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𝗜𝗗𝗟𝗜 𝗕𝗮𝘁𝘁𝗲𝗿 :
💥CR Idli rice - 900g
[In (200𝗴) measuring cup - 4 & 1/4 cup]
💥Urad dal - 125g
[In (200𝗴)measuring cup - below 3/4th cup]
💥Fenugreek - 1 tsp
💥Rock salt - 2 tbsp
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𝗦𝗼𝗮𝗸𝗶𝗻𝗴 𝘁𝗶𝗺𝗲
🌹Rice - 3 hours
🌹Urad dal - 1 hour
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𝗙𝗼𝗿 𝗴𝗿𝗶𝗻𝗱𝗶𝗻𝗴 𝘂𝗿𝗮𝗱 𝗱𝗮𝗹:
✨water - 1 & 3/4 cup
✨grinding timing - 20 mins.
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𝗙𝗼𝗿 𝗴𝗿𝗶𝗻𝗱𝗶𝗻𝗴 𝗿𝗶𝗰𝗲
✨water - 2 & 3/4 cup
✨grinding timing - 15 mins.
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💥𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝘁𝗶𝗺𝗶𝗻𝗴 - 8 𝗵𝗼𝘂𝗿𝘀 (𝗶𝗻 🌞𝘀𝘂𝗺𝗺𝗲𝗿)
10 𝗵𝗼𝘂𝗿𝘀 (𝗶𝗻 ❄️𝘄𝗶𝗻𝘁𝗲𝗿)
𝗦𝗮𝗺𝗯𝗮𝗿:
1.Thoor dal + Pasiparuppu - 3/4 cup ( 125g)
( water - 2 & 1/2 cup)
2.Onion - 1/4 cup ( 1 small size )
3. Tomato - 1/2 cup ( 3 medium sized )
4. Green Chillies - 4
5.Turmeric - 1/4 tsp
6. fenugreek - 1/4 tsp
7.Oil - 1/4 tsp for boiling the dal
8.Red chilli powder - 1 & 1/2 tsp
9.Coriander powder - 1 & 1/2 tsp
10. Rock salt - 3/4 tsp
11.Veggies - 1 Cup
12.Asafoetida - 1/4 tsp
13. Tamarind - 15 gram ( big amla sized )
( Tamarind water - 1/2 cup)
14.Tempering - (Mustard seeds, Cumin seeds, Garlic - 3 pods, Curry leaves and coriander leaves)
𝗧𝗼𝗺𝗮𝘁𝗼 𝗽𝗲𝗮𝗻𝘂𝘁 𝗰𝗵𝘂𝘁𝗻𝗲𝘆:
Onion - 3/4 cup ( 2 medium sized )
Tomato - 1/2 cup ( 3 medium sized)
Ginger - small
red chillies - 6
Rock salt - 1/2 tsp
𝗖𝗼𝗰𝗼𝗻𝘂𝘁 𝗰𝗵𝘂𝘁𝗻𝗲𝘆:
Grated coconut - 1 cup
Roasted channa dal - 1/4 cup
Green chillies - 4
Garlic - 2 pods
Rock salt - 1/2 tsp
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