Time and servings
Time and servings
Ingredients
ingredients for bullet idli batter
- 1 cup idli rava - cream of rice
- 1 cup urad dal/spilt & skinned black gram lentils
- salt as required
- water for soaking
- coconut oil to grease
Instructions
mini idli batter recipe:
- firstly, soak the urad dal in enough water for 4-5 hours.
- furthermore, drain the water from the urad dal and keep it aside.
- take the urad dal in the wet grinder / mixer. add some of the urad dal strained water and grind.
- however, if the batter appears too thick, add some water. grind to a smooth batter.
- after that pour in a non reactive deep pan or pot.
- furthermore, rinse the idli rava till the water runs clear of the starch.
- drain the water well from idli rava by squeezing excess water from idli rava.
- mix the squeezed idli rava to the batter well.
- make sure there are enough space for batter to raise when fermented.
- cover and ferment in warm place for atleast 6 - 8 hours.
- you can see the batter has raised slightly indicating its well fermented.
- mix the batter slightly and add salt to taste.
steaming mini idli recipe:
- brush idli moulds with oil.
- pour the batter in the idli moulds.
- additionally, place the idli stand in the steamer containing with some boiling water.
- furthermore, cover with a lid and steam the idlis for 10 minutes.
- finally, arrange the mini idlis then add more sambar on top.
Mini idli batter recipe
1
firstly, soak the urad dal in enough water for 4-5 hours.
2
furthermore, drain the water from the urad dal and keep it aside. we will use some of this water for grinding the idlis.
3
take the urad dal in the wet grinder / mixer. add some of the urad dal strained water and grind.
4
however, if the batter appears too thick, add some water. grind to a smooth batter.
5
after that pour in a non reactive deep pan or pot.
6
furthermore, rinse the idli rava till the water runs clear of the starch.
7
drain the water well from idli rava by squeezing excess water from idli rava.
8
mix the squeezed idli rava to the batter well. always mix the batter with your hand to make sure there are no lumps in the batter
9
make sure there are enough space for batter to raise when fermented.
10
cover and ferment in warm place for atleast 6 – 8 hours. see notes section for tips n fermentation.
11
you can see the batter has raised slightly indicating its well fermented.
12
mix the batter slightly and add salt to taste.
Steaming mini idli recipe
1
brush idli moulds with oil.
2
pour the batter in the idli moulds.
3
additionally, place the idli stand in the steamer containing with some boiling water.
4
furthermore, cover with a lid and steam the idlis for 10 minutes.
5
finally, arrange the mini idlis then add more sambar on top. drizzle ghee. serve hot with chutney and masala chai.
Notes
- firstly, you can use pressure cooker to steam idlis. but don’t put the vent weight / whistle.
- furthermore, do not add salt for the entire batter, if you want to store batter for long time.
- moreover, always store the batter in airtight container in refrigerator.
- most noteworthy, do not add too much water while grinding the batter. add only required amount.
- most of all, if you live in cold countries then cover and ferment in a warm place for 12 hours.
- if you live in a warmer place**,** then ferment for 8 hour max.
- finally, i usually keep my batter in pre heated oven (switch off the oven though) to ferment idli batter well. if possible try to preheat oven ever 3-4 hours.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mini-idli-recipe-bullet-idli-recipe/