This will produce the fluffiest rice cakes . The batter should be of thick pouring consistency. A well fermented batter will yield good soft idli. By Swasthi on February 5, 2023, Comments, Jump to Recipe. 13: Drain the water from the rice and poha. To rinse and clean rava, transfer it to vessel, pour almost double the amount of water over it, stir and swirl with a hand and drain the water. If you store the idli batter in the fridge for more time, it can turn extra sour. If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. Grease the idli molds. Consistency: The consistency of the batter should be like waffle batter- neither too thick, nor too runny. the ground idli batter is fermented overnight or for 8 to 9 hours. 12- Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Steam for 10 minutes and turn off the gas. One, theres too much urad dal in the batter and two, the batter is too watery. 55 11 99270-9895 sac@kidsfashionwear.com.br Rua Jorge Rizzo, 89 - Pinheiros - SP CEP 05424-060 - So Paulo Similarly, make the dosa with the remaining batter and serve hot. For better fermentation use the same water in which you soaked your urad dal. Serve hot with any chutney or sambar or just idli podi and gingerly oil. Adding Salt does not inhibit the idli fermentation process. There are a few things that you can do to try and stop fermentation from happening in the first place. Longer soaking time helps in activation of wild yeast. Press the yogurt button (set to low) and the timer to 8 to 16 hours depending on your weather conditions. You have to rinse a lot of times to get all that out. Soaking Time 5 hrs. If you live in cold countries, use a preheated oven for fermenting it. It should be left undisturbed for 8 to 9 hours. That means that the amount of refrigerant in the system is so low that it m Cook it for 3 to 5 minutes. Cover immediately and then start the 10 mins timer. Now mix everything well. If needed sprinkle little water. Reserve the water. Add 1 cup idli rice or 1 cup + 2 tablespoons idly rava to another large bowl. Mix well with your hands. This video shows how to adjust the sourness of idli or dosa batter. Use stainless steel or ceramic containers for fermenting. You might have to add more/adjust as per your taste. After 6 hours, drain off the water from the dal and add it to the blender along with salt. Remove the vent weight/whistle from the lid. I suggest you try out the second recipe in this dosa post for 2-in-1 idli dosa batter (recipe 2 in the post). Make a fine paste of these ingredients and transfer them to a bowl. However, there are a few factors that should be considered before making this decision.Firstly, it is important to ascertain the expiration date of the dosa batter. Idli batter can be stored in plastic containers for a period of up to three days. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. If you dont have a refriger Overnight fermentation of idli batter allow a rapid growth of the naturally occurring microorganisms viz. Directions. Or sometimes pale yellow spots on the dal. I have shared Oats Idli. Switch on instant pot and press yoghurt mode and set the timer for 7. The traditional method of making the best idli batter is by taking uddina bele or urad dal and idli rice in a ratio of 1:3. Its Rs. Ingredients for grinding Idli batter: Idli Rice (available only in the south - others can substitute with unpolished/raw Ponni rice) - 4 cups. Dip a spoon or butter knife in water and slid them through the idlis. Have them hot with sambar and chutney. 6. Add mustard seeds, sesame seeds. In colder climate, keep the batter for a longer time from 12 to 24 hours. The first method uses idli rava which is made of a special kind of parboiled rice. Remove the lid. Generally speaking, though, idli batter will take anywhere from 2-6 days to ferment. Make pancakes - Add 2 eggs, 1.5 cups of jaggery for a cup of sour dosa batter, mix well and add cardamom powder/crushed pods to it and make heavy dosas/pancakes. Firstly, make sure that your idlis are stored properly keeping them at a temperature below 18C will help to prevent them from going sour. First, let s grind the urad dal and methi. This gives you super soft idly provided you take care of the other 3 factors. The batter ferments and rises well to double the quantity. Never mix salt in paste before fermenting. On every weekends, soaking rice & lentils, then preparing idli batter was a regular ritual. Do you think they will work? Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). Step 3 Transfer the idli batter in the idli stand. 