required:idli rawa-3 cups,urad dal-1 cup,salt-according to taste,water-1 &3/4th cups for grinding dal, water-for soaking rawa,uraddal
soak the uraddal in water overnight.next day morning take the rawa and remove any visible impurities.soak the rawa in water.when the rawa settles down.slowly pour out the water without the rawa being disturbed.repeat this atleast three times.try and squeeze out all the water from the rawa and keep it aside.simultaneously grind the uraddal in a wet grinder with water until it's very smooth and little lighter than the regular toothpaste.now mix both rawa and ground uraddal very well and put in an airtight container and leave it in the refrigerator to use it the next day.add enough salt and mix well the next day.put the water to boil in an idli steamer and then put the filled idli plates into the steamer and close the lid.the idli's will be done in less than 5 min because the vessel is already hot.use a sharp spoon which is dipped in water to remove each idli from the plates.if grinding uraddal in a mixie use 2 cups of rawa to one portion of uraddal and use cold water to grind. leave the batter to ferment for 6-7 hours in room temperature.in winter cover the vessel which has batter with a woollen cloth or leave the vessel in oven with the light turned on for proper fermentation.
soak the uraddal in water overnight.next day morning take the rawa and remove any visible impurities.soak the rawa in water.when the rawa settles down.slowly pour out the water without the rawa being disturbed.repeat this atleast three times.try and squeeze out all the water from the rawa and keep it aside.simultaneously grind the uraddal in a wet grinder with water until it's very smooth and little lighter than the regular toothpaste.now mix both rawa and ground uraddal very well and put in an airtight container and leave it in the refrigerator to use it the next day.add enough salt and mix well the next day.put the water to boil in an idli steamer and then put the filled idli plates into the steamer and close the lid.the idli's will be done in less than 5 min because the vessel is already hot.use a sharp spoon which is dipped in water to remove each idli from the plates.if grinding uraddal in a mixie use 2 cups of rawa to one portion of uraddal and use cold water to grind. leave the batter to ferment for 6-7 hours in room temperature.in winter cover the vessel which has batter with a woollen cloth or leave the vessel in oven with the light turned on for proper fermentation.
 |
| MY CLICKS |
No comments:
Post a Comment