Sunday, May 25, 2008
I usually make decent idlis and wanted to share it with everyone.
You will need a wet grinder for this.
Soak 3 cups of Idli Rice and 1 cup of Whole skinned Urad Dal seperately from 5 to 8 hours.
I buy the swad Dakshin brand of Idli rice.
Grind the Dal first to a ball like consistency. (For 1 cup of dal, it takes anywhere from an hour to an hour and half)
Grind the Rice next, (this will take 1 hour for 3 cups of rice)
Add the rice mixture slowly to the dal and add the salt and mix slightly.
Leave out in the open if you have good weather or in the oven with the light on or put a green chili to the dough to help rise faster.
Once the dough is risen, you can use your idli moulds to make soft fluffy idli's
I found this recipe for Whole Grain Idlis at Jai and Bee's Jugalbandi here. It is a nice read. So if the oven light thing does not work for you, there are other methods too..
Luckily for me it does!
Even though Idli , Sambar, Chutney is a heavenly combination, this is the way I like to eat my idlis! My podi is slightly?? more?? spicier than other podi's I will share the recipe soon...
When we travel in India, by trains, my grandmas (both sides) used to pack these and White dosas ( before it ferments) doused generously in Milagai podi and Gingelly (Sesame) Oil and pack in banana leaves and newspaper, and we usually would finish eating this as soon as we get on the train...
Yum Yum............................. :)
---> Another way to enjoy this is is to make a batch of Mini Idlies. This is my Aunt Mrs.R.Sugantha's recipe.
In a pan, on a medium flame, add some oil. When it heats, add the mustard, let it sputter. Add some Curry leaves, and hing and when the leaves are crispy, reduce the flame and add some dosai milagai powder to the pan and then switch the stove off. Add the idlies to the pan and toss them and mix well. Sprinkle a pinch of salt on top if necessary. This makes a great appetizer too.