This post had been ready to be published a month ago but I couldn’t find time to post this until today. Everything has been moving at a fast pace since the twins were born. Days keep flying by with Aryaa and Krithikha keeping us on our toes all the time and I have only a little time for myself at the end of the day. We started going out for evening walks but sometimes it doesn’t work well for the twins and I have to come back holding one baby in my arm and dragging a stroller behind (my mom-in-law will be coming along with another stroller and the other little one :) Some days are real tough and it usually gets crazier as the day goes by, but we are enjoying every bit of it. Coming on to the recipe, my mother-in-law makes these idlis for me very often for breakfast. After coming here, amma got very much interested in my blog and she is also helping me to take pictures for the blog. I am hoping to post regularly for the next few months with her help….I don’t know what my babies have decided :)
1. Whole wheat flour, 2 cups.
2. Urad dhal, 2/3 to 1 cup depending upon the type of dhal.
3. Fenugreek seeds, 1-1/2 tsp.
4. Salt as per taste.
Wash the urad dhal well and soak it for half-an-hour along with the fenugreek seeds. Grind the dhal into a smooth paste using a blender or grinder. Then add the whole wheat flour and blend everything together to a smooth paste until the batter is fluffy. Add salt to the batter and mix everything well. Let it sit overnight or 6-7 hours to allow fermentation to take place. When the batter has risen to 1/3rd of its size, they are ready to be steamed. Pour them into idli moulds and let it steam for 5-7 minutes. Once the idlis are cooked, remove them from the molds and serve with sambar or chutney.
Note: The softness of the idlis depends on the type of the urad dhal used. I have used the ratio of the flour to the dhal to 2:1 since I have used a blender to grind the batter. If using a mixer grinder, less dhal can be used. The same batter can also be used for preparing dosas.
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