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How to make soft Idli batter using mixie method

April 19, 2016 by Suguna Vinodh 200 Comments

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how-to-make-Soft-idli-batter-recipe-mixie

This is one of the most requested recipe in Kannamma Cooks.

I have already shared the following recipes for making idli batter using various techniques.
Best Method – Idli batter made in wet grinder
Making easy idlies – Idli batter made using idli rava

I have also shared the tips and tricks for soft idli batter here below. This article also has answers for a lot of frequently asked questions. Please refer to this article and I am sure most of your doubts will be answered.
Tips and Tricks for a better idli.

Here is the video for making idli.

The ingredients for making this batter is very similar to this recipe. I strongly suggest you read that before you proceed with this recipe. I have explained each ingredient in detail in that post. The ingredients remain the same for this recipe too but with one addition. We use the addition of poha / avalakki in this recipe which makes the idlies softer in this mixie method. Here is how to do idli batter using a mixie/blender.
Measurements used 1 cup = 250 ml , 1 tablespoon = 15 ml
Wash all the ingredients separately in running water for 2-3 times. Soak Fenugreek Seeds (vendhayam) , Whole white Urad Dal and Idly Rice separately in lots of water for a minimum of 3-4 hours. Soak the poha/avalakki in 2 cups of water.

idli-batter-in-mixie-method-ingredients

Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki (it would have puffed up by now). No need to drain the water from poha. Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.

idli-batter-in-mixie-method-avalakki

Now comes the tricky ingredient called urad dal!
The mixie / blender was making the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good.
Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.

So for good Idli, we need the rise of batter (CO2 effect) and also souring of the batter. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Also the Idlies may be good for the first day but hard on the second day.
So we use ice water for grinding the urad dal so the dal doesnt get heated up when ground. Lets now grind the urad dal.

Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. We use ice water so as to keep the dal from heating up in the mixie. Remove the ground urad dal mixture and add it to the vessel.

idli-batter-in-mixie-method-urad-dal

Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.

idli-batter-in-mixie-method-rice

Add in the salt and mix the batter well with hands.

idli-batter-in-mixie-method-mix

I marked the below orange tape to show you how much the batter ferments. Let the batter sit in a warm place. If the place where you live is cold, I have some tips to accelerate the fermentation. Keep the batter inside a cup board or a shelf or some place warm. Insulate the vessel with a warm heavy blanket. That will keep the vessel warm. If you have a small room heater, keep it running near the shelf where you place the batter. if you don’t have a heater, buy a small table lamp and leave it running near the idli batter vessel. You just need to make sure that the batter is kept warm.

idli-batter-in-mixie-method-before-fermentation

Allow the batter to ferment for 8-10 hours. As you can see, I wrapped the idli batter container in a blanket to make sure that its warm as its been cold in the place where I live. I also left a table lamp inside the shelf switched on. Once the batter is fermented, it would have doubled in volume. Mix the idli batter well and store it in the refrigerator and use it within the next 3 days.

idli-batter-in-mixie-method-after- fermentation

Lets make some idly now!
Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney and sambar.

The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. The main reason is watery or runny batter. Watery batter will not rise and the idlies will be hard and flat. So use caution while grinding and do not add too much water while grinding. The batter will thin out a little after fermentation. So a BIG CAUTION on using water. Please use correct measurements as mentioned in the recipe.

how-to-make-Soft-idli-batter-cook

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how-to-make-Soft-idli-batter-recipe-mixie

How to make soft Idli batter using mixie method


★★★★★

4.8 from 55 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 12 hours
  • Cook Time: 15 mins
  • Total Time: 12 hours 15 mins
  • Yield: 40 idlies 1x
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Description

Soft Idli batter using Mixie. Idli batter ground in the mixie. Soft and fluffy idlies using mixie method. With tips for fermenting idli batter in cold weather.


Ingredients

Scale
  • 1 1/4 Cups Urad Dal
  • 4 Cups Idly Rice (1 liter)
  • 1 cup thick poha / avalakki
  • 1 tablespoon Fenugreek seeds (Vendhayam)
  • 2 tablespoon Salt

Instructions

  1. Soak all the ingredients except salt in lots of water. Soak the ingredients separately.
  2. Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki . Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.
  3. Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. Remove the ground urad dal mixture and add it to the vessel.
  4. Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.
  5. Add in the salt and mix the batter well with hands. Let the batter sit in a warm place. Allow the batter to ferment for 8-10 hours. Once fermented, mix well and store it in the refrigerator.
  • Category: Main Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Sandhya says

    February 24, 2021 at 1:09 am

    Hi
    Thank u for the perfect recipe. Really appreciate ur efforts to explain it soo well. Tried this recipe and it came out perfect. Only issue was, the idlis in lower mould got partially ruined by steam droplets. Is there any tip to avoid it from happening. Thanks in advance.

    Reply
    • Suguna Vinodh says

      February 24, 2021 at 11:11 am

      Hi. Thank you. Try using less water for steaming or leave the lower mould empty.

      Reply
  2. LMJ says

    January 5, 2021 at 12:31 am

    Hi Suguna,

    The only idli dosa batter recipe I have ever followed is yours. After following it for years Im coming back with some doubts. I dont have a grinder and hence use a mixie. I notice that the urad dal and fenugreek quantity for mixie is different for mixie. Why is it so? Also if I increase the quantity of urad dal/fenugreek will it affect teh batter in any way? The past few times even though my batter is fermenting well, it sticks to the pan really bad, I did increase the quantity of fenugreek and urad dal. I was wondering if this couldve caused the issue.

    Reply
    • Suguna Vinodh says

      January 5, 2021 at 3:30 pm

      The mixie method has a little bit more as it does not fluff up much. Having said that, try to add a little more or less whichever works for you. When you say, the batter is sticking to the pan, are you using cast iron pan, try re seasoning it once and also try changing the brand of idli rice you may be using. Hope this helps.

