Ingredients:
1. Rice - 2 cups
2. Urad dal - 1 cup
3. Cooked rice - 1/2cup
4. Salt
Procedure:
Soak the rice and urad dal overnight or atleast for 4-5hrs. Grind the rice and urad dal. I normally grind them separately. Add the cooked rice too during the grinding process. Even if the urad dal is partially grind thats ok but it doesn`t mean chunks of the dal should be there. Rice should be grind smoothly. Pour both the batter into same vessel and mix properly. If you are making batter for idli then the batter should have a thick consistency and incase its for dosa the batter need not be thick. Keep it for fermenting. The vessel you keep the batter should be big enough because once the batter ferments it will rise. Normally the batter will ferment by 7-8hrs but takes longer in cold places. Once the batter is all ready to cook, chop and add some ginger if you are making Idli. It tastes good. Add salt to taste.
1. Rice - 2 cups
2. Urad dal - 1 cup
3. Cooked rice - 1/2cup
4. Salt
Procedure:
Soak the rice and urad dal overnight or atleast for 4-5hrs. Grind the rice and urad dal. I normally grind them separately. Add the cooked rice too during the grinding process. Even if the urad dal is partially grind thats ok but it doesn`t mean chunks of the dal should be there. Rice should be grind smoothly. Pour both the batter into same vessel and mix properly. If you are making batter for idli then the batter should have a thick consistency and incase its for dosa the batter need not be thick. Keep it for fermenting. The vessel you keep the batter should be big enough because once the batter ferments it will rise. Normally the batter will ferment by 7-8hrs but takes longer in cold places. Once the batter is all ready to cook, chop and add some ginger if you are making Idli. It tastes good. Add salt to taste.
No comments:
Post a Comment