1.
Mix semolina , ragi flour and curd in a large vessel. Now add salt and water mix it gently and make a batter(neither too runny nor to thick).
2.
Mix it well and keep aside for 15 minutes. Now add eno fruit salt just before making idly and again mix it well.
3.
Grease the idly plate with clarified butter and pour the batter in idly plate and steam for 15 minutes. Enjoy hot idly with coconut chutney and coriander chutney.
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