Comments on: Idli with Sambar & Coconut Chutney

By: Lakshmi

Lakshmi — Mon, 04 Oct 2010 06:37:14 +0000

Swathi,
yes U can use urad flour n bypass soaking/grinding. soak urad flour – iddli rawa seperately, 1:2 measure, not too much water for 6-8 hrs or overnight in warm place(whisk Urad flr to prevent lumps). 8hrs later mix both together very well in a large vessal(enough room to rise n not spill over), add salt at this time. check water consistancy n leave it to ferment in a warm place. make Iddlis as usual. Many-many yrs ago I had cardiac arrest n I could not cook!!! my Hubby missed Iddli-Dosai-Utappam, so taught Him the dry-flour version as He could not handle the Saoking n Grinding part of it!!! n He has become an expert in making them as I am often unable to do much cooking. For Dosai Fenugreek powder(Methi) is available, so U can make Dosai’s too!!! Practice n U shall succeed!!! Good Luck n Enjoy Ur cooking!!!

This is a GREAT site for mouth watering n satisfying cuisine!!! The pics n narrations here r very therapeutic to me. Thanx v.v.v.much. more later.

By: swathi

swathi — Thu, 05 Aug 2010 16:04:10 +0000

hi
i just want to know is there any other option whr in we can use urad flour & idli rava..so that there’s no need to use a grinder/blender..??as it can make the work easy..i am really tired of trying idli’s as they dont comeout well..problem is after i steam also they look raw..i mean the batter wont be cooked..i even tried changing urad dal & idli rava…but the same prob continues..

will appreciate if any1 can suggest on this..

By: radhika

radhika — Thu, 22 Jul 2010 19:26:17 +0000

hai sailu garu,
why do we use soda? soft idlis kosama or any other reason. is it good for health?
radhi.

By: Sambar Recipe

Sambar Recipe — Thu, 06 May 2010 18:07:56 +0000

Hi,

Your recipe is very easy to follow…thank you

Regards,
Maddy

By: sarita

sarita — Mon, 04 Jan 2010 18:38:04 +0000

Dear Sailu

Happy New Year to you r and family. Thanks for the awsome recipes. I tried out the idli and sambar. The sambar got a bit watery. Next time I will reduce the water.
I added water to idli rava till it got fully soaked. An hour later I added the urid paste. However in the evening there was a lot of water at the bottom of the batter dish. Did I have to strain the water?

Thanks

The next time you try idli batter, squeeze out the water from the idli rava completely and then add to the ground urad dal batter and combine well using your hand. For the batter you have already made, strain the excess water.

By: Roobaasree

Roobaasree — Thu, 05 Feb 2009 17:07:54 +0000

Hi Shailu, your receipes are yummy and being a Tamilian, I like your Andhra recipes. Adding sugar to Sambar happens in Kannada cuisine rather than the traditional Madrasi one. Moreover, only one vegetable is used to make sambar in the Tamilnadu style. I shall post recipes in your site.

Best wishes
Roopasri.

By: sone

sone — Thu, 10 Jul 2008 16:01:53 +0000

Mmmmmmmm……Mouthwatering sambar

By: Aruna

Aruna — Wed, 09 Jul 2008 14:26:59 +0000

Hi Sailu,

Thought of adding a tip for getting really soft idlies; just add a spoon/ two spoons of poha or murmuraalu to the dal before grinding and use 1 and half cups of rava to 1 cup of minapappu (urad dal), instead of using two cups of ravva. Thanks for providing the saambaar and chutney recipes along with the idly recipe.

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Andhra Recipes South Indian Recipes Spice Powders & Podis » Idli Karam Podi

Wed, 09 Jul 2008 10:47:20 +0000

[...] a few seconds. 3 Store in an air tight container and serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or [...]

By: Susmitha

Susmitha — Mon, 15 Oct 2007 08:43:36 +0000

My idlis turn hard: ratio used ; 2 cups idli rice , 1 cup urud dal + a tsp of mehi(fenugreekseeds) in a grinder.do i have to make it into a watery paste as in dosas???