Thursday, 25 February 2021


 How to make Kushboo Idlis?


Idli Rice 4 cups
Whole Urad 1 cup
Fenugreek seeds 1 tsp
Sabudana 1/2 cup
Water as needed 
Himalayan pink rock salt 1.5 tsp
Sesame Oil or ghee 1 tbsp to smear the Idli mould


STEP one:

Soak the Rice, Urad Dal with fenugreek seeds and Sabudana in water separately for four hours. Stir well.

STEP two:

Rinse thoroughly and drain the water and add  Urad Dal and fenugreek seeds to the grinder first.
Water should be added little by little while Thegrinding.
Once the Urad batter comes up fluffy, add
drained rice and sabudana with little water 
Add Himalayan pink rock salt 1.5 tsp
Cover and let grinding until smooth.
Transfer the batter to a bigger vessel and Cover tightly with lid
Let fermenting overnight or 8 hours.

Note: We need thick batter for Idlis, so add 100+20 ml water little by little while grinding Urad Dal. The water absorbed by Rice and Sabudana during soaking hours is sufficient so done add water while grinding Rice with dal batter.

STEP three:

Stir the batter well.
Smear the Idli mould with little Sesame oil or ghee.
Add 3 cups of water to Idli steam vessel and heat it.
Place the Idli mould and pour the batter in each cavity. 
Cover and steam cook for 8 minutes on high flame.
If the fermented batter is refrigerated, steam cook for 10 minutes on high flame.
Sprinkle some water over the hot Idlis. Remove the Idlis with a help of a spoon.

Serve withChutney/Sambar/kurma/Thuvaiyal.


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