Idli is the staple breakfast recipe of our family.Before marriage , i have seen my mom grinding batter in alternate days and that too using a big grinder.Thank god we have table top grinder nowadays . We used to eat idli twice a day for breakfast as well as dinner. Most of the times i carry idli and milagai podi for my lunch in school and college. My friends used to call me "idli " . I love idli like anything. I am crazy about soft idlis and spongy utappam .I don’t like crispy dosa,strange is it?? .Soft idli is a must for my dad . My mom doesn’t add methi seeds . She uses only rice and dal in the ratio of 6:1.
After marriage , its the same case in my husband's family too. So i enjoy idli thrice in a week. Usually my in-laws buy 10kgs of urad dal and 25 kgs of idli rice (salem rice/ parboiled rice/ puzhungal arisi) for the whole year's use in the month of february from Lee Bazaar , Salem. Usually fresh, new, good quality of groceries will be available in the month of february - march.We buy in lots , store in an air tight box and use it for the whole year.The quality of dal will be too good , price is also very less.We use 8:1 ratio of rice and urad dal for making idli batter for few months.Idli comes out really soft. After 4-5 months as the dal gets old ,we use 6:1 ratio.Based on the quality of dal , we adjust the ratio.In addition to rice and dal , we also buy mustard seeds, methi seeds, jeera, pepper, red chillies and stock it for the whole year. So, if u want to buy fresh groceries , buy it in the month of february - march from a whole sale market in ur place, sun dry them and stock it for an year. It stays good for more than 6 months.Ok,enough of my stories.Lets see how to make soft idli & crispy dosa at home with tips & tricks!!
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