can idlis be made without fermenting , my child is allergic to sour food and loves to eat idli pls tell ??

Question

idli or dosas whatever that i could make without fermenting..i cannot make most things for my child like eg: pizzas pls advice if any substitute for tamatos pls advice

Answer 1

No. Fermentation is necessary for flavor and to produce carbon dioxide to give it a fluffy texture. I guess you could using baking soda to get the fluffiness but they always end up looking like mutant idlis when baking soda is used. Doesn't taste too good either.

You can make a white pizza with pesto garlic sauce instead of tomatoes.

However the real issue is your child's 'allergy'. Are you sure he/she just doesn't like acidic foods because I've never heard of an allergy to all acidic food.

Answer 2

well with fermentattion idli gets fluffy and good you could do one thing dont ferment it for more time you could also make sambhar and mix it with idli and give to your son he ll like it

here s the recipe for you
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing


How to make idli sambhar:

* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.

Answer 3

instead of normal idli why don't you try other idly like rawa idli.To prepare this type of idli you should have to take curd (fresh or not) and bombay rawa , 2or 3 green chillies, corriander leaves , some bengali gram , one pealed carrot, enough salt.
cut the cillies and carrot into small pieces and add all ingradients(except curd and salt all ingradients should be roast ) to the rawa(one and half cup)and curd(one cup) mix well and keep it aside for 10 minutes (if necessary add some water also). Now cook as normal idli.

Instead of tomatos you can use tamarind paste or lemon juice

Answer 4

Soak 2 cups Idly rice (Preferably) and Grind it to a thick paste (not coarsely-not smoothly either). Soak Poha 1/2 cup in 1 cup yoghurt for about 1/2 hr. Grind this Poha-yoghurt with 1/2 cup coconut into a fine paste. Add this paste to the Rice paste , add salt and mix well. Grease idly moulds and boil water in steamer. Lower the heat. Now take about half the batter into another bowl. add into it 1/4 tsp of Eno fruit salt. Mix well and quickly pour into the moulds and steams. Repeat with the next batch too.

* If you son likes you may add in either of these into the batter with Poha paste - jaggery/ grated veggies/ chutneys / ginger-gr. chillies paste/ garlic chutney ..etc.

Answer 5

Idli- I don't like it. Dosa- Hardly 1. Paratha- 2-3

Answer 6

Make it thru Gits Pack for idlis available in the market it is very easy and takes very less time to prepare idlis.

Answer 7

well with fermentattion idli gets fluffy and good you could do one thing dont ferment it for more time you could also make sambhar and mix it with idli and give to your son he ll like it

Answer 8

u can mix 2 tea spoons of curd in the batter.