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Battle With Batter

Discussion in 'Snippets of Life (Non-Fiction)' started by jskls, Dec 12, 2018.

  1. jayasala42

    jayasala42 IL Hall of Fame

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    Sorry for second interruption.
    Leave alone the procees of making idlies.Daily we are waking up in the face of idlies.There should be some spirituality behind idlies.

    Listen to what the great Tamil scholar Ki.Vaa. jagannathan said about idlies.
    This will be of interest only
    to people who know some literary Tamil.Please read with patience.
    ஒரு முறை கி.வா.ஜ .காலையில் குளித்து விட்டுத் திருநீறணிந்து நண்பர் இல்லத்தை அடைந்தார்.நண்பர் கி.வா.ஜ வை உபசரித்து 'நீங்கள் சிவப் பழமாகக் காட்சி அளிக்கிறீர்கள்.கொஞ்சம் இட்டிலி சாப்பிடுங்கள் என்று சொல்லி வாழை இலையில் இட்டிலியும் சாம்பாரும் அளித்தார்.
    உடனே கி.வா.ஜ."எனக்கு இட்டிலியைப் பார்த்ததும் சிவபெருமான் நினைவு வருகிறது " என்றார்.
    நண்பருக்கு ஒன்றும் விளங்கவில்லை.
    கி.வா.ஜ.கீழ்க் கண்ட செய்யுளைச் சொன்னார்.
    ஆட்டியபின் ஆவியிலே
    பக்குவங்கண்டு எடுக்கும்
    ஈட்டால் பொடி வெண்மை
    ஏயுரலால்- போட்ட இலை
    மேல் உறவால் சாம்பாரில்
    மேவி இன்பம் தந்திடலால்
    கோலும் அரன் இட்டிலியா கொள் ."
    சாதாரணமாக இட்டிலி என்று பொருள் கொண்டால்
    மாவை ஆட்டியபின் ஆவியிலே பக்குவமாக வேக வைத்து ஒரு ஈடு எடுத்து வெண்மையான இட்டிலியில் மிளகாய்ப் பொடி தூவி ,வாழை இலையின் மணமும் சாம்பாரும் சேர்ந்து நல்ல சுவை தரும் இட்டிலி என்று பொருள்.
    சிவன் என்று பொருள் கொள்ளும்போது ,

    ஆட்டியபின் =உயிர்களை பிறக்கச் செய்து அலைத்தபிறகு
    ஆவியிலே பக்குவங்கண்டு =அவ்வுயிர்களின் பக்குவத்தை அறிந்து
    அங்கு எடுக்கும் ஈட்டால் =மேல் கதிக்கு எடுத்துச் செல்லும் பெருமையுடன்
    பொடி வெண்மை எயுறலால்=திரு நீற்றால் வெண்ணிறம் பெறுதலால்
    போட்ட இலை மேல் உறவால் =அன்பர்கள் அர்ச்சித்த வில்வ இலை தன மேல் இருப்பதால்
    சாம் பாரில் மேவி =மக்கள் சாவை அடைந்து மேல் உலகத்தை அடையும்போது
    இன்பம் தந்திடலால்=அன்பர்களுக்கு இன்பம் அருளும் பொருட்டு
    கோலும் அரன்= அலங்காரமாக எழுந்தருளும் சிவபெருமான்.
    திருநீறு அணிந்து சிவனை வில்வ இலை கொண்டு வணங்குபவர்கள் இறந்த பிறகும் சிவனின் அருள் பெறுவார்கள் என்பது பொருள்.
    கி.வா.ஜ. இலங்கை சென்றபோது நடந்த நிகழ்ச்சி
    இனி இட்டிலியைப் பார்க்கும் போதெல்லாம் சிவனின் நினைவு வருமா?அல்லது சிவன் கோவிலுக்குச் செல்லும்போது இட்டிலி நினைவு வருமா? தெரியவில்லை.

    Jayasala 42
     
    Thyagarajan, jskls, kkrish and 2 others like this.
  2. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Lakshmi @jskls,

    Enjoyed your write-up on idlis. Making idlis is indeed an art. While cold weather is an enemy of fermentation, warm weather can turn the batter sour! In my house I make grainy textured idlis using boiled rice idli rava, while my son loves the finely ground variety(TN type) of idlis and rarely he gets this treat from me!

