#12 : Idli

"Idli" - a regular everyday South Indian breakfast at home in India , is an exotic gourmet food for us in US of A . As simple as it is to make these , it has taken me years to learn . When you could microwave some frozen store-bought Idlis , why make it from scratch ? Idlis are steamed ( no oil/fat ) and are high in protein. When you want to indulge in some guilt-free Indian breakfast , Idli tops the list. Let me confess , I have an obsession with banana leaves. Anything served on it is out of the world for me and idli surely is :-) 
I put together a breakfast of these with Allam Pachadi ( ginger chutney ) and hot frothy filter coffee for Kalyan this Valentines day . Thanks to my Sister in law for guiding me through the whole process :-)

• 2 heaped cups Urad Dhal
• 4 cups Idli Rava / Rice Rava
• Salt
• A pinch baking soda

Method:

1. Wash and soak urad dhal in just enough water for 6-7 hours
2. Soak the Idli Rava also at the same time separately
3. Grind the urad dhal in about 3 cups water . The best way is to use a wet grinder and grind it for about an hour until the batter is light and silky smooth . The longer you grind the softer the idlis . Remove and set aside 
4. Drain off the water from the soaked rava and add the rava to the ground urad dhal batter . Mix rigorously . Cover and let it ferment for 8-12 hours . If living in India the batter can be left at room temperature . In cooler climates the batter should be stored in a warm place  to aid fermentation . I leave in it in the oven with the light on
5. After fermentation the batter will double in volume . Add in the salt as needed .This batter can be stored for about a week in the refrigerator 
6.  For making Idlis - Scoop out the needed quantity of batter and add a pinch of baking soda . Mix well . The consistency should be medium . Adjust/add water if necessary. Drop spoon fulls of batter into the Idli plates and steam cook for 10 mins 
7. Serve hot with the choice of your chutney