Sesame Seed - Peanut Laddu

(This was originally published on 12/25/2012.)

From an Indian perspective, the word 'sweets' stand for all culinary things that are obviously sweet and are from the subcontinent. In a traditional sense, none of the baked goods or the western desserts usually fall under the category and they are never a part of a religious feast. 

Laddus, kheer, halwa and burfis make up a significant portion of the myriad varieties of Indian sweets. They entice me the most and so I thought of posting a nutritious and super quick laddu today. These laddus are made with just four ingredients - peanuts, white sesame seeds, dried coconut and jaggery. This is again a 5 minutes recipe if you have toasted and skinned peanuts handy. One minute to toast sesame seeds, under two minutes to blend the mixture and about two minutes to shape the laddus. These are vegan, gluten-free, no bake and a quick fix treat that satiates the sweet tooth.

Peanuts obviously are a good source of protein while sesame seeds are a source of good fats and have a rich iron content. Jaggery is the sweetener used here which is more nutritious than sugar. Adjust the quantity as needed since the sweetness of jaggery varies each time one buys a batch. There is no need of any binding agent to make these laddus. Toasted peanuts and sesame seeds are used here which when ground release oil which help to bind the laddus. Made with healthy ingredients, these protein rich laddus provide a quick boost of energy besides being yummy and easy ones to prepare.

Ingredients: (Make 10 laddus)
1/2 cup roasted, skinned peanuts
1/4 cup white sesame seeds
1/4 cup grated dried coconut /copra
3/4 to 1 cup jaggery powder (depending upon the sweetness of jaggery)

Method:
* Toast sesame seeds on medium flame, continuously stirring until they start to slightly brown and start to sputter. It takes about a minute to toast them. Turn off the stove and transfer them onto a plate. Let them cool.

* Add all ingredients to a food processor / blender and coarsely grind them.

* Transfer the mixture onto a plate. Fist a portion of the mixture and shape it into a ball. Repeat the step of making balls with the remaining mixture. (It took me about 2 minutes for this quantity.)

* Store the laddus in an airtight container. The container can be left over the counter and needs to be refrigerated only if need to be stored longer. 

This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.

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Chikoo - Nuts MilkShake

I cooked some protein based dishes to post this week in advance but at the last minute decided to put them aside. I instead opted to post some super easy and quick dishes which would be way more than welcome during this season. I posted uddina hittu yesterday which was a 5 minute yogurt based, south Indian side dish. Today's recipe is for a nutritious, yummy and rich milkshake can be whipped up in a couple of minutes. 

I had used store bought almond milk, frozen chikoo / sapodilla pieces, almonds, cashews and soft pitted dates for my milkshake. Cow's milk, coconut milk, oat milk or any other kind can be used in place of almond milk. Fresh chikoo are easily available in India where as frozen chikoo can be found in the freezer section of Indian grocery stores in US. I would recommend freezing the chikoo pieces if one is going with fresh ones to avoid adding ice cubes which dilutes the shake. I added nuts to make it protein rich drink but that can be avoided all together. I did not feel any need to add sweetener because of the dates I used. 

This creamy, rich and very tasty milkshake can be a part of a breakfast / brunch platter or a quick breakfast on it's own.

Ingredients:

2 cups chilled almond milk

1.5 to 2 cups of fresh / frozen chikoo / sapodilla pieces
1/4 cup almonds & cashew nuts

8 -10 pitted dates

Directions:

* If using fresh chikoo pieces then freeze them in advance. 

* Chill the almond milk as well if using home made almond milk.

* Blend together all ingredients to a thick puree and enjoy.

This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.

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Uddina Hittu / Uddinittu

Generally speaking, uddina hittu means urad flour / ground black gram in Kannada. The recipe I am posting today is for a traditional dish that also goes by the same name and is a side dish from Udupi region. This thick, creamy, and spicy dish is prepared using yogurt and urad flour. This protein rich dish is a simple and quick one that can be put together under five minutes and would be an apt choice when one is short on time or too lazy to cook. 

