EASY Idli batter tips – make idli easily
Easy Idli and spicy tangy red chutney
Making idli and getting them Fluffy, soft and delicious is always a satisfaction that cannot be measured. I just love it. But working full time and making idli may sound elaborate and tedious. I know.. still the dish is a part of the tamil cuisine and we cannot do without it. So found simpler ways to make them a regular for breakfast. Read on for my tips for a lesser work, more satisfactory idlis
1. Take 4 cups of idli rice and 1 cup of urad dal. Wash together until the water runs clear. Add a teaspoon full of fenugreek seeds and soak together until the rice is soaked well. About 1 to 2 hours.
2. Grind the batter in wet grinder if you have it. It is the key to equate the lesser soaking time. It will pulverize and get the wet batter warm and soft and Fluffy. This is very much bweded to get a perfect fermented Fluffy batter and in turn soft idli.
3. Now add salt, cover the bowl or the batter box. Let it ferment overnight.
4. Add water only of needed before making idli. The batter should look soft and bubbly, thicker for idli
5. Grease the idli pan generously with Ghee or oil for perfect idlis.
6. Spoon in the batter and cover the steamer, steam for 10 to 12 minutes
7. Let it cool for a few minutes once steamed and then pop the idli out with a dull knife or a spoon
8. Enjoy hot with chutney or sambar of choice
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