      Reply
  3. richa shah says

    October 10, 2020 at 2:08 am

    can i use this recipe for grinding in wet grinder

    Reply
    • Suguna Vinodh says

      October 12, 2020 at 1:24 pm

      use this recipe
      https://www.kannammacooks.com/how-to-make-soft-idli-recipe/

      Reply
  4. vasudha says

    September 23, 2020 at 3:31 am

    Thank you for this awesome recipe! I used my Vitamix. Although it took a bit longer than the 12 hrs to ferment, the idlis are very soft and amazing! This is my first time making idlis from scratch. I would normally buy prepared batter from indian stores and idlis very always flat!
    Key was the ice cold water i used, as suggested. Thank you, thank you, thank you!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 23, 2020 at 4:24 pm

      Thank you!

      Reply
  5. Rekha Arun says

    August 25, 2020 at 9:20 pm

    Maam, when u mention leave the idli for 4;to 5 min before spooning out, does that mean leave it in the steamer with lid on and stove off or it means to remove all the plates and keep out for 4 to 5 min. In that case the idlis don’t remain hot

    Reply
    • Suguna Vinodh says

      August 26, 2020 at 2:43 am

      you can leave it in the steamer.

      Reply
  6. Ujjwala says

    August 9, 2020 at 11:02 am

    I have read somewhere about using castor beans in Idli batter. What are the advantages? If I don’t get beans what is the alternative?

    Reply
    • Suguna Vinodh says

      August 9, 2020 at 10:20 pm

      check
      https://www.kannammacooks.com/kottaimuthu-idli-recipe/

      Reply
  7. Amita says

    July 31, 2020 at 2:42 pm

    Hello kannama! With this recipe i can finally make idlis at home ! What a luxury! I’m a maharashtran married to a Tamilian We live in Pune!!
    I had one query pls🙂 Last time i made idli with par boiled rice In ur recipe it says grind rice with 1.5 Cup water & so no problem . That got over & i bought kollam rice . This rice is thicker & heavier. So the 1.5 cup measure seemed less coz the amber light flashed on my mixie . I had to stop many times ( despite adding iice cold water) pls advise me how much more water i should add if at all . Well the idlis came out perfect😁 But was concerned about mixie
    Thank you
    Regards, Amita

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 31, 2020 at 10:32 pm

      Grind in batches and never fill the mixie more than half.

      Reply
  8. Amritha says

    July 15, 2020 at 1:15 pm

    Tried….came out sooo well…soft idilies and crispy dosa….loved it

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 15, 2020 at 9:03 pm

      Thank you so much. Glad you liked the idlies and so happy to know that the dosas were crisp too!

      Reply
  9. Sheela Kurian says

    June 27, 2020 at 2:45 am

    Can I double the quantity for 2 litres batter

    Reply
    • Suguna Vinodh says

      June 27, 2020 at 8:32 pm

      Sure you can double the batter. If grinding huge quantities, I prefer a wet grinder to a mixie.

      Reply
  10. Ramila Krish says

    June 24, 2020 at 10:33 am

    Hi I live Mumbai. Will the measurement of ural dal be same if I use split urad instead of whole urad dal

    Reply
    • Suguna Vinodh says

      June 24, 2020 at 11:37 am

      Please use whole urad dal only.

      Reply
  11. Karishma says

    June 20, 2020 at 2:22 am

    Hi
    Trying this for the first time.

    Can any iodized salt be added or need sea salt or pink salt?

    In the earlier recipes I’ve followed the salt is added before steaming the idlis.

    Reply
    • Suguna Vinodh says

      June 21, 2020 at 1:21 am

      Hi. Iodized salt is ok. It will work. Rock salt is preferred.

      Reply
  12. Swami says

    May 17, 2020 at 11:54 pm

    Hi mam, I have been using the instructions since i first came across back in 2018, using the mixie method. I have been using Instant pot to ferment recently and today was the absolute best so far. thanks a lot for the detailed explanations. The tip about using the right amount of water while grinding has been the key. Thanks a lot.

    ★★★★★

    Reply
  13. Pamela says

    May 9, 2020 at 4:20 pm

    Going to try this using nice as I do t have a wet grinder. Last time I did not use poha, so idlis were hard. But I used iced water to grind. Wish me luck this time.Will let you know how it turned out when I make them.

    Reply
  14. Ketaki Hebalkar. says

    April 25, 2020 at 8:43 pm

    Very easy to understand.
    Thank you so much mam

    ★★★★★

    Reply
  15. Lalitha says

    April 17, 2020 at 4:17 pm

    I tried the recipe. It is awesome . Can I keep dosa or idli atta in fridge with out adding salt to make them after 2 or 3 days .will that change the taste .

    Thank you

    Lalitha

    Reply
  16. Joan says

    April 9, 2020 at 3:00 am

    Success! Thanks, this was really helpful for me in the lockdown period. Idlis were really soft and fluffy.

    ★★★★★

    Reply
  17. Angel Amirian says

    April 8, 2020 at 1:38 am

    Dear Suguna! This is the best, perfectly soft idlies that I’ve ever made. This recipe was very accurate and I followed every step. I’ve been in California for 11 years and have been trying to make idlies right and this is the best so far. Absolutely made my American hubby and 2 1/2 old son happy😀 Thank you for the wonderful recipes that you share. Blessings!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 8, 2020 at 10:16 pm

      Thank you.

      Reply
  18. Rashmi says

    February 3, 2020 at 3:39 am

    Hi Mam,

    Your recipe is very helpful I must say.. I’m gonna try ur idli recipe. I am very new to cooking so I am not aware of quite a lot of things. But the you have explained makes me understand it very easily.

    In this recipe you have mentioned the measurements in cups.So here If we use steel cups is it ok. Or should I use measurement cups only. And also whichever cup I use it the same cup I should use for water also right. Waiting for ur reply.

    ★★★★

    Reply
  19. Rashmi says

    February 3, 2020 at 3:39 am

    Hi Mam,

    Your recipe is very helpful I must say.. I’m gonna try ur idli recipe. I am very new to cooking so I am not aware of quite a lot of things. But the you have explained makes me understand it very easily.

