Cooking questions and answers

Invite friends
I want  answers   advisors   relevant links   my network
Search 
For

How it works
  MEMBERS LOGIN
EMAIL ADDRESS  
PASSWORD  
 
Register!          Forgot password?


CATEGORY : COOKING
All Cooking Advice
Unanswered Queries
FileAgent Document Exchange
Council Members
Advisor Rankings
Ammas Original Recipes
36,000 Recipes
Ammas Spice Database
Top Rated Advisors
NameAsk Me Rate (in AA$)
Anonymous Ajnabi N/A
princess g N/A
Anoop C S $1.00   
Lathaa Manavalan $50.00   
Nisha Danny $2.00   
C. Raj, United Kingd $1,000.00   
Keep Smiling . $15.00   
jyo mala N/A
Geetha Gopakumar $30.00   
agalya bala N/A
More Advisors...

Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: Gopinath Rani, India, 06/29/06
Topic: COOKING      Submitted on: Ammas.com
Subject: kushboo idli

How to make kushboo idli?

Top experts' rating:   Rate = 3 (10 ratings)
(click on stars to rate)
[ This query closed ]
random/moo.jpeg
Response from: Bindu P,   
Council Member on Ammas.com
Hi,

You may visit the following links for kushboo idli recipe

http://www.indiatastes.com/cgi-bin/…

or

http://281453.ammas.com/a1/advisors…

List of ingredients: 4 cups idly rice 1 cup sago 1 tsp fenugreek 2 tsp black gram dhal 1/2 tsp baking soda salt to taste

Cooking procedure: Soak a the rice , fenugreek and black gram dhal after washing separately for 4-5 hours Soak the sago or sabudhana separately for 4-5 hours

Now grind them and add the salt and ferment in a warm place for 10 hours.

When ready pour in the mould and cook the idlis.

Before making idli add the soda and leave for 15 mins.

Serve with your favorite chutney

Also visit

http://www.ndtvcooks.com/qa/showrep…

Top experts' rating:   Rate = 3 (5 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: sadia siddiqa,   
Council Member on Ammas.com
dear rani

Khusboo Idli

Idly rice-4 tea cups Sago [sabudhana] -1 teacup Fenugreek -1 tsp Black gram dhal-2 tsp Baking soda-1/2 tsp Salt-2 tbsps

Method : Clean & soak rice, dhal, fenugreek separetely and sago separately for 4 hours. Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm place. At the time of cooking, add in the baking soda and mix well. Grease the idly moulds with oil, Pour the batter and steam for 8 to 10 minutes. Serve hot with tomato chutney. Preparation Time: 1 hour.

Cooking Time: 10 minutes.

Makes 40-50 Idlies.

IDLI:

This is definitely the most tastiest tiffin in Tamilnadu eventhough its ingredients are very simple. Making soft idlies is an art. There are many popular varieties in idlies-kanjipuram idli, rawa idli, kudalai idli, venthaya idli, suraikkai idli etc., etc.,. I heard about Kusbboo idli which is very soft and spongy and will be available in the roadside stalls at the national highways of Tamilnadu. But I couldn’t find its recipe. If anyone knows its recipe, kindly post here.

Ingredients: Boiled rice-4 cups Raw rice-1 cup Black gram-1 cup Fenugreek seeds-1 to 11//2sp Enough salt. Method: Soak the boiled rice and the raw rice together for 7 to 8 hours. Soak the black gram separately with fenugreek seeds. Grind the black gram first, till the batter is very soft and frothy. If you use a grinder, water should be added in the intervals little by little. The black gram will absorb the water and will be very frothy. Split black gram as well as whole black gram[urundai ulundhu] are used generally for this. But the idlies will be very spongy and soft if you use the black gram with the skin. It is a little difficult and time consuming-but the result will be the best one. Only after soaking this kind of black gram for hours its outer skin will come out. Then grind the rice very finely. Mix both batters well with enough salt by using your hand. The batter should not be very thick as well as very watery. Water should not be added the next day. Then the idlies will not be very soft. The batter should be kept in a large container so that there is enough space for the batter to rise. Allow the batter to ferment for atleast 8 hours. In the morning , mix well the batter, pour in greased idli plates and steam for 12 minutes.

