Post Marriage when i came to the US we could not bring the Grinder with us as we were already overloaded and everyone told me that the Mixer Grinder never gave out good idli's. So there i was 2 years into marriage and had never made Idli's :). My hubby in fact loves Idli's and there never has been a day when he has not told me that i never made Idli's and my daughter at 9 months takes after her Dad - she loves Idli's :).
We finally got our own Grinder when i moved to NJ last September and since Mom was here it was a treat for us. And even after she left i continue the tradition of making Idli's for my family and luckily they turn out just right for me . The best part is that our friend's son who never used to eat anything makes it a point to always ask me " Aunty Idli?????" What would make me more happy????????????
I use my Mom's measurements for making recipe and to date it has never failed me. So here we go :)
Ingredients :
Idli Rice - 4 cups
Urad Dal - 1 1/4 cups
Fenugreek (vendayam) - 1tsp
Salt to taste
Water as required
To make the batter :
Soak the rice in a bowl big enough to hold 3 times the measurement provided and the Urad dal and fenugreek in another bowl and remeber the bowl should have the capacity to hold 3 times the provided measurement.
Soak it for atleast a minimum of 6 hours or you can soak it overnight.
In the grinder first grind the dal. Once it has reached a good consistency remove the batter to a vessel.
Next add the rice and grind it till required consistency is achieved.
Mix it with the dal batter . Add salt to taste and water asd required.
Allow the batter to ferment.Being in the US sometimes the batter does not ferment. So what i do is place the batter in the oven and leave the light on. The heat that the light generates helps in the fermentation process. I leave it overnight and by morning my batter is all fermented and ready :)
To make Idli's :
I don't have an idli cooker so i use my pressure pan. First oil the ildi plates or you can use a soft and clean white cloth over the plates. Pour the batter into the plate , place it in the pressure pan. Remember not to add the weight to the Pressure pan. If in high then 10 minutes would suffice for the idli to be cooked.
To check if the idli is ready , wet a finger in cold water , and make a hole in one idli. If there is no batter sticking on to your finger , your Idli is ready :).
Serve it with Idli podi , Sambhar or any variety of chutney.
In the pic , i served it with Homemade podi and Sambhar. Coconut or Onion chutney is also a very good combination for the idli.
My 9 month old has her idli with Ghee :P
Soft idli's make my mouth water :)........
Will be back soon with a recipe for my homemade podi too !!!!!!!!