His name is Prithivjora. small fluffy round Looks like a back. Incomparable in taste. Popular South Indian dish. Idli. Be it breakfast or dinner. Can be eaten anytime. And because of its worldwide popularity, ‘World Idli Day’ is celebrated on March 30 every year. A whole day in his name. Many complain that idlis made at home are not as soft or spongy as store-bought ones. Actually the secret of soft idli lies in the right ratio of rice and dal and the fermentation process. Usually it is necessary to mix 2 cups of idli rice with 1 cup of beuli or beuli dal. Adding a little fenugreek makes the batter beautiful as well as the smell is great. The taste will be exactly like the store. How to make this post at home? Here is the recipe.
What are the materials?
2 cups of idli rice
1 cup beuli dal
1/2 teaspoon fenugreek seeds
salt (to taste)
Water (as required)
Step by step preparation
First wash rice and dal separately and soak for at least 5-6 hours. Then fold the dal first. If you use cold water little by little while mixing the dal, the batter will be better. Idli is better if the rice is cooked with little grains instead of grinding it completely. Now whisk the rice and dal mixture well with little salt. Remember, salted batter helps it rise faster.
Proper fermentation
Knead the batter and keep it covered for 8 to 12 hours in a warm place. It may take a little longer in winter. When the batter doubles in size, it is ready to make idlis. Grease the idli stand with little oil and pour the batter and steam it for 10-12 minutes. Do not take out the idlis immediately after turning off the heat. Wait for a couple of minutes and then get off.
Spreading a little ghee on a hot idli increases its taste several times. Be accompanied by coconut chutney, sambar dal or gun powder or idli podi. Remember, don’t make the batter too thin and don’t steam the idlis for too long. There is a fear of the idli getting tough. On this World Idli Day, let this ancient taste of South India come to your kitchen too.
Comments are closed.