This month I have been mostly…
…buried deep in work. I want so much to surface, get a breath of fresh air, and share my notes with you. But work takes priority; it does, after all, help pay the bills.
I have been eating healthy…mostly. Fresh cooked breakfasts had been sacrificed for the convenience of industrial bread…till the guilt caught up with me, and I decided yesterday that enough (of white bread) was enough. And how much work is idli, right?! Wrong. If you want sambar and chutney with it. Still, in about an hour this morning, much of which overlapped with my morning tea-and-newspaper-time, I had fluffy healthful ragi idlies! And there are leftovers for breakfast tomorrow as well!
1 C idli rice (or other white parboiled rice)
3/4 C skinned urad dal
1/2 t methi (fenugreek) seeds
1 C ragi (finger millet) flour
Pick over and rinse rice and urad dal a couple of times. Add methi seeds to urad dal. Cover with over an inch of water and soak (separately) for 5-6 hours. First grind the dal and methi mix, adding water as required, till smooth and fluffy. Grind the soaked rice but keep it coarse and gritty. Combine the two batters and mix in ragi flour. Add just enough water to obtain a very thick pouring consistency. Cover and keep in a draft-free place to ferment overnight (the batter should double in volume). (In Delhi’s summer, I suspect, the batter might ferment under refrigeration too 😀 !)
Oil the idli stand (or whatever you want to use for steaming). Stir the batter a couple of times and pour into the moulds. Steam for fifteen minutes. Serve with sambar and chutney, or gunpowder. I was out of gunpowder this morning (shame on me!), else this could really have been a 15 minute breakfast deal.
Incidentally, the topmost post on this blog is Rava Idli, which always crawls back up to the top five every weekend! Tells you a lot about Indians and our penchant for quick home-made breakfasts!
Eat healthy…I’ll be back…soon! 😀
[The first sentence of this post was inspired by Today I am mostly… a delightful blog that I stumbled across some time back.]