hope it helps

Top experts' rating:   Rate = 2.5 (4 ratings)
(click on stars to rate)

 
Response from: rajanala gowri,   
Council Member on Ammas.com
TO Make Khushbu or Malligai idli..you can try this proportion

ponni puzhungal rice -3 cups urad dal-1 cup vendhayam-little(4 or 5 seeds)

soak everything seperatly for min 5 hrs.

grind urad dal for 30 mins.dont add too much water.you have to spill water frequently when it is grinding.it has to become very very soft..then only idli will be very soft.take out the grinded urad dal and put rice with vendayam and grind for 20 mins with adding water.

mix the batter adn add salt.keep it in electric oven(no need to turn it on) for 12 to 13 hrs.

b4 pouring it in the idli mould...do not over mix..then idli will become hard. iam copying this from forumhub.com/south food section. you can try . Good Luck

Top experts' rating:   Rate = 2.5 (5 ratings)
(click on stars to rate)

 
Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
Kushboo Iddly

4 cups idly rice 1 cup sago 1 tsp fenugreek 2 tsp black gram dhal 1/2 tsp baking soda salt to taste

Cooking procedure: Soak a the rice , fenugreek and black gram dhal after washing separately for 4-5 hours

Soak the sago or sabudhana separately for 4-5 hours

Now grind them and add the salt and ferment in a warm place for 10 hours.

When ready pour in the mould and cook the idlis.

Before making idli add the soda and leave for 15 mins.

Serve with your favorite chutney

Top experts' rating:   Rate = 2.5 (4 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: Keep Smiling .,   
Council Member on Ammas.com
Here is the recipe for Kushboo idly:

Kushboo Idly:

4 cups idly rice 1 cup sago 1 tsp fenugreek 2 tsp black gram dhal 1/2 tsp baking soda salt to taste

Cooking procedure: Soak a the rice , fenugreek and black gram dhal after washing separately for 4-5 hours

Soak the sago or sabudhana separately for 4-5 hours

Now grind them and add the salt and ferment in a warm place for 10 hours.

When ready pour in the mould and cook the idlis.

Before making idli add the soda and leave for 15 mins.

Serve with your favorite chutney

http://www.indiatastes.com/cgi-bin/…

Happy cooking!!!!

Top experts' rating:   Rate = 2 (4 ratings)
(click on stars to rate)

 
Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Gopinath Rani,

Please see this link for Recipe of Khusboo Idli

http://food.sify.com/recipe.php?id=…=

Ingredients :

Idly rice-4 tea cups Sago [sabudhana] -1 teacup Fenugreek -1 tsp Black gram dhal-2 tsp Baking soda-1/2 tsp Salt-2 tbsps

Method :

Clean & soak rice, dhal, fenugreek separetely and sago separately for 4 hours.

Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm place.

At the time of cooking, add in the baking soda and mix well.

Grease the idly moulds with oil, Pour the batter and steam for 8 to 10 minutes.

Serve hot with tomato chutney.

Preparation Time: 1 hour.

Cooking Time: 10 minutes.

Makes 40-50 Idlies.

Note :

The idli Batter can be in the Fridge up to one week, without the addition of baking soda. Add baking soda during the time of cooking.

Tomato Chutney :

Ingredients :

Tomatoes [medium size]-3 Onion [medium]-1 Salt-1 1/2 tsps. Red chilly powder-2 tsps. Saunf-1/2 tsp. Oil- 2 tsps. Seasoning : Mustard, Urad dhal & Curry leaves.

Method :

Grind tomatoes, onion, red chilly powder, salt and saunf in to a fine paste.

