Topic started by shoba (@ fcomet.singnet.com.sg) on Tue Feb 24 04:43:25 EST 2004.
All times in EST +10:30 for IST.

Could anyone guide me in making idli with pachchari (pachcharisi, raw rice)? It doesnt turn out soft and fluffy like the puzhunggal ari (puzhunggal arisi, par boiled rice) idlis..and there's a peculiar smell too.

I dont own a grinder, and the Sumeet does a pretty good job.

Any tips?

Thanks!

Shoba

Responses:

• From: shoba (@ bbcache-11.singnet.com.sg) on: Fri Feb 27 00:50:19 EST 2004
  
  Reposting this message...
  
  Shoba
  
  
• From: Nandhini Narayanasamy (@ wt-d10-175.wt.net) on: Fri Feb 27 19:39:11 EST 2004
  
  Check this web site
  http://www.perfectpeninsula.com
  and click on to " recipe "
  There are proportion for both pachcharsi and Puzhungalarisi and there is also tips on how to make good idlis and dosa.
  
  Try it out and let us know.
  I hope this information is useful to you.
  
  Bon Appetite !!
  
  
  
  

Want to post a response?