Put to boil approx 1ltr water in desiredsteaming vessel. Mix contents of this pack with320ml water and 15ml edible oil. Stir it to make asmooth batter. Keep aside for 15 minutes beforepreparing the dish.
Lightly grease the vegetable oil all aroundIdli moulds. Stir the batter gently and pour into eachmould. Place idli moulds inside the steaming vessel.
Cover the vessel and steam for 15min. onhigh flame and then on low flame for 2 to3min.Servesteaming hot ildi with sambhar & coconutchutney. If pressure cooker is used then don’tusewhistle.
For a variety heat 2tbsp of oil in a pan1/2 tsp of mustard and small green chilies & curryleaves, cut idlies into half/quarter and fry it. garnishwith coriander and lemon juice. Serve with tomatosauce or green coriander & pudina mix chutney.
- 30kg Institutional Pack