Transcription
This is how you can prepare soft, spongy, and delicious instant idly in minutes.
In a karai, add 1 tbsp oil, half teaspoon rye, 1 teaspoon chana dal, 1 teaspoon urad dal, and cook for a minute. Now add 1 teaspoon ginger, 2 green chilies, 2 tbsp cashews, 10 to 12 curry leaves, 1/4 teaspoon hing. Stir in.
Add 1 cup jar rava and cook for 2 to 3 minutes. Cool it down and add 1 cup curd, fresh coriander, salt to taste, 1/3 cup water, and mix well. Rest the batter for 10 minutes. Add half teaspoon of baking soda, and our idly batter is ready.
To roast the rava for the batter, I used is a Milton Procook multi kadhai. It is a multi-purpose, heavy-bottom kadhai made of best quality food-grade stainless steel. What's special is that you can use it as a kadhai and as a steamer, as you get six attachments with it. You can steam idlies, mini idlies, dhokla, momos, patra, and a lot more with Milton Procook. You cook like a pro.
Grease the idly mold, place a fried cashew, pour the batter, and steam the idlies for 8 to 10 minutes. These idlies turn out super soft, spongy, and delicious.
To explore the Milton Procook multi kadhai, check the link in the description.