Soft Idlies.. the real secret

-
The secret for soft idlies is the ingredients.
1.Idli rice - 4 cups
2.Fenugreek seeds - 2 tbsp
3.Urad dhal- 1 cup
4.Rice flakes ( Poha)-  1 cup

Procedure:
1.Soak rice and fenugreek (methi/venthayam) together
2.Soak Urad dhal and rice flakes in separate bowls.
All these should soak 5 hours.
Rinse the ingredients only before grinding.
Grind half of the rice and methi first for ten minutes. Then add remaining rice and rice flakes.
Use wet grinder to grind. Add around 3/4 cup of water in multiple intervals ,few tbsps each
5.Take out the rice mixture.
6.Add urad dhal and grind it finely. You will need around half cup water added little by little
7.Grind urad dhal longer and that will give the best idlies
8.Mix the two batters. Add salt and mix well with hands multiple times
9.Split the mixture into two and store in two buckets having more than half space for the batter to rise.
10.Idlies can be made after greasing the idli moulds with sesame oil. Add idli batter into the moulds and steam for ten minutes in high flame and five minutes in medium flame.
11.The same batter can be used to make crispy dosas or thick uthappams.
Yumm!

Comments

Post a Comment

Popular posts from this blog

Maida Gajra- Simple Snack (Bombay Kaaja)

-
Image
Many of us would not have noticed this popular snack, available in Indian backeries. It is cube shaped, and is neither too sweet/nor salty, but very crispy. I just looked for this and made for Diwali. All my Chinese friends, who dont like Indian sweets enjoyed this. How to make: I did not have the diamond shaped cutter. so i just made them as balls. Maida - 1 cup, Sugar- 1 tbsp; Butter- 1-2 tbsp. Mix Maida, sugar and butter and make a dough and make balls out of these. Deep fry in oil and store in airtight container
Read more

Gongura Kozhambu- A nice variation among Gongura recipes

-
Image
Gongura- also known as Red Sorrel is a herb found in India, mainly in Andhra Pradhesh region. This herb is known for healing jaundice, regulate liver function and helps to keep the body cool. Usual recipes of Gongura involve, making a tangy pickle. I tried creating a new recipe- Gongura Kozhambu and it was an instant hit. To grind: 1.Channa dhal- 1 handful 2.Coriander seeds-1 handful 3. Red chillies- 6 Dry roast the above ingredients and grind into a fine powder. Wash 1 cup of Red sorrel leaves and grind the leaves finely. Now in a pan, add 3 tbsp of sesame oil, add 1.5 tbsp of mustard seeds, a bunch of curry leaves and add the red sorrel leaves mixture and mix well for 3 mins. Then, add the channa dhal, coriander seeds, red chilli paste and add 2 glasses of water and mix well. Add salt and let this boil nicely. You can switch off the stove, when the mixture reaches the consistency of a fine paste.
Read more

Instant Idiappam- Baby Food Series

-
Image
Idiappam, also known as Puttu Mayam in Malaysia/Singapore side, is one of the oldest Indian Breakfast recipes. This is made with Rice flour only. In the olden days, women used to soak rice , dry it in the shade and make the flour, seive it and make it. and if the family size is a dozen, this can easily consume half a day to cook.  What I have tried is the modern variation of the same thing. Though instant idiappam is available these days, I did not prefer that route, as I wanted home cooked fresh food for my baby.  I took 1 cup of rice flour (bought from store), and mixed little salt in it. I poured boiling water little by little in the rice flour and mixed with the wooden ladle and added little sesame oil to this mixture. Then I made a ball with this rice flour mix (like chapathi dough) and used the idiappam maker (muruku maker) and made idiappam in the idli moulds and steamed in for 8 minutes. Tot. cooking time was less than 20 mins. Phew!.
Read more