Muniyandivilas Idly Batter(10 Litre)

Main Ingredients:

• Parboiled rice (or idly rice)

• Urad dal (black gram split and husked)

• Optional: fenugreek seeds, poha (flattened rice)

Soaking Time:

• Rice and dal are soaked separately for 4–6 hours.

Grinding:

• Dal is ground to a smooth, fluffy paste.

• Rice is ground to a slightly coarse paste.

• Both are then mixed together.

Fermentation:

• The batter is left to ferment overnight or 8–12 hours in a warm place.

• It becomes airy and slightly tangy.

Texture:

• After fermentation, the batter is light, airy, and slightly thick.

Uses:

• Primarily used to make idlis (steamed rice cakes).

• Can also be used for uttapam or paniyaram with slight adjustments.

Storage:

• Fermented batter can be refrigerated for up to 4–5 days.

• Stir before use, as water may separate.

Nutritional Value:

• Rich in proteins and carbohydrates.

• Fermentation enhances digestibility and adds probiotics.

Tips:

• Use non-chlorinated water for better fermentation.

• In cold climates, keep in a warm spot or use the oven with the light on.