You can say all the jokes you want about
South Indians, but we will never ever stop eating Idlis. Not for the whole
world. No amount of Rajnikanth-kolaveri-kerala nurses unfunny jokes can dissuade
us from our traditional food, which continues to be a top favorite across all
age groups- from toddlers to politicians. Oh and we are also tea drinkers. It
keeps us awake and
and
alert you see.
Coming back to idlis, even though its batter
is available in every nook and corner, it cannot be compared with what we grind
at home. The color, smell and everything about it is different. It could probably be because
the stores may use baking soda for fast fermentation which is a practice
we never do at home. Anyway for bachelors and newly-married-cooking-retarded people
(that’s me around five years back), these batter packets are a blessing.
It was on my first grocery shopping trip post
marriage that I found out about the idli batter packets and I rejoiced like I
won the lottery. I was not even aware of the existence of such a thing mainly
because before marriage, I never went grocery shopping.
Secondly, hot idlis frequently appeared at the dining table and taken for granted in no time. Thirdly, when Mummy and a housemaid of twenty years
are at the kitchen there is no room or reason for a third person to intrude and
investigate. Fourthly it was better to eat and leave rather than staying back to
ask questions and invite trouble.
It was years later when our baby came into
our lives, we started to forego anything that came in packets. This included
masalas, batter, processed snacks and other stuff. And then as necessity is the
mother of pain-in-the-neck, our next trip to India saw us returning with a
brand new grinder. Lifting the grinder weights regularly has made me a mini Mary
Kom in terms of biceps. And then came the real trivia. Idli batter is no joke.
If you want to make it successfully you need to brush up those math lessons which are collecting cobwebs in some corner of the brain(?). Sixth grade flashback - remember
that lesson in ratio and proportion?
So Raw Rice: Urad Dal: Fenugreek = 2:1:(1small
spoon). Well, had I understood mathematics in its raw form during my school
days, I would have four cooks in my kitchen today asking me what I’d like to
eat for dinner. Well, I’ll choose not to talk about what could have happened
and focus on not learning mathematics come what may. It takes a while until you
can understand that, this formula when followed religiously does not yield soft
yummy idlis. Sometimes it can bite on your back by producing idlis that can also
be used as stones at the Secretariat march. Idlis are made by ‘experience’, which
I would like to rename as ‘sheer luck’. The silver lining of going through all
this pain is that, once you grind the batter and keep for fermentation, and it
fails at the box office, the same can be used to make dosas. Dosas always come
out crisp and yum even if the batter is not in a good mood. This saves me from
a lot of batter related stress.
The first time I made idlis, the ones on the
lowest rung of idli mould drowned and died.
This was celebrated as a family joke (initiated and marketed by my sister) that my
idlis committed suicide. I am secretly planning to throw an idli at her one of these days.
After a while I mastered the art of making “poo
polathe*” idlis. That feeling of licking clean a plate of soft idlis is a form
of emotional bliss that can be experienced only by South Indians. Well these idlis are so
light on the tummy that it drives us to drink an extra cup of coffee or grab a few biscuits by
11 a.m., but that is not a downside.
So as I sat around pretending to be a master
chef, and at other times singing from the rooftop about my newly found culinary skills, somewhere in the background, summer gave way to winter. I found out the
hard and bitter way that batter does not ferment in winter. And it is exactly at winter
when you really want to devour hot idlis and tea! It took me a lot of effort to
stop myself from running to the nearest store and grab a pack of idli batter! I googled all the culinary blogs and found some
real gems which had tips about making idlis in winter. Muscat is as of now at 16 to 20 degrees, which
is too cold for idli batter. I tried the water bath method, and then
placed it in the oven with oven lights on throughout the night for around 12
hours in total. In the morning I woke up like a mother hen eager to check on
her eggs. I opened the oven, and the batter vessel...and... eurekaa!
February. Cool Monday morning. The golden
rays of the sun seeped through the window. The birds tapped and murmured against the
glass windows. The doves flew past fluttering their wings. The cool breeze tickled the curtains. The coconut oil solidified. On the dining table was the casserole. In it was hot 'poo polathe*' idlis bathing in steam.
There was some coconut chutney and a cup of tea for company. Pure bliss.
*super soft
Picture courtesy:Google