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News India Live, Digital Desk: Idli lovers take Note: Idli is a popular and nutritious South Indian snack that is often made in Idli maker. But if you do not have an idli maker, can’t you make hot and full idli at home? Can make it absolutely! Here is an easy method stated that you can make a very soft and spongy idli without the idli maker. The method of making idli of the idli: Ingredients: rice flour or idli rava: 1 Kapudad dal (ground): Half a Kapin: 1/4 Kappani: 1/4 Kappani: As per the requirement: 1/4 Kappani: As per the requirement: 1/4 as per the requirement: Taste, taste, soda (biking soda) (Alternative) Oil (to mold Greece) Method: Preparation of batter: The most important for idli is its batter. First of all, soak urad dal in water for 4-5 hours and then grind it finely finely. Now prepare a thick batter (Idli batter -like consistance) by mixing rice flour (or idli rava) in a large bowl, ground urad dal, curd and water as required. Mix it well so that there is no lump. Raising Khmeer Firmmentation: Cover the batter and give the firm on a hot place for at least 8-10 hours or overnight. After the yeast rises, the batter will double and it will fill the air. (If it is in a hurry, you can use a little eating soda, but the traditional idli makes better than yeast.) Preparing to ripen: Now prepare the utensils in which you want to make idli. You can use small bowls, tea cups or any steel utensils with flat floor. Grease them well with oil. Stimizing in steam: Take a large and deep pot, such as big beaten up or embroidery, in which you can keep a lattice stand or an elevated utensil. Fill water in it (so that he stays under the stand) and let it heal. When the water starts boiling and steam starts, add the batter to the grouped bowls. (Do not fill the bowls completely, fill only half or two-thirds, because the idli flourishes.) Set and cook: Now carefully place the batter’s bowls on the forged stand inside the hot pot. Cover the pot tightly with a lid so that the steam does not come out. Cook it in steam for 10-15 minutes on medium heat. Clecke and remove: After 10–15 minutes, try it with a toothpick or knife. If the toothpick is cleaned, it means that the idli is cooked. Turn off the heat and carefully take out the bowls. Let it cool for a few minutes, then separate the idli from the bowl with the help of a spoon or knife. Your hot and full idli is ready without idli maker! Serve and enjoy it with sambar and coconut chutney. This trick is best for those who want to make delicious idli even with limited kitchen tools.
