Everything
Turns,
Rotates,
Spins,
Circles,
Loops,
Pulsates,
Resonates,
And
Repeats.
…For Infinity
Through the lens of time…

• Suzy Kassem

At a photographer’s / stager’s block today, I mindlessly gazed at the idli maav (batter) grinding for inspiration … and was inspired to capture it!

An essential part of meal prep in any South Indian family, dosai or idli maav( batter) in the fridge assures a quick meal at any time of the day. A breakfast or tiffin food, idlis are served with sambar and a variety of chutneys and the infamous Gun powder – or molaga podi. It however can be a quick fix for any meal and eaten with any accompaniments right from chicken curry to curds.

Each family has its tweaks to the standard maav formula. Some even make an universal idli/dosai batter, but I don’t as my kids wnat the idli super soft n spongy and dosai crisp.

What’s in your batter ?

My Idli Maav recipe – similar to the Mallige Idli of Karnataka
🌕Soak over night
1 cup Urud Dal with
1 tsp methi in 3 cups of water
🌕 Drain the excess water
Grind in a classic/ motorized stone grinder or a high performance food processor with minimal WARM water till smooth
I grind the Urud dal for atleast 20 to 30 minutes .
🌕When you start the grinding, soak for 20 minutes with water about 2 inches over a mixture of
2 cups idli rava
1 cup poha
1 cup cooked rice
This will absorb the water and puff up a bit
🌕Add to the ground urud dal and blend together until smooth with more WARM water to form a THICK batter
🌕 Proof and ferment overnight till doubled in volume.
Place in oven with the light on in winter
In summer keep in a warm place
🌕Use to make idlis … post to follow.

#rootedinrasam