DOSAI OR IDLI MAAVU:
Preparation Time: 4 hrs
Grinding Time: 1 hr
Ingredients:
1.Idli arisi or Puzhungal arisi- 4 measures
2.Ulundhu-1measure
3.Kal Uppu
Note: 4:1 is the usual measure which works out perfectly for me, though some people prefer 3:1
Procedure:
v Soak Idli Arisi for atleast 4 hrs before grinding and Urad Dal for atleast an hour.
v I generally soak these during night time before retiring to bed .
v Wash the rice and dal well and first grind the rice for 20 to 30 minutes which is more than enough since the rice batter has to be somewhat coarse in texture. Keep it aside.
v Now go for urad dal grinding. Grind it liberally for 30 to 40 minutes and you will see the dal fluffing nicely.
v When the urad dal is done mix the rice batter with it in the frinder itself for smooth mixing and add required amount of sea salt.
v Collect the maavu in a quite bigger vessel to allow room for fermentation.
Note:
If you want to prepare idlis the next day, you have to prepare the maavu the previous day and allow it to ferment nicely during night time. If there is no proper fermentation your idli will be like ROCK HARD! And you will become a comedy element before the eyes of your children and hubby.
Add water to both rice and dal as and when needed. If you add more water the batter will be running and you cannot prepare nice idlis.
Some people still use Karupu Ulundu or Kozhi Paruppu which has blach kernels over the dal. Definitely of a better quality but proves cumbersome in removing all the kernels.
Properly ground and fermented dosa batter gives IDLIS which are like MALLIGAI POO-soft to touch exhibiting a pleasing white color.
Tamil Equivalents:
Idli Arisi-Par Boiled Rice
Maavu-Batter
Kal Uppu-Sea Salt
Ulundhu-Urad Dal
Murugan Idli Kadai in Madurai is very popular for their SUPER SOFT IDLIS served with a range of Malli, Thakkali,Pudhina and Coconut chutneys ofcourse with sambar and vada.
1 comment:
Thanks for the perfect explanation..
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