Idli
I know, I know, it is so not world idli day today😄 but I have been meaning to post the recipe for our very own humble and delicious idli for a while now. Idli in fact is a very very staple at my 🏡. We love to have idli for breakfast mostly. Simple idli chutney with no sambar.
I learnt how to make idli soon after I got married. Back in the day, in the year 2000, one really did not need many kitchen appliances to get the grihasti (household) going. One doesn’t need many even today , but there’s also no harm in having multiple kitchen appliances 😉 .. absolutely no harm!
Always remember one thing - Your house, your kitchen, only your rules! 👑
Back in the day, my guide for making idli dosa has been my beloved Heavy Duty Mixer Grinder from Crompton Greaves 🤩- I would definitely call it my first culinary teacher! Learn't many a recipes from this Grinder (From kebabs to chutney-to idli-dosa)
And today I am really excited to be sharing this recipe for a good life ❤️
Note - Please do check out my Idli steamer under the Label - My Kitchen Essentials 👩🍳 Idli Steamer / Idli Maker
Ingredients:
3 cups idli rice
1 cup black gram
Salt to taste
Method:
- Clean rice and black gram, thoroughly and soak it for 4-5 hours. The original recipe said separately, but I think 🤔 soaking separately is history now. You can soak these two together. It’s perfectly fine!
- Grind these together, again perfectly fine to grind these together.
- Grind these to a thick batter. Keep adding ice cubes to the batter. This will help the grinder to remain cool, and also get the batter smooth and fluffy. Remember to add a few ice cubes at a time. Make sure the batter doesn’t turn too runny.
- Once the batter is ready, move it to a larger utensil, add some salt to it, mix it well, and keep overnight for 7-8 hours, it in a warm place for the batter to ferment.
- Stir batter well next morning and prepare the Idli in an Idli steamer.
- Serve these hot and fluffy idlis with green chutney and sambar.
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