    In this recipe you have mentioned the measurements in cups.So here If we use steel cups is it ok. Or should I use measurement cups only. And also whichever cup I use it the same cup I should use for water also right. Waiting for ur reply

    ★★★★

    Reply
    • Suguna Vinodh says

      February 4, 2020 at 6:29 pm

      Yes you are right. Use the same cup.

      Reply
  20. Leela says

    December 28, 2019 at 4:42 am

    Hi kanamma what is the total amount of water which went into grinding idli batter with mixie method?
    Thanks in advance

    ★★★★★

    Reply
  21. Payal says

    December 11, 2019 at 6:29 am

    Hi thanks so much for this recipe. I live in Melbourne so it’s quite cold here…I followed your recipe and some of the tips and kept the batter in a preheated oven and it rose beautifully. Made fluffy idlis for breakfast!! Can I dilute the batter and use it to make dosas and uttapam?

    Reply
    • Suguna Vinodh says

      December 11, 2019 at 10:35 pm

      sure. you can.

      Reply
  22. Radha Mohan says

    September 19, 2019 at 8:03 pm

    I have just started blogging…and am surfing through various recipes.
    I find your style easy and readable!! Hope I too get to do it.

    Reply
  23. Sowmya Vijayshankar says

    August 24, 2019 at 12:37 am

    Hi Madam, I followed your recipe and was happy to eat soft n fluffy idlis. Thanks for the detailed post 🙂

    Reply
    • Suguna Vinodh says

      August 25, 2019 at 12:59 am

      Thank you so much!

      Reply
  24. Punya Chandran says

    June 6, 2019 at 2:05 pm

    hi madam,myself Punya Chandran. I am also passionate about south Indian recipies especially varieties of dosas, chutneys and ofcourse sambar. Haven`t read such an authentic recipie for making idly before.Keep going..

    madam, I have a doubt,how you prefer to store the extra batter left over after a days cooking.I use to keep it in refrigerator.will it affect the quality of the batter.. ?

    ★★★★

    Reply
    • Suguna Vinodh says

      June 9, 2019 at 1:03 am

      I keep in the refrigerator too! After a couple of days, idlis wont be as soft as the batter would be sour. But generally, in South Indian household, idlis are made in the first two days and after that its used for making dosas.

      Reply
  25. Enjay says

    June 6, 2019 at 1:54 am

    Hi Suguna,

    I followed the lovely recipe, my better fermented to almost 2.25 -2.4 times and I cooked idli’s for 7 minutes but surprisingly idli’s turned out rock hard. It was never like before, the fermentation was really big and fluffy and I was so happy to see that, could you please guide what could have gone bad.
    1. Dal and rice both were ground fine paste and dal was also beaten nicely.

    Reply
    • Suguna Vinodh says

      June 6, 2019 at 1:39 pm

      If the batter is very watery, then idlis wont be soft.
      Next time adjust the water. You will still be able to make good dosas with this recipe.

      Reply
  26. Surekha says

    April 16, 2019 at 1:00 pm

    Thank you so much for this recipe! I tried it out for the first time yesterday. Left it out overnight for almost 12-13 hours in this hot Pune summer and it rose beautifully. I had the plumpest, fluffiest idlis ever. Beautiful!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 17, 2019 at 5:42 pm

      Thank you very much!

      Reply
  27. Srividya says

    April 15, 2019 at 6:51 pm

    Mam can I use red aval for making the batter

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 17, 2019 at 5:44 pm

      sure.

      Reply
  28. Asha says

    March 2, 2019 at 5:20 pm

    Hi Madam

    I tried your crispy dosa recipe and it turned out to be the perfect ones!Everyone simply loved it!!did not keep all the credit and shared your magic recipe!!😄😄..Thanks a ton!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 7, 2019 at 12:55 pm

      Thank You!

      Reply
  29. Manu says

    February 28, 2019 at 10:33 pm

    This is a great recipe. Thank you. My idlis were soft and the dosas were crisp. Perfect !

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 1, 2019 at 8:01 pm

      Thank you!

      Reply
  30. Vaishnavi says

    February 4, 2019 at 11:40 pm

    Thanks for your recipe.. got soft idlis..

    Need your help to fix an issue.. when I use the same batter after 3-4 days idly is turning out to be hard and rubbery. What could be the problem?

    Reply
  31. Nadia says

    January 18, 2019 at 9:22 pm

    Mam is idli rice different from regular rice? If I am not getting idli rice ,can I use regular rice? If yes which one? Plz reply

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 20, 2019 at 9:48 pm

      You will need parboiled rice for making good idli.

      Reply
  32. Vibha Thakur says

    January 5, 2019 at 2:24 pm

    Superb article and tips. I followed both of your articles including tips and tricks for idli batter. It worked well and my batter and idlis were so light and soft!! Never expected!! Thanks a lot for posting this with all the details!!

    Reply
    • Suguna Vinodh says

      January 7, 2019 at 1:23 pm

      Thank you so much! Glad you liked it!

      Reply
  33. SMITA SHANGARPAWAR says

    November 3, 2018 at 2:17 am

    I have been using your recipes and loving the detailed explanation you have about each dish. I can swear by your Dosa and Idli batter and it works 500% perfect ❤️

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 3, 2018 at 8:31 pm

      Thank you so much! That means a lot to me.

      Reply
  34. shreya lohia says

    September 15, 2018 at 4:09 am

    I made idly for the first time in my life , and Obama so glad I stumbled upon this recipe. It turned out so so great! Wish there was an option to attach a photo. Can’t thank you enough. Please do share some healthy chutney recipes too ?

    Reply
  35. Pervez Bhagat says

    September 13, 2018 at 7:36 am

    I followed your recipe in detail to make the Iddly Mavoo and it has turned out perfectly.
    In Chennai I used to buy the ready made batter but I have come to Mexico where my son lives and followed your recipe.
    Great.

    ★★★★★

    Reply
  36. Roopa says

    August 30, 2018 at 2:52 am

    Mam your explanation is superb !!! I shall try using all your tips. Nobody has ever given such
    Good and helpful tips. You have taken a lot of pain. Mam I salute you…. Keep up the good
    Work. God Bless you and your family….

