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A quick and perfect summer breakfast. These are extremely light on stomach which can be made in a jiffy too.
Nice:blush:
I like it very much
In a big mixing bowl, take sooji and start adding curd to it. We have to make a very thick paste so add curd accordingly. Combine sooji and curd nicely.
Leave it covered for an hour or more to ferment. If you are short of time and cant wait for an hour, than add more eno to get the perfect results.
Before you start making the final batter, grease the idli plates nicely with oil. Keep the steamer/ idli stand ready before you you start using the batter to make idlis.
After an hour, take out the idli batter, it must have dried a little. Start adding water to it (little at a time) to make smooth consistency .
Once you get the desired idli batter consistency, add salt to taste, mix well. Now add eno to it. Mix nicely and pour the batter in idli trays.
Steam it for 20 minutes in low flame. Once done, take the trays out and let it cool down a little (for atleast 5 minutes) before demoulding the idlis. Serve with sambar or chutneys.
SERVING: 2
Nice:blush:
I like it very much
wow......! very nice
very nice l like this recipe
Nice
are we not supposed to dry roast suji?
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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