Idly

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….