How to make perfect batter for idli &dosa in mixie/Idli dosa batter recipes/Healthy breakfast recipe скачать в хорошем качестве

How to make perfect batter for idli &dosa in mixie/Idli dosa batter recipes/Healthy breakfast recipe

‪@Maryzkitchen‬ #idlis #BATTERFORIDLI #SOFTIDLIS HOME MADE BATTER FOR SOFT AND FLUFFY IDLIS using mixie . NOTE - For grinding in mixie we take 3 cup rice = 1 cup dal and for grinding in stone grinder we take 4 cup rice + 1 cup dal INGREDIENTS Raw rice ( kaccha chawal ) – 1 cup Par Boiled Rice (ukda chawal) – 2 cup Whole Urad Dal – 1 cup Methi seeds / fenugreek seeds – 1 tsp Salt to taste Water as needed to grind and steam Poha – a fistful Sabudana - 1/4 cup Cooking soda – pinch [ optional ] METHOD First wash and soak rice + sabudana for 5 to 6 hours. [ add poha to it just 10 minutes before grinding ] Wash and soak urad dal + methi seeds for 4 hours. Drain both . Take urad dal and grind in a mixer / grinder , add little water at a time and make it into a super smooth batter. Transfer this to a large container. Now take soaked rice in the same jar ,first grind without water . Add little water and grind it into a smooth batter . The rice will not be super fine but will have small grits. Pour this over urad dal batter, add in salt . Mix well with clean hands . Cover this and let it ferment overnight or 8 to 10 or 12 hours. [depending on the temperature ] The next day, the batter should be risen well. Mix this batter well. Grease idli plates with little oil and spoon the batter into each moulds. Place the idli plates into steamer and steam for 10 – 12 mins. Once it is steamed, remove it and allow it to cool . Demould the idlis with a knife or spoon and serve with sambar, chutney, gunpowder. NOTES Same batter can be used for dosa /uttapa /appe. Baking soda is optional ,you can a pinch before steaming. Don’t use split urad dal ,use whole urad dal . Use hot water to soak to reduce soaking time. Don’t over steam. The batter should not be very thick Or thin. Use hands to mix the batter. During winter it may take more time for fermentation. When the batter becomes thin you can use it for making dosa. The consistency of batter becomes little thick after fermentation. Some use cooked rice/methi seeds for soft idlis . If you grind more in quantity you can store the batter in the fridge but for storing don’t ferment. Ferment it when u require it. If you want to demould the idli fast then just hold the idli mould upside down below the running tap. For mini idlis we get idli moulds with small compartments. If you don’t have idli vessel steam it in a plate like dhoklas …steam , cut and eat. Before steaming mix the batter well. Avoid over fermentation to avoid sour idlis Boil the water before placing the idli stand in the steamer. Don’t remove the idlis when it is hot. While grinding urad dal keep adding water little by little to make the batter lighter and fluffy. Fluffy urad dal batter results in fluffy idli. The urad dal batter should have air bubbles. If you put a drop of urad dal batter in water,it should float. Grind the dal and rice separately. In colder regions keep the batter in the oven with lights ON for fermentation. A fist full of poha or even sabudhana soaked together with rice results in soft idli. Don’t use aluminium vessels to store the batter. #idli ,#southindianfood, #foodie, #food ,#foodphotography, #foodporn ,#breakfast ,#dosa ,#indianfood, #foodblogger ,#instafood ,#southindian ,#idlisambhar, #chutney ,#yummy ,#sambhar ,#homemade ,#foodstagram ,#healthyfood ,#sambar, #foodgasm ,#foodlover ,#bhfyp ,#vada ,#foodiesofinstagram ,#tasty ,#southindiancuisine ,#masaladosa, #healthy suji idli recipe ,masala idli recipe, instant idli recipe ,idli recipe video ,idli recipe marathi ,idli recipe in hindi ,different types of idli recipes ,idli recipe