Soft idli mashed with dal
- 4 servings
- Baby food
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Idli rice (boiled ponni)50 g
- Urad dal (white, split)10 g
- Toor dal (sambar parippu)25 g
- Ghee1 tsp
You need
- Mixer-grinder with small and large jars
- Large mixing bowl
- Idli steamer with plates
- Pressure cooker (3–5 L)
- Potato masher or fork
- Measuring cups and spoons
Method
- Easiest way: when you make family idli batter, scoop out the baby's share before you add any salt.
- For baby-only batter: soak 50 g idli rice and 10 g urad dal separately for 4–6 hours. Grind each smooth with a little water, mix, cover and ferment overnight until bubbly and risen.
- Steam the idli in a greased idli steamer on medium-high for 10–12 minutes, until a toothpick comes out clean.
- Meanwhile, rinse 25 g toor dal and pressure-cook with 320 ml (about 1¼ cups) water on medium for 4 whistles, until it is soft and falls apart.
- Mash one idli with the thin dal water and some dal until smooth for 6 months, or with soft lumps for 8 months. At 10–12 months, offer small idli pieces as finger food.
- Stir in 1 tsp ghee. No salt. Cool and test on your wrist before feeding.
Tips
- Spare plain idli freeze well for 1 month. Steam from frozen for 5 minutes.
Keeping and freezing
- Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Contains: milk / dairy.