IDLI BATTER இட்லி மாவு
Parboiled Rice
(Puzhungal arisi) … 4 parts
Whole udad dal (vellai
muzhu ulundu) … 1 part
Methi
(venthayam) …. …. 1 tsp
thick poha (aval) … ….
20 gram (optional)
Salt …. as needed
Clean and wash the
rice. Drain water. In Chennai, you get “Idli arisi”, use it.
In a vessel, put
this soaked rice, add sufficient water.
Clean and wash udad
dal. Drain water.
In a second
vessel, add this udad dal and sufficient water.
Add methi to udad.
[Add poha, to the
rice ---- it is optional]
Soak the rice and
udad for 4 – 5 hours. [udad may be soaked for less time say for 2 – 3 hours]
Drain the water.
[The water drained from udad can be kept for later use]
Grind the
udad+methi in the wet grinder, in two/three batches. Use the water kept
earlier.
Keep it aside.
Grind the
rice+poha in 3 or 4 batches.
Mix the rice
batter and udad batter in a large vessel, add salt and mix again.
Leave the batter
overnight (8 – 9 hours).
மாவு
பொங்கும். பொங்கிய பிறகு உபயோகிக்கலாம்.
Rajappa
4-11-2016
9 AM
