Prep time: 15 hours
Cooking time: 30 minutes
For how many people: 4
material:
1 cup idli / dosa rice 1 cup basmati rice (or any rice) 1/2 cup urad dhul dal 1/4 cup poha 1/2 tbsp fenugreek methi flavored flavor, for lubricant
Method:
Wash the urad dal and fenugreek seeds with water twice in 2-3 times. Soak the pulse of pulse, fenugreek seeds and poha in one cup water for 4-5 hours. (After the damp, the size of pulses will be almost doubled) Wash both the rice 3-4 times in water simultaneously. Soak them in two cups of water for 4-5 hours. Take out the extra water from the fried urad lentils and use the pulse on the next step at the time of grinding. Pour lentils and fenugreek seeds in a large jar of MIXI. Put 1/2 cup of water (extracted from the soaked lentils in step 4) and grind until it finely grows. Slowly add more water (according to need) and finely and till the fluffy (till it becomes light) till the batter grows. To grind 1/2 cup urad Dal, approximately 1½ cup of water will be required. The amount of water depends on the quality of urad pulses; Therefore, gradually pouring water as per requirement. The powdered lentils should not be very thin or very thick. Take out the dal in a large container or box or leaf. Remove extra water from the rice. Put the soaked rice in the same jar of Miksi. Put a little bit of water (total about 1/2 cups) and grind it a bit. Take the powdered rice in the same container. Add salt and mix well. Better should not be very thick or very thin. If the solution is very thick then Idli will be tough and if the solution is very thin, then idli will be flat (good round shape will not come). Cover the solution with a plate and keep it in a light warm place for 8-10 hours to keep the yeast (in warm place in winter and at room temperature in the summer). If you live in a cold region, keep the solution in the oven and keep the oven light on. When the solution is made, then its volume will increase. Stir the solution with a clean spoon. In the same way as shown in the picture, you will see small bubbles in the solution. These small tiny bubbles are important for making idli soft and spongy. Dry the dough for salt and if necessary, add more salt. Put 1-2 glasses of water in the idli cook (in the steamer) and keep it warm to medium heat. Smooth the idlis with oil and mix it in it. Place the molded Idiots in the Idli cooker utensils. Cover it with a lid and let it cook in steam for 10 minutes on medium flame. Idli is cooked or not, to put a knife or toothpick in the middle of Idli and take out. If the knife comes out clean and does not stick, Idli is cooked. If it does not happen, then idli is raw, let it cook for 3-4 minutes. Take out the molds out of the vinegar and allow them to cool for a few minutes. Remove Idli with a wet spoon; By wetting the spoon, Idli will easily get out of the mold. Remove them in a plate or in a large bowl and keep them covered to keep warm until serving. Serve with vegetarian
