is very specific to make the right consistency of batter for preparing soft & fluffy idlies.



Today, we’re going to see the step by step recipe to prepare wonderful idlies.












Few days back, one of my reader asked me, if I could make a post of making soft idlies. I gave it a thought  & decided to click pics of idly batter preparation & so, here it is..:)



( The proportion below is to prepare more quantity of batter,  that can be stored in refriegerator & used for a week. If you’re preparing small quantity, you can reduce the ingredient proportion accordingly and  grind it in mixie itself. )




( WARNING : ITS GONNA BE A LENGTHY POST..!!! )






Ingredients:











  • Idly rice                         - 6 cups
  • Urad dal                        - 1 cup
  • Methi / fenugreek seeds - 1 tsbp
  • Salt as required.







Method:










  1. Wash & soak urad dal & idly rice separately
  2. Put methi seeds with the urad dal.
  1. Allow to soak for 6 to 8 hrs.








  1. Now drain the excess water from soaked urad dal &  keep aside to add while grinding.






  1. Chuck the urad dal into grinder.






  1. Grind adding little water to the dal,  at a time.








  1. Grind it to absolute smooth & fluffy paste.








  1. Take it out in a bowl.









  1. Add the next batch....the soaked idly rice.








  1. Once again grind it to paste.














once, it is grinded to smooth paste, open the lid and take away the grinding stone, swiping off the batter from it.










now the rice batter is ready to be mixed with the urad dal paste prepared before.









  1. Add the urad dal batter to the rice paste.









  1. Its time to add salt & combine.









  1. Mix it real well.










 






  1. Transfer to bowls.








  1. The batter should be of smooth &  frothy consistency.








  1. Close it up and keep it in a warm place for about 6 to 7 hrs for fermenting.
  2. Make sure to leave space for the batter to rise in the vessel.
  1. That’s it …we’re done.!
  2. After fermenting, we can see the batter is frothy & well rised.









  1. Stir well.









  1. Grease the idly holder or pan well with oil.
  2. Fill each of them with ¾ th full of batter.








  1. Steam cook in an idly cooker.








  1. Allow to cook on medium flame for about 10 to 12 mins or until done.








  1. Once cooked remove from heat and allow to cool.
  1. Gently take the soft idlies from the plate using a greased spoon.
  1. Now enjoy hot & fluffy idlies along with  Sambar  &  Chutney.

















To Prepare Golden Crisp Dosa:












  1. Take a ladle full of batter.
  2. Pour it in concentric circles in a hot dosa girdle.
  3. Allow to cook covered in medium flame for a minute.
  4. Drizzle oil to sides.
  5. Turn the heat to low.
  6. Once it turns golden & crisp...
  7. Remove from flame and serve hot.
  1. It makes a lipsmacking combo with coconut chutneygreen chutney  &  sambar.














Similar Breakfast  Recipes :





·       Masala Dosa
·       Rava Kichadi
·       Poori Masala
·       Medu Vada
·       Wheat Dosa
·       Onion Uttapam







60 Yummy Comments:

Chitra said...

Post in detail!!!!!!!! Super!!!

Jay said...

thanks for your super quick comment chitra..:)

Ascent said...

very softy and tasty idly

http://hoteludhayam.com/

wonderful post dear :)

Meena said...

yummy jay i wonder if i missed this post before but those dosa and idli look tempting to me.

one thing is my dosa nevr comes out crisp

when i make batter i use 3 cups rice and 1 cup urad dal is it right consistency..

Jay said...

thanks meena for stopping by..
for dosa batter, you can use 2 1/2 cup idly rice , 1/2 cup raw rice with 1/2 cup urad dal for soaking.
you'll get super crispy dosa..:)

Nayana Shetti said...

hi jay..Idli n chutney together looks so yummy.. will try out your recipe.
but my measure was 1 urid dal is to 3 rice but your recipe says 1:6.
I must try this ..

Satya said...

idly looks super soft ..never add meethi seeds to idly ..must try
Super Yummy Recipes

deep krishna said...

Nothing can beat these recipes from south...Jay,awesome,delicious and mouth watering!!

Awesome post!! steaming spongy idlies with chutney hmm mouth watering.

Katerina said...

Very informative post! I love the step by step info!

Nancy said...

This all looks so tasty! Great post!

Lynda R Young said...

You've made me hungry. These look so yum. I'll have to give it a go.

Kitchen Riffs said...

Great post! I love the step-by-step directions - so useful, and so much good information. Thanks for a great recipe.

Honey said...

omg, both dishes look amazing. my mom makes idli and dosa so often, and i just take it for granted so I never bothered learning. I really need to try out your south indian recipes.

Jay, Thanks for going to all that effort to show us how to do this :)

themustardseed said...

My mouth is watering just seeing the pictures. Love soft idlis. And your post is very helpful with the detailed instructions!

Love the detailed step by step! Looks absolutely delicious! :)

Sangeetha said...

