Whosayna’s Jhatput Idli

Name: Whosayna’s Jhatput Idli
Total time: 2400 s
Yield: 30 servings
Cuisine: Indian
Ingredients: 2 cups @250 gms Rice flour; 1/2 cup Urad daal; 2 tsp Semolina (Sooji); 1 cup Poha; 1 tsp Fenugreek seeds; 1 and hlf tsp Salt; 1/2 tsp Citric acid (nimbu ka phhool); 5 cups Water; 2 tsp Eno (Fruit salt)

Husseina Nazir @cook_12708392

#goldenapron3

Husseina Nazir @cook_12708392

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Ingredients

40mins

30 servings

2 cups @250 gms Rice flour
1/2 cupUrad daal
2 tspSemolina (Sooji)
1 cupPoha
1 tspFenugreek seeds
1 and hlf tsp Salt
1/2 tspCitric acid (nimbu ka phhool)
5 cupsWater
2 tspEno (Fruit salt)

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Steps

40mins

1

In a pan roast slightly fenugreek seeds and urad daal, let it cool down
2

Grind both to powder and grind poha as well
3

Take a big bowl, put all except water and eno, mix well
4

Keep steamer filled with water on boil.
5

Grease the idli moulds.
6

Add water to the mixture and mix very well.
7

Make two portions of the mixture (separate the other in different bowl).
8

As water boils add one teaspoon of eno in one bowl and stir well, fill the moulds
9

Put the mould in steamer and boil for fifteen to twenty minutes
10

Remove the mould and let it cool down, remove idlis on a platter
11

Grease the moulds, add another teaspoon in the remaining bowl and mix well
12

Put in the steamer and cook the this batch
13

When done after, cooling remove in the platter