The Idly Story

Today’s breakfast was Idly with chutney and Chinna vengaya sambhar (sambar with those tiny onions called shellogs).

Ma, the Idly you make is so soft and yummy !!!!

(Proudly smiling) Thank you, my dear.

But, why the Idly which we ate during the travel, was hard and totally tasteless ???

Everything lies in the technicality of preparing the batter. I’ll teach you all about it, when u grow older, OK ???

I’ve fantasized a lot about the soft soft Idlies which my Mom makes and I am glad that I learnt the art of perfect preparation of the batter.

So many friends ask me how the Idlies are softer at my place and I always give them a smile, before answering “Its all in the batter” !!! 😉

But I also make the batter the same way, as you do, will be their retort.

It’s a blend of – the proportion of rice and urid dhal and the appliance used for grinding.  Don’t expect great results while you use a Mixie.

In our South Indian families, the most important thing in any kitchen, is the Grinder. Every new bride gets one from her mother along with the secret recipe to a great preparation of Idly and Dosa. Trust me, this Grinder makes all the difference.

Yes, that’s what I’ve and its been a great journey with my grinder. 🙂 😉 😉

To explain it a bit more further, the urid dhal needs to be made into a fluffy batter, for soft soft idlies. And that perfect fluffiness can be achieved only and only by grinding it in a Grinder. The Mixie gets heated up, owing to closed less space and the urid dhal batter becomes stiff and thick, not fluffy and soft. This is an important point to remember and invest wisely in a Grinder, for getting best Idlies at home. 🙂  Of course, the proportions too are very important.

And also, we never use Idly rava, which is available readily in shops – which can be soaked and mixed with the urid dhal batter.  We always soak and grind the rice, in a Grinder, which adds to the softness. Idly rava makes the idly quite brittle when cold and might need lots of water to swallow them. 😉

Not only Idly, Vada also comes out fantastically soft and fluffy and crisp on the outside, when the batter is made with the Grinder.

I made them on last Tuesday, when the men in the family change their sacred thread rightly named as Avani Avittam (Avani – tamil month, Avittam – the star). And also some yummy Vella payasam (Kheer made with dhal and jaggery). It was really delicious. 🙂

And tomorrow calls for another round of goodies, with a Bday Party for Lord Krishna – the Janmashtami. 🙂 This is my favourite month, with loads of festivals and more opportunities to make yummy foods. 🙂

So, are the idlies you make pass the Softness QC ??? 😉 😉  Come on, share your experience on making idlies. 🙂

Idlies are my fav food and its the best food while travelling.  But I always come back home hungry, for the softness of the Idlies I make. 🙂

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