Using thick, fresh yogurt is recommended for this raita preparation rather than runny one. I sometimes prepare it with sour yogurt too and enjoy it equally. Fat-free yogurt will work too. Add a tbsp. or two of water if the mixture is too thick. I usually stock store bought urad flour and have used that in the recipe. Urad dal / skinned black gram can be toasted lightly, ground finely and can be used in the recipe. Using coconut oil in seasoning and also while serving enhances the flavor of this dish. Uddina hittu is served along with rice, a drizzle of coconut oil and sandige menasu (butter milk soaked and sundried chili). 

What I have in my lunch plate below (clockwise) are rice, mixed vegetable curry, uddina hittu, spinach dal, tomato chutney, and sandige menasu.

Ingredients: (Yield - 2 servings)

1 cup yogurt (preferably fresh)
2 tbsp. uddina hittu / urad flour / ground black gram

Salt to taste

1/2 inch piece of ginger, grated or finely chopped

1 or 2 green chili, finely chopped

2 tsp. coconut oil

1/2 tsp. mustard seeds

A pinch of asafoetida powder

A small sprig of curry leaves

Directions:

* Add yogurt, urad flour and salt to a bowl and stir well such that the flour is well blended with the yogurt. (Passing the mixture through a sieve does a quick and neat job besides yielding a lump-free mixture.)

* Heat oil in a small pan and add mustard seeds. When mustard seeds start to splutter add curry leaves and asafoetida and turn off the stove.

* Add this seasoning, ginger and green chili to the yogurt bowl and mix well. 

* Serve it with rice, drizzling with little coconut oil and sandige menasu, butter milk soaked and sundried chili.

This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.

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Aloo Allam Pachimirchi Koora ~ Andhra Style Spicy Potato Curry

This aloo allam pachimirchi koora is a traditional, spicy potato preparation from Andhra. This tasty curry used to be the most common potato preparation in our home while growing up as we loved it. A ground paste of green chillies and ginger flavor the curry while a little squeeze of a lemon at the end perks up the curry. Soaked and squeezed tamarind paste can be used in lieu of lemon. 

This simple preparation is a 'no onion/garlic' curry and can be included in festive menu as well. Plantains, elephant yam (kanda gadda), taro root (chama gadda) and even eggplants can be prepared in a similar manner. Plantains or eggplants prepared in this fashion used to be a fixture on wedding menus as well, my mother mentions.

Traditionally chilis, ginger and rock salt were ground together in a stone grinder without adding any water. A food processor / blender can be used for the same. Grind more chilis than needed if not sure about their potency. Taste the curry and use only as much as needed. (The Serrano peppers I use are super hot and so, I used only a long one.)

Ingredients: (4 servings)
3 potatoes (2 cups cooked potato cubes)

A pinch of turmeric powder

1/2 inch piece of ginger 

1 big spicy serrano pepper or any green chili as needed

1 to 2 tbsp. oil 
1 tsp. split peas / chana dal

1 tsp. skinned black gram / urad dal

1/2 tsp. mustard seeds
A sprig of curry leaves

Salt to taste
1 tsp. lemon juice or to taste

Directions:

* Peel and cube the potatoes. Pressure cook them for 2 or 3 whistles adding turmeric and enough water. (Or the potatoes can be scrubbed, cut into halves, cooked and then peeled.) Let the potatoes cool, mash them and keep aside. A few chunks of potatoes here and there is fine.

* Coarsely grind the green chili and ginger without adding any water. 

* Heat oil in a pan on medium flame and add split peas, black gram and mustard seeds. When split peas and black gram start to turn brownish, add curry leaves and stir once.

* Next add ground ginger - chili and stir for few seconds.

* Then add mashed potatoes, and salt and mix well. Cook for a couple of minutes and turn off the stove. 

* Add lemon juice to suit your taste and stir to combine. (In absence of lemon, tamarind can be used.)

* Serve warm with rice and a drizzle of ghee.

This post is an entry for Blogging Marathon with the theme 'Dry Side Dishes'. Check the link to find out what other marathoners are cooking.

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Kumror Chokka ~ Bengali Potato - Pumpkin Curry

Kumror chokka is a simple vegetarian side dish prepared braising chunks of sweet pumpkin and potatoes, with some black chickpeas thrown in. I had included this in my Bengali lunch thaali that I had posted a few months back. This 'no onion or garlic' dish is popular in Bengali households and used to be a fixture on wedding menus until a few decades ago. Panch phoran, the blend of mustard seeds, cumin seeds, fenugreek seeds, nigella seeds and fennel seeds is used in tempering. The addition of bhaja masala, a local spice blend and ghee make the simply curry a flavorful one. This dish pairs well with luchi / rotis. 

