Monday, June 18


Well, this is a cool way and short cut for making tasty idlis. Earlier I used to soak urad dal and use that to make idlis. This time I used urad flour and it saved time as I did not have to grind the urad dal. Love the short cuts and on top of that if they are soft yummy......

Idlis with verusenaga(peanut) podi
Here is the recipe:

1 cup urad flour
2 cups Idli rava
1 tsp salt

1. Combine all the ingredients with water to get the right consistency. Let it rest for overnight to ferment it.
2. On the next day grease the idli plate with oil and scoop the batter into them.

3. Pressure cook them for 12 to 15 min.

The soft idlis are ready to be served. You may serve them with any chutney or chutney powder of your choice.


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