Soak the urad-whole in water. Its level should be well above the surface of the urad.
Keep aside for 6-8 hours. In this period, if the water is absorbed, add water again and ensure its level is above the urad.
For thatte idli, add sabudana also with urad whole.
rice, regular rice or
parboiled rice and thick
aval together, twice.
Soak for 6-8 hours. If the water is absorbed, add water again and make sure its level is above the items.
urad dal till it becomes a coarse paste.
Stop the mixer.
water to the paste and
grind till you get a fine paste.
the mixer and wait till the
paste cools down completely.
Add water to the paste and grind till the paste becomes fluffy.
Transfer the paste to a utensil.
and thick aval to the mixer jar.
Grind the mixture to a fine-rava-like paste.
the paste to the utensil containing the
urad and sabudana paste.
For fermentation, cover the utensil with a plate and set aside in a
warm place for 7-8 hours or overnight.
After fermentation, the batter rises by a few inches.
soda and quarter teaspoon of curd to a ladle and mix the two items with
Add the soda-curd mixture to the batter.
Add salt to the batter and mix thoroughly.
batter is ready.
|TIPS||Idli Batter in Mixie|
|1.||Use the same water you used for soaking the items, for grinding also, because the soaked water contains vitamins.|
|2.||Do not grind the items continuously, because the paste will become hot and the idlis might become hard.|
grinding, touch the jar. If it is hot, switch off and allow it to cool
Repeat this process for successive grinding cycles.
|4.||If the quantity of rice and urad-whole is less, you can grind the two items together.|