Recipe source: Here

Ingredients:

A handful of black chickpeas, soaked overnight
1 big potato, peeled and cubed
1.5 to 2 cups cubed pumpkin
2 tsp. mustard oil or oil of your choice
1 tsp. panch phoran / Bengali five spices
1 red chili

1 bay leaf
A pinch of asafoetida
1 tsp. grated ginger / 1/2 tsp. ginger paste

Salt to taste

A pinch of turmeric powder

1/4 tsp. chili powder or to taste

1/4 - 1/2 tsp. sugar

1/2 tsp. bhaja masala

2 tsp. ghee

Directions:

* Soak black chickpeas / kala chana overnight and drain the water in the morning. Pressure cook adding water for 3 whistles and keep aside.

* Heat oil in a pan / kadai and temper with five spices, red chili, green chili and bay leaf.
* Next add asafoetida and ginger. Stir for few seconds and add potatoes. Cook them on low flame until they are more than half way done. Next add pumpkin, salt, turmeric, chili powder and the cooked black chickpeas to the pan. There is no need to add any water to the pan. 

* Cover and continue cooking until both the vegetables are done, still holding the shape. Stir in sugar.
* Finally stir in bhaja masala and ghee and turn off the stove.

* Serve it warm with luchi / roti or parathas.

This post is an entry for Blogging Marathon with the theme 'Dry Side Dishes'. Check the link to find out what other marathoners are cooking.

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Vazhakkai Poriyal

Most of the traditional curries cooked on a daily basis in south Indian kitchens are simple and quick preparations. They are served as a side dish to rice and go by different regional names like koora, palya, poriyal, and thoran. An example is this plantain curry aka vazhakkai poriyal that was a part of Tamil Nadu lunch thaali, I posted a while ago. It is a tasty, every day kind of curry that can be prepared with the basic ingredients found in any Indian home. 

The preparation is so common place that one can replace plantain in the recipe with any other vegetable. However it is to be noted that some vegetables may need not need boiling at all and just sautéing is needed. This was the first time I had a plantain curry with such simple flavors, vazhakkai podimas being an exception. We usually add a souring agent like tamarind / lemon juice and jaggery as well in this preparation. It makes a good accompaniment to any south Indian meal.

Some other plantain preparations that I have posted here.

Plantain fry

Aava pettina aratikaaya koora (Plantain cooked in mustard base)

Vazhakkai podimas

Ingredients:
2 plantains (About 2 cups peeled and cubed)
1/8 tsp. turmeric powder
1 tbsp. oil
1 tsp. skinned black gram / urad dal
1 tsp. mustard seeds
1 / 2 green chilies or 2 / 3 dried red chilies, broken into bits
A sprig of curry leaves
A pinch of asafoetida
Salt to taste
1/4 cup shredded fresh / frozen coconut 

Directions:

* Peel and cube the plantains. Pressure cook plantain cubes along with enough water and turmeric without turning them into a mush.  

(One or two whistles depending upon the cooker.) Or the plantain cubes can be cooked with enough water on stove-top in a pan or in a microwave just until fork tender but not mushy. Drain all the water used to cook the plantains.

* Heat oil in a kadai / pan and add black gram and mustard seeds. When mustard seeds start to splutter, add chillies, curry leaves and asafoetida. 

* Stir them and add the plantain cubes, salt and coconut and mix them well. (Thaw if using frozen coconut before adding to the curry.) Let them cook on low flame for a couple of minutes and turn off the stove.

* Serve the curry with rice, drizzling a little ghee over it.

This post is an entry for Blogging Marathon with the theme 'Dry Side Dishes'. Check the link to find out what other marathoners are cooking.

