Monday, September 23, 2019


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

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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