Idli (Tamil Nadu Special)

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Over the last few weeks, I have not been able to interact much with you all, dear friends and readers. The reason being, I am shifting to a new city and all the sorting, packing and moving of things is keeping me really occupied. I would be a little irregular for a month or so, following which I will be back with you all again.

As you can guess, I have not been getting time to even sit down and relax for a while.Β Plus, there are the farewell lunches and dinners that I have been attending. So, I have rarely been cooking. Except may be the odd breakfast or snack for friends coming over. With so much to do, and so little time, I have started indulging in brunches so that I have more time to devote to my personal work. And when we talk of brunch, I must tell you what my absolute favorite is. Idli, made of rice of split, skinned black gram, is a steamed South Indian delicacy that can be eaten any time of the day. Light, fluffy, easily digestible and healthy, Idli is a real treat to the tastebuds. A light fermented sourness lends a unique taste to Idli, which is best eaten with Sambhar and Coconut Chutney. Here’s the recipe:

INGREDIENTS:

2 cups parboiled rice
1 cup cooked rice
1 cup skinned and split black gram (dhuli urad daal)
1 teaspoon fenugreek seeds
Salt (to taste)
1 tablespoon oil (for greasing)

RECIPE:

Clean and soak the parboiled rice for 4 hours. Drain the water.

Clean and drain the split black gram and fenugreek seeds for 4 hours. Drain the water.

Add cooked rice to the soaked parboiled rice and grind into a fine batter. Set aside.

Grind the split black gram and fenugreek seeds into a fine batter. Set aside.

Keep both batters in a warm place and allow to ferment for 5-6 hours.

Mix together rice and split black gram batters and add salt. Mix well and set aside for another 2-3 hours or till you get a slightly sour aroma.

Grease an Idli pan with oil and pour ladles full of batter into it. Cook in a steamer for 5-7 minutes. Remove the cooked Idlis from the pan and serve hot with Sambhar and Coconut Chutney.

Eat, drink and be merry! πŸ™‚

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