Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough. Which then makes sense, that most. Pour that to the bowl. Before grinding, drain the water from urad dal, but don't throw away the water. Stuff either turns out great or really awful. 14. Answer (1 of 24): My mother and all my aunt's soak it for just 1/2 an hour. So you are good. 2-baking soda or baking powder for 1 cup urad flour? This is a great blog site- keep going! Rinse dal a few times and drain the water completely. Hi, My Bhallas are bursting in kadhai, pls help. Add the dal along with crushed ginger, onion, green chillies, salt, bay leaf and 5 cups of water to a pressure cooker. Once its fermented, the batter is ready for use! It is served as a snack or as side in a meal. Any thoughts?? I tried it at home today and it turned out so great!! Leave it in a warm, dry place away from direct sunlight to ferment. 3.oversoaking dal. Put it inside the idly vessel and let it steam for 6-7 minutes. Good tamarind chutney and green chutney are the key ingredients which actually enhance the taste of dahi vada. If you are a beginner make the medu vada on a damp cloth, plastic sheet or cling flim and then transfer to the hot oil. Then I split the batter into 2 parts. Towards the South, a variant of this is known as thayir vadai in Tamil, perugu vadalu in Telugu and mosaru vade in Kannada. Pour 1 cup water to a pot and heat it. Always use a large vessel to ferment idli dosa batter which should be double the capacity of the batter so that theres enough room for the batter to rise. For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. 1. But if you do not have so much time, you can soak for 3 hours but the texture is not the same. In the future, I will watch closely, and report my findings, if they are of any significance.Thanks!! Well-made Dahi Vada have a melt in the mouth texture. Add the chutneys and garnishing the day you are going to serve it. Whole urad dal gives best results. We Telugu speaking people also make them for an offering during Varalakshmi vratam, Gouri puja, Diwali and Durga Navratri. Lastly adding salt later to the batter can thin it down, so make sure you add while grinding. Once fermented, the batter should have almost doubled with a slight dome shape and a wrinkle, bubbly layer on top. I remember my mother used soak the lentils around 4-5 hrs. If you make them of different sizes, then the frying time will vary. Soda will not help if the batter is not ground correctly. Soaking them for at least 5 hours makes the batter fluffy and increases in volume. Updated & republished in November 2022. Grind the toor dal and chana dal mix in bowl 2 with a few tablespoons of water into a smooth batter. I fermented them both and studied the results. Thank you! Remove them when they soften. Cool!! This recipe apparently produces 26 vadas so where it says 104 calories per serving what did you consider the serving size to be when calculating the nutrition figures? Medu vada is a popular south Indian breakfast also known as garelu or vadai. Cover both bowls and set aside to ferment. (will be using urad flour only) 19. Use my hands for mixing. Love South Indian food? How do you get rid of the smell of toor dal? A delicious crunchy pakodasmade with arbi. This is the dosa batter bowl and the other one without the toor dal and chana dal mix is the idli batter. Dahi vada recipe first published in March 2017. Drain the soaked water and wash twice again to remove the bad smell of rice. I have major GI health problems that improved dramatically by switching to a primarily plant-based (vegan) diet. The significant role played by bitcoin for businesses! These melt-in-the-mouth snack is topped with Tamarind chutney and Green chutney or Coriander Chutney. After the soak, strain out the water and grind urad Dal with sufficient amount of water first. In a relatively colder place, the batter will take longer to ferment. If the lentils are soaked too long they will absorb more oil. But, look what happens when you stir the batter. Dahi Vada is one of the most popular Indian street foods eaten across India. After blending the batter, aerate it well by beating it in a circular motion. I mean, nobody can go wrong with detailed recipe if followed to the T. Richa, you have my continued love and support. The size of your vadas. But organic dal gave better results with 8 hours of soaking. I feel they taste better and softer. Test the batter if it is aerated well. Thank you so much for leaving a comment. To try this recipe you must know atleast the basics of deep frying how to manage deep frying. Drop small amounts of batter in the hot oil either using your greased fingers or greased tablespoon. Not smooth and not coarse. Why bother with the whole rigmarole when packets of readymade idli dosa batter are easily available in the supermarket! Made them today. cupjaggery(or cup jaggery & cup dates). Drizzle a spoon or two of oil or ghee around the edges and in the center, and let this roast for 1-2 minutes till golden brown. 9. Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight. I was thinking of chilling the soaked urad dal and rice, since it does heat up considerably, but next time, Ill use the method here, soaking the urad with the extra water , adding my own rice flour. No compromise on taste . Hope this helps. I forgot to add salt and was worried if Idlis will turn out ok. Just didnt realise it will still ferment with no salt added, this really helped! Rest them for 15 to 20 mins, rotating them with a spoon in between. Steamed chana dal was crumbly and easy to work with. Some healthy and tasty recipes also. Secondly add water only as needed so the batter does not become runny. Remove to a steel colander or plate. Hello, I am a big fan of your recipes! Besides these, toor dal is an incredible source of folic acids which is essential for fetal growth and prevents the birth defects of the new-born. In regards to urad dal batter, I find the vita mix grinds the batter well without over heating the mix. But, I also realized the importance of fermentation to soften up this dal. And use the batter while making dahi vada? A little site that i started due to boredom at work. The moong dal gave a very thick, dense, cohesive paste and I immediately thought this would be make a great base for Halwa. Share your comments and experiences with idli batter below!! Hi Archana, By the way, I started a youtube channel just so that I could show you all this cool technique. 13. One of the prominent microbes that are grown during the idli fermentation process is Leuconostoc mesenteroides. Blind follower since long time now and just like that, she made me a pro at making the perfect dosas. I will update the tips for vada sambar in the post soon. Thanks for contributing an answer to Seasoned Advice! The sweet sour Tamarind chutney and flavorful spicy Green chutney compliment the taste. Thanks for trying. Then, grind 9 cups idli rice, add salt, and stir it well with the batter from the urad Dal using hands. Hope you enjoy the design tips as well as some money saving advice i have learnt (usually the hardway). The batter has to float meaning it has aerated well else blend it for a little longer and then aerate again by beating. Mix them and add salt and mix again. Heres a closeup of each of the dals post steaming. It is enough. They were extremely perfect. Pour them over the dahi vadas. Beat it well for 1 min in one direction with your hand or whisk to aerate the batter. Adding salt actually results in a better batter quality than an unsalted batter. Add half teaspoon salt to this. Pour 2 tablespoons chilled water. Other times my mom would add all those aromatic ingredients and sometimes onions were replaced with fresh shredded cabbage which really goes well in these fritters. now add 1 tsp salt and mix well using the whisk. Soaking the lentils well for at least 4 hours is very important. Has it ever happened with your batter? To keep them crisp for longer, place a cooling rack over a baking tray and pop them in the oven. Add about 1/2 teaspoon of salt for one cup of dry ingredients (rice + dal) plus more according to taste. Mix well with a spoon. 15. if the batter is runny then add a tbsp of rice flour. We use cookies to ensure that we give you the best experience on our website. Subscribe here: Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Yummly (Opens in new window), To toast or not toast (the rice) is the question, View @Upgrade_My_Foods profile on Twitter, View Upgrademyfoods profile on Pinterest. Once prepared cover the serving tray with a cling wrap and refrigerate. Loved the little hints and tips you gave, it made a huge difference in the outcome of the wadas. But, the results seem to concur with what the elders have been saying all along. It should look and feel frothy and airy, The batter should smell mildly yeasty or sour. Continue to fry until golden and crisp. Next scrape the sides and the bottom to release the dal thats stuck. Oil the idli plate and gently fill the rounds with the batter. Just make sure that the dal is not stuck in clusters, has changed colour or has developed mold. Alternative quantities provided in the recipe card are for 1x only, original recipe. You can dilute if needed while you serve. Using not more than 1 1/2 tsp. Then flip it over and roast for 30-seconds. 4 to 5 hours is the best. This step is slightly uncommon, but it adds an amazing texture to dosas and makes them extra crispy. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,corainder leaves,hing,salt as per taste mix all these ingredients well.5. The batter raises if the oil is hot enough. Ensure your grinder does not become hot. Chana and Toor dal paste looked a little similar to each other; but toor dal felt stickier and pastier in texture comparatively. Refrigerated leftover dals can survive for 5-6 days only if it is stored correctly. Then drop it just by shaking your fingers. These deep-fried dough balls made of urad dal (if you want you could call them a style of savory donuts) are full of flavor, thanks to the urad dal. At the end the batter came out like a ball of cotton, very soft and very light. My traditional recipe to make these medu vada comes from my Mom and I have also shared all her tips and tricks to make them perfectly crispy, fluffy and delicious every time. When the cravings kick-in for a good Indian dish I keep coming back to your website. While there is no guarantee that it is yet harmful, it is not recommended from a food safety standpoint. Idli dosa batter needs to have an environmental temperature of approximately 25-26 degrees C to ferment perfectly. The batter will be coarse but must be thick. 2. But this time I soaked the rice for just around 5hrs and urad dal for around 3 hrs. You can also use a fruit scooper. I soaked 1 cup of the 4 types of dals (toor, chana, moong and urad) overnight. If you wondered whether you can freeze Dal Makhani, the answer is yes, up to 6 months. Hi sawasthi, Hi Ananya, can i make this in the oven baked? Insert a back of spoon after 7 minutes, and if it comes out clean with no dampened batter, idli is ready. If it is too cold, the temperature of oil will drop quickly and make them oily. If using organic urad dal, you can soak it for 8 hours. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. 1.Over grinding dal This can happen if using wet grinder Add the soaked urad dal to a grinder jar. To check, you can also put a spoon into the batter - the texture should be frothy with air bubbles. Thank youI just soaked regular white urad for my idli batter. To the other half I added everything else but not soda. Thanks and keep up the great work you are doing. Sliding vada to oil that is not hot enough can cause splatters. I have noticed a difference in taste. Tried and tested . They also grind it separately, before grinding the rice. If the Dals or beans dont cook or absorb water, they are called as hard to cook. Take a small bowl filled with water. My aim is to help you cook great Indian food with my time-tested recipes. Cook Time: 30 minutes. Adjust the quantity of chutneys, chaat masala, cumin powder and red chili powder to suit your taste. Blend it into a course paste.3. It is a term for those legumes that will not soften. You should always wash toor dal before you cook it, because the dal may contain chemicals. How long does dal makhani last in the fridge? Your recipes are ausome, i will definitely try dahi vada recipe. 5. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. 15. I have not used moong dal here. I read your tips but could not find solutions. When you do the consistency test it should hold round shape in water. . These are best served straight after frying. However I love watching them on websites only before trying out the recipes. Hi, I have already mentioned the troubleshooting tip in the post. about 3 days 24. blend to smooth paste and transfer to the same bowl of urad dal batter. Whenever needed sprinkle only as much as 1 tsps. Blending dal: After soaking, blend the urad dal well until thick, light & fluffy. Firstly do not let the mixer-grinder or the batter heat up while grinding. Use coarse sea salt, mostly. Remove the batter to a bowl. I drained the water out of the soaked legumes completely. Hi Sandra Thank you. South Indian foods like masala dosa, idli, rava dosa, medu vada served with coconut chutney and sambar are hugely popular even in the restaurants across the world. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Palak Paneer Recipe (Indian Spinach Paneer). Fermented onions in orange juice took a long time to show activity - are they safe to eat? To make green chutney add all the ingredients mentioned in the recipe card to a blender jar and make a fine paste using very little water or as needed. Scrape off the sides and grind again. The well ground batter will instantly puff up after adding to hot oil. If you double or triple the recipe then use a hand beater or a stand mixer. Or place the ball on a greased sheet. 20. i have an idli question, i was wondering if you could understand whats wrong. Please reply. You can simply refry them in hot oil Or reheat to crisp them in an preheated oven at 180 C or 360 C for 3 to 4 minutes or until crisp. Thank you, Swetha! Medu Vada are crisp, fluffy & delicious donut shaped lentil fritters from South Indian Cuisine. Mix well and boil this for 2 minutes until the aroma of spices comes out. Just tried this recipe, it worked wonderfully very tasty, will be making again for sure. So have no suggestions for you. transfer the urad dal batter to a large bowl. They stay safe for months and even years longer, but their nutritional value diminishes over time. 2. 