    ★★★★★

    Reply
  37. suresh mathur says

    July 21, 2018 at 8:23 pm

    Very nicely presented and explained. Will try out this method soon.

    Reply
  38. Reema says

    June 20, 2018 at 11:53 pm

    Hello Ms.Suguna I came across your blog while searching for idli making recipe and out of many other bloggers your crisp narration and acute understanding the mindset of readers impressed me a lot. And I rightaway bookmarked yoyr blog
    I stay in Delhi and it will be great if you could suggest a small/medium size idli maker as I am quite confused about which metal (aluminium or steel) and which brand to take.
    Will be gratefull
    Sincerely
    Reema

    Reply
    • Suguna Vinodh says

      June 21, 2018 at 2:13 pm

      Hi Reema,
      I prefer steel idli pans.
      Thanks

      Reply
  39. Abinaya says

    April 26, 2018 at 6:13 am

    What variety of poha would you recommend? Thick or thin?

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 27, 2018 at 2:29 am

      Thick one.

      Reply
  40. Saipoornima Somanchy says

    January 5, 2018 at 11:33 pm

    Amazingly soft idlis. I stay in US it is very cold these days. It took little more than 10 hours to ferment. But very soft fluffy idlis

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 6, 2018 at 10:33 pm

      Thank you!

      Reply
  41. Gianna Giraldi says

    December 11, 2017 at 1:50 am

    Dear Kannamma. Thank You very very much for sharing your knowledge. I am Italian and I like to cook Indian food very much. I would like to know what kind of grinder is the best to make the batter for idli, dosa, etc. ? I saw many grinders online but it seems they are very big.. Have you any suggestions? Is there a grinder that can be used for idli batter and also for spices? Sorry to have only requests… At the end of the month I will go to India and I am looking forward to buy many many good ingredients t bring with me to Italy…

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 11, 2017 at 12:57 pm

      Idli grinder is indeed big and is used only for grinding batter as its a staple in south india.
      But you can also grind the batter using a heavy duty Indian style blender. I would suggest the same to you. Usually in an indian mixie (blender), two to three jars are given. One for wet and one or two for grinding spices and chutney.
      I recommend this and can be easily found in appliances shop all over India. http://amzn.to/2jJWBWE
      Check: The voltage in India is 220 volts, alternating at 50 cycles (Hertz) per second. This is the same as, or similar to, most countries in the world including Australia, Europe and the UK. But do check if its the same in Italy too!
      Wishing you safe Travels.

      Reply
  42. Shubha says

    October 7, 2017 at 9:51 pm

    Kanamma thanks for the detailed recipe.Can you please tell me how many idlies this quantitty will make.I want the number for both the mixie and grinder method as I will be cooking for many.I have asked u this question in video too.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 8, 2017 at 5:26 pm

      This batter will make about 40 medium sized idlies. Its mentioned on the servings section.

      Reply
  43. Guy Tzur says

    October 5, 2017 at 8:00 pm

    hi
    what is your favorite mixie grinder?
    what type are you using?
    is 0.7 liter jar to big for domestic use
    what is the minimum quantity of ingredients is required for such a jar?
    regards
    Guy

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 6, 2017 at 2:32 am

      Please refer to my idli batter tips post.
      https://www.kannammacooks.com/tips-tricks-making-idli-batter/

      Reply
  44. Theebah says

    September 25, 2017 at 12:44 pm

    My batter rose well but the idlis did not rise and were quite sticky. I used parboiled basmathi rice. Is it because of the basmathi rice?

    Reply
    • Suguna Vinodh says

      September 25, 2017 at 1:03 pm

      Basmati is not suited for idlis.

      Reply
  45. Anita says

    August 17, 2017 at 3:04 am

    What is the problem with using split urad dal and can we make idli with normal rice and not idli rice?? Won’t my idlis be soft if I follow your procedure but use split urad dal and normal rice?

    Reply
    • Suguna Vinodh says

      August 17, 2017 at 2:05 pm

      Have you read the post fully? All your questions are answered in the tips post.

      Reply
      • Anita says

        August 18, 2017 at 8:27 pm

        No.. I had missed out the tips and tricks link..

        Reply
      • Anita says

        August 18, 2017 at 8:33 pm

        No.. I had missed out the tips and tricks link.. I will have to check if idli rice and white whole urad dal is available here in Jharkhand

        Reply
  46. Mythili Srinivasan says

    August 12, 2017 at 10:04 am

    Awesome! I followed your recipe to the letter! Result:- I used the mixie for grinding, and still got “Malli Poo Idli”:-)
    Thanks, and keep up the good work!
    A lot of people look forward to your recipes!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 12, 2017 at 8:48 pm

      Thank you so much Mythili! getting good idlies makes everyone happy at home 🙂 Happy cooking!

      Reply
  47. Mary says

    July 13, 2017 at 6:06 pm

    I tried yr idli receipe n they were ausome
    My idlis used to never become proper till isaw yr receipe. Thank you sister for explaining in detail
    God bless u n protect u alwaus

    Reply
    • Suguna Vinodh says

      July 13, 2017 at 6:32 pm

      Thank you so much!

      Reply
  48. Pete Pereira says

    July 8, 2017 at 6:09 pm

    Dear Suguna, your generosity of spirit comes through very clearly in the way you write. May you remain blessed always.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 9, 2017 at 1:29 pm

      Thank you Pete!

      Reply
  49. Sath says

    June 28, 2017 at 7:16 pm

    Hello,

    Amazing recipe, thank you. Idli’s came out very soft and fluffy, I’ve got compliments from everyone who had it. But last three times my batter didn’t rise at all. It use to rise and overflow. I haven’t changed the method of making the batter. Not sure what has changed. Please advise. Thank you.

    Reply
    • Suguna Vinodh says

      June 28, 2017 at 10:48 pm

      May be its because of the weather. Its getting cooler may be? Try to store in a little warm place. You can read my tips and tricks post to know about storing in warm place.

