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Idli Stand Stainless Steel Plates Silver Idli Maker (3 Plates)
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Idli Stand Stainless Steel Plates Silver Idli Maker Features
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Rinse the urud dal and fenugreek seeds until the water runs clear - Place ½ cup (100 g) of urud dal (black gram) and ½ tablespoon of fenugreek seeds into a pot. Fill the pot with water, then use your hand to swish the urud dal and seeds around. Drain the water from the pot, then repeat the process 1 to 2 more times.
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Soak the urud dal, seeds, and poha in water for 4 to 5 hours. Drain the urud dal and fenugreek seeds 1 last time. Keep them in the pot, then add ¼ cup (37g ) of poha and 1 cup (240 mL) of water. Set the pot aside for 4 to 5 hours.
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Rinse the parboiled rice and basmati rice until the water runs clear. Place 1 cup (225 g) of parboiled rice and 1 cup (225 g) of bastami rice into a pot. Fill the pot with water, then swish the rice around. Drain the water, then repeat the process 2 to 3 more times.
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Soak the rice in 2 cups (470 mL) of water for 4 to 5 hours. Drain the last of the water from the rice, then pour in 2 cups (470 mL) of water. Set the pot aside for 4 to 5 hours so that the rice can soak as well.
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Transfer the blended mixture into a large container. The container needs to be deep enough to hold the rice as well. You also need to leave enough room for the final batter to expand. A large cooking pot should work just fine for this
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Drain the water from rice, then add the rice to the grinder. Use the same process as you did for the urud dal mixture. Set the strainer over a pitcher, then pour the rice through it. Put the rice into the grinder and save the rice water.
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Stir the rice mixture into the urud dal mixture, along with some salt. Pour the blended rice into the blended urud dal. Season it with some rice, then stir everything together until the color and texture are consistent
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Cover the pot with a lid and leave it in a warm place for 8 to 10 hours. A warm kitchen would be ideal. If your home is below room temperature, stick the pot into an oven, then turn the oven light on. Leave the batter covered and undisturbed for 8 to 10 hours while it ferments
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Stir the fermented batter, then add some salt or baking soda, if needed. After 8 to 10 hours have passed, open up the pot and give the batter a stir. The batter should look bubbly. If it isn’t, stir in a pinch of baking soda. This will help make it bubbly again, which is key to creating perfect idli.
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Allow the idli to cook for 10 to 15 minutes, then remove the idli. The idli are ready when you stick a toothpick into the center and it comes out clean. They should be light, puffy, and fluffy. Use the handle of the stand to lift the pans out of the cooker. Set the entire contraption onto a heat-safe surface
About Idli Stand Stainless Steel Plates Silver Idli Maker
Rinse the urud dal and fenugreek seeds until the water runs clear - Place ½ cup (100 g) of urud dal (black gram) and ½ tablespoon of fenugreek seeds into a pot. Fill the pot with water, then use your hand to swish the urud dal and seeds around. Drain the water from the pot, then repeat the process 1 to 2 more times.