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Rajasthan Garlic Chutney / Lehsun ki Chutney

 

This garlic chutney, called lehsun ki chutney / lasan ki chutney is a rustic, flavorful condiment catering to garlic lovers. Obviously garlic bulbs and red chilis are the main ingredients used in the preparation of this fiery accompaniment. Always a part of Rajasthani thaalis, this chutney is quite a simple preparation and can be done in a short time. It can be used as an accompaniment to breakfast dishes / meals / rustic rotis, as a spread for sandwiches or to perk up the dishes like vada pav. It can be stored for a few weeks, when refrigerated.

There is no such thing as a standard version when it comes to garlic chutney preparation and each household has their own favorite recipe. I have seen versions including tamarind / amchur /lemon juice / ginger and other things. Use chilis and chili powder according to your taste. I have seen the chutneys with a darker shade but mine is redder because of the Byadagi chilis I used. I had made this as part of my dal baati churma platter. 

Recipe source: Here
Ingredients for chutney:
24 garlic cloves
1 heaped tsp. cumin seeds
6 chilis (I used Byadagi variety which gives color and are less spicy,)
1 tsp. spicy chili powder
Salt to taste
3/4 cup water
1/4 cup oil
1 tsp. mustard seeds

Directions:

* Add garlic cloves, cumin seeds, chilis, chili powder and salt to a blender / processor.

* Blend them together to a fine paste adding water.

* Heat oil preferably in a non stick pan and add mustard seeds.

* When they start to splutter, add the ground paste and stir.

* Cook on medium flame, stirring frequently until it thickens, about 10 minutes.

* Cool the mixture and store in a jar. Use as needed and refrigerate the leftover chutney.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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Sorakaaya Pachadi / Andhra Style Bottle Gourd Chutney

Today's condiment is yet another chutney prepared with sorakaya / bottle gourd, Andhra style which is delicious. This is the base recipe I use for most of my chutneys, which is delicious and borrowed from my maternal grandmother's kitchen. One can easily substitute other vegetables (that are usually used in a chutney preparation) like radish, tomato for bottle gourd in the recipe. This style of chutney is usually served as part of a lunch / dinner rather than as an accompaniment to breakfast dishes. It is eaten as first course served with rice and a drizzle of ghee and tastes similar to ridge gourd and chayote chutneys.

Obviously, this is a vegetable based chutney and is vegan. The amount of green chilis used in the recipe depends upon the spiciness preferred in the chutney and how hot the chilis being used are. Add more chilis to the pan than you think are needed if not sure about the heat of the chilies being used. Start with few chilis while grinding the chutney, taste and add extar if needed. A little bit of jaggery can be used in the recipe if preferred. Sometimes I add a pinch of stevia to the recipe. 

Ingredients:

2 cups peeled and chopped bottle gourd 
2 tbsp. oil
2 tsp. skinned black gram / urad dal 

1 tsp. mustard seeds

A pinch of fenugreek seeds (optional)

2 pinches of asafoetida powder

Roughly chopped green chilis as needed (I used 2 spicy ones.)

1/2 tsp. sized tamarind ball

2 pinches of turmeric powder

Salt to taste

1/2 tsp. jaggery (optional and I didn't use.) 

Directions:

* Peel and cube the bottle gourd. Discard the seeds if mature.

* Heat oil in a pan  and add black gram and mustard seeds. When black gram starts to turn golden brown, add fenugreek seeds and stir until they start to change the color. Next add asafoetida and green chilis. Stir for few seconds.

* Then add the chopped bottle gourd cubes, turmeric, tamarind and salt to the pan and stir well.

* Cover and cook on low flame, until done. Stir once or twice in between.

* Turn off the stove when done and let the mixture cool down. Grind the bottle gourd mixture coarsely.

* Transfer the ground chutney to a bowl and serve as a side dish to rice. Leftover chutney can be refrigerated and used within a couple of days.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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Cabbage Chutney / Cabbage Pachadi

A piece of paper with recipes scribbled on has been lying in my night stand for years. It had this chutney recipe, mentioned by my sister in law years ago during one of my India trips. I had been skeptical to try cabbage in a chutney recipe all this time though everyone at home loves the vegetable. I got to try it recently as a variation since I have been making instant chutneys almost on a daily basis as the entire family is present for lunches and dinners now, thanks to Covid situation. I am making more and more south Indian style meals and this chutney was made one day for our lunch. I loved this chutney. The 'pronounced' cabbage smell is not present and no one could even guess what chutney it was. This south Indian style pachadi / chutney makes a great accompaniment to rice or even breakfast items. Below is the recipe for this quick and easy cabbage pachadi.