10. Here are some sambar options you may like to check. If the batter tastes sour or off, it's likely spoiled and not safe to eat. Its an unique short fat grained rice. With leftover idliyou can make the following recipes. Too much salt can slow the fermentation process down to the point of halting it altogether. Just arrange the ingredients, mix them and follow the detailed steps in this recipe. Steam it for 10 - 12 minutes. But you can try. In this post, I will share how to make millet based batter that can be used for both Idli and Dosa. Home | About | Contact | Copyright | Report Content | Privacy | Cookie Policy | Terms & Conditions | Sitemap. Knowing how to tell if dosa batter is spoiled is important so you don't end up with a batch of inedible dosas. Back to the recipe for Punugulu with Idli Dosa batter: Heat oil in a deep frying pan over high heat. While the batter is resting do the tempering. Soak rinsed rava in water for 4-5 hours. Steam it for 10 minutes. For fermentation, place a trivet inside the steel insert of your Instant pot. Also, add a pinch of salt to this water so that fermentation will be good. Allow at least 24 hours to ferment. How do you ferment dosa batter in 2 hours? You can use sea salt, rock salt or pink Himalayan salt that do not have any anticaking agents added to them. If using idly rava: Squeeze off the water by taking rava in between your palms and with pressure try to remove excess water. So dont fret if you dont have enough urad dal in your pantry. While it is often eaten fresh, the batter can also be stored in the fridge for up to three days. If the mixture remains smooth after being stirred, the batter is safe to use. Lastly steam cook for health benefits. As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later. Most people prefer making batter in a blender as it is easy to handle. For regular traditional/gas oven, turn on the light. Lesser rice requires only one. There is no one definitive way to get the smell out of dosa batter. EMMY NOMINATIONS 2022: Outstanding Limited Or Anthology Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Supporting Actor In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Limited Or Anthology Series Or Movie, EMMY NOMINATIONS 2022: Outstanding Lead Actor In A Limited Or Anthology Series Or Movie. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Then add sliced chilli and stir fry for 30 seconds or so. Two batters are then mixed together with addition of a little salt 4. The batter should be light and fluffy when completely ground. If using rice refer method 2 with detailed step by step photos below. paul distefano everest; copa airlines tripulante de cabina; land for sale in yallahs, st thomas jamaica; student performance dataset uci; brandon bates wxii news The amount of water to be added in a stone-grinder is more than what is added in a mixer-grinder. Now flip the dosa back and remove it from the pan. This method is very popular in the south Indian states where the idli rava is available. Overcooking idlis make them hard. Before grinding, drain the water from urad dal, but dont throw away the water. They turned out very good and delicious but a bit dense. Grease the idli plates with oil and drop the batter into the idli molds. Add mustard seeds and let them pop. Rinse and soak poha with cup water for about 30 mins before blending. Add little water, say 1/4 cup if the batter is too thick. But you need to experiment the timings. how to fix watery idli batter. These microorganisms divide and produce lactic acid and carbon dioxide that make the batter anaerobic and leaven the product.Bubbles of carbon dioxide form Idli batter continues to ferment even when kept in the refrigerator, although the fermentation slows down drastically. I have seen many people steam & then cut it like cake. Grind till you get a smooth and fluffy batter. After 6 hours, drain off the water from the dal and add it to the blender along with salt. Soak rice + urad dal overnight in warm water, rinse it, grind it and mix with little warm water again. Lastly I greased the plates and poured the it in the plates. Idli Recipe (Idli Batter Recipe with Pro Tips). After fermentation the batter has to double and turn light, fluffy and bubbly. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead.And try again after implementing all the tips shared in the recipe. Remaining batter can be stored in the refrigerator for a couple of days. Next transfer it to the batter. Use hot water to clean the blender and pour it on the idli rava. make dosas..if you like it continue the same way. The result will be wet and flat idly. Instead try a pot in pot or oven is better. If you do not have time to make sambar, then you can just serve idli with coconut chutney and idli podi. Mini idli go well with idli sambar. Thanks for trying Shanthini. 1. BeenCalledLazy1ce 3 yr. ago I'd rather not use it. If you're making the batter purely for dosas, it only needs to ferment for about 12 hours. Make Idli Using an Idli Maker. