Idli batter
http://www.recipenext.com/articles/110/1/Idli-batter-/Page1.html
By Shweta Arora
Published on July 25th, 2010
Idli is all time favourite, light and relished snack.
Its healthy and loved among the kids. My son loves it with variety of cutneys and and even with tomato ketchup.
He loves it when I give it in his tiffin. And moreover I too find it very easy to prepare in the morning.
And the best part is that it is nutritious!
Ingredients
Urad dal (black grams without peels) 1 cup
Rice 4 cups
Salt to taste
Method
Soak the dal and rice seperately for 2-3 hours.
Grind it to a smooth batter with very less or marginal water, sepeartely.
Mix both pastes and grind to get a smooth batter.
Add salt to taste and mix well.
Transfer batter to a bigger vessel and allow it to ferment overnight, or atleast 8 hours.
You can refrigerate after fermentation and can be used for 4 days.
Idli is all time favourite, light and relished snack.
Its healthy and loved among the kids. My son loves it with variety of cutneys and and even with tomato ketchup.
He loves it when I give it in his tiffin. And moreover I too find it very easy to prepare in the morning.
And the best part is that it is nutritious!
Ingredients
Urad dal (black grams without peels) 1 cup
Rice 4 cups
Salt to taste
Method
Soak the dal and rice seperately for 2-3 hours.
Grind it to a smooth batter with very less or marginal water, sepeartely.
Mix both pastes and grind to get a smooth batter.
Add salt to taste and mix well.
Transfer batter to a bigger vessel and allow it to ferment overnight, or atleast 8 hours.
You can refrigerate after fermentation and can be used for 4 days.