Idli


It’s a healthy breakfast or tiffin for kidus & ma kids ♡ them, dis time I prepared from a humble collection of ma frd. Garima Saroli Narera. Thx a ton sweety it was aws. & spongy.

You can also follow ma frd. Garima here

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Ingredient’s :

Idli rice/ponni rice – 3 cups
Whole urad dal (washed)- 1 cup
Fenugreek seeds(methi daana)- 1 tsp
Salt- 1 ½ tsp (adjust as per taste)

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Method :

Soak the rice and urad separately for 5-7 hours. Add fenugreek seeds to the urad  dal when soaking.

Place in the refrigerator for an hour and grind them separately in the mixer, using chilled water to grind the urad.

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Mix both the ground mixtures very well and add salt (I use my hand to give it a nice whip and mix).

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Leave to ferment overnight or 7-8 hours till the mixture doubles up gently scoop batter off the top and transfer to greased moulds.

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Do NOT stir and mix the batter.
Steam for 10-12 minutes. Stick a toothpick in to check. If it comes out reasonably clean, the idlis are done.
Let cool for a couple of minutes and serve hot with Sambar.

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Linda-Creation

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