Wednesday, August 26, 2009


Gram flour-2 cups
Chilly powder-1/2 tsp
Salt to taste
Asafoetida-1 pinch
Idly batter-4 tbsp

Mix gram flour, idly batter, salt and asafoetida with water and make the batter. The correct consistency is, the batter should stick as thin layer over the vegetable and it should not be too watery or too thick. Keep aside for 1 hour. This batter can be used for many variety of bajji preparation as such or with little variation.

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