Idlis

Shekar Krishnan, District 25:
Elmhurst, Jackson Heights

Idlis are one of the most iconic South Indian dishes! It is also one of my most favorite meals, and my kids love it too, begging their grandmother for it every time they visit my parents. Idlis are steamed semi-flat circles of a soft fluffy rice mixture that you can enjoy with a number of different dips such as ghee, chutneys, and sambar, which is my favorite. Whether it's the childhood memories of eating my mom's idlis growing up or eating them at a street vendor stall on the side of the road while traveling through India in the early mornings with a piping hot cup of chai, it evokes so many memories for me of family, culture, and the warmth of comfort food. It also represents our community here in Jackson Heights and Queens, the heart of our South Asian communities and where you can find some of the best idlis in the country! In fact, as I write this, my 7 year old son is sitting next to me and reading over my shoulder. He just asked, "can we have idlis for breakfast?"

Directions

• In two separate bowls, soak the moong dal and the urad gota in water overnight (7-8 hours). 

• Drain the water and use a blender or stone grinder to blend urad dal to a smooth fluffy paste. Add minimal water, as needed.

• Repeat the same process for the moong dal.

• Combine both batters and mix well with a whisk. 

• Add cream of wheat and salt and then mix.

• Cover the batter and let it sit 5-6 hours at room temperature so it can ferment. 

• After the batter has fermented, mix it again, adding up to 1/2 cup of water as needed to get to a smooth, thick consistency. 

• Grease the idli plates using vegetable oil and spoon the batter into the idli plates.

• Set the idli steamer into a large, pre-heated pot with water in the bottom for steaming. Steam for 15 minutes on medium or until idlis are fluffy.

• Cool and remove from the molds.

• Serve hot with dips such as ghee, green chutney, and sambar. Enjoy!