Thindi: Iddly - no fail method - Sunitha

Iddly

Soak

Ingredients:

• 3 cups rice Iddly rice
• 1 cup urad dhal
• 1 1/2 tsp salt 
• 1 tbs Methi seeds 

Method:

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Rinse and soak the methi seeds and rice for about 3 to 4 hours. In a separate dish rinse and soak the urad dhal for about 1/2 hour to an hour. Blend urad dhal with about the same amount of water as the soaked dhal (about 2 cups of water) into a very, very smooth paste. Blended contents should be very fine and viscous. It should feel fluffy and airy, shake like jello and really not very pourable. Scoop the contents into a large pot. Then blend the rice and methi with 2 cups of water into a fine, pretty smooth  mixture. Pour the contents to the blended urad. Add salt and mix till it forms a homogeneous mixture, the consistency of a thick spagetti sauce. Store in a warm place. Let the dough rise overnight. Wrap a thick towel around the pot, to keep the dough warm, especially during the cold months. Place the blended dough in a large pot or place a large plate below to catch any spills.


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The iddly dough should expand and rise by next day. Very gently mix the dough with a spatula. Bring about a cup of water to boil in a large pot with a heavy lid, or use a iddly maker pot to bring water to boil and steam. Spoon in the dough into the iddly maker plate. Assemble the plates on to the stand and place the stand in the pot or the iddly maker pot. Cover with lid. Continue to steam the dough for 12 to 15 minutes. Remove lid and test the iddlies with a fork. If the fork comes out clean without dough sticking to it, then the dough is cooked through and the iddlies are ready. If not continue to steam till the iddlies are cooked. Using a cotton towel or tongs, remove the iddly stand carefully from the pot and place on a cutting board or a plate. Let cool for a few minutes. Or else. run each  iddly plate back and front, quickly through cold running water to cool. Then, using a butter knife or a small flat spoon, scoop out each cooked iddly carefully into a serving dish.


Cooking Tips:

If you own a ultra grinder (counter top or 1 litre size), you should grind urad dhal for about 45 minutes on the clock.

Serving Tips:

Serve iddlies hot with a dollop of ghee on the top. Coconut or channa dhal chetni on the side with potato onion sambar are a favorite combination to go on the side. Serving urad vade with this combination would be even more heavenly.