Wow...super soft idlis n crispy dosa...well explained too...idli n dosa with chutneys looks so tempting :)

Aha, Jay, something I recognize! A couple of years ago I met newcomers to our small New York State community and they invited me to breakfast. I loved the idles, which they said they had every day, but about burned my mouth out with whatever it was they served with it! Then, a couple of weeks ago, I went to a fundraiser by our local Indian Cultural Society and and they served dosa as part of the meal. I do love Indian food, as long as the heat is not too high.. LOL. Wonderful pictures, as always.

Frugal in WV said...

Great post, yummy looking photos!

lovely post... my idlis are never so soft, will try again with your measurements...
looks yum!

Broccoli Ginger said...

HI! Thanks for visiting my blog. :) Would make this one day! Thanks for sharing!

Marina said...

What a great tutorial!

Rachna said...

Very well explained Jay. I love my idlis and dosas :). Do you have a nice recipe for that ginger chutney that they serve with idlis in Andhra. I tasted it in Hyderabad. it was yummy! I think it is called allum pachadi.

These look yummy!

Melinda

anusha praveen said...

idlies and dosas.. something without which eating seems sinful fluffy idlies and crisp dosa.. looks exactly like a restaurant platter

PT said...

Hi Jay..Thanks for visiting my space.. Just want to take a bite of this crispy dosa :)

Arti said...

This is not fair Jay! It's almost lunch time and you have left me craving for your super soft idlis and dosas ;) Super super presentation, just my idea of a heavenly breakfast :)

M.E said...

what a great recipe!


http://fashion-gourmet.blogspot.com/

Zee said...

I had masala dossa for the first time when I went to Dubai this year. It was at a South Indian restaurant and I liked it so much! Too bad we don't have South Indian restaurants where we live.. Is idly rice different than normal rice? If yes, how?

Divya Pramil said...

I love dosa not idli but the pic forces me to have one idli now!! Nice clicks...

Artù said...

very great, a long post we love this recipe! very difficult!

Rumana Rawat said...

Such a useful information dear...

Mmmm idli looks so yummie!

sofiaaurora said...

Desde luego que delicias nos presentas siempre, muchas gracias por la receta, besos

Petro Neagu said...

Hi Jay,

Thanks for everything. Please see a little surprise I've got for you @ http://theseamanmom.blogspot.com/2012/05/inspirational-blog-award.html

Hugs

Joanne said...

What a great, informative post! Thanks for all the details!

Maya said...

Wonderful post and very informative. Thanks!

Akila said...

Wow that was really a very crispy dosa

Alida said...

Great tutorial! This is very interesting. This dish looks very yummy!

Between both, my taste is the tosai though my other half loves the idli. My case is because I eat too much of idli during my growing up years with my mum making them quite often for breakfast.

I am drooling over the crispy tosai and seeing how you have served with the rest.

Nagashree said...

Whoa, great step by step!

SproutsOfSpring said...

I am a big fan of idlis. I made them last month and they came out pretty ok. I hope I remember to check out your site when I make them next time. Your idlis and dosas look very professional and restaurant-quality. Thanks for the recipe

anthony stemke said...

This is an extremely competent tutorial I enjoyed reading it.
I know Methi and Urad dal but am not familiar with Idly rice; I'll have to check it out.
The pictures are absolutely gorgeous.

Azlin Bloor said...

I've always wanted to make my own idlis! I'm bookmarking this to try!
www.LinsFood.com

Nupur said...

We always strive to make those perfect Idlis... thanks for sharing your secrets :)

kala said...

wowww this pics are making me hungryyy

Quay Po Cooks said...

Fantastic pictorial. Really appreciate that your effort to share this. I will have to try making this one weekend and WOW my family.

Jay said...

thanks for your wonderful feedback & precious time friends..keep in touch.:)

Jay said...

Hy Zee,
yes idly rice is different from normal rice, its called by the name "parboiled rice" , ( a type of rice, which has been cooked partially during milling process , & packed for sales at stores.)
do giv a try..!

Jay said...

Hy Anthony Stemke,
sure you can find idly rice at all Indian stores nearby your place..!
thanks for the compliments..:)

Jay said...

thanks for the sweet surprise Petro Neagu..:)

Jay said...

@ Rachna : Am a fan of ginger chutney too..will try out & sure let you know ..:)

Sriya said...

very yummy and inviting ... some awards are waiting for you ...please collect you awards

Kavita said...

Those idli and dosa clicks on the vazhai elai (plantain leaf) look gorgeous!

Sejal Patel said...

Hi Jay.....The idlies and Dosa looks mouthwatering.....Can you please tell me where can I buy the grinder you have shown in pictures? Thanks....

Jay said...

Thanks for stopping by Sejal..
you can get this ultra grinder in Rathna stores, viveks, saravana stores in T.Nagar, Chennai.

sangeetha pn said...

Mouth watering post dear! :) Well explained!

Monu Teena said...

very nice.. like the step by step pictures most you have come up with.. you have many of good recipes.. do try to visit my place when time permits love to have your feedback dear Recipes Passion ..i have followed u glad if u follow me back.. Have a good day.. Happy Blogging.. hope you have a great weekend..

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