Mom’s Idada

Serves 4

3 cups idli rice

1 cup gota urad dal

1 cup sour yogurt

1/2 tsp baking soda

Fresh crushed black peppercorns

Kashmiri red Chili

1/2 cup oil

Salt to taste

Wash idli rice and gota urad dal in a rice washing bowl (or strainer) until the water runs clear. Transfer the rice/dal mixture and 5-6 cups of water in a mixing bowl (enough to cover the mixture). Soak overnight for 6-7 hours.

After 6-7 hours, reserve 1/2 cup of water in which you have soaked the rice/dal mixture in and drain the rest.

In a blender, add rice/dal mixture and 1 cup of yogurt. Add 2 tbsp of water as required and blend until the batter is slightly coarse.

Transfer the batter to a mixing bowl, cover and let it ferment for 3-4 hours.

Prepare a steam cooker for steaming the idada. Fill the base with about 2 inches of water and bring to a boil. Grease the idada plate with 1 tbsp oil.

Add salt and baking soda to the batter and beat vigorously in one direction. The batter will become slightly forthy. Pour approximately 2 laddles into the greased idada plate, sprinkle with freshly crushed black peppercorns and kashmiri red chili powder. Put the idada plate in the steamer and close with a tight-fitting lid. Cook for 5 minutes.

Remove the lid and check if the idada is cooked. Insert a knife into the middle and if it comes out clean, it is ready. Remove the idada plate from the steamer. Using a knife slice into 2 inch squares.

Run a spatula under the cooked idada from one corner to the other and scrap the idada off the plate. Transfer to a serving plate. Repeat the steaming process for rest of the Idada batter.

Serve with cilantro chutney and/or chai!

Notes

Store idada in an airtight container for upto 3 days in refridgerator.

Or, freeze them in a freezer-safe containers upto 6 months.