Making of idli/dosa flour
I used to add 1 tbsp of vedayam for ordinary idli/dosa flour also because vendhayam is very good for health. The slight flavour of vendhayan will be present in the idli/dosa you make.
Ingredients:-
Boiled rice - 4.5 cup
Urad dal - 1 cup (urad dal should be whitish then only it is fresh)
Vendayam - 1 and 1/2 tbsp
Salt - as required
Preparation method:-
Wash the boiled rice 3 times well in water and soak in water (till the rice is soaked and water remains 2 inch above the rice) for 4 hrs.
Separately wash the urad dal and vendayam together. Soak in water for 3 hrs.
Grind the soaked rice well along with required amount (till it is smooth. when pressed between figure it will be smooth and slight texture will exist). Don't add more water the batter has to be thick.
Grind soaked urad and vendayam. Add water little by little then only the flour will be fluffy and large amount will come.
Mix the ground rice flour and urad flour together with required amount of salt (usually i use my handfull of rock salt and mix).
Leave this flour to ferment for 6 to 8 hrs (according to your temperature).
I used to add 1 tbsp of vedayam for ordinary idli/dosa flour also because vendhayam is very good for health. The slight flavour of vendhayan will be present in the idli/dosa you make.
Ingredients:-
Boiled rice - 4.5 cup
Urad dal - 1 cup (urad dal should be whitish then only it is fresh)
Vendayam - 1 and 1/2 tbsp
Salt - as required
Preparation method:-
Wash the boiled rice 3 times well in water and soak in water (till the rice is soaked and water remains 2 inch above the rice) for 4 hrs.
Separately wash the urad dal and vendayam together. Soak in water for 3 hrs.
Grind the soaked rice well along with required amount (till it is smooth. when pressed between figure it will be smooth and slight texture will exist). Don't add more water the batter has to be thick.
Grind soaked urad and vendayam. Add water little by little then only the flour will be fluffy and large amount will come.
Mix the ground rice flour and urad flour together with required amount of salt (usually i use my handfull of rock salt and mix).
Leave this flour to ferment for 6 to 8 hrs (according to your temperature).
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