SOUTH INDIAN SOFT IDLI

IDLI

• SOUTH INDIAN RECEPIE:

• INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-1TBSP

• METHOD OF MAKING IDLI BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.

• HOW TO MAKE IDLI:

• PUT ONE PINCH MITHA SODA IN BATTER FOR MAKING IDLI SOFTER
• TAKE SPATULA ,ADD THE BATTER IN IT.
• TAKE THE IDLI MOULD ,GREASE IT WITH THE HELP OF REFINED OIL
• POUR THE BATTER IN MOULD
• FILL THE IDLI STAND WITH WATER BY 1/8 LENGTH
• PUT A PINCH OF SALT INTO WATER  
• STEAM IT FOR 6 MINUTES
• NOW TAKE A KNIFE AND PUT IT INSIDE OF IDLI.
• IF KNIFE COMES OUT CLEAN ,MEANS IDLI IS READY.
• REMOVE THE IDLI FROM THE MOULDS WITH THE KNIFE CAREFULLY

• PRECAUTION:

• PUT THE MIXTURE IN WARM PLACE FOR FERMENTATION.
• IN WINTER THE BATTER WILL NOT SPOIL TILL ONE WEEK.
• IN SUMMER BATTER WILL SPOIL IN FEW DAYS.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• RECOMMENDED:

• BEST TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED
• PUT ONE MUTTHI MORE URAD DAL  IN BATTER 4 MAKING IDLI SOFTER
• IF BLEND THE MIXTURE OF BATTER IN NORMAL MIXY IT MAYNOT MAKE SOFT
• IT LL MAKE SOFT IF WE BLEND IT  IN TABLE TOP STONE GRINDER
• DONT PUT MORE THAN THAT URAD DAL  AS ITS CAUSES TO DESHAPING THE IDLI
• CLEAN THE STONE WITH THE WATER ONLY.IF WE CLEAN IT WITH DETERGENT ,THEN STONE WILL ABSORB IT .SO THIS SMELL WILL COMEOUT IN MIXTURE