Idli


Ratio of Idli Rice: Urid dhal -> 4:1


Slightly wash rice and dhal individually. Soak the rice and dhal separately in a wide mouthed vessel in non-chlorinated water. Use just enough water. You will be using this water for grinding the next day. Add 0.5tsp of unwashed methi seeds to each vessel. Leave them overnight uncovered in any open place. The next day morning grind them separately using the saoked water. Fine grind dhal. Coarse grind rice. Mix them both with your clean hands. Add Kosher salt or non-iodised salt per taste.

Use just enough water to mix with the batter and make it to idli consistency. The batter should not be very thick or very thin. If poured, it should go drip.. drip.. The fact that you make the batter to the right consistency well before fermenting is key..

This avoids you to again alter the batter consistency after fermentation.
And why avoid that? there is a chance that if you overmix it, you may lose all the aeration formed overnight while fermentation. It is this aeration that is one key factor that makes the idly soft like maligapoo..

Transfer the batter to 2 wide mouthed vessels and leave them covered in a warm place overnight. You may leave them inside the electric oven (if you live in cool place, then you may leave the oven lights on) or may be in your patio when it is sunny..
The next day morning, you will see the batter fermented to its fullest. If you follow the above meticulous steps, you wont go wrong. :)


Grease the idly plates with oil or if you use the traditional idli vessel, drape the vessel with damp cloth and pour batter into the cups. Steam the idlis for about 8 mins or until the toothpick comes out clean when inserted into the delicious fluffy idlies..
Serve with any gravy or Idli kurma or Chutney or Udipi Sambar.

NOTE: If you are not up for a battle with the batter (believe me, it is not as hard as it sounds..),
resort to this easy method of ready ildies..

Now for the little details and the reasons behind them:
Why non-chlorinated water..and why kosher salt?
Chlorine and Iodine are not friends with yeast. They retard yeast growth and hence fermentation is not at its best. Tap water might contain chlorine and regular table salt might be fortified with iodide. And Kosher salt in Tamil is Kal Uppu.
Why soak them uncovered..why use methi seeds?
Methi seeds are good at gathering wild yeast - the one that makes the batter ferment. When left incovered, the seeds and urid dhal can collect more yeast.
Why use the same water for grinding?
You dont want to waste the hard collected yeast..or do you?!
Why use hands to mix the batter?
Your fingers and palm have the heat index that assist in yeast growth
Why place in a warm place or with oven lights on?
Warmth nurtures the yeast


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