Take oil in a pan add in the seasonings and then grind paste and cook till the raw smell goes and oil is separated.

Top experts' rating:   Rate = 2 (4 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: Ann J,   
Council Member on Ammas.com
Hi,

Here is the recipe ,

Ingredients

4 cups idly rice

1 cup sago

1 tsp fenugreek

2 tsp black gram dhal

1/2 tsp baking soda

salt to taste

Cooking procedure:

Soak a the rice , fenugreek and black gram dhal after washing separately for 4-5 hours

Soak the sago or sabudhana separately for 4-5 hours

Now grind them and add the salt and ferment in a warm place for 10 hours.

When ready pour in the mould and cook the idlis.

Before making idli add the soda and leave for 15 mins.

Serve with your favorite chutney

http://www.ammas.com/a1/advisors/in…

Top experts' rating:   Rate = 2 (4 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: Kamala Swaminathan,   
Council Member on Ammas.com
Hi,

Kushbu idli (taken from the book Chettinad cooking by Mrs Surya Balu):

4 cups raw rice, one cup urad dhal, sago half cup, salt to taste and half teaspoon cooking soda. Soak rice and dhal for 12 hours. Soak sago separately and grind altogether to a soft batter. Fermanent it for 8 hours. Add cooking soda and mix well. Make idlies as usual.

Tip - In chettinad while grinding they will add castor oil seed. You can add few drops of castor oil or any cooking oil in the batter.

Top experts' rating:   Rate = 1.5 (4 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: Vini K ,   
Council Member on Ammas.com
Hi Gopinath Rani,here is a recipe for Khusboo idli:

Kushboo Iddly

4 cups idly rice 1 cup sago 1 tsp fenugreek 2 tsp black gram dhal 1/2 tsp baking soda salt to taste

Cooking procedure: Soak a the rice , fenugreek and black gram dhal after washing separately for 4-5 hours

Soak the sago or sabudhana separately for 4-5 hours

Now grind them and add the salt and ferment in a warm place for 10 hours.

When ready pour in the mould and cook the idlis.

Before making idli add the soda and leave for 15 mins.

Serve with your favorite chutney

Source:http://www.ammas.com/a1/advisors/in…

Hope this helps you.goodluck.

Top experts' rating:   Rate = 1.5 (4 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: Shantha Nanda,   
Registered Member on Ammas.com
Pls visit this site which i think should be helpful to you. http://www.bawarchi.com/contributio… - Shantha.

Top experts' rating:   Rate = 1.5 (4 ratings)
(click on stars to rate)

Thank this advisor   
 
Response from: Nisha Danny,   
Council Member on Ammas.com
Hello, Kushboo Iddly

4 cups idly rice 1 cup sago 1 tsp fenugreek 2 tsp black gram dhal 1/2 tsp baking soda salt to taste

Cooking procedure: Soak a the rice , fenugreek and black gram dhal after washing separately for 4-5 hours

Soak the sago or sabudhana separately for 4-5 hours

Now grind them and add the salt and ferment in a warm place for 10 hours.

When ready pour in the mould and cook the idlis.

Before making idli add the soda and leave for 15 mins.

Serve with your favorite chutney

Best wishes.

Top experts' rating:   Rate = 1.5 (5 ratings)
(click on stars to rate)

Thank this advisor   
 
 
 
 
 
More Cooking Advice



 




Privacy Policy
Terms & Conditions
Ask Agent™ Tech Support/Help
Contact Us
Advertising Program
About the Ask Agent™ technology
Affiliate Program
Celebrity Queries
Latest Updates


Get the latest queries and responses via  Add Ammas Gadget to your iGoogle
Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary, seeking professional advice before relying on material generated on this site.

Copyright © 1998 - 2014 Ask Agent.
Powered by Ask Agent
Patents filed since 2001 -- Request Patent Numbers
TOP