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram (urad dal)
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
6 dried red chilies (The quantity depends upon the heat of the chilies being used and so use with discretion.)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
3 cups finely chopped cabbage
1/2 tsp. sized tamarind ball
Salt to taste
Ingredients for tempering:
1/2 tsp. oil
1/4 tsp. mustard seeeds
1 sprig of curry leaves

Directions:
* Heat oil in a wide pan and add mustard seeds and black gram. When mustard seeds start to splutter and black gram starts to turn reddish, add cumin and coriander seeds. When the seeds start to turn a shade darker add red chilies, asafoetida and turmeric. Stir and add cabbage, tamarind and salt.
* Mix well once, lower the heat setting, cover and cook. Keep stirring intermittently and cook until the cabbage softens. Remove the pan from heat and let the cabbage mixture come to room temperature.

* Add the mixture to a blender and grind it to a slightly coarser mixture. Add a little water if it is hard to run the blender.

* Heat oil in a small pan and add mustard seeds. When they start to splutter add curry eaves and turn off the stove.
* Add this tempering to the chutney and mix well.
* Serve it along with rice and ghee or as an accompaniment to Indian breakfast dishes.
* Refrigerate the remaining chutney and use within a couple of days.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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A - Z Idli Series ~ I for Idli (Idli Rice Version)

So far in the series,

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Greengram idli

H for Halasina Hannina Kadubu

Today is the turn for the basic version of idli which happens to be the standard for all the idli variations out there and cherished by South Indians. For the uninitiated, idli is an iconic South Indian breakfast dish which are soft and fluffy steamed cakes. They are prepared using a fermented batter of rice and skinned black gram. This traditional dish is considered to be one of the healthiest breakfasts from the region, easily digestible and fit enough to be prescribed for the ill and convalescing. The dish needs an advanced preparation as the ingredients need to be soaked, ground and then the batter needs to be fermented before steaming it in special moulds. Idlis taste bland on their own. However drizzle some melted ghee over them and dig in with delicious accompaniments like a chutney, usually a coconut based one, a lentil dish called sambhar and spicy lentil powders, thus making it a filling and enjoyable meal for any time of the day. They are obviously gluten free and vegan if you skip the ghee.

My idli turn out super fluffy and soft. To be honest, I grew up watching idli being made around me on a regular basis and I don't fret about the idli preparation. I know however it is a daunting task for those who are not well versed with the process. I tried to explain the process in as much detail as possible here for anyone who needs some tips and the post has turned out to be a lengthy one. Idli making involves four steps - soaking the ingredients, grinding, fermenting and steaming the idlis. Grinding the batter to the correct consistency and it's proper fermentation are the important factors which decides the fate of the idlis. Idli making is an easy task with the modern conveniences we have in the kitchen compared to the olden days when the women had to manually grind the batter in stone grinders and steam on wood / kerosene stoves.

Usually if one lives in a warmer climate like India, soaking the ingredients in the afternoon and grinding it in the evening works fine, if planning for next day's breakfast. My husband's hometown is like a hot oven during summers and so, my mother in law would grind the batter around 9 at night so that the fermented batter would not go sour by morning breakfast time. I live in a cold climate and so my routine in recent years has been to soak the ingredients as soon as I wake up. I grind the ingredients around 11 am and leave the batter in oven with the light on. There are instances where my batter took around 24 hours or more to ferment, during the peak winter time.

Ingredients used in idli preparation:

Idli preparation needs two basic ingredients, skinned black gram / urad dal and rice. Skinned black gram, either whole or split can be used. (My grand mother used to use the whole black gram to make dosas and idlis but it is a pain to sit and rinse off the skins off the soaked beans.) 

Idli rice that is used in the recipe is the short, fat parboiled rice that also goes by the name Salem rice. In lieu of idli rice, idli rava aka cream of rice can be used. In that case soak separately black gram and idli rava. Some use fenugreek seeds / methi and flattened rice / poha as well in the recipe.

