Idli Batter is now an easy task.

In every Indian household that everybody loves or eats for breakfast – Idli, it is as fluffy as the cotton ball and as white as snow. It is a soft, pillowy, and steamed savory cake made from rice and lentil batter, Idli is a gluten-free food item and makes for one of the healthiest and filling breakfasts. These spongy idlis are often served with many accompaniments like varieties of chutneys, gunpowder, sambar, rasam, butter, ghee, and as the taste and style demands. Most ordinarily served accompaniments are dal/sambhar and coconut and tomato chutney.

Everybody loves these soft fermented Idli, but its batter is a task to make. But with Ultron Mixer Grinder it becomes really easy to prepare the batter. It is a heavy-duty mixer grinder which is a must-have with every other home appliance. Ultron Home Appliances make your work easy and its mixer offers the best idli batter because it retains the nutritional content and authentic taste of all the ingredients used to make the batter of Idli.

Ingredients:

  • Parboiled rice (Ukda Chawal) – 2 cups
  • Raw rice – ½ cup
  • Dhuli urad dal (Split black gram skinless) – 1 cup
  • Methi dana (Fenugreek seeds) – 1 tsp
  • Salt – As per taste

Step 1: Wash the rice totally below running water for 1-2 minutes. Soak it in water for a minimum of 2-3 hours.

Step 2: Wash the dal totally below running water for 1-2 minutes. Soak it in water for a minimum of 2-3 hours.

Step 3: Add methi seeds to the soaking dal.

Step 4: Drain and grind the rice in Ultron Mixer Grinder to a slightly coarse texture with dropping consistency. Keep it aside.

Step 5: Drain and grind the dal with methi seeds in Ultron Mixer Grinder. Sprinkle water to make the batter spongy and smooth. Ultron Mixer Grinder retains the nutritional content and authentic taste of the ingredients, regardless of the speed levels they are mixed at.

Step 6: Add salt (as per requirement) and blend both the batter totally in a whipping motion.

Step 7: Keep the batter in a huge vessel. Shut it tightly and let the batter rest in a heat/warm place for a minimum of 24 hours to ferment.

Tip: The addition of a small amount of sugar will facilitate the chemical process of the batter. So, you’ll be able to use this technique occasionally within the winters.



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