‘Old habits die hard’ – this is phrase which is often used to describe someone who never gives up their bad habits, but today’s post is about this same phrase used in a very positive way. What would we all do if our moms or grandmoms gave up on slaving over traditional food year after year, decade after decade? Not only would our rich culture be in jeopardy but even the younger generation would miss out on the chance to enjoy authentic cuisine or maybe even partake in the process of creating those delicacies and thus carry forward the legacy.
This brings me back to the phrase ‘old habits die hard’ and I am so glad that there are people who still make this today, especially grandmoms who unrelentlessly make authentic dishes everyday – a big thank you to all those who keep them going!
Video Courtesy Charishma Shetty of ‘Cherie’s Stolen Recipes’
- 1 cup raw rice (Idli Rice/Kolam/Surai/Belthige)
- 1/2 cup urad dal (black gram dal)
- salt to taste
For the leaf baskets:
- 24 large jackfruit leaves (each basket requires 4 leaves)
- broomsticks/wooden toothpicks – as many as required
1. Wash & soak the rice and urad dal for at least 3-4 hours. Grind the urad dal first to a fine paste – this will turn fluffy. Transfer to a large pan that will hold it for fermentation. Next, grind the rice with very little water to an almost rawa like texture (should be slightly more coarse than dosa batter texture). Add this to the urad paste & mix well. Add a little water if required to bring the batter to a dosa batter like consistency.
2. Cover the mouth of the vessel with a muslin cloth and keep in a warm place overnight or for 7-8 hours for fermentation.
3. Add salt to taste, mix well and pour batter into the prepared jackfruit leaf baskets till about three fourths full. Steam for 15-20minutes
4. Serve hot with ghassi (chicken or vegetable)
Sharmilee! :) says
Looks so soft…….
Vidya Nayak Shenoy says
Wonderful Shireen, finally with your hard work n efforts the end result was brilliant… hats off Dear.. n keep on going..
Hamaree Rasoi says
Really wanna have these fragrant idlis now..Thanks for bringing back this process(steaming in jackfruit leaves) in lime light.
Deepa
Hamaree Rasoi
Charishma says
beautiful shireen,I showed this to my grandama and she was amazed that someone from this generation is still interested in steaming idlis in jackfruit leaves,she was worried its fading away.she has hope now 🙂
gunda looks so soft.
charishma
julie says
wow..Thats lovely and classic one..must have been tasty !!
Priya says
Fragrant idlis, just drooling over that last click, wonderful and irresistible pair..
Michelle Peters - Jones says
See, these are the times I really really miss living in a tropical country! The kottu look stunning Shireen, and you've made me homesick again 🙂
aipi says
I find this types of cooking really exciting making such traditional recipes in such a nice authentic way! Thanks for sharing n they look really nice!
US Masala
Shireen Sequeira says
Thanks Charishma, it makes the two of us who are interested in keeping our traditional cuisine alive! If it wasnt for your video I may not have learnt to make the leaf baskets, thanks so much, ur videos are great! And a big hug to your grandma for being such a darling and teaching it to our generation!
Shireen Sequeira says
Thanks so much Vidya-akka for the perfect recipe and instructions!!
Also, thanks to Deepa, Julie, Priya and aipi for your comments
Michelle, i know what you mean and when I found the jackfruit leaves i was so thrilled! Dont worry, when we meet, I will make this especially for you!