Tale of making Idli batter

My mother always say that the taste of the food always depends on the hands it make ๐Ÿ˜€ and it is so true. My mother is the Queen of South Indian foods and whatever she tries will end up tasting good whereas myself, not so much. Somehow it never tastes like my mother’s cooking even though I follow the recipe. WTH ??? ๐Ÿ˜ฎ . Somehow it never tastes the way I imagined it to be. I know that most of the ladies will agree with me since it happens to them as well. All these questions fill up your mind, What did I do wrong? Should I have added more salt/water? Is it hot enough in the oven? And you will never find that answer ๐Ÿ™‚ .

My relationship with idli batter is a long-standing love-hate one. In all the years of trying the idli batter, I got the perfect one barely twice or thrice and it is frustrating. Because being a south indian, am I not suppose to make the perfect idli? My most important hate with it is that it won’t rise ๐Ÿ™„ . Even though I have kept it aside for more than 24 hrs, it will barely rise an inch ๐Ÿ™„ . This happens even in the summer. I have tried everything and somehow it is always a fail.

Things I have tried changing:

  • Got a new whole urad dhal
  • added 1/2 tsp salt for every cup
  • added methi seeds to urad dhal and poha to rice while soaking
  • keeping it in the balcony during summer ๐Ÿ™„ (WARNING : don’t do this, this doesn’t rise the batter, it spoils it)
  • mixing 1 cup idli rice to 1 cup basmati rice.
  • And the one tip my mom gave me. Mixing both the rice and urad batter with your hands.

And every time, I get disappointed with my not so soft idli’s. I want to make like the chettiar idli/kushboo idli ๐Ÿ˜€ . The way it is so soft that it just glides into your stomach. Do you want me to describe my idli? When it is hot, it is good but when it gets cold, it gets heavy. If you eat mine while cold, it just gets stuck in your throat (you know what I am talking about) . Today was one of those frustrating days where idli batter is just sitting in the oven, barely risen an inch. Why do I get the feeling that all my mother have to do look at the batter and it will rise like a sun ๐Ÿ™„ ?

Is anybody out there who experienced the same thing? And this also happens to me when I make Indian sweet. None of my tries has ever been good. I have a feeling that I will even mess up a simple kesari ๐Ÿ˜ณ . Rantings over my readers ๐Ÿ˜€ . See you next time.

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