A non-Tamilian’s guide to making the perfect chinna idlis

Step 1. Rummage through your MIL’s utensils – find an interesting looking thing that looks like this. On asking, find out that it is an old old idli maker that her MIL used to make little idlis for the kids. Anything old sounds good, so you ask her for it, and she gladly gives it to you.

2. One fine afternoon, you soak urad daal and when it is kind of soft, grind it. Add some idli rava to it, grind it all together. Leave it overnight to do its fermentation magic.

3. In the morning, add salt. Use the little idli stand and put small spoons of the mixture into it. Put in pressure cooker without the pressure.

4. After about 10-15 minutes, take it off the fire. and voila, perfect little idlis are ready.

5. Serve with dahi, and watch while lunch is consumed without protest 🙂

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2 thoughts on “A non-Tamilian’s guide to making the perfect chinna idlis

  1. RC January 23, 2011 / 1:07 pm

    Perfect post for Foodnama 😉

  2. Prerona Chakravarty January 26, 2012 / 12:51 am

    BTW…yet another happy coincidence…me too Assamese married to a Tamb Brahm. Am yet to use my “mini idli stand” 🙂

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