Learn how to make life easier by making homemade flour mixes for Idli, Khaman, Dhokla, Dosa, Vada, Uttapam etc. and prepare recipes instant for those busy days.
|For idli mix|
|Parboiled rice||1 Cup (16 tbs)|
|Long grain rice/Short grain rice||1 Cup (16 tbs) (Or just one kind of rice can be used)|
|Split black gram||1/2 Cup (8 tbs) (skinless,urad dal)|
|Poha||1/4 Cup (4 tbs) (beaten rice,optional)|
|Split bengal gram||2 Tablespoon (skinless,chana dal,optional)|
|Fenugreek seeds||1 Teaspoon|
|For making soft and fluffy idlis:|
|Flour mix||2 1/4 Cup (36 tbs)|
|Water||1 Cup (16 tbs) (as needed)|
|Eno fruit salt||1/2 Packet (if desired)|
For Idli mix:
1.Mix all ingredient together in a big mixing bowl.
2.Using dry grinder or burr mill, grind and store in a air tight container in a cool dry place for up to 6 months.
For soft and fluffy idli:
3.Take the flour mix into a mixing bowl.
4.Add water as needed to prepare the batter.
5.Now, there are two ways to use the batter. Prepare Idli instant by adding ENO or let the batter ferment overnight. ENO should be added right before steaming the idli.
6.When ready to steam, prepare the steamer by adding enough water.
7.Grease the idli mold with oil and keep aside.
8.Heat steamer on a high heat.
9.Add ENO into the batter and stir well. Pour batter into the idli molds.
10.Insert the trays into the steamer safely and cover the lid.
11.Steam for about 15 minutes or longer depending on the size of idli.
12.After 15 minutes, turn off the stove. Wait for about 5-10 minutes, open the steamer carefully.
13.Remove the idli trays carefully and place onto the counter.
14.Let idli cool slightly and remove idli one by one from the molds by using knife. Run knife on the edges and remove the idli.
15.Serve steamy idli with Sambhar and Chutney.
Steamed idli can stay areat up to 4-5 days into the refrigerator and perfect for lunchbox.