7. Keep this aside for further use. This is eaten as a snack or as a starter. Once the grains have soaked for about 8 hours, drain the excess water from both the bowls and keep aside. Drenching softened vadas in yogurt: Once the vadas soften, Squeeze off the excess water and add them to the whisked yogurt. Unfortunately, thats me in a nutshell!! More power to you , Your email address will not be published. The potato podimas are a savory potato based side dish which is commonly prepared in Southern states of India. I have, however, never faced that problem. If salt is not added to dal, the cooked dal starts to get spoiled at around 10 hours. 7. Dip your fingers in water. Drain the water and set aside. If the batter becomes slightly runny, you can mix 1 to 2 tbsps rice flour (at room temperature).Then beat it well to aerate. If infected, other symptoms may include . Allow to cool for 2-3 minutes and use a spoon to remove the idlis from the idli plate. So you need a good strong and powerful blender that can grind your lentils really well to a fluffy texture. Also while blending make sure the batter does not become hot as it may impart a bitter taste to the vadas. Grind it and let the batter stay out overnight. just wanted to know that can we use mustard oil and not refined for frying bhalle. I fry them at medium flame. The common ingredients which make up the base of the batter are rice, urad dal, methi seeds and poha. While, in this experiment, I am not going to ferment any of the dals, the froth seems to be an indication of the fact that Urad dal is so ferment-able. Once the oil is hot enough, ensure the flame is to medium. A big big thank you for making my lockdown period so lovely, Hi Namrata Timing may vary depending on the size of the vadas. I rarely go to youtube to watch recipe videos because that kills my precious time. To check this, you can drop a small amount of batter in a bowl filled with water. I enjoyed your blog, Swetha and I am looking forward to reading more. 1. The are doughnut shaped fried dumplings made with lentils. Tried making vada at home and they turned out very good. This category has been viewed 12191 times, Chawli Ki Subzi ( Know Your Green Leafy Vegetables ). Flatten it slightly and make a hole in the center. Hi Amita Too good to believe! They will puff up well in about 25 to 35 mins. You may use roasted & skinned peanut/fried gram/ bhuna chana dal which helps to keep the chutney thick without turning runny after refrigerating. Cut down the soaking time and check if that works better for you. . Please try with a Indian steel mixer/grinder. Crispy Honey Chilli Potatoes - so easy to make at home! Hello Rom garu, 11. Preheat your oven with keep warm settings (80 C to 100 C or 175 F to 200 F) for at least 15 mins, then place the hot fried vadas over the cooling rack. Thanks for the detailed recipe How can I store excess vada batter and for how long? Pour rice batter into a medium bowl. Filed Under: Blog, Cooking tips, Upgrade My Life. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. Steamed Urad dal paste is very hard, dry and dense (rock-like). Blend for a short time about 25 to 30 seconds. If you are new to making it at home, you can follow this post on How to make curd at home. The disadvantage is that they take up more counter space and are quite big and bulky. Sometimes just forgot. You can do it with your hand if making in small quantity. Sprinkle cumin powder, chaat masala, black salt and red chili powder. The vadas i made were light and fluffy and crisp on the outside although i just made ball shapes rather than rings as it was easier. at one time, which literally means you have to sprinkle the water. https://www.thefreshloaf.com/node/68503/idli-reposted-my-blog#comment-490132 I had a question. 20. Rice flour also works but it can make the bhallas hard. If using later, store the batter in the refrigerator. Ensure your blender does not become warm or hot while you grind as this will give a bitter taste. So if boiled milk is at 180F it would roughly cool 1F/min and so in about 50min it would be 130F i could add the starter. Omit the fenugreek seeds if you don't have them. The more time you soak it, the better. Actually a lot of people store the batter for as long as 4 to 5 days in the fridge. ?What went wrong please guide, Hi Neepa, After 20 years during lockdown started cooking and every can imagine the mess I would land in but surprisingly it didnt happened so because of the tips and details shared by you. During the last few months I have made these a lot of times experimenting different soaking timings. So we had to try your recipe. I saved the batter in the fridge and the next days batch had a slight bitterness with a smell of raw lentils. Final part 3, Which cooking oil is best for Indian