One of the most comfort foods of South Indians, Idli is prepared almost every other day at our homes. The ingredients for preparing the batter for Idli and Dosa remains same. However, it has got different consistency. Here I am sharing the recipe for Idli Batter using a wet grinder and also a mixer grinder. What’s the difference? You are about to find out!
Idli is a traditional South Indian Breakfast food. It is round, soft and fluffy like cotton balls (how did I think of that? What about a full moon? Meh :/) It is prepared by steaming the batter and the softness and texture of a perfect Idli depends on the batter, of course.
I had prepared Tri-color Idlis last Independence day.
How to Make Soft Idli Batter using a Wet Grinder?
The basic Idli batter consists of four ingredients – Rice, Urad dal, Fenugreek seeds, and Salt. The ingredients are first washed and then soaked for at least 4-5 hours. These are ground separately and mixed well.
Idli Batter using Wet Grinder vs Idli Batter using Mixer
While grinding the ingredients on a wet grinder, the stones in the grinder help urad dal to puff up without making the batter hot. The ingredients are equally distributed and ground to perfection. While using a mixer, therefore one must add cooked rice or flattened rice, ie Poha which will make the batter softer.
I have made small idlis here, making it a Cocktail Idli. Insert in toothpicks and serve with chutney as a party snack. Works!
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