Monday, July 12, 2010

Idli and Chutney !!!

Today i am going to blog about the very basic but very healthy and wholesome tiffin. IDLI is served with chutney, sambhar, molaga podi etc-. First let me describe the process in which the batter for idli is prepared. One important tip to make soft and fluffy idlis is to have a well ground batter.

Batter Preparation:- Soak overnight Parboiled rice (pulzungal arisi/idli rice) , normal rice (pachai arisi) , and Urad dal separtely in the following proportion... 4:3/4:1. This proportion is not something to be followed blindly. Depending upon the quality of rice and a few permutations and combinations ( quite a few for me before i got it just right) one can zero down the combination that works for you. But as a thumbrule 4:1/5:1 generally works with few modifications.
One thing that i want to mention is that my combination serves up both as idli batter and dosa batter. It's ALL-IN-ONE Batter !!!
One other tip to make the batter more soft is to soak some methi seeds (i.e ) the fenugreek seeds along with urad dal.

After soaking them overnight ground the trio to a batter in Mixer/Grinder.

Leave the batter for fermentation for a few hours. Pour the batter in Idli moulds and steam them for 10-12 minutes.

Enjoy fresh n hot idlis with chutney.

Now for chutney Preparation- i went for cocnut chutney, so the ingredients are
cocnuts,Roasted Bengal gram (pottu kadalai), green chillis, curry leaves, mustard and urad dal, asafoetida ( a pinch), oil for seasoning
Grind sliced coconut, some roasted bengal gram and green chillis to a fine paste. In a small wok add some mustard and urad dal to little oil and while it splutters add curry leaves , and a pinch of asafoetida. Now mix this seasoning along with salt to the ground coconut paste. Chutney is Ready

Enjoy this rocking combo !!!

There are other types of chutneys also which i will elaborate in the coming days.

“Cooking is like love. It should be entered into with abandon or not at all.”

So Love , cook, enjoy !!!!!!!!!!

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