cooking? Final part 3, Which cooking oil is best for Indian cooking? Blend it coarsely first, then add a tbsp of water at one time and grind it again. Remove one vada at one time from the water. You may have to artificially raise the temperature slightly by using a heat bulb at its vicinity or wrapping a sweater around the batter, etc. Thank you. Do I grind the batter completely smooth or a little coarse? Cover this and chill in the refrigerator for at least 2 hours. Use palm sugar, cane sugar or other sweeteners appropriate for the curry, if you prefer. I have one question regarding the nutrition information (which I am very thankful you include in all your recipes). It is the lentils that impart a bitter taste sometimes. How can I store the leftovers and reheat? Add all the ingredients mentioned for green chutney to a blender jar and make a fine paste using very little water or as needed. The vadas are steamed and then served with curd and spice mix. i just want to make good idlis again.. Hi Mansi, I feel the most probable explanation is that the batter is not sitting in the temperatures needed for a steady fermentation. Another option is to refry them. If you like more yogurt, then whisk another half cup yogurt with sugar and salt. 1 pidi for 1 padi was my mothers teaching. 1. dal (new dal yields more batter) They can be made with lentils, vegetables, grains and even with tapioca pearls. Turned out crisp and yummy! Im already looking through your recipes. Troubleshooting: If you happen to add more water by mistake & the batter has become runny, add some powdered poha or rice flour and mix it. Also check out our Sambar Recipe which shows you how to make amazing Sambar from store bought sambar masala. Thanks Swetha! This post shares tips & tricks to make the best crispy yet fluffy vada at home using a mixer grinder (blender). 2. After blending, the batter should be light, fluffy and white in color. If you are able to shape them well then it means the consistency is fine. Sprinkle cumin powder, chaat masala, black salt and then red chili powder. Mix one tsp of soaked urad dal along with badam and grind it into a paste. Grind the urad dal and fenugreek seeds first and then grind the rice. Stovetop Dal Makhani: Drain the water from the soaked lentils and add them to a pot with teaspoon salt and 4 cups water. Chewy texture in vadas means the batter is not ground correctly. Traditionally medu vada batter is ground in a manual stone grinder but a lot of us also grind it in an electric mixer grinder/ blender or a wet grinder. Adding Salt does not inhibit the idli fermentation process. 16. Hi Swasthi, been following your blog for a while for reliable and tasty recipes. Will it be too sour? Thats cool. 6 to 7 tbps water is what I use for organic dal thats soaked for 5 hours. Have you checked the ingredient label of you favorite Indian biscuit recently? However mine were not shaped well and could not make a perfect hole. Making perfectly crisp and fluffy vadas at home is easy if you follow the recipe without missing out the minute details I have mentioned in this post. Which fried snack brand uses the worst oil? On top of that, my photos seem to suggest that the salt actually results in a much more favorable batter consistency. You can also use little fried gram/ bhuna chana dal for binding. On top of that, my photos seem to suggest that the salt actually results in a much more favorable batter consistency. Grind the idli rice urad dal mix in Bowl 1 till almost smooth with approx 1 to 2 cups ice cold water adding additional water if required. What makes dahi vada or dahi bhalla distinct and unique is the sweet, tangy and hot chutney toppings. Frying has to be done on a medium heat. Yes mustard oil can be used. Slightly flatten the ball with your thumb. Follow that. Fried vadas can be frozen for about a month. You can store it in the fridge in an air tight container and use up within 3 to 4 days. Boiled dahiwada offers a low cal and healthy alternative to otherwise fried dahi vadas. Normal blender jars are likely to break down when you try to make fluffy vada batter. If your beans are left soaking for too long they begin to ferment. Alternately you can make these a day ahead tamarind and green chutney, blending the batter, preparing the yogurt. Part 1 I salted the batter. Add water in between. Please avoid using store bought dahi that is sour in taste. Allow them to rest for at least 2 hours in the fridge. Updated and republished in June 2022. Grind rice to a smooth paste. You can make idlis in greased steel tumblers that can withstand high heat! Im happy to find (and share the link to) your blog. Continue to move them to the oven as you fry. Why did US v. Assange skip the court of appeal? It is a good question, but at this point, unfortunately, I have no useful observations to add. 7. This dropping consistency can be achieved