The humble Idli !!!
Yes, this porous, fluffy white disc could easily be the healthiest food in the world.
If I just type ‘idli’ in Google, it throws some 12 million recipes at me. Phew!
It’s a ‘merienda’ type of dish which basically means that it's usually taken for brunch or as an afternoon snack to fill the gap between the main meals of the day. But honestly, if you ask me I have grown up eating these spongy, pillowy packs of fermented goodness thrice a day, many times as a full course meal too (confession!!!). Because, why not?
They are comforting right from the moment you start pouring the white, not-so-runny-not-too-stiff batter into the sturdy, multi-tiered stainless steel/aluminum stands. These then go inside a cooker or vessel where the idlis are sufficiently steamed before being demoulded.
I’m a bit of an idli snob. Either home-made or my local Indian eateries ( which also do a fantastic job !). Works either way for me. I also may have store-bought idli batter stacked away in my fridge at times. Sure it is excellent dunked in a bowl of tangy, ever-so soothing Sambar (which is basically a lentil-based vegetable stew), but you can have idlis with practically any other side dish too. It makes an excellent combination with chicken or goat curry too. Or can be stuffed with sweet or savory fillings too just to amp up the goodness and taste to a different level. See, flexible that way! Not too hot to blow your head off but certainly, it will warm up your stomach and heart! It is not oily or greasy (remember, it’s steamed), yet it is considered to be one of the most delicious regional snacks. It is popular street food, yet shares no infamous reputation of being calorie-laden or unhealthy.
Fermentation goodness !!!
The most discomfort associated with any fermented food is a temporary increase in gas and bloating. But after this typhoon, there are pears to gather up. A strong reaction isn’t always a bad thing, especially if you are eating fermented food to improve your gut health. Trying new fermented foods can introduce a whole new set of probiotic friends to the party in your digestive system. At first, they might not get along and a fight ensues. Then slowly, over time, your digestive system will settle down as everyone finds a new equilibrium.
Since the idli batter is fermented, it not only aids digestion but the lactic acid bacteria present in them also help in maintaining a suitable pH balance in the intestines, which is associated with long life and good health. The fermented process increases the bioavailability of nutrients like folic acid, riboflavin, Vitamin-K, and some anti-carcinogenic substances as well.
‘Mom Brain’ approved.
The best part is that idlis are considered as a baby weaning food, and babies and toddlers like this recipe. Idli for babies ( 8 months or older) as it is not likely to choke them. It can be repurposed easily as an excellent finger food too. Potato idly is wholesome baby food, which provides energy as well as other nutrients to the baby’s growing body. The possibilities are endless as to how to introduce idlis in your kid’s diet. You can mix any kind of ingredient to make a brand new idli recipe while keeping it yummy and nutritious.
Sweet Coconut and jaggery stuffed idlis (Yes, IT IS vegan and gluten-free)
All right, I made a batch of these because jaggery has a special place in my heart (and my kitchen too).
Ingredients :
Makes around 30 regular sized idlis.
- 1/2 cup skinned black gram lentils/ urad dal. (soaked for a minimum of 8 hours)
- 1.5 cup any short-grained white rice. I usually use whatever I can find in the pantry (soaked for 8+ hours too)
- 1.5 cups grated coconut ( I use the store-bought ones)
- 3/4 cup jaggery.
- A dash of powdered green cardamom (to add a whole new flavor dimension )
- Salt ( as per taste)
Now let’s get cooking…I’m famished.
- Once your lentils and rice have soaked, drain them.
- Grind the rice & skinned black grams separately to a smooth paste. You can add some water here but make sure that the paste isn’t too runny.
- Then mix both the pastes together using your hands or a spoon. Cover it and let it rest overnight preferably in a warm place or in the oven with the light turned on. ( FERMENTING…..)
- The next morning, stirfry grated coconut together with jaggery and 1/2 teaspoon of cardamom powder. The coconut stuffing for the idli is ready.
- Once your batter has fermented, you see it. It will look puffy and rise quite a bit. Add salt to it and mix well. Grease the individual plates in the mold lightly with some oil or cooking spray. Pour in a teaspoon of the batter in the mold. Over it add some coconut stuffing and finally top it with another spoonful of batter. Repeat the process in all the holes of the plate.
For convenience purposes, it is advisable to start filling out the bottom-most plate first, then place the second plate on top, fill that up, slide in the third, fill it up, and so on. If you start out by filling in the molds first and then put the whole thing back together, it’s going to be a messy affair.
- Add about an inch of water to the steamer/stockpot/pressure cooker and heat it till you see the water boiling rapidly. Then carefully place the idli mold inside it and close the lid. If using a pressure cooker, remove the pressure regulator.
- Let it steam for 10 minutes on medium-high heat before turning off the heat and removing the lid.
- Let it rest for 5 more minutes in the mold before sliding them out with a spoon or butter knife.
- Serve it warm or at room temperature, with a side of sambar and chutney if you desire, and enjoy these delicate, fluffy, moon-like idlis.
From the family that is now spending more time eating together to the novice cook learning to prepare more complicated meals, it’s a time of experimentation in the kitchen that isn’t without its risks. Thank you, novel coronavirus. Meh!
“ Adults, when under severe emotional stress, turn to what could be called comfort food”~ Palm Beach Post
In rough times like this, when I am just tired of sad sh!t happening around the world, I seek refuge in foods that add nostalgic and sentimental value to my plate with their simple preparation. Idli is the dish that solves the world’s problem for me ( Ok, maybe till I polish it off my plate). There is something calming about both cooking and eating them. Some more than others but nonetheless, many people can relate to seeking comfort on a plate.
Who said you need to spend a lot of money to have comfort in these strange times?
