Description
Hi friends, Without idli rice i tried idli with long grain rice couple of times and this time it turned out really very soft and the taste of idlis are similar to our normal idlis.
We need idlis for our kids. If u don't get idli rice, try this method.
Idli batter/ Dosai batter
| Ingredients | |
|---|---|
| 3 cup | Raw rice( long grain) |
| ¾ cup | Parboiled rice( long grain ) |
| ¼ cup | Soybeans(dried) |
| 1 cup | Urad dhal |
| ½ tsp | Feungreek seeds |
Instructions
Soak both the rice in water in one container. Soak the urad dhal and fenugreek seeds in water in another container. Soak the soybeans in water seperately in one box.
Soaking time:Over night [OR] 8 Hours. I prefer only overnight.
Next day morning remove the skin from soybeans and grind into thick paste with little water. Pour the paste in big idli batter box. Next grind urad dhal & fenugreek seeds with required water into smooth and flufffy batter. Pour the urad batter in idli batter box. Then grind the rice into coarse (like rava/sooji). Now mix three batter with required salt with hand. Set aside for 8 to 9 hours to ferment the batter. Make idlis or dosais for dinner or keep in the fridge.
Notes
Only soybeans makes idli softer….without soybeans it comes little bit harder.
I used Unclebens enriched parboiled rice.
I bought soybeans in chinese store.
Comments
37 responses to “Idli/Dosai(with long grain rice )”
Hi, kavi iam using riceland parboiled long grain rice,
i tried different proportions of rice to urad dal but am not getting dosa/idli. can you please tell me the recipe..
Hi Kavi, Can I use this same ratio of Uradh dhal even If i m grinding with my mixer?…….. Since i dont have grinder…… Or else should I increase my ratio?
Hi Mullai, Thanks a lot for the wonderful receipe of idli & dosa.Tried out both of them & they came out really good.Adding soyabean makes it all the more healthy.I also wanted to know if I could use the combination of jasmine rice & parbolied rice,will that work ? Thanks once again.
i tried using 3 cups ponni parboiled rice, 2 cups jasmine rice and 1&1/2 cups whole urad dal. both idli and dosa came out well. though the batter had the jasmine smell, idli and dosa did not have that strong smell.
Nice Recipe. I tried it out today: 5 cups par boiled, 1 cup soya, 2 cups urad dhal. It came out so soft. Had to use whatever rice I had but it came out well. Thanks for your recipe.
Hey Sharmilla
Did u use indian or american parboiled rice and where did u get the soy beans and did u have our authentic indian idlli taste, thanks !!!!! ….it will be of gr8 help
Hi Kavi, Please tell us the name of the raw rice in american store.
Also i could not find Uncleben parboiled rice in walmart. Where can i get this? Is there any other alternative rice brand i can use for dosai and idlli. Please suggest. Thanks for helping us
Iyswarya, u can use any brand long grain raw rice and parboiled rice…..try in ur local American grocery store(like cub foods, rainbow, kroger, H.E.B…etc.,) for Unclebens brand enriched parboiled rice.
Thanks Kavi ….I bought Riceland Enriched raw rice.
hi mullai,
thanks for giving suggestions and if u dont mind …u have used raw rice in this receipe…is it from indian store or american store…pls specify them with brand name
Looks so good. Mouthwatering goodness. Appidiya edduthu sapidonum polla irruku. Thanks !
Hi Mullai, Soya beans is a real touch in that.good idea. Thanks.
I have tried with long grain rice…but the problem was it was sticky …like ganji…
Let me try with parboiled rice.
Bhuvi, credit goes to our friend Kavi… for her creative thoughful idea.
thanks kavi, i tried making dosa with long grain rice and urud daal and fenugreek. it came good. but didn’t have the courage to try that for iddli. thanks for solving that.
Dera Kaviarun,
Is this raw rice an Uncles Bens product or from an indian store
Abi, i bought raw rice from American grocery store…..u can get this long grain in wal-mart.
Can i get dried soy bean from Wal-mart?? pls. let me know.
Sudhalogan, try in Indian stores or chinese store…i have no idea about wal-mart…i'm sure u can get it in chinese store….thanks for ur comment.
Kavi, no doubt you solved the problem which every south indian is facing in US now – i mean since we are running out of idli rice, this helps all of us to make wonderful idli and dosa. Thanks!
hi mullai,
this is nice idea of making idli and dosa….but where an i get parboiled rice….? is it from american store ….
Sudha, u can get UNCLE BEN'S parboiled rice in any American grocery store or in Sam's club…thanks.
Thank u Cap,abhi,priya and divya…..Priya dosai ungalukku thaan, yeduthukkonga.
kavi, adding soya,really very good idea.I’ve doubt to use l.grains for idli, b’cose we r in demand for idli rice here. u’ve cleard it now.ur dosa tempting me too much that too with kara chutney.Thanks for sharing
Kavi,is raw rice (long grain) also known as Jasmine rice? Thanks for the recipe.
Raechel, long grain and jasmine rice are different….thanks.
Kavi unga recipe yenna madhiri idlirice kidaikkadha idathula irrukaravangalluku….helpfullana recipe…thank u very much…idli and dosai kanna parikudhu….nice idea…. Divya Mubarak
Wow Kavi..great presentation, unga dosai va va’nu kupiduthu..soyabean is a really a wonderful idea..superb creativity Kavi..
Hi all, Try using aval instead of soya bean(if u don't have any). For 4 cups rice ,add 1 cup soaked aval ..Grind aval separately.If you add aval there is no need to add parboiled rice also. I made this way and Idli came out really good and soft.
yummy..kavi, would you mind sharing the tawa you are using to make dosai? non-stick or cast-iron griddle?
Anitha, i'm using non-stick tawa….i bought it in India.
Kavi,
Kalakeeteenga. Good presentation and soft idlies. soy bean and long grain rice is a good idea. will try soon. Nice attempt.
Hi mullai, i am a recent vistor of ur site. Now its like an addiction i check it everyday….YOU r doing a wonderful job…keep it up..i have a few questions..which blender are you using to grind idli n dosa?
Great try… jus wanted to clarify if idlis r soft enough even after refrigeration n use. For i tried to use channa dal instead of soy in my trials.. the idlis were soft only the first time after fermentation.. however dosais turn crispy.. please lemme know!!
Thamizh, yes the idlis r coming soft after refrigeration.
Hi Mullai, I used Uncle Ben’s parboiled rice and raw rice is from my local American grocery store….thanks for giving me a chance to share my recipes.
Nice one kavi..Very useful for all.
Have a great day
Kavi, arumaiyana yosanai. Thanks a bunch for this great presentation and idea. With Idli rice out of question, sure this would definitely benefit all of us. BTW, if by any chance you have the brand names for par-boiled and raw rice used in this recipe…pls specify them. Thanks again.