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Sunday, 8 June 2014

How to make Idli batter

I must say, life has become much easier after I brought home mom's spare mini wet grinder for making idli, dosa, vada batter or any other batter of any kind.

But if you do not have a grinder, you can still make the batter using your mixer. I myself was using a mixer for almost 4 years. Lets jump to the process of making idli batter..

Ingredients
2 parts Idli rawa [Easily available in local grocery store.]
1 part Urad dal
1/2 cup Poha
Water as needed

Soak idli rawa and urad dal separately for at least 4 hours and at most 8 hours (overnight).


Idli rawa squeezed with hands, in ground urad dal. 
Put urad dal and poha to grind. Add little water at a time. Remember, key is to add only as much water as required. Batter should not be watery. There is no way you can reverse it if you end up adding excess water.. so be careful.. :)
Take some batter between your fingers and check if its smooth or still is granulated. Continue grinding till it becomes smooth.

Meanwhile, take fistful of idli rawa and squeeze out excess water and put in a dry, clean bowl. Repeat the process for entire rawa.
Pour the urad dal batter over squeezed idle rawa. Mix well and leave it to rise overnight.

The next day, you will notice that the batter has risen and turned bubbly. Mix till it settles. Now it is ready to use.

P.s.. I cook idli in a flat round steel bowl which I mostly use for cooking rice. This is quick and involves less number of utensils. Brush the bottom with some oil and pour 1 inch thick batter at a time.
You may use cooker or idli maker. If you are using cooker, remember not to put the whistle! Just put it on high flame and cook for 5 minutes.


This is after grinding the batter. It is smooth and flat.



This is after the idli batter has risen. Notice the fluffy texture with little bubbles?



And this is how idli looks like in my lunch box :-)


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