Do you care for some
idly? Yes of-course, who will not like idly? It's one of the healthiest breakfasts
ever. It's the national breakfast of South Indians. :)
My mom, like any
other mom prefers to prepare idly as the breakfast on any important functions.
You have to remember, it's easy to prepare it. Just pour the batter in idly
mould and keep it in stove. When it's done, remove it from the stove and serve
it hot with some chutney or sambar. You don't have to stand near to the stove
forever like dosa or any other breakfast. It's not that she will prepare idly
only during festivals or functions. But those days idly is a must.
But idly was a horror
breakfast during hostel times. A big no for breakfast during those days! It’s
not just idly, sometimes breakfast was a long distant dream.
Now I am settled in
Chennai, one of the city famous for idly and dosa and their infinite lovers.
There were many weekends I stand in queue to have delicious Idlis from a famous
hotel along with lip smacking chutneys and sambar. Chutney is not just one but
your plate filled with multi-color chutneys. Red, white, green you choose which
color is yours. I am sure that you would also love them if you taste it at
least once.
Now I prepare Idlis
at home for my two year old son. He loves them. You can prepare the batter at
home or buy it from any of the local store. You can get it from anywhere.
Once you have the
batter ready, then you need is just an idly mould. Steel, aluminum,
non-stick so many varieties to choose. I have a steel and aluminum. But I
choose to prepare in the aluminum mould which is Adi's favorite toy.
Here is how I prepare
idly at home.
Recipe: Breakfast
Preparation Time: 10 Hours
Cooking Time: 15 Mins
Serves: 15 Idlis
Ingredients:
Skinned Urad Dal: ½ Cup
Idly Rice: 2 Cups
Salt as required
Water as needed
Method:
Step 1: Wash the rice until the water runs clear. Soak in
enough water to cover it by 3 inches and leave aside for 3-4 hours.
Step 2: Wash the Urad dal and soak it as well. Make sure
there's enough water for it to absorb and swell. Urad dal requires more water
than the rice.
Step 3: Grind the soaked Urad dal and a generous amount of
water to the grinder.
Step 4: It will take about 15 mins for the Urad dal to be
ground smooth. When you take a little batter and rub between fingers, it should
be smooth and flowy. As the Urad dal grinds, it will rise and turn fluffy. This
is perfect.
Step 5: Transfer the Urad dal batter to a large enough
container and set aside.
Step 6: Grind the Rice next. Rice doesn't need as much water as
the dal so add about 1 cup and see if it gets thick as you grind. Grind rice to
a smooth paste too.
Step 7: Once done, add this to the Urad dal batter and top off
with some salt. Mix gently so that the rice and dal get combined well. The
consistency should be fluffy and the batter should fall down easily from your
spoon as you mix it.
Step 8: Set aside this batter in a container that is only
filled halfway with the batter to allow room for rising during fermentation.
Leave the batter overnight.
Step 9: Next day morning
Urad dal would have risen to the top leaving the heavier rice batter at the
bottom so you need to mix it uniformly before making idlis.
Step 8: Pour into greased Idli mould and steam for 10-12 mins
for super soft and spongy idlis.
So are you guys having some idlis? I am….