only by adding water with caution. Cant get smooth batter with the little amount of water we add. i had also taken pictures when the batter caught mold. It soaks up the excess moisture. Belly button infection. Today my vadas exploded in my face in oil as well as after taking out from oil. You can keep it in the fridge after 3 hours too. To use greek yogurt, whisk it with little water to bring it to consistency. Fruit salts contain baking powder/baking soda ingredients which make it possible for instant rises like in rava idli. Could a subterranean river or aquifer generate enough continuous momentum to power a waterwheel for the purpose of producing electricity? What has your experience been? Taste this and add more jaggery if needed to suit your taste. If you do not know how to make curd at home, then you can check this post curd recipe. The only thing different was using whole washed lentil rather than split. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. Place a wide bowl half filled with water away from your stove to soak the fried balls. If you are making these ahead to refrigerate, then keep the consistency of the chutney thicker. Resting dahi vada: I recommend resting vadas in dahi for at least 2 hours so they soak up little dahi. Hope this helps. The sweet tamarind sauce was particularly excellent the depth of flavour was amazing and Im not even a fan of tamarind so thats saying something! Welcome Suhasini Serve hot along with some sambar and chutney! Add it to a mixer grinder, add a tablespoon of water at a time, and grind it to a smooth paste. Skip garlic from the green chutney, if you prefer to store longer. Hi Masoom Hi Nanditha I steamed all the ground dals for the same amount of time 10 minutes. TIA. Chutney without garlic keeps good for about 4 to 6 days in the fridge. You are welcome! If it was soaked in the refrigerator for that amount of time, it should not have a very bad smell, and should be safe. The recipe involves only three steps soaking lentils, grinding them to make fluffy batter and lastly shaping small portions of the batter & frying. The last 2 steps can be followed on the day you plan to serve. Add as many vadas as your kadai fits without overcrowding. Both my daughters, on the other hand, were appalled that their mom has started a Youtube Channel just to show some device spitting out dal paste!!:). You should be able to smell sourness in the batter. Here is my trusted go-to idli dosa batter recipe! While our ancestors used those massive stone grinders to make idli dosa batter, things are way easier now. You can use it for grinding. Towards the end if you like them deep golden, fry them on a slightly higher flame for 2 mins. But I have read that some additives in salt can affect fermentation. I think next time you will get it right. If the consistency & texture of the batter is light, the batter floats well. thank you for these wonderful posts. Now the batter is ready to make fryums for sun drying. Little oily though. Is there any difference in texture? My daughters love dahi vada a lot. We need this wild yeast to assist fermentation. Vada withCoconut ChutneyorTiffin Sambaris a popularBreakfastrelished in a lot of South Indian homes & restaurants. You can store the prepared dahi vadas in refrigerator for a day. Loaded with nutrients, regular application of black gram dal makes the skin looks soft and supple. This gives the best fluffy texture from inside and crispy texture outside. Thank you so much Swasthi di! 19. You can store them in air tight jar for 3 to 4 days. Vada recipe is not for beginners. FantasticI would love to read your blog someday, if you decide to start one. Wada turned very soft. So consistent medium heat is required to fry them well and evenly. This produces super soft idlis and incredibly crispy dosas every single time. Hope this helps. This incorporates air in the batter and makes fluffy dahi vadas. I usually stock the tamarind chutney as it keeps good for a few months in the fridge. Since I was running out of that I used split urad dal here. I wonder if you can tell me what I am doing wrong here. Do not discard the water. Drain dal completely and add it to a blender jar along with teaspoon cumin, teaspoon salt, inch peeled ginger, 1 green chili and teaspoon hing. Pour that as well. Swetha, cooking for me is a passion, almost an obsession. Add 1 cup urad dal to a large bowl and wash it well rubbing with your hand. It should not be airy. If the batter doesnt float well, means either the batter is runny or is not aerated well. Making statements based on opinion; back them up with references or personal experience. The challenge is trying to think through my steps and writing down the measurements. Hope this helps. Only if you ferment it before steaming; you will get soft, fluffy results (like idli).
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