kerala garam masala
Cinnamon-4-5 small sticks
Nutmeg -small piece
Dry roast each ingredients until its raw smell goes
Roast each items separately.
Allow to cool
Then make to fine powder ..
Then strain and keep in a tight container
So home made Kerala Garam Masala is ready to use ..
Idli Rice -2cups
Urad dal-1/2 cup plus 2tbsp
Ice water -1/2cup
Water -as needed
Soak everything separately by washing thoroughly for 4 hours ..
Soak poha in 1 cup drinking water ..all others in tap water
Then after 4 hours first grind poha and fenugreek seeds together to a fine paste ..
Here I didn’t add extra water to grind poha
Transfer this batter to a big container ..
Then grind urad dal by adding ice water to a fluffy consistency ..
I added 1/2 cup of ice water .. It may vary ,but don’t put too much water ..
Then batter should be thick
Pour that also to the container ..
Then grind rice in two – three batches by adding enough water..Grind to not that very fine paste ..but grind nicely ..Watch the video ..so it will be more clear ..
Then pour that too to the container ..
Finally add rock salt and mix thoroughly with hand for 2-3 minutes
The batter should be thick ..
So very careful while adding water when making idli ..
Close the container and allow to ferment for 10 to 12 hours ..
I use to keep my batter in my balcony ,if u r living in a very cold country ,u can wrap ur batter container in a woollen blanket to help fermentation …otherwise can keep in the oven by putting the light on ..
After the fermentation ,boil a steamer by adding enough water and place the idli mould ..
Pour batter to each mould and steam for 7 to 10 minutes ..
When u insert a skewer it must come out cleanly ..
Then remove from the steamer and allow to sit for 5to 10 minutes
Then de-mould them ..
So ur soft spongy idli is ready to serve ..
And serve with ur favourite chutney ,sambar etc..
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