Scary Black Idlis
If alphabets start with 'A', my recipes start with 'IDLI'.
I have 3 years of experience trying it the wrong way. So who is better equipped to talk about idlis?
I keep testing one hypothesis all along, which is
Healthy food can taste good!
Or rather, I shall disprove the hypothesis,
Healthy food always tastes bad.
For whiners, I give my best recipe first before rambling.
Ingredients:
1 cup Black Urad Dal
4 cups Idli rice
Fenugreek
Salt
Water
Method:
1. Soak the urad dal in filtered water for 2-3 days, changing the water a couple of times, but before the last 8 hours. It will have sprouted a little.
2. On the second day, soak idli rice with ~ 2 spoons of fenugreek seeds. (More than 6 hours and before stinking time)
3. Grind rice first with as little water as possible. I grind it with a mixie. when you rub the dough between fingers, it is pasty with very tiny grits. If the grits are bigger, it will taste like cooked rice.
4. Grind urad dal to smooth consistency. All along, give your mixie rest in between.
5. Put them in a container at least twice larger.
6. Add salt.
7. Put your hand inside and stir it well. (Warning: Don't try if you have infectious diseases)
8. The batter should be thick enough to make swirls when you pour a spoonful. If you lift the dough with a spoon and drop it back and hear "slurp" "darrrrrrrrrrrr tut tut", you can stop dreaming of idlis.
9. Don't despair if you don't get it right, you can add lot of oil and make tasty dosas with them. However if you get it right, the batter would have nearly doubled.
10. Slightly grease the idli plates with oil. Add a spoonful of batter in all dips.
11. Pour little water in the vessel. Place your idli plates. Cover. Steam it at medium heat. Set your timer to 7 minutes. Open after 5 min. Scoop it out with a spoon after it dries a little.
12. Taste it before screaming, " I got iiiiiiiiiiiiiiiiiit righhhhhhttttttttttt!"
I have 3 years of experience trying it the wrong way. So who is better equipped to talk about idlis?
I keep testing one hypothesis all along, which is
Healthy food can taste good!
Or rather, I shall disprove the hypothesis,
Healthy food always tastes bad.
For whiners, I give my best recipe first before rambling.
Ingredients:
1 cup Black Urad Dal
4 cups Idli rice
Fenugreek
Salt
Water
Method:
1. Soak the urad dal in filtered water for 2-3 days, changing the water a couple of times, but before the last 8 hours. It will have sprouted a little.
2. On the second day, soak idli rice with ~ 2 spoons of fenugreek seeds. (More than 6 hours and before stinking time)
3. Grind rice first with as little water as possible. I grind it with a mixie. when you rub the dough between fingers, it is pasty with very tiny grits. If the grits are bigger, it will taste like cooked rice.
4. Grind urad dal to smooth consistency. All along, give your mixie rest in between.
5. Put them in a container at least twice larger.
6. Add salt.
7. Put your hand inside and stir it well. (Warning: Don't try if you have infectious diseases)
8. The batter should be thick enough to make swirls when you pour a spoonful. If you lift the dough with a spoon and drop it back and hear "slurp" "darrrrrrrrrrrr tut tut", you can stop dreaming of idlis.
9. Don't despair if you don't get it right, you can add lot of oil and make tasty dosas with them. However if you get it right, the batter would have nearly doubled.
10. Slightly grease the idli plates with oil. Add a spoonful of batter in all dips.
11. Pour little water in the vessel. Place your idli plates. Cover. Steam it at medium heat. Set your timer to 7 minutes. Open after 5 min. Scoop it out with a spoon after it dries a little.
12. Taste it before screaming, " I got iiiiiiiiiiiiiiiiiit righhhhhhttttttttttt!"
posted by Deepa @ 6:53 PM
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