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Tuesday, September 11, 2012

Kushboo Idli

Loads of unpredictable things are happening to me these days, more in a not-so-good way. I'm stressed & strained. I am trying to involve myself in other activities to forget the pain.  The main relaxation to me is the cooking. I have been cooking enormously over the last week. To rejuvenate myself I decided to cook dishes that I bookmarked from my blogger friends. This whole month, I dedicate to the bookmarked recipes!

Last weekend, we celebrated Krishna Janmastami & here is a glimse of what we offered (Pardon the poor pictures as it was taken late night!)


Kushboo idli is tried from Priya's Feast. It was super soft! Since, the quality of urad dal isn't that great here, I made few modifications to the original.


Preparation Time: 30 mins
Cooking Time: 20 mins
Makes around: 30-35 idlis.

Ingredients:

  • Urad dal: 1 cup
  • Idli rice: 3 cups (original calls for 4 cups of raw rice)
  • Sago/Sabbakki/Sabudana: 1/2 cup
  • Salt: 2 tsp
  • Water: As needed to grind.


Method:

  • Wash the rice & sago together. Let it soak for 4-5 hours.
  • Wash the lentils thoroughly & let them soak for 3-4 hours. Drain the water from the soaked lentils & add them to the food processor jar. 
  • Add 2-3 tbsp of ice cold water to the lentils & pulse for few seconds. Add few tablespoons of ice cold water to the very coarsely done lentils & pulse again. Repeat the whole process of adding ice cold water & pulsing for at-least 5-6 times. 
  • The lentils must be very smooth & frothy.
  • Scoop out the lentils paste to a broad vessel. 
  • Drain the water from the rice. Grind the rice & sago together with very little water to a fine paste.
  • Scoop out the rice paste. Pour it over the lentils mixture & mix it well. 
  • Let it ferment for 8-12 hours depending on the outside temperature. After proper fermentation, the batter would have raised.
  • Grease the idli plates. Add salt to the batter & mix it. (I used ramekin moulds to prepare the idlis)

  • Pour couple of tablespoons of batter to each mould. 
  • Place it in the steamer & steam the idlis for 15-20mins.
  • To check if idli is done, insert a tooth-pick, if it comes clean, idlis are properly cooked. 
  • Remove the idli stand from steamer & allow it to cool for 2-3mins. Carefully remove the idli using a spoon or knife.
  • Serve it hot with a chutney, sambar of your choice.



Notes:
Refer the beginner series post on idli for detailed info about how to grind the lentils. 

10 comments:

Shobha said...

Nice idlis..adding sago is a little different recipe.

Priti S said...

Looks yum ....

Prathibha said...

I add sago to my idlis and I like it,no doubt they come nice. I tasted khusboo idly once and was surprised by its super softness,yet to re create it. I believe there is some secret ingredient which is to b explored still in khusboo idly.

Vijayalakshmi Dharmaraj said...

looks so fluffy n yumm...
VIRUNTHU UNNA VAANGA

Amarendra said...

Looks very delicious. Adding Sago is a nice idea. Sometime we add cooked rice or soaked poha also.

Priya said...

Even i want make this super fluffy idlies since a long, they came out extremely fabulous.

Kannada Cuisine said...

Ah! looks cute..Love idlis and this one looks perfect.
Hope you feel better otherwise

Chitra said...

Looks soft.. i too have in arhcive :)

Anonymous said...

How does ice water affect the process. I usually use the water that I soaked the urad dhal in.

Shanky Jindal said...

Heaven in a few simple bites
Gujaratonnet.com

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