Ironic Idli Surprise

Mg. Isn't it ironic that we all learned this metric unit at school, drilled it and its siblings into our minds to pass crucial exams, but, as adults, never really bother about it?! How much importance do we give it? How many of us bother to check the amount of various ingredients on the packet of foods we buy? Quite a large number of us would not even know the daily requirements of vitamins, proteins, fibers, carbohydrates and minerals! One of the most vital of this last group, namely minerals, is iron; and one of the many things which go into giving us bountiful energy is this essential, but oft neglected, mineral. Combined with protein, it is iron which enriches our body’s RBCs (red blood cells) that generate haemoglobin, which gives a surge of oxygen to our body, thus providing energy fuel. So what's that all-important Mg requirement for us? As per Livogen FAQs' useful info (http://www.livogen.in/iron-chef), 5mg is recommended for infants, 17mg for men and 21mg for the ladies (mothers-to-be and lactating mothers require more, as per their doctors' recommendations.) Drill those numbers into your mind and rustle up something in the kitchen to create a yummy, healthy dish which contains iron...

Let's consider imbibing the iron Mgs through lentils. One of the rarely used lentils is horsegram (known as Kulith in Maharashtra),

Horsegram

likely because it is quite bland & has a boring taste. I don't like it much either, but since it does contain iron, not to mention calcium & protein as well, I decided to incorporate it in idlis, combined with potatoes. In order to maintain the requisite balance, though, I made mint chutney with lemon juice because the Vitamin C content of mint & lemon aids in iron absorption. Explaining in brief – on eating something containing non-heme iron (in this case the lentil), you need to pair it with something that will absorb the iron well. Iron absorption is, after all, as important for the body as eating the source of iron itself!

Kulith Idlis Recipe

I don't bother generally with any measuring items as such, just going by an instinctive knack of knowing how much to put. However, for those who are particular, I have given the literal measurements, using a small steel katori. Note that you need to plan this recipe well in advance due to the soaking requirements of the various ingredients for the idli. This recipe will serve two persons.

Ingredients

For the idli batter

• ½ katori kulith
• 1 katori urad dal
• 1 katori idli rawa
• 1 large potato
• Salt to taste

For the mint chutney

• ¼ katori fresh coconut (grated)
• About 15 mint leaves
• Lemon (nimbu) juice from half a small lemon

Method

Soaking requirements:

1. Check the kulith thoroughly for small stones. Once clean, soak the kulith overnight in warm water. Next day, change the water and at night change the water yet again and soak it again. Thus, you will be soaking it for two consecutive nights.

2. Soak the urad dal separately for 4-5 hours at least.

3. Soak the idli rawa separately for 3-4 hours.

Note: After soaking the kulith for two nights, on the third day morning, before breakfast, I soaked the urad dal & the idli rawa so that these were ready for grinding later.

Grinding requirements:

1. Cook the kulith in a pressure cooker for at least 4-5 whistles. Let it cool. Put it in the grinder jar and whizz, using only a little of the water from the cooker. Keep aside.

2. Grind the urad dal and idli rawa, too, each separately. You can put just a teaspoon of water when grinding.

Batter mix: 

Mix the ground kulith, ground urad dal and the ground idli rawa all together in a large bowl (picture on the left.) The mixing process can be done with a ladle or even with your hand. 

Do not make it to a watery consistency. It should be not too thick either, just sort of semi-thick.

Peel the potato and grate (the grated shavings should be a bit thick like shown in the picture on the right). Add the grated potoato to the bowl of batter mix. Add salt to taste.

Steaming process:

Today we have modern idli stands placed in a cooker or other vessel. I use the traditional pedavan (see picture of steaming vessel below) in which the idli batter is put in katoris and these are placed on the round mesh section with holes through which the steam from the hot water below seeps through to steam the idlis.

Now follow this method –

1. Grease the katoris lightly with oil (I use coconut oil) on the bottom and sides. 
2. Heap the batter in it with a spoon, leaving a little space towards the top (as the batter will rise when steamed) and spreading the top with the spoon to level it out. 
3. Put water in the pedavan and place atop it the katoris on the flat section with the holes (as shown in the picture above). Cover the pedavan and let it cook on high flame for at least 20 minutes. Switch off the gas and let it be as it is, giving it a further 10 to 15 minutes to get steamed a bit more.
4.  Remove the pedavan lid with a cloth and remove the katoris from it with a pair of tongs. Hold the katori with a cloth. Very gently poke the back of a spoon into the very edge of the idli, making a space between the idli and the katori's side, thus prising it out from the katori. If you use a knife to do this, likely it will cut through the idli and chop off the edges. You can also upend each katori and bang it gently onto a plate – the idlis may come out this way too.

Note: You will require 10 to 12 minutes if using other types of steamers or placing the idlis in a pressure cooker.

Method for the chutney:

1. The mint leaves should be torn off their stalks and washed with

Mint leaves and coconut pieces in jar, ready for a whizz

clean water.

2. Grind the leaves with the grated coconut, adding some water to make it slightly liquid, but not to watery consistency.

3. Add salt to taste and squeeze half a small lemon in it.

Serving instructions:

Place the hot idlis on a plate and serve the chutney separately. You can place a slice of lemon, too, for those who would like to squeeze some more in the chutney or even directly on the idlis.

Voila! The Kulith Idlis are a delight to behold
- and healthy to eat too! 

Footer: The little tea set incorporated in the picture of the completed dish is from my childhood days, when me & my sisters played "Tea parties"!