Comments on: Whole-Grain Idlis and Podi

By: jai bee

jai bee — Tue, 22 Feb 2011 17:08:30 +0000

wild yeast is also yeast.

By: foodie

foodie — Tue, 22 Feb 2011 16:44:36 +0000

Thanks for all info on your blog. But a quick question. Is not idli fermentation due to bacteria and not yeast?

By: Subduing the Butternut Beast and Idli Waffles | jugalbandi

Subduing the Butternut Beast and Idli Waffles | jugalbandi — Tue, 15 Feb 2011 03:57:02 +0000

[...] These are gluten-free, dairy-free and delicious. Idlis are puffy pillows made with fermented rice and lentils – the staple breakfast of south Indians. (Recipe and pictures of whole grain idlis HERE.) [...]

By: A Smoking Hot Sunday Menu. | jugalbandi

A Smoking Hot Sunday Menu. | jugalbandi — Mon, 14 Feb 2011 05:25:32 +0000

[...] Prep: Previous day, thaw in the fridge: blackberries, mustard greens, tender (young) coconut, green garbanzos (chickpeas). Soak pumpkin seeds. Make creme fraiche, Greek-style yogurt Soak rice and lentils for idli. [...]

By: Sonia

Sonia — Thu, 13 Jan 2011 21:10:46 +0000

Bee, you are awesome!! 200 degrees and switch off after 10 minutes technique worked super! I have 15 guests coming over and had to make a whole lot of idlis and was stressed about whether the batter would ferment. It did and the idlis turned out really good. A big Thank you to you