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The boiled rice might be when combined urid dhall and thoroughly cleaned. The mixture will then be permitted to soak for four hours to arrange it for grinding. When ready, the amalgamation is ground in a mixy as required in small quantities or using a special grinding machine as needed in large quantity for a South Indian family restaurant. The ground batter might be added salt and allowed to soak for up to twelve hours. This is usually required for making the cooked idlies soft when cooked. When ready the fermented batter is poured inside a special idly cooker and baked approximately 10 mins that literally brings out a soft, tasty, hot Idlies.
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Add the spinach for the pan, packing it down a lttle bit if you need to using your hand. Use a couple spatulas to lift the spinach and transform over in the pan so you coat much more of it using the essential olive oil and garlic. Do this once or twice. Cover the pan and cook for 1 minute. Uncover and turn the spinach once again. Cover the pan and cook for an additional minute.
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