நான் போட்ட வத்தல் உப்பு கரிக்குது 🤣😌Mini VLOG

Ingredients

• 1 cup Urad Dal (Split Black Gram) (soaked 4–6 hours, then drained and rinsed)
• 2 cups Parboiled Rice (Idli Rice) (soaked 4–6 hours, then drained)
• 1 teaspoon Salt (fine sea salt, adjust to taste after fermentation)
• As needed Water (cold water for grinding; add gradually)

Instructions

1. Soak Urad Dal and Rice

   Rinse the urad dal and rice separately, then soak each in plenty of water for 4–6 hours or overnight.

   Time: PT6H

2. Drain and Rinse

   After soaking, drain the water and give both urad dal and rice a quick rinse.

   Time: PT5M

3. Grind Urad Dal

   Place the soaked urad dal in the wet grinder. Add a little cold water and grind until the batter is smooth, fluffy, and slightly airy.

   Time: PT15M

4. Transfer Urad Batter

   Move the smooth urad batter into a large, clean bowl.

   Time: PT2M

5. Grind Rice

   In the same grinder, add the soaked rice. Add cold water as needed and grind to a slightly coarse texture (a few grains should still be visible).

   Time: PT15M

6. Combine Batters

   Pour the rice grind into the bowl with the urad batter. Mix gently until uniform.

   Time: PT5M

7. Add Salt

   Stir in the salt, tasting lightly. Adjust if needed.

   Time: PT2M

8. Ferment the Batter

   Cover the bowl with a clean cloth or lid and place it in a warm spot (30‑35°C) for 8–12 hours, until the batter rises and shows bubbles.

   Time: PT12H

   Temperature: 30-35°C

9. Stir Fermented Batter

   After fermentation, gently stir the batter to a smooth consistency. If it looks too thick, add a splash of water.

   Time: PT5M

10. Steam Idlis

    Grease the idli molds, pour batter to ¾ full, and steam in a pre‑heated idli steamer for 10–12 minutes.

    Time: PT12M

    Temperature: 100°C

11. Serve

    Remove the idlis, let them cool slightly, and serve hot with coconut chutney and sambar.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

2 g

Carbohydrates

14 g

Fat

0.5 g

Fiber

1 g