Why are my idlis rubbery?
The first reason could be that you are overcooking/over steaming the idlis. The time in a regular idli steamer is about 10-12 minutes with a little resting time after cooking. The electric stove/cooker might take couple of minutes longer, but should be done within 15 minutes.
How do you store leftover idlis?
Wrap the idlis and dosas preferably in banana leaves or in foil wrapper. Then store them in your containers.
How do I make idlis not stick to the pan?
Grease the idli mould before pouring the batter into it to avoid sticking. Steam the idlis for 10 to 15 minutes. Over steaming will make them dry. Insert a knife after 10 minutes.
Can I add water to idli batter after fermentation?
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.
Can you freeze idlis?
Idlis freeze beautifully. Popping them in the microwave results in soft idlis that are as good as new. Curries containing beans and with a tomato-onion base freeze well, like chana masala (chhole) and rajma.
How can I make soft Idli from hard idli?
You can slice it in small pieces and then fry it;while frying add some veggies (optional) and onions with some sauces of your choice. 2) If you are left with batter then add some ENO fruitsalt to it and bake it you’ll get soft idlis. 3) You can also make upma out of hard idli.
Why are my idlis so hard?
The most common factor for hard idlis is the due to lack of urad dal and inadequate water used for grinding. If you find your idlis are hard, just add more dal and use more water while grinding the batter.
How do you grind idlis?
Be very careful with the water content while grinding. Add as little water as possible during grinding (one can always add more later). When poured it should run somewhat free like syrup. Too thick and the idlis become hard, too thin and idlis don’t rise but remain flat.
How to make idli batter at home?
Grind the soaked fenugreek seeds with half a cup – 1 cup of water for 3-4 minutes until they are finely ground and have fluffed up. Now is the time for lentils. There are a lot of variety of urad dal available that people use for idli batter.
https://www.youtube.com/watch?v=0a–P_SkJK0