Idli

Idlis make for a great snack. They are super easy to make and can be made quickly. I like the versatility of idlis as they can pretty much be enjoyed in multiple ways which I would explore in another blog post.

I don’t like store bought idli batter as it comes with a host of preservatives. I personally prefer fresh, home-made idlis and feel quite content knowing everything that goes into making it.

Now, jumping quickly to the main stuff –

Ingredients:

1. Rawa Sooji / Semolina – 1 cup

2. Curd – 1 cup

3. Salt

4. Eno / Baking soda

5. Malai (Secret Ingredient – Optional)

Recipe:

In a bowl add equal parts semolina and curd. add the secret ingredient – malai and give it a good stir. Add salt and keep aside for 30 minutes.

Check the consistency of idli batter and ensure it’s just perfect. Not extremely runny or stiff, but in between. Add water in this stage if required.

Grease the idli maker with some oil and simultaneously pour half a glass of water in a large pan or pressure cooker.

Add a pinch of baking powder, I sometimes use Eno which is a hack if you’re short on baking soda. Give it a stir and promptly move on to the next step.

Pour the idli batter into the maker, be careful as to not fill it to the brim as we need to allow it to rise and not spillover.

Place the idli stand in the cooking utensil and cover it with a lid. Remember to remove the whistle from the pressure cooker lid if you’re using it to cook.

Cook on high flame for 3-5 minutes and simmer for a similar amount till water starts bubbling over.

To check if the idli is cooked perfectly, use a toothpick/knife and insert into an idli. If it comes out absolutely clean, it’s cooked well and you can pat your back. In case, the batter sticks to it, you will have to cook it for some more time.

Fresh, round idlis are ready to be served! 🙂