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Every time you need keep one of them out and ferment. Using cold water prevents the blender or grinder from turning hot. This detailed post shares lot of tips & tricks to make the fluffiest idlis. Thank you so much. Take desired quantity of rice and urad daal (black gram), and soak them separately in water overnight 2.Drain excess water, grind rice and black gram separately with occasional addition of water during grinding process 3. If not then it needs more time for fermentation. This should reduce the smell to some extent. Used your recipe and they came out so soft and pillowy that I said I have to thank you for this recipe. Thanks once again. And grind the urad dal for some seconds. Course Breakfast. Try mixing 1/5 portion of Rolled Oats, I have found that to be easily ferment-able. After being cooked, idlis are often cooled and stored in the fridge. If it is to low, they may not get steamed enough. Heat water in an idli steamer (traditional way) or a pressure cooker. Idli or South Indian Idli is one of the healthiest rice-lentil breakfast recipes prepared from Rice batter. It can be refrigerated for 1 to 2 days. However you may also use parboiled rice or basmati rice. Mix the idli batter gently 1 to 2 times only. 4. It is best to consume it within 2 weeks after making it. Detailed and well explained recipe and best of all, it worked really well for me. However, some people say that its not good to do this because the idli batter will become hard and dense. This method is very popular in the south Indian states where the idli rava is available. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. Keep the batter in a warm place to ferment. What is Idli Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. Soak the urad dal with methi seeds separately in water for 4 to 5 hours. If you are going to store the batter for more than two days and if you want extra soft idlies even when the batter gets old, soak 1/2 Cup Avalakki in 1 cup of water (Aval or Poha) for 5 minutes in water. You can cover and cook like aval dosa. 1. Drain all the water and keep it aside. I too live in a warm country (Singapore) & there is a fast constant fluctuation of weather conditions. Can you use whole black non-skinned urad dal? The answer is simple if the batter is not mixed well and the ingredients are not fresh, it will smell bad. Initially add cup of the reserved water or fresh water. Remove the idly stand. However, parboiled rice is much better than polished (white) rice on this count, as the components in the bran are absorbed into the rice. It is simply a waste of resources according to me. The rice can have a fine rava like consistency in the batter. Transfer this to the urad dal batter and mix well. 8. the steaming time is generally from 12 to 15 minutes. So I havesummarized my experiences in the following points below: Keep the vent position to venting or you can use the Instant Pot glass lid. First, add soaked Urad Daal to the blender and add 1.25 cups of cold water and blend until the batter is smooth. where to buy quetzalteca in usa; gyles brandreth and sheila hancock relationship; silver saddle ranch lawsuit; holy spirit comforter sermon; why was ending segregation so difficult? Use idli dosa batter within the first two days to make idli. Check the taste of this batter. How Can We Remove Sourness From Idli Batter? 2023 All rights are reserved Today headline. Can we keep dosa batter in fridge after fermentation? Thin Rice Flakes: The Thin Rice Flakes should be soaked well in the Buttermilk and become a paste. In a wet grinder jar, add the urad dal. If you have a instant pot or microwave (with yogurt function), then you can also turn it ON with the yogurt setting (low) for 6 to 12 hours or until the batter doubles. Idli is one of the most healthiest and popular South Indian breakfast dish. But you can even use 1 cup of regular rice and 1 cup of parboiled rice. These steamed cakes are made with fermented lentil & rice batter. This will also bring the batter to a uniform consistency. So it is ideal to give a gentle stir once. Hope this helps. 16. Check the salt if required and add to taste. Drain all the water out from both bowls. 10- Now, transfer the ground rice to the same pot as the dal. Idli Recipe | Soft Idli Batter with Tips and Tricks. I used idli rava. When i need i used to remove the required quantity and add salt to make idli/ dosa. Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding them to a batter and fermenting. This idli recipe post also details the method of making idli batter. As for the smell, you may add some hot water to the batter. . I have also attached a video (2.08 minutes quick video). Cover and soak for 4 hours. Have tried several other recipes as well. At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation. Cover and soak for 4 to 5 hours. Procedure. I have shared 2 recipes in this post. When the top side is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. displays breaking news linking to news websites all around the world. Your soft, spongy idlis are ready to serve. Its also called as Salem Rice in Tamilnadu. On colder days, it may take a few more hours for the batter to ferment in the Instant Pot. It is absorbed by the body better in the form of idly as it is made from soaked & fermented batter. If your instant pot was already hot from the previous cooking it can happen. Step 1. Ultimately, it depends on the specific scent that youre trying to remove and what methods work best for you. If the batter is too sour, there are a few things that can be done to make it more palatable. Use your hand to mix as it helps to ferment faster and better. Also give a separate try by soaking both rice and dal just for 4 hours. Our ancestors did not explain to us the importance of eating fermented food. For best results follow the step-by-step photos above the recipe card. Make egg dosas - Add two eggs for a cup of sour dosa batter and beat well. Of course there are many variations you can do with the basic batter like adding spices, herbs, veggies etc but the basic, simple fermented batter is made with rice or idli rava and urad dal. In this post I share 2 ways to make healthiest and softest Idli at home. Nirmala, There are many possible variations you can do with a basic idli batter. If necessary, grind them in Blend to a smooth consistency. A short description is here as well. Or else you can make idli on the first day and make dosa or uttapams on the second day. # If the idli/dosa batter is too thick, your dosas are going to be white. Press the steam button and steam them for 10 mins. The first method uses idli rava which is made of a special kind of parboiled rice. Conversely, baking powder includes sodium bicarbonate, as well as an acid. You dont. Grind rice until smooth or coarse to suit your liking. Can I add baking soda to idli batter? If you have leftover sour idli-dosa batter ( ) do not throw it. in winters, keep the batter for a longer time to ferment, like 14 to 24 hours. Some of the black husk attached to the dal will get seperated. Hi all..This video explains about how to avoid sourness in idli dosa batter. This Idli Recipe does not need too much of rice or rava, yet you can make super white, soft, light and fluffy idlis every time. The same batter can be used to make dosa. By continuing to use this website you are giving consent to cookies being used. If it smells sour, its likely that the batter has gone bad. Check out Side dish of idli, dosa for more recipes. 19. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). Or turn on the light in the oven. If your idli batter becomes watery, there are a few things you can do to fix it. Instructions Preparing the Batter: In a bowl add all Ragi, Idli Rice, Urad dal, and Fenugreek Seeds. by . If that doesn't work, you can also try adding some semolina or rava. what to do when idli batter becomes sour. You can do one thing prepare the batter and keep only the portion of batter that you want to make for fermentation without adding salt and rest keep it in a container and keep it in a vessel filled with cold water see that the lid i Continue Reading 7 More answers below Aniruddha Banerjee Traveled a lot. Now put all the dried lentils, rice, and fenugreeks into a wet grinder and blend them for about how to fix watery idli batter. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and theres really no way to fix this. Place the idli stand in the steamer and close. Steam on high for 5 minutes. Fill the molds with batter. Then add remaining cup water. If it is before you can add more idli rava or ground rice. Set aside to cool slightly. To let rise well I keep it longer and my idlis turn out sour but fluffy and light. Then add cup of the reserved soaked water or fresh water and continue to grind. Restaurants & Hotels use a ratio of almost 1:4 (dal : rava or rice, as rice is cheaper & more profitable for them). After fermenting the batter keep it in the refrigerator. 1. where do celebrities stay in positano; personalized mickey mouse gifts. The urad dal that is used is the husked whole urad dal preferably unpolished. To make idli the off white colored husked/hulled black gram is used - it can be split or whole. A higher temperature is just fine and will ferment the idli batter much faster. Urad dal is high in protein and calcium. Soak 3 cups idli rice and 1 cup Ural dal in separate containers with few fenugreek/methi seeds for about 6-7 hours or overnight. Use up one the next morning and refrigerate the other as it is without stirring it. veritas plunge base for rotary tools; pillsbury banana quick bread mix recipes. Hi Anshu, I usually add a total of cup of water while grinding rice. GL. Hi Dhyanitha, Glad to know Sharmila. The daal quantity is always less i.e: 1x3. So basically you need to play with the soaking and fermentation times to check what works during winter and summers. Steam the idlis for approx 12 to 15 minutes. 