Make this dough without soaking or fermenting dal rice and make soft and fluffy idlis in 20 minutes. Idly Premix

Hello, I welcome Sareeta, come into my kitchen. Today, learn how to make quick and easy idli with your own batter Then, for this, neither the price of wheat flour nor the price of rice is acceptable to you. Still, the idli is seen to be soft, spongy, and fluffy, absolutely light and airy. Look here, the fluffy chana idli is so soft and spongy Then, when the idli becomes slightly warm, it will be perfect to eat immediately. So, I'm making my own idli batter today. Alright, then I'll start. Then, my friend, brew this premix with two cups of rice flour. This is my beloved Amal's cup; I counted the moments of my life with him. Then, I used idli rice here; you use sona masuri, kolam. This back can store three to four men and can carry whoever is needed. Idli will be ready if you soak the rice in the quantity required The quantity of flour required should be specified in kilograms. Then, the poha that was left behind, let it be taken away. A TATA car is a good choice. And now, the rice has been cooked. Tandul is slowly but steadily improving in every aspect. The flower does not bloom, its color changes slightly, and it gradually withers. That boy is good at studies. Then slowly, the good ones turned crisp, and I felt the heat of the minute, roasting the rice grains. Manda is not good for the weather, nor is it suitable for the season; it does not bring rain, and it is also dry. After about 7-8 minutes, the dal has become soft, and the tempering has been added. The curry has turned dry. And the color changed slightly I took the blanket, spread it on the ground, placed a cloth and a tissue on it, and then laid the blanket flat for him to lie on. Keep all the items dry properly, but do not store the flour in a damp place; if even a slight moisture remains, it may spoil. I kept the chutney and methi also chilled here for him. My hand, turning back and forth, felt chilled, even though I had left the fan off—the cold air still seemed to seep in. Then, the soaked and softened rice and dal are ground in a mixer jar. I've already ground the rice, but look— I've ground this rice myself, not powdered at all, just slightly crushed, ready to use. Just scoop it into a bowl, and with this, I'll prepare the entire rice. The gram flour has already been ground, and when roasted dry, it becomes finely powdered. While grinding, you also add your own cumin seeds and chana dal, which become very crisp when roasted. The chana dal becomes finely powdered. I took some of it out with a spoon and gently stirred it with a spoon. I mixed it well, now put the mixer's bowl back on the stand. The pulse mode only mixed with the parent for about 2 seconds, then stopped, as the mix was already complete. I tried mixing by hand, but it didn't blend well; instead, I gradually added small portions into the mixer and blended them slowly. Then, if you want me to make idli for you, just take a little batter, pour it into the steamer, and you can keep the idli ready; there's absolutely no need to soak it for a long time. But tell me, how should I make this idli? Along with that, tell me my... The thick, heavy batter for idli is prepared, and from this batter, one cup of idli batter is taken. This portion is mixed with minced meat, and when you prepare the idli, you keep the minced meat mixture aside. Even then, it remains visible. One cup of premix Still, I just poured a little water to dissolve it; even the lump in the bowl has been properly broken down. So, I've taken one cup of Premium, one cup of tea, and one cup of water, and I've properly mixed them together. Now, I'll let it sit for a while. My back is aching, so I've kept one or two glasses of water heated here, and I'm going to steam the idli mould, which I've already greased with oil. Daha minta ne pitha apala vyavasthit bijle, yala ek da check karuyaa, to he mala thoda ghatav atta tyaa mula agadi thodasa don table spoon pani mee yamadhe aad karta hai, aani yala mix karun geti hai, tar ek kap pramikhs aati hai I reduced the baking soda by half a teaspoon, but the cooking soda still seems too much. Pour in some water, just about half a cup, and switch it on. I'll mix it for you; if you don't mind Ino's key or soda, then this premix is for you at night Only by water can it be known, and the parent at dawn becomes a firmament. When filling the mold, don't overfill it—otherwise, the idlis will rise too much. Leave a little space, fill the mold properly, and then place it on the steamer. Just make sure the steamer has hot water already. I'll keep it on medium heat for 15 minutes. Let's check the five-minute mark. So, you're just a bag of idli, stuffed and ready to go, aren't you? The idli is ready now. I'll keep the cold outside the door. After completely cooling down But he took his idli and left. The idli is just about to slip out. The mother has been taken away. And even if it were to happen, it would be a great joy. A batch of 16 idlis is prepared using one cup of pre-mixed batter. All the idlies have been eaten. So, will you drink or read? Prepare and keep this pre-mix ready Chan lasts three to four months. If you want to use Ino to do it You can do it quickly and effortlessly. Even if you see the river at night, you can still cross the entire river. Perfectly soft and fluffy idlis are ready. Then you also try one of these reading techniques. Please like and share the video Alright, Chan Chan, I'm not going to cook for you, so don't expect it. There is a new, fresh, and subtle fragrance.