rinse the rice thoroughly for 3-4 times and soak in enough water for 4 hours
rinse the dal once and soak for 4 hours ( I usually refrigerate the dal for the last 2 hours because it helps to grind the dal without getting hot )
similarly soak the fenugreek seeds also
then grind the dal along with salt and enough water until soft and fluffy (I use the dal soaked water for grinding dal and rice as it speeds up the fermentation ) While grinding the dal, don't allow it to become too hot .You can add some ice cubes also .
grind the rice and fenugreek seeds using the dal soaked water into a fine paste
mix this with the ground dal and stir with your hands for 10 minutes .
the batter must be of correct consistency ,not too thin,not too thick.
let the batter ferment for 10-12 hours .
do not use an air tight container for fermenting the batter
stir the fermented batter very gently
ladle out the batter into a greased idli tray and steam cook for 10 minutes .
after removing from the steamer allow them to cool for a couple of minutes and then remove from the tray
once everything is combined well knead for at least 8 minutes until the dough is soft and elastic
place the dough in a greased bowl
cover with a plastic wrap and let this sit until doubled in size
once ready, punch the air out and transfer on to a lightly floured surface
roll into 1/3 inch thickness
cut the circles using a 2.5 inch cutter and cut the holes with 1/2 inch cutter
transfer them onto a floured tray
let them rest for 20 minutes
then fry them in moderately hot oil;
once ready drain and let them cool for 10 minutes
meanwhile prepare the glaze by combining powdered sugar, butter ,vanilla, and milk as needed; I have used 1/4 cup of milk to get the desired consistency
dip the warm donuts in the glaze and arrange in a wire rack until dry
Let's see how to make pillowy soft and delicious dinner rolls.
Ingredients
all purpose flour / maida - 350g [2 1/2 cups]
warm milk - 235ml
instant yeast - 1tsp
sugar - 2tbs
salt -1tsp
soft butter -1/4cup[50g]
Method
Add warm milk, yeast and sugar into a bowl and let the yeast dissolve.Remember very hot millk will kill the yeast,and the yeast will not be active if the milk is too cold.
Add sugar,and butter into it
Mix flour and salt and add into the above mix
Knead the dough very well for ten minutes.The dough may be sticky in the beginning,but as you knead it will become non sticky.
After ten minutes of kneading let the dough rest for ten minutes.
Again knead for another five minutes and again let the dough rest for ten minutes.
Now the dough will be soft,non-sticky and elastic.
Divide and shape the dough into equal sized balls
Arrange them on a greased baking tin
Cover and let these balls rise until double in size [one hour]
When they are proofed,brush their top with egg or milk
Place the tin in a preheated oven.Bake them at 190 degree Celsius for18 - 20 minutes or until the top becomes golden brown.