10. The poha basically replaces half of the urad dal I usually use in my idli batter, otherwise the whole recipe stays the same. My family usually ferments the idli batter for at least 24 hours. But avoid during summer as it leaves a wired & sour smell in the batter. Hope this helps. What happens if urad dal is more in idli batter? Ratio of rice: urad dal for Idli batter grinding is always 4:1 That is, for 4 parts of rice, use always 1 to 1.5 parts of urad dal. 2. So I really have a hard time fermenting and the batter wont rise but easily goes sour. What to do if idli batter does not ferment or rise? Once they are ready, take a grinder jar and add the soaked urad dal and rice in it and grind. Appreciate your time. Idlis are ready when a toothpick pierced into them comes out clean. Soaking the lentils, blending to batter and fermenting enhances the nutrients and they are still preserved as idli are steam cooked for a short time. That's been giving us the spongiest idlis. Stir fry for 30 seconds. Since i made mini idli steamed for just 6 to 7 minutes else they has to be steamed for 10 minutes. Idli is served withcoconut chutney and sambar. You will have to experiment with salt to know what works well for you. Pick and then rinse both the rice varieties a couple of times in fresh water. A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter. The main cause of this fermentation is the presence of yeast, which works its way into the idli batter and causes it to swell and form lactic acid. For the brownie batter: In a large bowl, whisk together the brownie mix, oil and 1/2 cup water until combined. Heat oil in a wide pan over medium heat. It will depend on a variety of factors, including the ingredients used, the temperature and humidity in the fermentation environment, and the personal preferences of the maker. Directions. In the video I have shown the preparation of idli with 2 cups of idli rice. Another way to check is by taste. The idlis will still turn out soft in most cases though. Once frozen, the batter can be stored in a sealed container for up to 2 months. This detailed idli batter post is a wonderful jumping-off point to making idli at home and will ensure success in this idli recipe. Pics shown in 13 and 14 are for Idli batter made with idli rice and 15, 16 are for a batter with idli rava. #3. Allow to cool for 2-3 minutes. 6. Drain the water and soak it. Grease the idly plates. On searching online found there were many people facing this So I have summarized my experiences in the following points below: Warmth: Keep the idli batter bowl in a warm place e.g near a heater or in a warm place in your kitchen. centerville high school prom 2022 Finally, if you notice signs of fermentation starting to take place, such as increased gas production or sour odors, take your idlis out of storage and mix them again before serving. idli batter is a popular South Indian breakfast dish made from rice and lentil flour. This video shows how to adjust the sourness of idli or dosa batter. Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. I personally do not use Idly rava. Add 2 cups (500 ml) of water and soak the dal for 6 hours. It is naturally vegetarian, vegan, gluten-free and makes for one of the healthiest breakfast options served with Sambar and Coconut Chutney. Check your inbox or spam folder to confirm your subscription. Idli batter should be light and fluffy, with a slightly sweet flavor. Soaking time: Batter wont ferment quickly at lower temperatures. It was the word "dough that threw me off track. To check if your idli batter is spoiled, take a small sample and place it in a bowl of cold water. Then add the poha to the rice. The hot water technique accomplishes 3 things at the same time 1. Hi Marie, Used the one with idly rava and the idly came out great but it would not spread when making dosa, That recipe makes good idli but not tasty dosas. Batter must be neither too thick nor too thin. You can add about to 1 cup of water depending upon the quality of rice. 3. On the third day, I am left with some batter that is not enough for all of us. Add water as needed. While the yield from the previous years, will be pale yellow in color. Cover it with the lid and position the steam vent to venting mode. hello what , chutney is on the picture with the idlis , thank you for all these great recipes. Idlis can be made from a variety of rices, but the most common is jowar. Never let your batter warm up while grinding, as it will make the idly harder. This time I am out of whole urad dal and have only split. Only you need to adjust the consistency of the batter. Once Steam for 12-15 mins on medium flame.Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a spoon or knife. Fermentation is a key factor in getting soft, light and fluffy idli. Rinse a couple of times in fresh water. Loosen the idli from the plates with the help of a spoon and then remove them to a plate. Idli is considered to be the healthiest food due to the unique method of preparation which enhances the bioavailability of the nutrients in urad dal and rice. In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeasts fermentation or reproductive activities. What To Do If Idli Batter Smells Bad? Sour Cream Create. of it (in step 11.) Method for Idli & Dosa Batter Recipe with Step by Step Pictures: Take parboiled rice and raw rice in a mixing bowl and rinse in water twice or thrice and then soak it in water. Drop spoonfuls of batter in each mould. Meanwhile, fill the idli moulds. Mix it well and rest the batter for 30 minutes. I have been making idlis regularly as per your recipe and each time they have turned up perfect. Idli Dosa Batter in Simple Terms: In simple terms, I can say soak four parts of idli rice and 1 part of urad dal and 2 to 3 tsps of fenugreek seeds separately. Mix very well and keep aside covered to soak for 4 to 5 hours. But I was surprised to see this idli recipe has so little rice and gave it a try with parboiled brown rice. idli batter is a popular South Indian breakfast dish made from rice and lentil flour. Please guide how to store the batter. Here I share my foolproof recipe with video and step-by-step photos that will help you in making the best idli. Yes, idli batter can be frozen. I have seen many people using Idly Rava. Making soft and fluffiest Idlis at home is really an art which you can easily master with my step by step recipe guide. Make normal dosas. Do not make it very runny. Grandmothers are always right. T Idlis and Dosas have even crossed over and has found a place in Grease and fill idli mold (little less than cup batter) in each mold. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. For smaller quantities, I use the mixie for grinding and for larger quantities I use the stone grinder. But if the batter is very very runny you can simply add some rice flour and use it for making dosas. Tempering Directions-. If you are some one who do not like the slight coarse texture of rava, then you can also blend it well. Drain the dal, and retain the water. Soaked poha for 10 minutes prior to grinding the batter until soft. I am going to try this recipe but would any other lentils work. So I used my water bath canner. This Idli Recipe post from the archives first published on April 2012 has been updated and republished on March 2023. * When you rub the prepared batter between your fingers, the ground rice should be very fine, no thicker than granulated sugar. As the batter sits for a As soon as the batter is fermented you can begin with steaming the idli or keep sainsbury's opt on bank statement. Answer. Then place the idli batter inside. Idli batter if kept at room temperature will continue to ferment and Wil eventually turn sour. Idli and Dosa are quintessential South Indian breakfast items that is eaten on a daily basis in most homes. 7. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. In a large bowl combine jowar flour, semolina, salt, curd and water. Some people recommend boiling the batter first, then pouring it off into a colander; others claim that baking soda or vinegar work well. Now this is just a sample size of 1. Once done turn off and wait for 2 mins. To make idli the off white colored husked/hulled black gram is used it can be split or whole. Yes old rice wont affect the texture. So I suppose we must favor more dal as it is high in protein and less rice or rava specially for home cooking. EMPLOYMENT '16-'19: Indiana University; EMPLOYMENT '14-'15: University of California. 15: Now pour the rice batter in the bowl containing the urad dal batter. Blend all of them till thick, smooth, bubbly & frothy. Urad dal batter consistency: Urad dal has to be ground really well. If this was the ONLY time I was going to make them, I didnt want to have to find space for an idli steamer. You will see water becoming cloudy for first 2-3 times. Again fill the vessel with water and rub the dal in your palms. Turned out so good. 10+ hours are a lot. Rice flakes (poha) 1/2 cup rice, washed and soaked in water for 1/2 hour OR 1/2 cup cooked rice.