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benazir's blog

Different Types Of Idli

Heys I want to share a story about what happened before I made idlis. However I got this idli tray from up on Devon av here in Chicago. I wanted to try making them so I am taking a picture of what it looks like to show you it is small and I am posting this at the bottom of this block. Check this offset down beneath this block.

Here they are and this is just enough for just Mr. Riaz and me. This crazy guy wanted to sell me a larger one and I told him I am not hosting a party and it is only my husband and myself. He wanted me to pay $25.00 for this one and I haggled him down to $15.00. I bet if he sees this post he is going to say, “yikes I remember this crazy lady.” However my trips to Pakistan has been helpful because I even see my husband haggle too. Some tried to haggle me down to the last penny when I was selling Mary Kay Cosmetics. Well I haven’t sold it after 9/11. This I am saying just to prove a point.

My instant pot and microwave are in the back and we are going to get to the steaming part in a bit but first any type of lentil and rice can be soaked together overnight in the fridge or you can cheat by mixing any type of dal flour with rice flour which would be 1/4 of a cup each only the rice and dal you can drain. drain the water and keeping the soaking liquid the next day and then grind it adding a little of the soaking liquid in the food processor to grind. For the dal flour or besan with rice flour or even souji that this is made in to a batter along with 1/4 cup of plain desi yogurt and you can add this to the rice dal mixture too so you do not have to let it sit and ferment.

Also if you are using souji which is farina then you can also use a handful of subadona which is tapioca. Tapioca is made from cassava. Add 5 tbs of water also and this also gets mixed in to a food processor but subadona also has to be soaked and also rice poha is great for idli too you can also soak this overnight in the fridge. The yeild is the same also. When you grind in to a batter add 1 pinch of fenugreek seeds, 1 pinch of mustard seeds which gets ground in mortar and pestle before adding to the food processor, 1 pinch of either sea salt, pink salt or kosher salt, 1 green chili, 1 curry leaf and grind this in to your batter. The batter has to be thick. Any thinner then it has to be dosa batter. Obiously you do not want dosa batter consistancy and this is like a quick batter because the yogurt is already fermented enough.

Spray the idli moulds with cooking spray and place on each part of the tray themselves 2 tsp of the thick idli batter and add 2 cups of water to the instant pot and select sautè and start wait for the water to boil select cancel then select steam and start, set the timer externaly to steam for 10 minutes and place the lid on venting. Set the uncooked idli inside the stand and when 10 minutes is up then select cancel and wait 5 minutes before opening the instant pot.

Take out the idli from instant pot and let cool before you scoop them out. They can be eaten with podi which I will figure out on how to make these and I will shock everyone in my group Benazir’s blog a cooking guide in Facebook. I have done all of that already because I can make nearly every Indian and Pakistani dish. I can even make chapati and paratha better then most Pakistanis. It is also eaten with rasam and sambar too as well as chutney.

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