1 cup urad daal soaked for 4 hours..4 cup Idli rawa soaked and drained. then grind dal and transfer to the soaked idli rawa. Now let it fermant over night. Next day it will be fermanted. you can make Idli in a idli maker or in a big container to make big idly..keep it in pressure cooker without Whisle for 10 minutes. Let it cool for 2 minutes.Idlis big in a container..or small in the idly maker are ready
I make the batter and put it in the airing cupboard(boiler room) it ferments as in India. sometimes it just needs few hours to ferment
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poha idli recipe with step by step pics soft, light and fluffy idlis made with poha (parched rice), rice and urad dal.
the south indian snack of idlis is not only healthy but also a good breakfast to start your day. you can also pack them in the tiffin box and they stay soft even later. idli , dosa , uttapam are one of those perfect food for me, which i can have everyday and even for lunch and dinner.
these poha idlis have 1:1 ratio of poha and idli rice. the amount of urad dal added in this recipe is also less.
poha is flattened rice. you can use thick or thin poha. if you do not have idli rice, then use parboiled rice or sela chawal. you can also use any regular rice like sona masuri or parimal rice. also make sure that the urad dal is fresh and not close to its expiry date.
while making any idli batter, do remember that temperature is very crucial for proper fermentation of the batter. in cold climates, fermentation does not happen well. i get a lot of queries on the fermentation of idli batter in winters. so summarized my experiences in the following points below:
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