Idli - Dosa batter Recipe: A Step by Step Guide
Idlis! One of the earliest solid foods that hit my tongue... Soft, healthy, easy-to-make (for a south-indian), highly reliable under any circumstance, doesn't belong to the 'no' list during any kind of illness, easily manipulatable, serves as an accompaniment to something or draws the accompaniment because of its highly social skills and TASTY! I have seen this evolve in my home. Amma used to soak the ingredients on a Sunday morning, and by evening, they go into the stone grinders that were embedded in a spot at the back of the house. People come and go during that one hour period, and I have seen my amma or grandmother pull it, twist it, gently flip over with one hand, while the other hand was constantly put in circular motion. The batter went into huge vessels (brass ones) that were 3 times of the fresh batter. The next morning, mainly during summer days, I have woken up to see the lid about three inches pushed above the vessel. Fermentation! No yeast or no innoculu