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Main Ingredients | Parboiled rice, Rice |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 1-2days |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Idli Batter
- 1 cup Parboiled rice
- 1/4 cup Rice raw
- 1/2 cup Split black gram flour (urad dal ka atta) skinless
- 1/2 cup Fenugreek seeds (methi dana)
- to taste Salt
Method
- Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain off water and then soak in 3 cups water for at least 5-6 hours.
- Wash and soak the gram with the fenugreek seeds in 1 cup water for at least 2-3 hours.
- Drain the gram, raw rice and fenugreek seeds and place in a blender. Grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep bowl.
- Drain the parboiled rice and place in the same blender. Grind with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep bowl.
- Add salt and mix both the batters with hand. Mix thoroughly in brisk whipping motions so as to aerate the batter well. The batter should have a dropping consistency.
- Keep the bowl covered with a tight lid in a warm place overnight to ferment.
- Use as required.
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