Loads of unpredictable things are happening to me these days, more in a not-so-good way. I'm stressed & strained. I am trying to involve myself in other activities to forget the pain. The main relaxation to me is the cooking. I have been cooking enormously over the last week. To rejuvenate myself I decided to cook dishes that I bookmarked from my blogger friends. This whole month, I dedicate to the bookmarked recipes!
Last weekend, we celebrated Krishna Janmastami & here is a glimse of what we offered (Pardon the poor pictures as it was taken late night!)
Kushboo idli is tried from Priya's Feast
. It was super soft! Since, the quality of urad dal isn't that great here, I made few modifications to the original.
Preparation Time: 30 mins
Cooking Time: 20 mins
Makes around: 30-35 idlis.Ingredients:
Urad dal: 1 cup
Idli rice: 3 cups (original calls for 4 cups of raw rice)
Sago/Sabbakki/Sabudana: 1/2 cup
Salt: 2 tsp
Water: As needed to grind.Method:
- Wash the rice & sago together. Let it soak for 4-5 hours.
- Wash the lentils thoroughly & let them soak for 3-4 hours. Drain the water from the soaked lentils & add them to the food processor jar.
- Add 2-3 tbsp of ice cold water to the lentils & pulse for few seconds. Add few tablespoons of ice cold water to the very coarsely done lentils & pulse again. Repeat the whole process of adding ice cold water & pulsing for at-least 5-6 times.
- The lentils must be very smooth & frothy.
- Scoop out the lentils paste to a broad vessel.
- Drain the water from the rice. Grind the rice & sago together with very little water to a fine paste.
- Scoop out the rice paste. Pour it over the lentils mixture & mix it well.
- Let it ferment for 8-12 hours depending on the outside temperature. After proper fermentation, the batter would have raised.
- Grease the idli plates. Add salt to the batter & mix it. (I used ramekin moulds to prepare the idlis)
- Pour couple of tablespoons of batter to each mould.
- Place it in the steamer & steam the idlis for 15-20mins.
- To check if idli is done, insert a tooth-pick, if it comes clean, idlis are properly cooked.
- Remove the idli stand from steamer & allow it to cool for 2-3mins. Carefully remove the idli using a spoon or knife.
- Serve it hot with a chutney, sambar of your choice.
Refer the beginner series
post on idli
for detailed info about how to grind the lentils.