“I think idli is a beautiful and perfectly balanced food. It has lentils, it has rice and it gives you a very interesting mix of vegetable proteins. It is a steamed food, it doesn’t take too much oil to make, also it is easy to digest.” – Pushpesh Pant
Idli and Dosai Maav ( dough) are staples in any TamBrahm household, and make for a quick and delicious breakfast fix. While the ingredients of the dough are pretty standard, the proportion of the ingredients make all the difference between a crisp dosai and a leathery discount, and a spongy idli vs a hard hockey puck. I use this recipe for Mallige Idli – super soft and spongy Idlis.
⚪Soak 1 cup Urud Dal
1 tsp Vendhayam (Fenugreek seeds)overnight
⚪Grind in Idli dough Grinder for 20 minutes until super soft, with as little water as possible. A heavy duty blender can also be used – but I stick to my idli grinder for this one. The more the Urud dal is ground, in a slow pace, the softer the idli.
⚪As you put in the Urud dal to grind, soak for 20 mts, in 5 cups water
3 cups Idli Rava
1 cup Poha
1 cup cooked rice
⚪Add to ground Udud dal and grind together with WARM water for 10 mts till all blended well to a toothpaste consistency.
⚪Ferment in a warm place for 8 hrs – preferably overnight, till doubled in volume
Add 4 tsp salt and blend well adding s bit of water if the dough has become too thick
⚪Grease idli plates with sesame oil and put a laddle of dough into each indentation
⚪Steam for 15 mts in a large dish of boiling water with kid closed at medium flame
⚪Test with toothpick before switching off
⚪Let rest 5 mts before serving.
Delicous with a simple Molaga podi and oil (spiced lentil powder) on a busy day, and with a side of Medhu vadai and chutneys for a leisurely weekend breakfast!
Rooted in Rasam 