Sunday, 7 April 2013

Thattu Idly

                            A little more than a decade ago, when I was offered ramasseri idlies brought from kerala, I hesitated to eat and said, 'these idlies are a day old and must be stale', but when I was told these idlies are different as they stay good even after a week and people carry these idlies even when travelling abroad, to my surprise, a few morsel of the idly changed my opinion immediately! Ramasseri idlies are famous not without a reason, as they were truly delicious and with that idly podi, all of us lost count on how many idlies we ate. Soon it became a habit.

                      Thus my decade long acquaintance with those famous idlies prompted me to make these thattu idlies which are just our regular idlies with a soft texture and I have used the same technique to cook these idlies by steaming them over an earthen ware. Except for the shape and the technique there is nothing similar to ramasseri idlies. But my thattu idlies are special in its own way, one because they can also be made using barnyard millet and two because they taste delicious with a wonderful soft texture. Served with a spicy podi these thattu idlies will be absolutely delicious.

Idly rice         2 cups
Urad Dal       1/2 cup
Salt              1 1/4 tsp

Rinse and Soak idly rice and Urad dal separately for about 3 hours.
Grind the urad dal to a fine smooth batter like that of butter consistency.
Grind the rice separately and mix the two batters, stir in salt, close and leave it to ferment overnight.
The consistency of the batter should not be too thick. Add water if necessary, such that the batter spreads on its own in the plate when titled ( but not too thin).
Take two perforated idiappam plates, line the plates with wet cotton cloth (preferably ghaada cloth), pour a good ladle full of the batter and tilt the plate slightly to spread the batter. ( do not spread with the ladle)
Place the plate over a clay pot ( Paanai), quarter filled with water, cover the idly with a lid and steam cook for about 4 minutes on low-med heat.
Remove the plate and let it stand for a minute or so, turn it upside down over a serving plate and peal the cloth gently from the idly( if the cloth is dry and sticking to the idly, sprinkle a little water over the cloth and then peal).

Keep two plates and use them alternately as and when the idlies are cooked.
Repeat the same for the rest of the batter.
You can also use all the plates in the idiappam stand and make many idlies in one go or make one by one like I do.
Serve the idlies with Spicy Idly Podi.

Thattu idlies can be made using millet also, the idlies in the picture were made using barnyard millet.
Depending upon the availability, I make both rice thattu idly and millet thattu idly.
The cloth used for making idlies should be wet before the batter is poured.
The softness of the idly ( any idly ) depends on how well the urad dal is ground. It does not matter if the rice is ground roughly but the urad dal should be ground to a nice smooth batter. ( If grinding in a mixie jar you will see a lot of air bubbles in the batter )
The same batter can be used to make regular idlies too.
Though using cloth to steam the idlies is an option, I would strongly suggest to use cloth to make idlies, as it gives a lot of difference to the idlies made using them.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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