Hey, guys!!
Thank you for the replies. I will try once again and let you know how the idlis came out.
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Hey, guys!!
Thank you for the replies. I will try once again and let you know how the idlis came out.
OK. Idly batter is ready and fermenting. I had so much doubt as to how much water to add to the grinder when grinding the dal and the rice separately. It seemed both batters were getting too thick and heavy so I added more water to make it smoother but I really didn't know how much is too much or just enough. Anyway, I will only be able to tell tomorrow. I did try putting a little bit of the dal batter in water and it floated. what should be the consistency of the batter when ready and how much water should be used to grind??? Can anybody tell??
Hi KZ,
Thanks for your help.I really appreciate it.Sorry could not reply early as I was out of town.
Thanks once again
Pinku
Quote:
Originally Posted by Kz
hi
for really soft idlis ,the best brand of rice is nandhi parboiled rice .for this rice has what they say in tamil 'nalla kannum'.it is especially very good to use when you grind in a table top wet grinder.even laksmi parboiled rice is good.
.bye
hi guys,
what is poha?
Smg.
poha is aval (puffed rice)
Puffed rice is pori...aval is pressed rice...am I right???...
Yes...Aval is also called beaten rice and poha. (Hindi)..Quote:
Originally Posted by dev
Puffed rice is Bhel (Hindi) or Pori in tamil
sbadri-
puffed rice by itself is not bhel.
puffed rice is just one of the ingredient in bhel.
puffed rice is mamra or murmura in hindi.