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Soft, fresh steamed Idlis..served with sambhar and coconut chutney.
Yummyy...
Very nice
Soak dal, rice and fenugreek separately overnight.
Soak poha for an hour.
Start the grinding the next day.In a blender add the fenugreek seeds first with little water and grind. Add poha and grind again.
Now add the drained and washed dal with 1/2 cup water(can add more water if required).
It will be frothy, scrape down and add the rice, grind with minimal water.Batter should be thick.
Remove and pour out into an aluminium utensil. Add salt.
Cover and let ferment in a warm place for another 7-8 hours, or till well fermented.
Just before serving, add salt to the batter, brush idli moulds with ghee and spoon tablespoons of the batter into each mould, fill almost till the top.
Heat water in a pressure cooker/Idli steamer and bring to a rolling boil.Place idli stand in cooker and steam for 10 minutes on a high flame.
Turn off flame but take out idlis only after 5 minutes.
Serve hot with sambhar and coconut chutney.
SERVING: 4
Yummyy...
Very nice
good
Very delicious
when do we add salt
Very good
Should the rice used be par boiled or regular
please let me know if the rice should be grinded coarsely or to a fine paste
you don't have to put eno or baking soda? why aluminum vessel? any particular reason?
very nice
11/2 ? how much
so...tempting idlis
nice recipe
hey bindiya,the photo of the idlis seem to be same of another member thenthisai prabhu is same.....
Puffy iddlies .
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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