कापसाहून मऊ इडली बनवताना या १० चुका टाळा । टम्म फुगलेली जाळीदार इडली । Idli Batter Recipe Madhura

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इडली रेसिपी. रेशनच्या तांदळाची इडली. थंडी मध्ये इडलीचं पीठ आंबण्यासाठी टिप्स. इडली सांबर. इडली चटणी. उडुपी इडली. इडली चं पीठ कसं बनवायचं. १ किलो इडलीचं पीठ. रवा इडली. पोहा इडली. तांदळाची इडली. Idli Recipe. Idli Batter. idli chutney. idli sambar. idly chutney. idly recipe.

Ingredients:
• 2 cup Surati kolam Rice
• 1 cup Urad dal
• 1 cup Churmure / Puffed Rice
• 1/4 cup Sabudana
• 1 tsp Fenugreek seeds
• 1 tbsp Water
• Salt to taste

Method:
• Wash rice, urad dal, churmuri and sabudana well together 3-4 times with water
• Add fenugreek seeds and soak it in enough water for about 5 hours.
• Avoid rice that make sticky cooked rice. You can use sona masoor rice or ambemohor rice too.
But avoid using indrayani rice.
• Make sure you use old rice. Old rice means the one that is harvested in last season.
• You can use poha in place of churmure.
• Or you can use cooked rice. Then in that case blend the cooked rice along with all other soaked
ingredients.
• Drain out as much water as possible and transfer it into the blender jar.
• Blend it into a little coarse paste and transfer it into a steel pot.
• Make sure you don’t blend it into smooth paste.
• Add water and mix it well with hand.
• Place a banana leaf on the pot and cover it with a dish.
• Ferment the batter for about 14-16 hours.
• You can steam a clean cloth a little or dip it in hot water and squeeze as much water as possible
and use it in place of banana leaf.
• Make sure you don’t add salt before fermentation in winter days.
• You can add salt before fermentation in summer if you want.
• Preheat the over for about 2 minutes and turn it off. Then place the pot into the oven for
fermentation.
• If you don’t have oven the remove the ring and whistle of a cooker and close the lid. Heat up the
cooker for about 5 minutes and turn off the gas. Place a stand at the base and the pot on it in the
preheated cooker and close the lid. Keep the cooker at warm place for fermentation.
• Or wrap the pot with a warm cloth and keep it at warm place for fermentation.
• Mix the batter well and add salt.
• Mix well carefully.
• Grease idli mold well with oil and add a ladleful batter into each mold.
• Tap the tray well.
• Heat up around 1” water in a steamer and place the idli mold in it.
• Close the lid and steam the idli on medium heat for about 8-10 minutes.
• Do not over steam the idli.
• Take the idli stand out and let it cool done a little for about 2 minutes.
• Take the idlies out with the help of knife or spoon and idli is ready.
• Serve it with sambar and chutney.

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