Making ready Instant Lemon Suji Idli safely

It's very important to organize meals safely to assist cease dangerous micro organism from spreading and growing. You can take some steps to help shield your self and your family from the unfold of harmful micro organism.
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Wash your palms

Your hands can easily spread bacteria across the kitchen and onto meals. It is important to always wash your arms thoroughly with soap and warm water:

before starting to put together food
after touching uncooked food akin to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your hands totally as well, because moist arms spread micro organism extra simply.
Maintain worktops clean

Earlier than you start making ready meals, it’s essential worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you will want to wash them totally.

You need to change dish cloths and tea towels repeatedly to avoid any bacteria growing on the fabric.


Instant Lemon Suji Idli
Instant Lemon Suji Idli

Before you jump to Instant Lemon Suji Idli recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can In Addition Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to instant lemon suji idli recipe. You can cook instant lemon suji idli using 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Instant Lemon Suji Idli:
  1. Get semolina
  2. You need curd
  3. Get water
  4. You need sp cooking oil
  5. You need mustard seeds
  6. Use sp urad dhuli dal
  7. Provide chana dal
  8. Use curry leaves
  9. Use salt
  10. Provide cashew nuts
  11. Provide sp lemon juice
  12. Take baking soda
  13. Use sp peanuts chutney
Steps to make Instant Lemon Suji Idli:
  1. Add semolina and curd in a mixing bowl and mix well. Heat cooking oil in a wok. Add mustard seeds and when cumin seeds splutter add urad dhuli dal and chana dal and roast till it turn pinkish. Add curry leaves and cashew nuts in it and mix. Transfer this tempering in suji curd mixture with salt and mix well.
  2. Add baking soda and pour lemon juice on it and mix well. Grease the idli mould and put 1 tb sp mixture in each mould.
  3. Put 1 glass water in a pressure cooker. When it comes to boil keep idli mould in it and place lid over it without weight and steam for 12 minutes on medium flame. Switch off the flame. After 15 minutes open the lid and demould the idlis and transfer it in a plate.
  4. Serve hot with peanut chutney.

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