Tuesday, December 13, 2016


Breakfast makes or breaks a day. This applies to me hundred percent. If I do not have breakfast then, whatever I eat does not fill me up. On top of it I get acidity. Actually it all does makes sense. Right? Breakfast is named very aptly. You are breaking your fast. After the last meal, it is at least 8 hrs before we have our next meal. This is the longest time that we go without food. Rest of the meals are only 4-5 hrs apart. Your stomach is producing acid and with no food in their to balance its effect, it is quite natural that we suffer from acidity or heartburn. But it is a sad fact that many of us skip this important meal of the day because of our busy schedules. 

My recipe today is a breakfast dish that is quite popular in India and also elsewhere. The unassuming fluffy melt in your mouth idlis. Combine them with a cup of steaming Sambar or a bowl of coconut chutney and the crispy vadas, you have a wholesome breakfast to kick start your day. End it with a cup of masala chai or creamy coffee, I am ready to take on the world. Here is how I make it. Do check out my no rice idli in my other blog.

Parboiled rice-1/2 cup
Long grained rice-2 cups
Urad dal-1 cup
Cooked rice-2 tablespoon (optional)
Fenugreek seeds-one pinch (Optional)

Wash and soak the rice along with fenugreek seeds and cooked rice for at least 5 hrs and urad dal for 1-2 hrs. Grind them separately using very little water. Urad dal should be very smooth and fluffy. Rice can be a little grainy like that of semolina. Mix the two batters and allow it ferment overnight or atleast for 7 hours.

When ready to cook, add salt and beat it nicely to fluff it up a little. Grease your idli molds with little oil and fill them up. Steam them for 10 mins. Allow it to sit for 5 mins before demolding. Serve hot with sambar/chutney.

1. Instead of cooked rice you can use flattened rice or 
2. Increasing the amount of cooked rice will make your idlis 
    mushy. It is OK if you do not use it but don't use more.
3. Over using fenugreek will them bitter.
4. Proper fermentation is important for the fluffiness of the idlis and so is the    consistency (should be fluffy but easily pourable).
5. Beating the batter is done in order make the batter
    uniform and to distribute the air pockets evenly.
    However do not overdo it.



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