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Sunday, June 1, 2008

Try Our Favorite Proportions for the Best Idli, Dosa


Using Ponni Puzhungalarisi

5 cups Puzhungalarisi (Idli Rice)1 cup

Urad Dal1/2 tea spoon

Methi Seeds(optional)
Useful Tips
->Soak and Grind Urad Dal and Rice separately
->Overnight soaking is recommended
We recommend Puzhungalarisi (Idli Rice) for authentic taste
Par Excellence Rice can be substituted with Uncle Ben Par Boil Rice
For extra crispy Dosa, add 1 more cup of rice or rice flour to the proportion
For Golden Brown Dosa, add Methi Seeds
Grind to a thick consistency by adding minimum amount of water
Adding ice cubes while grinding keeps the batter fresh, especially in summer
For quick fermenting in winter season, preheat the oven to 275° F, turn off the oven and set the batter
Semi-thick batter consistency is recommended for Idli
Dilute the Idli batter with water for Dosa consistency

Following recipes are for preparations with Preethi Chef Pro Plus Mixer Grinder
Instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter
1. Soak Rice / Dal for 4 to 5 hours as required.
2. Drain water from ingredients.3. Thick Mixtures - Upto Blade level only.
3.Thinner Mixtures - ½ Jar.
Do not exceed above quantities as the motor will get over loaded or the batter will get heated up.
4. Run on Speed 1, adding water gradually through Dome Lid.
5. If material sticks to the sides of the Jar, stop & stir using Stirrer. Run again on Speed 1.
6. Ensure free circulation by adding enough water.
7. Stop and stir when necessary and run again on Speed 1.
8. Do not allow batter to get heated up.
9. Do not add too much water, where thick paste is required.
Note: While tough wet grinding, air bubbles may go inside the paste & the Blade will rotate empty. The noise will be heavy. If so stop, stir the paste & restart.
IDLI
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:4 cups - Boiled Rice2 cups - Black Gram (Urad Dal)Salt to tasteMethod:
1. Soak rice & dal separately for 4 to 5 hours.Clean rice & dal thoroughly & drain.
2. Grind dal & rice separately.
3. Grind rice to a thick paste.
4. The rice paste should be a little coarse to the touch.
5. Grind dal to a very fine smooth paste, adding water.
6. Add salt, mix pastes throughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
7. Stir batter well next morning & prepare the Idli by steam cooking.Use an Idli vessel to cook & serve hot with Sambar or Chutney.To serve 6 to 8 persons

1 comments:

Karan said...

Gorgeous recipe..refreshing one..excellent work..This recipe is of my kind, not so tough yet yummy!!.I'll try it with my mixer grinders..Thanks for sharing