Last night I had my first go at making idlis. I’ve always wanted to try but never got around to purchasing the essential idli moulds and steamer. Thanks to my new sponsor Spices of India, I’ve finally got around to doing it. They sent me a fantastic multi cooker which I am sure I’ll be using many more times in future.
These spongy snacks were gobbled up by the family. They’re go good dipped into sambar or fresh coconut chutney which is exactly what we did.
As recipes go, this one isn’t exactly for beginners nor is it for people who don’t enjoy being in the kitchen. It’s not exactly difficult but it is quite time consuming and some forward planning is a must. Once you make the batter, you need to let it ferment in a warm place for at least eight hours.
I put my batter in a bowl which I covered with a towel in the oven at 47c. After fermenting for eight hours, the batter had doubled in volume and was nice and bubbly.
You need to be sure to oil your idli trays lightly. I did this and though they didn’t stick, they were difficult to get out.
The end result, however was amazing. I hope you get a chance to try this one. If you do, be sure to let me know how it went.
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I would like to thank Spices of India for supplying me with the idli multi cooker free of charge to use in my recipes. I highly recommend it.