Idli

• 1 cup idli / dosa rice • 1 cup basmati rice (any rice) • Put 1/2 cup urad • 1/4 cup poha • salt according to taste • oil

• Wash the paste of urad 2-3 times with water thoroughly. • Put the urad and poha in water for 4-5 hours in 1 cup water. • Wash the rice well with water. And soak it in 2 cups water for 4-5 hours. • Remove excess water from the soaked urad put and use it while roasting. Now put it in a mixer. • Pour 1/2 cup water into it and grind it till it finishes. Slowly pour water in it and stir it till it becomes thin and light. Add turmeric and it will take 11/2 water to grind. • After the pies, put it in the vessel. • Extra the excess water of rice. And also add some water to it and beat it. • Take it out in a container. • Put salt and mix well. Better should not be very thick or thin. If he becomes thick, then idli will be strong. And thin, it will become flat. • Cover the mixture. And keep it in a warm place for up to 8 -10 hours or until flowering. • Stir the solution with the spoon. After moving bubbles will appear in the solution. Idli is soft and fluffy. • Now add 1 -2 glasses of water to Idli cookware. Let it warm on medium flame. • Smooth the idli mold by putting it in oil. Now put the solution in it. • Now cook the idli in the utensil. Tired of it and let it cook for 10 minutes in medium flame. Idli has been cooked or not checked • To put a knife or a toothpick in the middle, if the knife is blown out, then Idli has been ready. Otherwise, let it cook for 3-4 minutes. • Take out Idli and let it cool down. Then remove it from the spoon. • Serve it in the plate with sambar or coconut chutney.