Katdare Idli Peeth
Katdare Idli Peeth is a ready-to-use mix made from high-quality rice flour and urad dal flour. It is a perfect blend of both the flours that are needed for making soft and fluffy idlis. The idli peeth comes in a convenient packaging of 500 grams, making it easy to use and store. This mix does not contain any artificial preservatives or additives, making it a healthy and nutritious option for breakfast or snack time. With Katdare Idli Peeth, you can easily make delicious and authentic South Indian-style idlis in just a few steps.
Shelf Life: 4 Month
About Idli Peeth (Idli Flour)
Idli Peeth is a popular food ingredient in South Indian cuisine that is used to make soft and fluffy idlis. It is made from a mixture of rice flour and urad dal flour, which are ground together and fermented overnight to create a light and airy batter. The batter is then steamed in idli plates to create the signature round shape of idlis.
Idli peeth is a healthy food option as it is low in fat and calories and high in carbohydrates and protein. It is also gluten-free, making it an ideal choice for people with gluten intolerance or celiac disease.
Why Buy Katdare Idli Peeth (Idli Flour) Online?
- Made from high-quality rice grains
- No added preservatives or artificial colors
- Finely ground for a smooth and consistent texture
- Easy to use and prepare
- Suitable for making soft and fluffy idlis
- Offers good value for money
- Comes in convenient packaging in different sizes to suit various needs.
FAQ’s on Idli Peeth/Flour
Is it rava idli flour?
No, Katdare idli flour is not rava idli flour. It is made from rice and urad dal.
What's the difference between idli rava and rice flour?
Idli rava is made from coarsely ground rice, while rice flour is finely ground rice. Idli rava is often used in combination with urad dal to make idli batter, while rice flour is used as a standalone ingredient.
What can you do with idli flour?
Idli flour can be used to make idli, dosa, uttapam, and other South Indian dishes.
Can I mix wheat flour with idli batter?
It is not recommended to mix wheat flour with idli batter as it can change the texture and taste of the final product.
How do you make idly batter with Katdare idli flour?
To make idli batter with Katdare idli flour, mix the flour with water and let it ferment overnight. Then, add salt to taste and steam in idli plates until cooked.
Idli Flour Ingredients
- Idli rice (parboiled rice)
- Urad dal (skinned black gram)
Idli Recipe: How to Prepare Soft Idli with Our Idli Flour?
Here are the steps to prepare soft idlis using Katdare Idli Peeth:
- 2 cups of Katdare Idli Peeth
- 1 cup of urad dal
- Water as required
- Salt as required
- Oil or ghee (clarified butter)
- Wash and soak 1 cup of urad dal in water for 4-5 hours.
- Rinse and soak 2 cups of Katdare Idli Peeth in water for 4-5 hours in a separate bowl.
- Grind the urad dal in a wet grinder or mixer grinder to a smooth and fluffy consistency, adding water gradually as required.
- Transfer the urad dal batter to a bowl.
- Grind the soaked Katdare Idli Peeth in the wet grinder or mixer grinder to a smooth batter, adding water gradually as required.
- Mix the idli batter with the urad dal batter and add salt as per taste. Mix well and let it ferment overnight or for at least 6-8 hours in a warm place.
- Grease the idli plates with oil or ghee.
- Pour the batter into the idli plates, filling them to 3/4th of their capacity.
- Place the idli plates in a steamer and steam for 10-15 minutes or until a toothpick inserted into the center of an idli comes out clean.
- Let the idlis cool for a few minutes and then gently remove them from the plates using a spoon or knife.
Your soft and fluffy idlis made with Katdare Idli Peeth are ready to be served with your choice of chutney, sambar or idli podi.