Amitabha's Kitchen Chronicles

Make the Idlis Once the idlis are done and you have taken them, cut them into 4 pieces each. Heat oil (you may use ghee) in a pan. Add mustard seeds, curry leaves and chopped green chillies (optional). Add a pinch of hing (asafoetida) Once the mustard starts crackling, add the idli pieces and toss it well. Keep the flam medium and let the idli pieces fry. You may add a generous helping of gun powder . Fry till the pieces brown and become a little crispy. Serve.

Ingredients Urad dal and rice / cream of rice (rice suji) in a ratio of 1:2 1 tsp of fenugreek seeds Pinch of baking powder Utensils Blender/wet grinder Idly stand and a vessel with tight lid (suitable to fit idly stand) [the traditional process] Or a microwave proof Idli stand Preparation Soak urad dal in just enough water overnight or for at least 4 to 6 hours. Drain the water and keep the drained water aside. Grind the dal into silky smooth batter. To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding. Remove the batter in a vessel. Grind the rice and add (or add directly if you are using ravva) and mix thoroughly without any lumps. Keep it covered, for overnight fermentation (at least 6hours) in a warm place. By morning, the batter will be doubled in volume. Stir in salt and baking powder. Consistency of batter must be medium, not too tight or too watery. Add water if necessary. Cooking Process: Traditional Method: In a big ve...