It is such an amazing feeling, to face the end of vacation and look forward to your next holiday season. After doing some mental math, I realized that I have been straining a lot without a break for the past three years! Some may argue that I took a break the whole two months, I would beg to differ. Carrying a lil one for the entire vacation is exactly not my idea of vacation (plying the mom card here). It was super-exhausting, in fact. Just go figure!

Anyway…coming to the story of my cooking! I have plans to cook some wholesome, healthy meals these days. So, before I go and revel in all the awesomeness of dishes, I plan to cook. Let me tell you…what I did today! I cannot yet, call it as Idly, since it doesn’t completely qualify for one!  But, it is loosely based on the very same batter! Yep, mini idly it is. Its not about the recipe though…but it certainly adds a “Cute” factor to the idly consumers around. Or is it just for kids? I don’t know! The little one didn’t even care for it. I ended up finishing it all by myself. Shudder!

Ingredients

1/2 c parboiled rice
1/2 c raw rice
1/2 c urad dal
1 tsp fenugreek seeds
salt to taste
1/4 tsp baking soda
2-4 tsp sesame oil

Method

Soak the raw and parboiled rice together and soak the lentils and fenugreek seeds together in a separate vessel. Roughly 5-7 hours of soaking will do.

Then, wet-grind the same to smooth paste. Add salt, oil and baking soda to it and let it stand over the counter for another seven hours. Once the batter is fermented, its ready.

Smear enough oil on the mini idly molds and pour the batter into those molds. Now, steam cook the same for about 10 minutes. The idly is ready.

Serve warm with sambar. Perfect for Sunday brunch.