This idli experiment was unplanned - one Sunday afternoon my brother and I were foraging around the kitchen for a snack and discovered we were out of Maggi. This turned out to be a blessing because I wouldn't have tried using this mix otherwise.
I can't in good conscience not mention that I would have liked the idlis to be a little softer but they're hot, quick and easy to put together and require minimal prep and ingredients. With some yoghurt and lemon juice you'll be able to whip up a batch in under 30 minutes. The best part is the ingredient list contains no artificial coloring, preservatives or other nasties.
Recipe from the Bambino packet
What you’ll
need:
1 portion Bambino Rava Idli mixture
1 ½ portions yoghurt
Juice of ½ lime
1 -2 green chillis (chopped)
Handful of chopped cilantro leaves
How to :
Basically follow the packet instructions, but after
making 2 batches this is how I figured to do it:
1. Add the lime juice to the yoghurt and let the
yoghurt sour for 10 – 15 minutes.
2. Add the idli mix and stir well. Let sit for at
least 10 minutes. The mix will fluff up and start to bubble gently as follows:
Note: I was
worried that the mix might become lumpy but it actually stirs up into a smooth
paste quite easily.
3. Add cilantro leaves and chillies to the batter.
4. Pull out your idli stand and brush down the little
idli cups with some vegetable oil. Spoon in the batter and put the stand into a
pressure cooker with about 2 ½ cups of water in it.
Note: Make sure
the last rung of your idli stand is well above the water because when you shut
the pressure cooker, the water will boil and bubble up. You don’t want it to
mix with the idli batter – you’ll end up with a lot of sludge.
5. Take the whistling thing off the top of your
pressure cooker and shut it. Let cook for about 10 – 15 minutes or till you
think the water has all escaped as steam.
6. Pop the idlis out of the cups and serve with
chutney.
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