Tuesday, October 13, 2015

Try this:
When making idlis I sometimes pour half the batter in the pan (has to be thick), then put a tsp of thick chutney in the middle and then pour the other half of the batter on top and steam.
Here I've used coconut chutney (brown because of the tamarind paste plus there has to be a color contrast), but using different kinds...green, red and brown would make for a colorful and surprise presentation.
I serve extra chutney on the side for those die hards who need to drown their idlis in chutney.
Saba Rahman and Florence Graves, the recipe link is here for the idlis:
If you don't get to it please Google Paytpooja.blogspot.com and then a search for 5 star idlis. My blog is where the best family recipes are.
Idlis depend on so many things though, the weather, the fermenting, the kind of rice...even mine don't come out the same twice in a row so it needs a little experimentation.
Re-reading my recipe I have to point out I use a Kitchen Aid blender now as I no longer have the stone electrical grinder. With the Vitamin I don't seem to get as good results as it heats up the dough while grinding it.
Pre-made powder for chutney: I have this powder ground and ready and a spoon of it goes into fresh coconut chutney. 1 rai, 2 urad dal, 1whole jeera, 1/3 methi seeds, red chillies.
Roast each in a pan or in the mic if you are familiar with that method. Grind, cool and store.
Fresh chutney: 1 cup grated coconut, 2 Tbsps fried channa/pottu kadalai, roasted gram ( ready to eat kind without the skin) 1 green chilly, 3 cloves garlic, 1/2 tsp tamarind paste (its a concentrate so err on the side of caution and use less first), salt to taste. Halfway through I put in a tsp of the powder.
I add another red chilly here after I take out some chutney for me as HD likes chutneys spicy. This was ground in the Vitamix as it does a good job when very little water is used.

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