      Reply
      • sath says

        June 29, 2017 at 2:58 am

        Thank you for the reply.

        I’ve always put the batter in the oven with the lights on. Its summer here in Canada, I’ve turned off the heater in the house and the house is a little cooler. May be its the difference in the temperature in the house causing the issue regardless of keeping the batter in the oven. Thanks again.

        ★★★★★

        Reply
  50. Mallika Raman says

    May 18, 2017 at 1:52 pm

    Thanks a lot! Very useful tips specially when there is no grinder for making idli batter, thanks again tried your method idlis came out super soft and yummy!

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 18, 2017 at 3:13 pm

      Thank you!

      Reply
  51. Surbhi jain says

    April 30, 2017 at 11:22 am

    Hello mam.
    My concern is dat rice are not properly grounded to paste in mixie. If I add water too much they remain remain in small bits. If no water then mixie gets jammed. In either way my rice are not grounded to fine paste. Please help

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:32 pm

      Soak the rice overnite. That will help and please use a heavy duty mixie. Lite power mixie wont work and the motor will burn.

      Reply
  52. Sree says

    April 20, 2017 at 4:29 pm

    Thanks a lot for tips and detailed explanation..I use to prepare idli with idli rava and now I don’t feel like to use idli rava once I prepared idli as per your instructions.ur tips helped me a lot…thanks for explaining how to prepare batter in mixie.I read many blogs and tried different versions and I was not happy with taste ..your post is perfect one…can you please post paniyaram recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 20, 2017 at 8:27 pm

      Thank you!
      http://www.kannammacooks.com/chettinad-kuzhi-paniyaram/

      Reply
  53. Dheepa says

    April 15, 2017 at 1:57 pm

    Hi

    Followed this recipe and ended up with tummy idlis. Can’t thank you enough ? One question…

    If I need idlis for Monday morn, can I grind the batter today (sat), ferment it over night, put it in the fridge tomorrow morn, keep it out for a couple of hours on MOn day morn and make idlis?

    Reply
    • Suguna Vinodh says

      April 15, 2017 at 2:50 pm

      Hi Dheepa, the batter will be good after fermenting for 2 days and on the third day you will get decent idlis too. So not to worry. Go ahead and make it.

      Reply
      • Dheepa says

        April 15, 2017 at 5:13 pm

        Awesome’ thanks kannamma ?

        Reply
        • Suguna Vinodh says

          April 16, 2017 at 11:06 pm

          Thank you so much.

          Reply
  54. AARTI says

    April 14, 2017 at 11:40 am

    Tried this recipe…came out very well and yummy… thank you Kannamma…

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 15, 2017 at 4:17 pm

      Thank you so much. Happy Cooking. Glad that you like the recipes.

      Reply
  55. Agnes Mitchell says

    April 5, 2017 at 9:06 am

    Hi thank you so much for the recipe
    But mine turn good wen steaming but became hard after 1 hour
    Where did I go wrong
    Thank you again

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:08 pm

      How many minutes did you steam?

      Reply
  56. Divya M says

    March 31, 2017 at 6:15 am

    Dear Kannamma,
    What a fantastic recipe you have given us. The idlies were super soft. Never imagined that even I can cook such awesome soft idly. Not even in restaurants I’ve had such idlies.
    Thanks a ton to my friend who shared this page on FB. Im so glad that I found this recipe.
    Looking forward to more such recipes.

    Thanks again 🙂

    Reply
    • Suguna Vinodh says

      March 31, 2017 at 1:51 pm

      Thank you so much Divya!

      Reply
  57. Melissa Raj says

    March 24, 2017 at 1:53 am

    Thank you for a well written recipe where you explain things in detail. I had tried several times before this to make an idli/dosa batter with no success. But the first time I tried your recipe, it worked for me pretty well. Though I live in Boston, MA where it is quite cold and so I did have to add baking soda in the end. I am trying again in hopes to have repeated success and perhaps avoid the baking soda this time. Thank you so much! My sweet South Indian husband never dreamed that I would be making home made idli’s – so thanks from him also 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 24, 2017 at 5:25 pm

      You can place the batter in the oven with the pilot light on and the batter would ferment well. You need not add baking soda.

      Reply
  58. Lisa says

    March 10, 2017 at 4:44 am

    Thank you for the recipe! When fermenting the batter, does it need to be in a container with a lid, or will a large bowl (no lid) suffice?

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 11:44 pm

      You will need a container with a lid.

      Reply
  59. Amrtha says

    March 9, 2017 at 3:29 am

    Just tried the recipe.Idlies were so soft and were so yummy…thank u kannama fior The BEST RECIPE for making idly.

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:20 am

      Thank you so much.

      Reply
  60. Aarti says

    March 3, 2017 at 1:02 am

    Hi Kannamma, thank you for this wonderful instruction. My idlies always come soft and spongy. However I have a strange problem with the idli batter. My batter never rises, and there are no bubbles even if it ferments well and turns sour, overnight. Although it is excellent for idlies, my dosas are white and hard ( even after 2nd day of fermentation), even if I dilute it perfectly & use hot cast iron dosa pan for making dosas. Please guide me. Thank you

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:55 am

      Try changing the brand of rice and use hands for the final mixing. Also warm and draft free place to ferment.

      Reply
      • Aarti says

        March 15, 2017 at 4:49 am

        hi Kannamma, thank you for your suggestion. I Changed the brand of rice & now my dosas are excellent too. I wholeheartedly appreciate your knowledge & your effort of sharing it with all. This website is a treasure for newly married women like me. Thank you once again.

        Reply
        • Suguna Vinodh says

          March 15, 2017 at 3:19 pm

          Thats so nice of you to say Aarti. Really happy that the dosas are coming good. Idli and dosa is a staple and things going wrong may be stressful. Happy that you figured it out. Thank you!

