Monday, September 23, 2019

IDLIS BATTER...PREP

IDLIS BATTER ...PREP
Preparing soft idlis is easy if we follow ratios perfectly..
Pic.. idli batter fermented and ready to go to fridge..


For preparing Idli batter..




  • Urad dal whole..1 cup
  • Fenugreek/methi seeds..1 tbsp
  • Idli rice ravva..2 and 1/2 cups
  • Poha.. Atukulu..1/2 cup


Method..
Pic before grinding..



  • Wash well,and soak urad dal with methi seeds for 8 hours..In a container.
  • Along with soak idli rice ravva in another container.
  • Idli rice ravva..Is made with par boiled rice..We call it in telugu..As uppudu nuka..
  • After 8 hours wash well again,and wet grind pouring water..For a semi solid consistency.
  • Wash and soak poha 1 hour prior to wet grinding.
  • Add  washed poha,in the middle of grinding urad dal batter..
  • Then wash and mix rice ravva in the urad dal batter and mix well.
  • Add salt and mix well..
  • Let it ferment for 6 hrs in Indian weather..But in cold countries ferment it for 8 hrs minimum in summer..In the oven..

  • Do not start the oven..Just place the container..In North East cold places it needs more time..Check it yourself..
  • Transfer to a box after fermentation..Store in the fridge..
  • When preparing idlis take required batter,and place the remaining back in fridge.
For video...

  • This stays fresh for atleast 4 to 5 days.

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