Very nice beta....aap jab koi dish banati ho to koi stress apke face pe nahi hota ....jisko dekh kar aisa feel hota hai k kitni aasan hai inko banana ...jabki Aisa bilkul nahi hai....kisi bhi kam ko karne me time aur thakan bhi hoti hai....lekin aapki smile bahut sukoon deti hai aur doosron ko inspire karti hai...May God bless you 😊
Ljaisehi maine aspke first recipe dekhi,tabhise muze underse ek thought manme asya, wo ye ki ,aap bohothi sweet person ho.obviously aap ke hatose sabhi chije tastyhi hogi. Lots of blessings
In south India we make idlis with rice and udad dal and ferment for 8 hours we don't use baking powder and get the best idlis and fermentation also gives rise to good gut bacteria Please try it sometime 😊
Ur left over recipe ideas becomes always superb. U r an amazing excellent ultimate mind-blowing beautiful "Golden-hearted" very cool minded well-behaved down to earth personality human-being keep continue....... 💖💞💖💎💎🙌🙌
Nice idea Apki ek bat mujhe bht achi lgti h ki ap kch v waste nh hone dete h hr dish se kch n kch new bna hi dete ho ap😊 Thank u for this unique receipe
Hi Sonal, nice recipe, but you could have added the rice also with the idli batter. And yes, suji idli does not get fermented because it is too coarse and the grains cannot hold the air generated by fermentation that leads to fluffy idlis. But the original rice idlis (made with urad dal and rice flour) can be made very fluffy just by fermentation
Agree with you 100%! Suji needs time to ferment. But if suji and curd mix is left to sit for some hours it will also be soft and nice. The curds will help in fermenting. Baking soda/powder makes the idly fluffy instantly, but it also makes the eaters feel bloated. The idlies that is made by grinding rice and urad daal ferments naturally because it's left to ferment.
