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Actually we need to add the tempering after fermentation. that is the right way of doing it Viji ...I cold places, the batter wont get spoiled as it takes time to ferment. I have mentioned it dear.🙂
Sss.... we need to add the tempering only after fermentation.... as I mentioned in the video we can do so in the cold places where the temp is very low...
Idli Rice - 3 cups Kadalai paruppu - 1 cup Tuvaram paruppu- 1 cup Ulundhu - 1 cup Hope this will help you. Do try and let me know how it turned out to you. Thank you
hi Idli Rice - 320 gm Chana Dal - 110 gm Urad dal - 110 gm Toor Dal - 100 gm Hope this will be useful. Do try this recipe and let me know how it turned out to you. 🙂
