Disclaimer - I received this Hamilton Beach Juicer Mixer Grinder for review. All my opinions are honest and based on my experience. Most Indian restaurants anywhere in the world will have Idli on their menu, especially for breakfast or a snack! For us, it’s like comfort food. Whenever we travel anywhere, idli is one of the safest dishes to order at restaurants. Over time, there have been many variations to this South Indian delicacy and in fact, I have shared some too - Rava Oats Idli, Teff Idli, and Ragi Kale Idli.
They are very healthy and protein-packed A very simple recipe using pantry basics Is naturally vegan, gluten-free, and cooked oil-free extremely low-calorie, and probiotic. Since it’s steamed, it makes it very easy to digest Perfect travel food One of the safest beginner solid food for kids
In this post, I will share with you all the tricks and tips I know and have learned over the years. The making of the idli recipe is actually a three-step process. Soaking, grinding, and fermenting. Each step is crucial to the final outcome and needs to be done correctly. It also depends on the proportion of ingredients, consistency of the batter, and the weather to help in the fermentation. Since the grinding of the batter is an essential step in the idli-making process, I am very particular about what grinder to use. The traditional Idli/Dosa tabletop wet grinders are large and heavy. My mom used it but I never got one here. Indian cooking involves a lot of grinding. Be it masala, curry pastes, spice blends, batters, or chutneys, we use the mixer grinder nearly every day. This is why I prefer good-quality blenders that are also dishwasher-safe. This fits the bill! Also, it looks super sleek on my kitchen counter! I love displaying some of my most used kitchen gadgets on the counter. So it was essential that the blender looks good when it’s out there in plain view. So full marks on the aesthetics! Here are some technical features that you should know about as well:
Superior mixing and grinding performance The smart square design of the jar helps circulate the food easily Powerful commercial-grade 2.2 HP motor (1400 watts) Advanced electronics provide infinite speed control and processing versatility It has leakproof and shatterproof lids Comes with 3 stainless steel jars of sizes 0.5, 1, and 1.5-liter Engineered in India and USA Comes with a 5-year total product warranty 120V compatibility
Given how much we look forward to eating idli at home, it was kind of obvious that idli batter would be the first recipe we tried in this Mixer Grinder. The problem when making any batter like one is that the ingredients tend to get heated up while grinding. That’s because you need to keep it running longer so that it grinds well. But thankfully, in this Hamilton Beach Mixer Grinder, that did not happen. It did not heat up plus the batter came out perfect. Urad Dal - You can use whole or split urad dal. If using whole, reduce the quantity to half. The lentils help in binding, lend to the taste, and are healthy. Poha or Flattened Rice - Thick or thin poha can be used here. Adding poha to the batter helps make soft, fluffy idli. Fenugreek/Methi Seeds or Vendayam - I have always been told by elders that vendayam helps in making Idlis super soft. However, there is a scientific reason as well. Fenugreek seeds contain compounds high in beta-glucans which help hold carbon dioxide. That is what makes the idlis fluffy and soft. They also give viscosity to the batter and aid in the fermentation process. Apart from these ingredients, I also use rock salt instead of regular table salt. Table salt contains other ingredients such as anti-caking agents etc which may interfere with fermentation. So best not to use that. Besides the ingredients, another thing unique to making idli is the gadget - Idli Cooker. You can either use any pressure cooker or steamer with idli molds or use a cooker made especially for making idlis.
With leftover idli, you can make Idli Upma similar to Quinoa Upma. Just use broken idli pieces instead of quinoa. Fried Idli is another way to serve them. Cut them into pieces and deep-fry them in oil and serve. leftover idli batter can also be used to make Kuzhi Paniyaram. Idli can be served for breakfast, snacks, or a meal. You can pack them in lunchboxes and also take them along when traveling. Trust me, this idli recipe is a keeper! Save this recipe. Similarly, you can also use soaked tapioca pearls or sabudana here. Some like to add a teaspoon of sugar to the batter to help with fermentation. If the batter didn’t ferment at all, add Eno fruit salt and try making Idlis. Alternatively, you can use it to make dosa. Note, in winter especially, you may have to keep the batter longer to ferment. This time you can also add ½ teaspoon of baking soda and then ferment the batter.
