‘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)