 

The black gram and rice proportions used also vary from home to home. The rice used varies from 2 to 4 times the quantity of black gram used. I go with 1:2 ratio whereas my mother uses 1:3 ratio. In Andhra and Karnataka, dosa and idli batters are different but I have noticed that some use the same batter for the both the dishes. 

Step 1 - Soaking the ingredients:

Soaking period is about 4 hours but two minutes are needed to rinse and soak the ingredients. Some soak the ingredients individually but I don't see any merits and soak them together which works fine for me. Rinse them twice thoroughly with water and soak them in enough water so that the water level is higher through out the soaking period. (About 3 hours is enough if using idli rava instead of idli rice and the ingredients are soaked individually in that case.)

Step 2 - Grinding the ingredients:

The ingredients are ground to a smooth batter either in a wet grinder or an Indian style mixer / blender. I have a wet grinder but I prefer grinding in my Oster 14 speed blender which works good for me. (The grinder takes more time than the blender and I hate cleaning the grinder.) I haven't watched the time but the amount of ingredients I mentioned in the recipe can be ground in one batch, which takes around 10 minutes. Don't grind the batter too thick or runny. Too thick batter will not ferment and thin batter will yield flat and not well cooked idlis. Salt can be added while grinding if living in a cold climate and in warmer climates, add salt before steaming the idlis. If using idli rava, grind black gram first, squeeze out the water from the idli rava (that has been soaking in water) and add the rava to the batter and run the blender for a couple of minutes to blend.

Step 3 - Fermenting the batter:

This is the important part of the idli preparation. The ground batter needs to be covered and placed in a warm place to ferment. The time of fermentation depends upon the local weather. It may take around 8 to 10 hours to double that time. Place it in an oven with the light on (without turning the oven on) if living in a cold climate. The yogurt setting in an instant pot works too. The final fermented batter would increase in volume, be airy and have a slightly sour smell to it. If the batter turns out thin for some reason, use it to make dibba rotte instead of idlis. 

Step 4 - Steaming the idlis:

If living in a warm place, salt can be added to the batter at this point. Gently stir the fermented batter a couple of times to uniformly aerate the batter and ladle the batter into greased moulds. If you don't own a idli stand, they can be steamed in small steel cups / glasses. Or even in a steel plate with high edges in a similar fashion to dhokla and cut them into wedges. The idlis can be steamed in a idli cooker, pressure cooker or a steamer. Don't use the safety valve if using a pressure cooker. Steam the idlis on low medium setting and it takes around 20 - 25 minutes on my gas stove to steam them. Moisten your fingers with water and check the top of idli to check whether they are done. They will not stick if done. If the idli top sticks to your moist fingers, then it needs to be steamed further.

Storing the batter and idlis:

I never refrigerate the idli batter but my mother recommends the refrigerated batter to be used within three days. She adds salt only to the portion she is going to use to make idlis and refrigerates the rest of the batter. She leaves the batter on the counter for a while before using it the next time. The refrigerated batter can be used to make again idlis, dibba rotte or ponganalu.

 

I instead usually make a big batch of idlis and freeze as many idlis as I need. (This works if you don't have power cuts in your area.) I cool down the idli immediately after preparation and freeze them to use later. They need to be just warmed in a microwave, covered until hot to enjoy them when needed. 

Ingredients: (Yield - 20 - 22 idlis)

1/2 cup skinned black gram / urad dal
1 cup idli rice
1 & 3/4 tsp. salt or to taste

1 & 1/4 cup water

Ghee to grease the idli moulds and drizzle over idlis while serving

Directions:

* Rinse idli rice, and skinned black gram together and drain. Soak them together in water, in a wide bowl for about 4 - 5 hours and drain the water used to soak completely.

* Grind them together adding salt and water just enough to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.)

* Transfer the batter to a container large enough to hold the fermented batter. (The batter raises while fermenting and so plan accordingly and use a big container.) Cover the container and allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

* The fermented batter looks like below - thicker than when grounded, airy, and slightly sour smelling.

 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Grease the idli moulds with ghee / oil. 

* Gently stir the batter a couple of times with a ladle. 

* Ladle the batter into the idli  moulds carefully without spilling.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney, sambhar and/or spicy podi. Mine were served with roasted gram chutney, sambhar and nalla karam podi.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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