how to make hard idlys to soft idlys?

Answer 1

(L)
3 cups par-boiled cooked rice
1 cup Urad Dal
1-1 1/2 teaspoon salt
Rinse rice and dal and soak in water for about 2-3 hours.
Grind mixture in a blender, adding enough water to make paste. Add salt and keep it aside to get sour for 12 hours.
Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid.
Cook on high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.
Pour 2 tsp of sesame oil while serving.
Side dish - Sambar, dosai milagai powder, and coconut chutney.

Answer 2

Soft Idlis
Ingredients
» 4 Cups (Heaped) - Raw Long Grain Rice
» 1 Cup (Heaped) And 1/2 Cup - Split Urud Dhal (Even The Split White Variety Serves The Purpose)
» Salt To Taste.

Method
You measure the raw rice(long grain rice) into a vessel. Do not add water to this rice. Take the pressure cooker and pour 2 cups of water into the pressure cooker. Now Keep the vessel containing the measured rice in the pressure cooker. Close the pressure cooker with the lid. Wait till the steady steam starts coming. Put the weight. When the first whistle comes simmer the electric or gas stove. Allow it to be like that for 5 mints. Then switch off the stove. Allow the pressure to subside on its own. Then add fairly hot water to the rice and soak it for 4 hours. Just an hour before grinding, wash and soak the urud dal.

First grind the urud dal in the mixie. Then grind the rice to a fine consitency. Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly. The final batter should not be too thick or too watery. Allow the batter to ferment for atleast 12 hours. Then prepare the idli in the usual manner and really soft idlis will be got.

Answer 3

To make soft idlis, increase the qty. of urad daal and grind it very very fine .
The rice may be a bit coarsely ground in comparison.
U may add a spoonful of oil to the batter just before making the idlis.
But if u already have hard idlis and want to make them soft, i think u might try dipping the whole idli in some milk and then steaming it again.
U may also try to fry the hard idli and serve with tomato sauce or ketchup. Fried idlis are crisp and taste yummy.....

Answer 4

Gently poke the hard idlis all around with a fork or knife tip. Spray / splash some water over idlis, micro wave them for 20 seconds.

And it should be consumed while it is hot. This would not make them completely soft, but makes a difference.

If you could make the ratios, grinding, mixing, fermenting properly, then as a rule of thumb if would be as soft as Jasmine.

Happy Cooking!

Answer 5

If the idlis you made are hard then you cant reverse them... I mean they wont get soft. We normally make "idly upma" from hard ildis or one day old idlis

1. Do tadka with mustard seeds, urad dhal, red chillies and kadi patha
2. Add chopped onions and turmeric powder
3. Add a little tomatoes - not too much
Fry till done
Now chop the idlies into 4 or 8 pieces and add them to the onions and cook for sometime

Now the idlis are soft and tasty

Answer 6

The simplest and healthiest, and most basic food in South India is Idly. Idly is a popular food for break fast. I learned this recipe from my mom. I make idly quite often for dinner. Ingredients: •Idly rice 4cups •Urad dal 1cup •Fenugreek seeds (Methi) 2 tsp •Salt 1tsp Method: Soak idly rice in the water for about 5-6 hrs. Soak urad dal and fenugreek seeds together in the water for about 5-6hrs. Grind the rice first in the stone grinder for about 20-25 mins adding required quantity of water until it becomes a thick batter. Pour the rice batter into a vessel. Now grind the urad dal and fenugreek seeds for about 30-35 mins adding required quantity of water until it becomes a thick batter. Urad dal requires more water to grind than the rice. I add water every 5 minutes when the urad dal is grinding. Now add the urad dal batter into the rice batter and mix well by adding salt. Cover and keep aside for 7- 8 hrs, undisturbed to ferment. This varies from place to place. In California, it takes only about 10 hrs to ferment in summer days. Winter days it usually takes about 16-18hrs to ferment. To make idly, mix the batter well before making idly. Take the idly mould and apply little oil in the moulds. You can do this with your fingers. The oil helps the idlis to be soft. Pour the batter to the idly moulds and steam for about 10 – 15 mins. To check whether the idly is being cooked, insert a tooth pick into the idly. The tooth pick should come out clean if the idlis are done. Serve hot with sambhar or chutney or idly podi. this is the only best recipe try this once

Answer 7

One can not convert hard Ildys to soft ones. Yes one can make softer Idlys by choosing right variety of rice, being patient in grinding the urad +rice and proper fermentation followed by proper steam cooking.

Answer 8

you can make hard idlys to soft idlys by cooking it further. you can steam to further or shallow fry it which will make it soft. but the actual process of making a soft idlys is to make it by adding cooking soda to it or keeping the mixture of idyls aside for a longer period of time which will make it soft but it should not be kept aside too much longer otherwise it will be sour in taste.

Answer 9

Crush the hard idly, and prepare the same way as an upma(if u like upma).....tastes fantastic....
For soft idly's
1 cups of urad dal, 2 cups of rava(sooji), and
1 cup puffed rice...grind it finely...
U have the soft idly...Try once...

Answer 10

Eat it thinking the idlys are soft