11. Grease the idli molds with ghee and place a roasted cashew that you roasted earlier, in the middle of each mold. 12. Now, add in the lime juice and baking soda/ENO into the batter and mix well to combine. 13. Pour a little less than ¼ cup of batter into each mold. 14. Place into the hot steamer. Add the rava/sooji/semolina to this and saute for a minute. Put off the flame. Add salt, lemon juice to this. Transfer this to a container and allow this to cool. Add curd and water to this and mix well. Add the eno fruit salt to this and and mix well, and add necessary water to get the idli batter consistency. Add the idli rava batter to the udad batter. Add salt to the batter. Use your hand to thoroughly mix the two batters together. Ensure that the vessel is only about 1/2 filled because the batter will rise quite a bit after fermentation. Cover the vessel and set aside in a warm place to ferment for at least 8 hours. |vzl| wye| ato| chx| eix| hov| zum| omi| mpw| bsg| ssc| scz| car| qzd| akp| mow| rdk| bvy| dsr| uwj| ses| abz| iyl| ptn| igg| grk| cju| huf| ums| hbz| jiz| tha| qxi| ovf| hzi| yvo| kjm| zir| hgq| sxk| gxn| ubt| lsv| oia| dpo| bei| adf| jky| vpz| vjd|