          Reply
  61. Aarti says

    March 2, 2017 at 4:41 am

    Hi kannamma, thank you for this wonderful instruction. My idlies always come spongy & soft. But I have one strange problem. My idly batter never rises even though it ferments well and turns sour overnight. & my dosas never come gloden brown, they are always white even if I dilute the batter, perfectly& use cast iron pan. I don’t understand what’s is causing this problem. please help.

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 2:10 am

      Try to ferment the batter in a warm draft free place. That might be the issue.

      Reply
  62. Khadija says

    February 15, 2017 at 7:59 pm

    Dear kannama..this is the first time im trying my hands at making idli batter and they wer the best maligapoo idlies i hav had so far..thanks you so much.. Cant wait to try ur other recipes

    Can i use the same batter to make dosai if so kindly guide me

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 15, 2017 at 8:20 pm

      Thanks Khadija. Sure. you can use the same batter to do dosas.

      Reply
  63. Swati says

    February 7, 2017 at 3:06 am

    I used to buy ready batter but recently moved to a city where we don’t get it. I am a mum of triplets and so always looking for healthy food recipes to make in bulk. Can’t thank you enough for writing this recipe! Batter fermented really well considering its winter where I live and Idlis turned out nice and soft! My lot loved it!

    Reply
    • Suguna Vinodh says

      February 7, 2017 at 11:04 am

      Thank you Swati.

      Reply
  64. Shweta says

    February 4, 2017 at 5:24 am

    Thank u soooo much for “THE PERFECT” recipe for soft idlis!! So happy to have found this blog. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 4, 2017 at 12:56 pm

      Thank you Shweta.

      Reply
  65. Shweta says

    February 4, 2017 at 4:50 am

    Thank you sooooo much…!!! Made the idlis yesterday. They were super soft. I used split urad dal since I didnt hv any other type and was very eager to try ur recipe asap. And even with that it turned out awesome.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 4, 2017 at 12:58 pm

      Thank you.

      Reply
  66. Shweta says

    February 1, 2017 at 4:36 am

    Can we use split Urad dal? And also, is it ok if the Urad dal is little old?

    Reply
    • Suguna Vinodh says

      February 1, 2017 at 10:43 am

      I prefer whole unpolished urad dal.

      Reply
  67. rohini shetty says

    January 23, 2017 at 3:58 pm

    good recipes very useful tips

    Reply
    • Suguna Vinodh says

      January 23, 2017 at 5:44 pm

      Thank you!

      Reply
  68. Shafina says

    January 12, 2017 at 4:47 am

    Is it ok to use cooked rice instead of poha?

    Reply
    • Suguna Vinodh says

      January 12, 2017 at 9:49 am

      No. I would not substitute.

      Reply
  69. pushpavalli says

    December 28, 2016 at 6:07 pm

    keep in preheated oven it will rise .in steel vessel

    ★★

    Reply
  70. vinutha subramanyan says

    December 9, 2016 at 3:54 pm

    hi,

    want to try this recipe i have normal urad dal can we use this with same measurement.

    Reply
    • Suguna Vinodh says

      December 9, 2016 at 4:44 pm

      What do you mean by normal urad dal?

      Reply
  71. Ranju Sebastian says

    December 7, 2016 at 1:25 am

    Tried this idly recipe today, first time my idlis were so soft, the whole family enjoyed it. Thanks a lot Suguna for the wonderful description & tips.

    ★★★★

    Reply
    • Suguna Vinodh says

      December 7, 2016 at 9:35 am

      Thank you so much. Really glad you like it!

      Reply
  72. Shrikant says

    November 25, 2016 at 3:15 pm

    after reading the IDLI recipe, I could imagine eating classic idlis. of-course I have yet to try & succeed making it.

    enjoyed reading very nice explanation & tips.

    Cheers

    ★★★★

    Reply
    • Suguna Vinodh says

      November 25, 2016 at 7:53 pm

      Thank you!

      Reply
  73. Sneha says

    November 15, 2016 at 2:32 pm

    Its a such a pleasure to read your blog and description. I really enjoyed reading the tips and tricks and thoroughly appreciate the explanation.

    One suggestion- Please also add water in the list of ingredients and its measurement. Cake recipes usually detail out the amount of water to ensure accuracy while we tend to ignore the water bit in our recipies and end up with a variable for water which leads to inaccurate results.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 15, 2016 at 6:37 pm

      I have given the approximate water measurements in the recipe. If you read the recipe, i have mentioned it. I have not put water in ingredients as the water is added in steps for each time while grinding dal, rice, aval etc… Its difficult to give the exact water measurement as the water required will vary a little depending on the age of the rice used for making batter. But I have given the best optimum water measurement after a lot of tries. Hope this helps.

      Reply
  74. Vincy says

    November 10, 2016 at 2:29 pm

    Today, the unthinkable has happened.
    The softest idlis have finally been created in my kitchen!
    I cannot thank you enough for this recipe!
    My family simply loved it !
    Thank you so much for adding all the details. Followed it to the T and the result was amazing!

    Reply
    • Suguna Vinodh says

      November 10, 2016 at 6:35 pm

      Thank you so much Vincy. Really glad that you got soft idlies. One of the great achievements in the kitchen.

      Reply
  75. Navya says

    November 7, 2016 at 10:54 pm

    Eager to try it. Have always been using storebrought batter. Few questions please.

    1) Should the poha also to be soaked for four hours?

    2) I have just red rice poha in stock, is that fine to use?

    Awaiting your quick reply. Thanks in Advance.

    Reply
    • Suguna Vinodh says

      November 8, 2016 at 8:47 am

      Hi Navya,
      you can soak poha for 30 minutes upto 4 hours. No problem.
      Suggest you use white poha.

      Reply
  76. Partha says

    October 28, 2016 at 12:54 am

    Very good presentation.Really “kannammacooks”. Very nice and informative. Advance Thanks for future recipes,tips etc.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 28, 2016 at 9:24 am

      Thank you!

      Reply
  77. Monica says

    September 23, 2016 at 11:36 pm

    Kudos for such a detailed recipe, you have absolutely nailed it 🙂
    Me and my daughter are big fan of south food. Thanks to you, I am able to make awesome idli and dosa at home. Another great article was on how to season cast iron tawa. I have been happily sharing this blog to everyone since I came across it! Thanks again 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 24, 2016 at 2:22 am

      Thank you so much. Really glad that you liked the recipe.

