IDLIS

**riceandbeans** · 26th May 2005, 02:51 AM

Hey, guys!!
Thank you for the replies. I will try once again and let you know how the idlis came out.

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**riceandbeans** · 26th May 2005, 11:38 AM

OK. Idly batter is ready and fermenting. I had so much doubt as to how much water to add to the grinder when grinding the dal and the rice separately. It seemed both batters were getting too thick and heavy so I added more water to make it smoother but I really didn't know how much is too much or just enough. Anyway, I will only be able to tell tomorrow. I did try putting a little bit of the dal batter in water and it floated. what should be the consistency of the batter when ready and how much water should be used to grind??? Can anybody tell??

**pinku** · 2nd June 2005, 01:22 AM

Hi KZ,

Thanks for your help.I really appreciate it.Sorry could not reply early as I was out of town.

Thanks once again

Pinku

Originally Posted by Kz

Hi Pinku,
Sona masoori is raw rice type and it is good for cooking rice for everyday meals.
basmati , long grain will be good for biryani, pulao etc. and they are more aromatic than the normal rice.

for idly u should use parboiled rice( pulungal arisi in tamil).
in shops u have to look for idly rice or par boiled rice, the brand names would be raja, shiva. these brands are common but i am sure there are some other brands too. i have tired raja and shiva and idly comes out good.
the proportion would be rice 4 cups and urad dhal 1 cup. idlies will turn out soft.
good luck,Kz

**shreya23** · 18th July 2005, 02:41 PM

hi
for really soft idlis ,the best brand of rice is nandhi parboiled rice .for this rice has what they say in tamil 'nalla kannum'.it is especially very good to use when you grind in a table top wet grinder.even laksmi parboiled rice is good.
.bye