NO GRIND TRADITIONAL FERMENTAED IDLY!
On a cold winter day what
could be more satisfying than piping hot with chutney, absolute comfort family food for us. idly sambar
I love idly, but soaking
dal & rice, grinding it use to make it lazy affair but ab bina khaye bhi toh kam nahi chalta hian na… . toh … .short cut dhundo! And my way of making it is taking 2 cups of fine idly Rava with 1 cup of udad dal flour. Just mix it with warm water & let it ferment.... as easy as 1, 2…3. Depending upon weather your fermented batter will be ready between 24 - 30 hrs.