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**dev** · 25th January 2007, 09:32 AM

Tip to make soft idlis: soak a handful of thin poha for 10 mins & add to the rice-dhal & grind it... don't add too much, else the idlis will be way too soft to handle...

I used to make idli batter with 3:1 ratio if using mixie & 5:1 if using grinder... Soak rice for 4-5 hrs & dhal for 45 mins...

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**Alan** · 26th January 2007, 02:29 PM

Thankyou so much everyone!!!! Will try out this new ratio soon.

Also, can u tell me where(previous threads- I assume Mrs. Mano's threads) I can find different kinds of chutneys for idli/dosa.

**dev** · 26th January 2007, 03:48 PM

Please refer to the Index thread, Alan...

**Alan** · 27th January 2007, 02:03 PM

ok, thanks dev.

**Sowmya** · 6th February 2007, 06:06 PM

Originally Posted by dev

Tip to make soft idlis: soak a handful of thin poha for 10 mins & add to the rice-dhal & grind it... don't add too much, else the idlis will be way too soft to handle...

..

Dear Dev
That was a great tip.. tried it and my idlis matched the restuarant ones

My dosas were very good too and did not stick to the kal .I could spread the batter uniformly and got real big dosas.

Regards
Sowmya

**dev** · 7th February 2007, 07:19 AM

Happy tht the tip was of use to U, Sowmya!!!...

**mickey** · 15th February 2007, 05:22 PM

hi i am trying to make idiyappam but i dont hav here the idiyappam press/mould for making idiyappam.can anyone pls tell the any other way to make idiyappam than the instant one which we buy at shops.

**Alan** · 18th February 2007, 02:03 PM

Is it safe to use infested green gram/moong dal? Its got a white powdery stuff in it and it has black insects that surface on top when soaked. Will washing thoroughly and boiling it make it safe to eat?

**dev** · 18th February 2007, 04:24 PM

Should be ok... try placing the dhal on a sheet of paper under hot sun... the insects will go away... Dry roast it & store in a clean jar to avoid it getting infested... or place a few bay leaves along with it...