"This stone grinder, out of use for about two decades now, used to be my grandmother's everyday kitchen tool. Painstakingly, she used to grind idli batter, coconut, masala and chilli-tamarind in it. She believes that it imparted a completely different taste to the food that the mixer-grinder, no matter what, just cannot match.
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Stone Ground Idli Batter
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INGREDIENTS
300g rice
100g split black gram
5g fenugreek seeds (optional)
Salt, To taste
INGREDIENTS
Soak rice, fenugreek seeds and black gram in water for 6-8 hours. Grind this with little water and salt in the stone grinder to make a thick batter. Ferment this for 5-6 hours.
Grease 'idli mounds' fill in the batter and steam in the steamer for 15-20 minutes.
This is served with coconut chutney and Sambhar. The same batter when steamed in jackfruit leaf cups is called 'khotto'.