As I mentioned in my last post, I purchased an idli stand during our trip to Artesia. The photos are actual idlis (is that the right pluralization, I wonder?) made in my very own kitchen. A vast improvement over the first ones I made in cupcake papers. The right equipment makes all the difference. The batter is easy to make. I made the first batch using a plain urad dal and basmati rice batter. Just put a bit of shredded carrot and some sliced cashews on top for interest. Not bad. I made a second batch and added some mustard seeds and ajwain seeds, yoghurt, and a bit of black salt (I'll do a post on the black salt next week). Much more interesting. What I really need is some hing (asafetida) to round out the taste. I had asafetida in my spice cabinet for years without doing much with it. I threw it out last year because I thought I would never use it; guaranteeing that I would want to use it a year later. Now, you would think that these beautiful idli would have been gobbled up at once. Not so. My son, who ate the idli at Udupi Palace, contends that he actually likes the ones I made in the cupcake papers better. No one else has tried them yet. Except for me, of course. For breakfast...with chutney. They do seem to reheat pretty well, although fresh is best. Simple Idli and Variations
Adapted from Lord Krishna's Cuisine
1cup basmati rice
1/2 cup urad dal (without skins)
1/2 t salt
water to process
Rinse the rice and dal and soak overnight in water. Drain and put into blender with the salt. Blend with just enough water to make a grainy paste. This takes patience and scraping down the blender often. Texture should be like partially whipped cream. Place mixture into a bowl and place in a warm place to ferment. Let it ferment for 12-36 hours, depending on temperature, until it is doubled in bulk, crackly on top and has some bubbles. Spoon into lightly oiled non-stick idli stand. Heat about an inch and a half of water in a dutch oven large enough to hold the idli stand. When the water is boiling, place the filled idli stand in the pot and cover with a dishcloth and then the lid. Let steam for 20 minutes.
Variations
1. sprinkle with shredded veggies and sliced nuts on top and bottom before steaming.
2. Dry roast your favorite spice seeds and add to batter.
3. Add yoghurt and dry roasted seeds to batter.
4. dot the top with a bit of chutney.
