Special Idli Batter
Batters
Loaded with freshness, goodness and a whole lot of love, my special idli batter makes idlis so soft and light, they just might float away.
And no, you can’t use this batter to make dosas. You can only use this to make the softest idlis this side of the Vindhyas. And with a little bit of extra work, white dhoklas and Kanchipuram idlis. Fair warning, this batter is likely to expand your circle of friends exponentially.
You’ll need to refrigerate at all times and use it within three days. Excess batter (a myth, I tell you) can be frozen and reused within 3 months.
Ingredients
Rice
Rice serves as a moderate source of energy, providing fuel to get you though the day.
Rice rawa (Cream of rice)
Calorie dense and easy on the the stomach.
Urad dal (Split black gram)
A source of protein, urad dal also comes loaded with fats and carbohydrates. Full of Vitamin B, it is also good for women’s health as it has folic acid, iron and calcium.
Fenugreek seeds
Great for the hair and heart, fenugreek seeds are a good source of protein, magnesium, copper and manganese, dietary fibre and iron.
Salt
One of the four essentials of good cooking, salt has many essential nutrients and minerals that are valuable for healthy functioning of the body.
Instructions
Bring the batter to room temperature and stir it well before making your idlis or dosas. It’s mildly salted so give it a taste before you add more. Do not dilute the batter with water. Steam your idlis on high flame for 5 minutes. Let them cool down a bit and scoop them out gently with a spoon.
For bragging rights, share a picture of your floaty idlis on Instagram and Facebook. Extra points if you’re in the photo too. Don’t forget to tag @attagirlindia
Goes well with Sambhar
Method
Pressure cook tuvar dal, all the vegetables, salt and turmeric powder in 3 cups water for 1-2 whistles. Let it cool down.
Prepare the tempering by heating oil. Add mustard and fenugreek seeds, green chillies and curry leaves. When the mustard seeds splutter add the asafoetida and sambhar masala and cook for a few seconds. Pour the tempering into the cooker. Add one cup of water and mix well. Add the tamarind and jaggery and boil for 1-2 minutes. Garnish with chopped coriander.
Pour generously over idlis and serve hot with love and our delicious tomato chutney.
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