A small sliver of white.
Not a favourite during our childhood-preference always won over by its companion item, the Dosa.
Served with Sambhar
The quantity and ratio of the rice and black gram varies with the type of rice and method of grinding. The electric mixie [ mine is the old warhorse of Indian Kitchen's, the Sumeet ]
and the electric-stone grinder both yield a different quality of batter and this affects the end product.
Idli Rice/ Idly Rice: Whole Skinned Black Gram
- For processing in the Mixie: 4: 2
- For processing in the Grinder: 4: 1
The reason is that the Mixie 'cuts' the lentils/ black gram and hence will not allow the batter to 'rise' as would grinding it between stones. So an extra measure of black gram in the Mixie-method will allow you softness in the idli.
This goes to Susan's Black and White Wednesdays # 39
4 Cups of Idly rice soaked for a minimum of 4-5 hours
2 Cups of Whole skinned urad dal: soaked overnight or for at least 4 hours.
Wash the rice and black gram/urad dal separately,
Soak separately in plenty of water
In the Mixie
Grind black gram first.
Add water carefully, little by little to grind it into a smooth batter
Mix both batters together and pour it in a deep container with enough space for fermentation and 'rising'.
Cover and keep in 'warm' place overnight or at least for 6 hours.
Batter should be slightly sour and should have 'risen'.
Check for salt.
Grease Idli-moulds with oil/coconut oil or gheeand pour batter into moulds.
Steam for 10 mts
Take off the heat,
Sprinkle a little cool water over the idlis
Let sit for a couple of minutes
Gently un-mould with a spoon.
We had ours with Uzhunnu Vada
The recipe is submitted to CWS-June 2012: Black Gram event, created by Priya and hosted here at Tiffin Carrier Anticque's. CWS-July: Red Kidney Beans is hosted here.
I will be posting the round-up in a couple of days. And, I have barely seconds before the clock turns to 12 and to July 1st.