      Reply
  78. Akshaya says

    September 19, 2016 at 1:31 pm

    Hi..Thanks for the to the point recipe!I just want to know if I can use any other ingredient as a substitute for poha..I dont get it here in Japan!

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 19, 2016 at 1:38 pm

      You can use Sago-Javvarisi-Tapioca Pearls in the place of Poha. But soak for a longer time and grind well to a rally smooth paste. Sago takes time to grind.

      Reply
  79. Anjana Padmaraj says

    September 9, 2016 at 7:32 pm

    Hi suguna,

    Great recipe… every minute detail very well illustrated and explained.. i just ground idly batter with half the mentioned measurements and that turned out to b a lot… i do have a very small fridge and hence cant grind too much and store.. i am planning to use this recipe for 1 cup idly batter.. do let me know if these measurements work…
    1 cup idly rice
    1/4 cup urud dal
    1/3 cup poha
    1/4 tbsp methi
    1/2 tbsp salt

    Thanks in advance

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 10, 2016 at 12:51 am

      It should work I guess!

      Reply
  80. Subha says

    September 8, 2016 at 10:43 pm

    Hi..

    I make idlies with this method only for quite sometime now.. When I first tried it the idlies very really very good but for the last couple of time whn I cook the idlies I get that MAAVU or PAACHAI taste. But the idlies ate cooked well. What could have gone wrong. Can u plz let me know wht to do. And ya the batter is well fermented.

    Thanks in advance

    Reply
    • Suguna Vinodh says

      September 9, 2016 at 12:58 am

      What rice do you use?

      Reply
    • Subha says

      September 9, 2016 at 2:56 am

      Ponni idli rice

      Reply
      • Suguna Vinodh says

        September 9, 2016 at 9:47 am

        Try to soak for extra time and grind fine!

        Reply
  81. Subha says

    August 30, 2016 at 9:32 pm

    Hi.. I tried this recipe and the idlis came out so soft and fluffy.. thanks for the wonderful tips.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 31, 2016 at 12:23 pm

      Thank you. Glad that the idlies came out soft!

      Reply
  82. Sandhya says

    August 28, 2016 at 6:23 am

    Hi Suguna,
    I have been trying to make idli batter in a mixie for while. Always end up in hard idlies. End up in using as dosai for the family. My children love idli than dosai and thanks so much today I could. The recipe is foolproof. It’s come soft and fluffy thanks once again for sharing.
    Cheers
    Sandhya

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 28, 2016 at 10:26 am

      Thank You so much. Glad that the idli turned out to be soft.

      Reply
  83. Kalpana says

    August 23, 2016 at 1:17 pm

    I tried yr recipe yesterday and the idlies turned out very soft and spongy.thanks for sharing such a fool proof recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 23, 2016 at 9:55 pm

      Thank you for trying.

      Reply
  84. Shwetha says

    August 8, 2016 at 11:09 pm

    Hi, can I take large cup for measure which can hold up to 250ml?

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:56 am

      Sure.

      Reply
  85. Shubhashini says

    August 2, 2016 at 12:00 pm

    Hi
    I followed this recipe, n got a very thin idli batter which made d idlis very very soft n flat! Ne trick to gt d right consistency of d batter wud help me. Looking fr sum tips.
    Thanks a ton.

    ★★★★

    Reply
    • Suguna Vinodh says

      August 2, 2016 at 1:41 pm

      you added too much water while grinding. thats the problem. watery batter will make idlis flat. Please check my idli tips post. The link is given above.

      Reply
  86. Anju says

    July 31, 2016 at 3:32 pm

    Why do we use poha in mixie reecipie and not grinder

    Reply
    • Suguna Vinodh says

      July 31, 2016 at 9:45 pm

      Mixie can heat up a lot. Poha gives a headstart in fermentation. You can use in grinder too for an extra soft idli!

      Reply
  87. Jyothi says

    July 21, 2016 at 6:29 pm

    Please tell me idly kharam pudi recipie

    Reply
    • Suguna Vinodh says

      July 22, 2016 at 9:10 am

      http://www.kannammacooks.com/idli-podi-idli-milagai-podi-recipe/

      Reply
  88. Laiju Shaheen says

    July 14, 2016 at 2:35 am

    Hello Akka

    Thank you so much for this awesome recipe the idilies were sooooo soft and yummy. My house is always very cold so I never get the fermentation proper. But your blanket method nailed it. The remaining batter I made set dosa today and they were melt in the mouth. I regret carrying the grinder all the way from India to make idili when you have given me such a foolproof method. Thanx a ton
    God bless
    Laiju Shaheen

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 14, 2016 at 9:15 am

      Thank you so much Laiju. Really glad that you liked the recipe.

      Reply
  89. Suguna Vinodh says

    July 4, 2016 at 9:06 am

    Hi Shivani, Sorry I dont cook in a microwave. For idli batter, you need to grind the ingredients to a smooth fine paste for getting that proper idli texture. Heavy duty mixie / blender or a wet grinder is a way to go.

    Reply
  90. Pradeep says

    June 30, 2016 at 6:39 pm

    Nice presentation, keep posting

    ★★★★★

    Reply
  91. Subha says

    June 30, 2016 at 6:32 am

    Do u have the recipe posted on ulandhu vadai using mixie. If so can u plz plz share the link.

    Reply
  92. Susanna says

    June 29, 2016 at 6:23 pm

    Thank you for the recipe. I will surely try it. Please can you explain the reason for using ice cold water?

    Reply
    • Suguna Vinodh says

      June 29, 2016 at 7:37 pm

      Have you read the post?

      Reply
    • Susanna says

      June 29, 2016 at 8:04 pm

      Just read through again and understand now why you use ice cold water! thank you.

