Idli

"THE" idli
It was always a methodical process in my mind - Grind Rice + Grind (udad dal)lentils + Mix batter + Add salt + Stir with hands + Close lid and set aside overnight + clean grinder(!!!) = "Overflowing, lightly sour smelling batter" ready in the morning. Simple. Right?
One word - "Fermentation". The humid and hot Indian climate has always been an strong ally for fermentation and if you were like me, you never thought to associate something like weather and fermentation together before...

Experiment with the proportions since the weather and quality of ingredients will play a huge part in the end result.

The best way of Idli batter is the "wet grinder". It helps in incorporating more air into the udad dal batter. The more you grind, better the result.
Use the soaking water (where you soaked the rice and udad dal) to grind the batter. Do not throw away the soaking water when you drain rice/udad dal.
Addition of Fenugreek seeds aids in the fermentation process.

Fermentation is better in humid climates.. Try some of below tips in case of cold climate.
Before going to sleep, place the container wrapped in a old shawl/ thick blanket, in the room. By morning, you should see the batter has fermented.
soak some rice flakes in yogurt (with live cultures) and then grind it along with the lentil. The cultures in the yogurt helps in fermentation.
If none of the above works, you can use Yeast mixed with water and sugar, proof it and add it to the batter. It tends to give yeasty taste to the batter instead of the sour, tangy taste.

Some use 3 cup rice and 1 cup udad dal & few prepare along 2 cup rice & 1 cup udad dal. Its better to use a fist full of cooked rice while making the batter. Check out the procedure as follows.

• Soak the udad dal (lentil) and par boiled rice separately for at least 6-8 hrs.
• First add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained.
• Remove and set aside in a large bowl. In the same grinder (you don't have to wash/clean) add the lentil.
• Grind it once again. the more you grind, better the idlis. You need to keep adding little water now and then.When the batter is smooth ( feels like satin), remove and pour it along with rice batter.
• Add salt, mix well and set aside
• The next day, after fermenting, stir the batter well. You can use small idle bowls. Grease them with a little of coconut oil. Pour out the batter in each bowl. And keep them in steamer. It takes around 15 mins for the idli . They are done when a little stick/spoon pricked in the middle comes out clean.
• Cool them for 1-2 minutes and then serve warm along coconut chutney and sambar.

Goosberry chutney

Goosberry 2-3 (remove the seeds), 1/2 grated coconut, 3 green chilly, grind well to fine paste. Add salt to taste. Fry musturd seeds, when they pop up, add the curry leaves & a pinch of asefotida. Now garnish it along the chuttney and mix well. It really taste yum along idli & dosa.

Idli along gooseberry chutney