
I baked it for 20 minutes, and volia!

I baked it for 20 minutes, and volia!
These are a bunch of idlis with the sambar (red gravy) alongside. They are basically a steamed rice cake that you use to soak up a savory sauce, usually of vegetables.
You use these pans to make them. But I don't have these pans, so I made up my own version. Thanks to a friend, I have a large soup pot with a steamer basket. I used some small dessert bowls and mixed up the batter (from a mix I had). I could only cook one at a time because of the sizing, but it was worth it! (Well, except for the one that tasted burnt because I let all the water boil away in my pot until the fire alarm went off...)
Here is a very informative article about them.
It was delicious and perfect for our achey bodies.


A couple friends of mine have Celiac....and they can't have gluten products. Recently, I have decided to find out more about it, and see if I can learn how to cook that way too! Last week, when we had the Ladies Tea Party, I made these glueten free snickerdooles (made with rice flour), with raspberry cream cheese frosting. They were yummy.
In my research...I've run across Xanthan Gum alot.....in recipies. I thought it might be a rising agent, but as it turns out, it's a non-glueten stick-things-together agent.....so your baked goods don't fall apart without any glueten! Cool.