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Ingredients –
URAD DAL – 1 GLASS
CHAWAL / RICE – 3 GLASS
WATER – 2 1/2 GLASS TO MAKE BATTER
METHI DANE / FENUGREEK SEEDS – 2 TSP
NAMAK / SALT – 1 TSP
BAKING POWDER – 3 TSP OR BAKING SODA – 1 1/2 TSP
OIL FOR GREASING
Important tips –
1) you can reduce the qty by half for everything if you wnat to make less qty of idli.
2) dal and chawal should always be in 1:3
3) soak everything atleast for 6-8 hours.
4) grind dal as fine as possible
5) grind the rice coarsely
6) keep aside the mixture for fermentation, time may vary acc to the climate
7) always stire the mixture in only one direction
8) you can skip baking powder, but adding it will give you much spongy idli
9) using a cotton cloth in the steamer to steam idli, results in more spongy idli, use a clean cloth, considring all the hygiene.
10) to demould the idli always fir wet it with some water and then demould it, it will be much easier to do so….
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Kitchen Products I use –
french fries cutter —
non stick cookware set –
non stick dosa tawa (31 cm) –
electric beater –
Inalsa food processor that I have –
Microwave – (I use a 21 L microwave)
grey colour –
Black colour –
Black colour (28 ltr) –
Instrument required –
measuring cups –
Kitchen weighing scale –
silicon spatula –
Pizza cutter –
Pizza pan –
Cling wrap –
scrapper –
whisk –
Baking supplies –
Yeast –
Cocoa powder –
Choco chips –
Dark chocolate –
Milk powder –
Spices –
anardana –
Javitri –
Oregano and chilli flakes –
Kitchen king masala –
Kashmiri red chilli powder –
Kasuri methi —
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You can connect with me on : )
Youtube :
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Twitter :
Instagram :
Email id : ersonalgupta11@gmail.com
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Love
SONAL