    Ever wondered the relationship between good fermentation and dh? Well, it's because of a pheromone called as PROSTAGLADIN. It was named after the site where it was first discovered ie., the Prostate gland in men. Males do produce a good amount of it and females produce a small amount of it! In women towards the menstrual time, it's production increases. That is one of the reasons(!) behind stopping women from touching pickles. (things easily go rancid or spoil) Prostaglandins cause uterine contractions which help in expelling blood and the dead layers of cells during menses. The male spermatic fluid containing Prostaglandins could trigger uterine contractions, hence the advice to abstain from sex during the first trimester!
     
  3. shravs3

    shravs3 Finest Post Winner

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    Wow enjoyed the right up.. Now I’m feeling like eating idlies...
    My mom makes soft idlies.
    The best idlies I have ever tasted was Murugan idly shop and one more time my FIL brought fluffiest and cotton like idlies from a hotel. Tat was the best is idlies I have ever tasted..

    And as expected I’m also struggling to ferment the batter especially for dosas.
    These days I’m doing rava idlies more often so it’s been long time preparing idly batter..
    Even preheating the oven and placing the batter doesn’t work..
    So DH said next time he will be preparing dosa batter.. Even today he was asking MIL for perfect recipe for crispy dosas !She makes best Masala dosas...
    Hopefully I will also create my dosa batter success story shortly :cool:
     
  4. shravs3

    shravs3 Finest Post Winner

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    Lol :roflmao:
     
  5. nandinimithun

    nandinimithun IL Hall of Fame

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    Enjoyed reading the post....
    I prefer the soft idlis over the grain like texture ones....
    Over the years I realized adding little poha or cooked rice gives soft idlis..
    A friend suggested to add a tsp of curd while fermenting, if staying in the cold n winter places.
    Have always had overflowing idli batters....
     
    Thyagarajan, Amica, jskls and 2 others like this.
  6. Viswamitra

    Viswamitra IL Hall of Fame

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    Dear Lakshmi,

    I am sorry for one more interruption. Cheeniya Sir mentioning about grinding the batter in old traditional way brought some excellent memories to me. When I was in the school, I used to rush to my mom to help her grind the idli batter. The work is always assigned as I would move the stone while my mother will push the batter into the pit. Being a typical mother, she would never let me take her role as my small fingers would get crushed into the gap between the grinding stones.

    There used to be a doctor in Mylapore practicing and every time a woman patient complains about neck pain or hand pain, he used to prescribe that they should go to older ways of grinding batter which would help them exercise their neck and hand.

    Viswa
     
  7. Srama

    Srama Finest Post Winner

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    Dear Lakshmi @jskls,

    Neither a foodie nor an expert cook here :facepalm: On the other hand, trying to learn to cook better after marriage, I have successfully weaned my husband off of tomato rice, bisibhelebhath to some extent and any type of cake definitely! I was so thrilled to have the kitchen to myself that I would focus on a dish and would make it everyday till I thought I had it good. Now, when I cook elaborate, all eyebrows raise in the house - that is for traditional dishes and when I try something new, all eyebrows go up again but with a "experimental food again?"!

    My FIL always assumed he was a good cook and would insist that I eat what he cooked to the extent that even if I went to my mom's house, I had to return to eat his food. Mom would force me to eat and then leave and so would he to eat - I was always overstuffed. That makes me want to eat only so much and not more now a days.

    Enjoyed reading you write up. Keep them coming :)
     
  8. jskls

    jskls IL Hall of Fame

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    So true Rih-ji ... I even remember the cloth idlies ...
    ha ha poor neighbor ... I hope she helps you out and you get to enjoy soft and fluffy idlies real soon ...
     
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  9. jskls

    jskls IL Hall of Fame

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    Yes Amulet Unlimited Sambar and our other region friends would tease as single idly bucket sambar ... fun times ..

    That's exactly what I observed on my recent trip there. Even housewives buy packet batter. Not just in India even here packed batter is available including pesarattu mix. But who knows what goes in those packaged foods. Everything is outsourced. But nothing beats the taste and quality if done at home not to mention the healthy aspect.
     
  10. jskls

    jskls IL Hall of Fame

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    Exactly JS mam correct warmth and continuous warmth until fermentation starts. In cold places like where we live maintaining 170F is the minimum and that does not help if we maintain continously overnight as the batter becomes yellow and wouldn't rise. These days I am trying fermentation with instapot. Trial never ends.

    Interesting to read this.Those days cooks were expert in making adjustments and come up with excellent alternatives. Thanks for sharing
     
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