      Reply
  93. Subha says

    June 29, 2016 at 7:51 am

    Hi suguna,

    I tried this method for making idlis, it turned out awesome. I never used to like idlis before. But after trying by this method ,I feel like eating them all day at all time..

    But I have a question to ask. Plz help me. Is it necessary to soak for min of 4hrs or can I soak it over night.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 29, 2016 at 9:58 am

      Thank you. You can soak overnite too!

      Reply
    • Subha says

      June 29, 2016 at 11:05 am

      Thank u
      .

      Reply
  94. Sasha Abhi says

    June 27, 2016 at 6:51 pm

    Quick question, any reason why we add more urad dhal and aval to grind by mixie??
    Thank

    Reply
    • Suguna Vinodh says

      June 27, 2016 at 10:27 pm

      please go thorough my idli batter tips post!

      Reply
  95. sudha says

    June 16, 2016 at 7:09 pm

    Explanation on soft Idli was convincing and clear. Will work out today

    ★★★★★

    Reply
  96. Prabha says

    June 7, 2016 at 4:28 pm

    oh my …you are so meticulous ….really enjoyed your painstaking explanations…..thank you so much for the time spent for others benefit…God Bless you

    Reply
    • Suguna Vinodh says

      June 7, 2016 at 6:11 pm

      Thank you Prabha.

      Reply
  97. Bhavna says

    June 1, 2016 at 2:27 pm

    Hello mam
    I have asked a question to u yesterday but no rpl and even not updated in comments here also..plz help

    Reply
    • Suguna Vinodh says

      June 1, 2016 at 2:50 pm

      You had asked a question on this post Bhavna.
      http://www.kannammacooks.com/tips-tricks-making-idli-batter/
      I have replied yesterday itself.
      I am sorry I dont understand hindi. So I dont know what your question is.
      Happy to help.

      Reply
  98. Archana says

    May 16, 2016 at 4:55 pm

    Hi Suguna…I tried this idli mixie receipe and it turned out awesome… Being a Gujarati it’s difficult to cook souh Indian food…but my hubby loves South Indian food a lot..I can’t believe I could ever make this kind of idlies…thanks a lot for such a detailed n lovely easy recipe… If possible please share a link for sambhar n chutney receipe or let me know where I can check…thanks God bless u…

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 16, 2016 at 6:20 pm

      Thank you so much Archana. Your comment really made my day. I am so happy you were able to get good idlies.
      Try this sambar to start. I have a lot of sambar recipes on the site. You can just search for sambar and you should get it!
      http://www.kannammacooks.com/annapoorna-hotel-sambar/
      chutney
      http://www.kannammacooks.com/category/recipes/south-indian/chutney-south-indian/

      Reply
  99. Leena says

    May 15, 2016 at 7:35 pm

    Hi, I tried making idli using mixie method taking your tips and tricks. I must say it turned very soft. Also I made Appam using your recipe. Thanks to you my husband (a goan) and my son loved it. I thoroughly loved the compliment which my hubby gave while eating appam and idli. Thanks to you. Keep updating more recipes. Thank you once again.

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 15, 2016 at 11:25 pm

      Thank you so much Leena. I am really glad your family enjoyed idli and appam. perfect soul food for south indians!

      Reply
  100. Dilna says

    May 3, 2016 at 3:49 pm

    Suguna wen i had prepared the batter it had bcome slightly loose so then ended up making dosas instead of idlys…. But the dosas came out so very soft dat i ve dcided il nevr again buy the dosa mix dat we get from d grocery store… Thanks a ton suguna…. My set dosas had a lot of holes on top i guess dats k na??

    Reply
    • Suguna Vinodh says

      May 3, 2016 at 5:28 pm

      Please refer to the water measurements in this post.
      http://www.kannammacooks.com/tips-tricks-making-idli-batter/
      Set dosas are supposed to have those trademark holes:) You did correct dear!

      Reply
  101. Dilna says

    May 1, 2016 at 9:18 pm

    Hi suguna,

    Luvd reading your post!! Very well written n easy to understand for an amateur lik me..I really never ever get soft idlis suguna n dat upsets me a lot?.. So dats wat ultimately led me to your site… Ive soaked the rice , urud dal n fenugreek seeds in the morning at 9 and will grind it at 6 in the evening so that i can use it at 6 the following day morning hence giving it 12 hours to ferment.. But my ratio of rice: urad dal is 1:1/4.. Wud dat be ok? N i have never used poha so far.. Used to add a tablespoon of cooked rice while grinding rice… Which would you suggest cooked rice or poha n y? N how long should i soak poha before grinding? Sorry for the long post but just wud be really glad if you could help me on this…thanks a ton..

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 2, 2016 at 1:45 am

      Hi Dilna,
      I prefer Poha. You can soak it for a couple of hours.
      I have never tried adding cooked rice to idli batter.
      Your ratio will work. Dont worry.
      Please refer to http://www.kannammacooks.com/tips-tricks-making-idli-batter/
      let us know how it turns out!

      Reply
    • Dilna says

      May 2, 2016 at 7:03 pm

      Thanks a lot for your reply suguna… Will let u know how it comes out..

      Reply
  102. geetha says

    April 27, 2016 at 9:22 pm

    Hi Suguna.

    Sorry.I am a total idiot.:(I followed the link recipe and went to the recipe for using wet grinder.Thank you for responding.Looking forward to many authentic recipes.

    regards

    geetha

    Reply
    • Suguna Vinodh says

      April 27, 2016 at 9:37 pm

      Absolutely no worries 🙂

      Reply
  103. geetha says

    April 27, 2016 at 12:12 am

    Hi Suguna,

    I have been making lovely soft idlis,thanks to you and my family is very appreciative.:)I was wondering how much pohe one has to take for your recipe.Thanks again for all the recipes.

    regards
    geetha

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 27, 2016 at 12:25 am

      Hi Geetha, Its mentioned in the ingredients.
      1¼ Cups Urad Dal
      4 Cups Idly Rice
      1 cups thick poha / avalakki
      1 tablespoon Fenugreek seeds (Vendhayam)
      2 tablespoon Salt

      Reply

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