Soak the elements:
First, put together the elements washing after which soaking the Rice Idli, Urad Dal and the seeds of FENOGRECO for Four-6 hours individually in a bowl. As well as, wash the poha appropriately and remute it for 30 minutes.
Now the Urad Dal strikes with somewhat water till it’s spongy, then rice and poha, till each grow to be a tender paste. Then combine each dough. Put together the dough:
Ferment the mass:
Then add a pinch of salt to the dough and let it match for Eight-10 hours or in the course of the night time till it doubles in quantity.
Put together steam:
Now pre -vaporizes it with water and grease the idli molds with oil in order that the dough doesn’t adhere to it.
Pour the dough:
Now, as quickly as preheat, add the dough to the mildew, filling roughly roughly three quarters every.
Steam The Idlis:
Vapue the IDLI dough for 10-12 minutes after which to confirm whether or not or to not click on a toothpick, if it comes out clear, it signifies that it’s cooked.
SIRLlo:
Now pour the Idlis cooked in a bowl and serve it with Chutney or Sambar.