Idli Batter Recipe With Rice, How To Make Idli Batter
Idli batter Recipe with idli rice.
Ingredients
- 2 cups - idli rice or boiled rice
- 1 cup urad dal split black gram or whole balck gram
- 1 cup - cooked rice
- ½ teaspoon fenugreek seeds methi seeds
- salt - to taste
Instructions
Soaking Process:
- Firstly, wash the idli rice very well, transfer it in a container, add enough water and soak it for about 7-8 hours.
- Wash the urad dal and soak it in water for about 7-8 hours.
- Soak fenugreek seeds in water.
Blending and Fermentation:
- Once all the ingredients are soaked its time to blend them.
- Add idli rice in a blender and blend it by gradually adding very water into it and make a very smooth fine paste.
- Transfer it in a large container.
- Add urad dal and methi seeds together in a blender, gradually add very little water and blend into a fine smooth paste.
- Also add cooked rice into the urad dal methi paste and blend again.
- Add this paste to the idli rice batter.
- Cover the batter tightly with the lid.
- Ferment it for about 8 - 10 hours or overnight.
- Divide the batter accordingly for making idli and store the rest of the batter in refrigerator.
- Add salt into the batter that is set aside for making idli and use it for making idli.
- The batter stored in the refrigerator can be used to make dosa and uttapam for rest of the weekdays by adding some salt into it.
- This multi purpose batter if stored well in refrigerator, can be used for 3-4 days.
Notes
1.Always make idlis using the batter on the first day.
2.Next day use the same batter to make dosas as the batter gets little sour to make idlis. Therefore second day use it to make dosas.
3. While making dosa one can add a teaspoon of chick pea flour and a pinch of sugar to the batter to bring a golden brown colour while making the dosa.
4.The same batter can be used to make uttapam and pongal.
5.There is always a discussion whether to add salt before fermentation or after fermentation but, I always add after fermentation.
6.Even if salt is added before fermentation not to worry as it doesn't make any difference.
7.As cooked rice is added into the batter make sure the batter is not stored for many days in refrigerator. Use it for 3-4 days.
2.Next day use the same batter to make dosas as the batter gets little sour to make idlis. Therefore second day use it to make dosas.
3. While making dosa one can add a teaspoon of chick pea flour and a pinch of sugar to the batter to bring a golden brown colour while making the dosa.
4.The same batter can be used to make uttapam and pongal.
5.There is always a discussion whether to add salt before fermentation or after fermentation but, I always add after fermentation.
6.Even if salt is added before fermentation not to worry as it doesn't make any difference.
7.As cooked rice is added into the batter make sure the batter is not stored for many days in refrigerator. Use it for 3-4 days.
Nutrition
Nutrition Facts
Idli Batter Recipe With Rice, How To Make Idli Batter
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.
WANT TO WATCH VIDEO RECIPES?SUBSCRIBE US ON YOUTUBE