Get your minds out of the gutter! Afternoon Delight has many meanings... well, at least one other when it comes to tea time or tiffin or snacking or whatever you choose to call it. What's hot and steamy, smooth and creamy if it's done right??? Idli that's what!
Idli are little steamed buns, sometimes plain, sometimes spiced, traditionally served with sambar, as part of breakfast. But they can also be enjoyed for lunch and of course as a terrific tea time afternoon delight.
So... wondering how to get from batter to idli plate? It takes at least 24 hours. Idlis can be made from semolina, ground rice or rawa which is a sort of cream of rice powder. Rawa is what I used.
Here's what to do:
Soak 2 cups of Cream of Rice (rawa) in 4 cups of water.
Leave both of these to soak for about 4 to 5 hours.
Drain both the cream of rice and the urad dal.
Put the drained urad dal in a blender or food processor and grind it into a batter
Steaming The Idli
This is actually the easiest part of the whole thing. I have an idli maker which looks like a giant egg poacher, so I imagine an egg poacher would be the perfect substitute.
Spray the little pockets of the idli maker with non-stick spray and added the idli batter in.
Now if you don't have an idli mold or a pressure cooker you can make these using any old steamer. Just roll your idli batter into little balls and flatten them a bit. Pop them into any steamer and cook them.
This weekend I'll be waiting for the stove repair person and getting ready for a houseguest from LA (my favorite old cooking buddy) who's coming for a visit. There'll be lots of feasting and cooking of course, plus I review my first Vook. Read all about it and follow along on Twitter@kathygori