Idli

My sambar today would make my Mom say ‘Way to go’!
And I’ve got Idlis perfecto tenth time in a row!!!
IMG_20140805_173541_wmI have loved idlis for as long as I can remember. It has been the tale of a Rajasthani’s love affair with Idlis – Persistent perusal, failure, heartbreak and then sweet success. After failing multiple times I finally have worked out the to-dos and the not to-dos!
IMG_20140805_172744_wm

Here is my go-to recipe from Sujatha’s blog with some additional ‘gyaan’ gained from experience – my learning down the months.

Idli rice/ponni rice – 3 cups
Whole urad dal (washed)- 1 cup
Fenugreek seeds(methi daana)- 1 tsp
Salt- 1 ½ tsp (adjust as per taste)
20140623_090918_wm

20140623_090855_wm
Soak the rice and urad separately for 5-7 hours. Add fenugreek seeds to the urad  dal when soaking.
Place in the refrigerator for an hour and grind them separately in the mixer, using chilled water to grind the urad
Mix both the ground mixtures very well  and add salt (I use my hand to give it a nice whip and mix)
Leave to ferment overnight or 7-8 hours till the mixture doubles up
Gently scoop batter off the top and transfer to greased moulds. Do NOT stir and mix the batter.
Steam for 10-12 minutes. Stick a toothpick in to check. If it comes out reasonably clean, the idlis are done.
Let cool for a couple of minutes and serve hot with Sambar.

20140805_134726_wm

Here are the lessons I learned over the past few months-

-Use idli rice ( I used to use any at hand in the past)
-Use whole urad ( I always used split dal)
-Ratio for mixie grinding 3:1 or 21/2 :1
-Soak overnight and cool in the fridge before grinding to counter the heat. Grind using chilled water.
-Mix thoroughly before you put it for fermentation (read, ghoto/whip and mix with hands like a ‘halwaai’)
-When it is all fluffed up in the morning, scoop batter gently off the top and steam ( I used to mix the fermented mix with all my vigour with a ladle..I realize it’s a No-No totally!)

 

IMG_20140805_094048_wm

Advertisements

9 thoughts on “Idli

      1. G…… With your recipes one can never go wrong!! Because you put your heart and soul into creating them…. 🙂

      1. Heat is needed for fermentation. (That is why we keep the batter covered and in a warm place). When you use hand for mixing the batter, your body’s heat helps in the process of fermentation. I learnt this from my mother. In olden days women used to understand their body heat based on the fermentation of their batter — who has more heat in the body!!! Science is amazing and people in olden days didn’t know scientific principles but they knew exactly what worked — heat for fermentation 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s