Idli

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Idli
Electus

Servings:	Makes 12 small idli
Ready in:	18 hours, 10 minutes (including soaking and fermenting time)
Prep. time:	18 hours (including soaking and fermenting time)
Cook time:	10 minutes
Difficulty:

This recipe needs advance preparation!

This is a basic recipe for idli which are fermented steamed rice cakes popularly served for breakfast in Southern India and Sri Lanka

Ingredients

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• 90g idli rice
• 30g urad dall (the hulled, white variety)
• ½ teaspoons fenugreek seeds
• Salt to taste

Mise en place

• Rinse and soak the idli rice overnight
• In a separate bowl rinse and soak the urad daal together with the fenugreek seeds overnight
• Do not over-rinse or wash otherwise you will inhibit fermentation. Also use chlorine-free or bottled water if possible

Method

1. Drain the rice and the daal continuing to keep them separate
2. Grind the dal mixture until you have a thick but very smooth paste, adding a little cold water from time to time
3. Remove and set aside
4. Repeat the process with the rice, adding water as necessary
5. Add the daal mixture to the rice and continue to grind until well mixed
6. Stir in the salt
7. Pour the mixture into a container and leave to ferment overnight
8. Stir and check that it has the right consistency
9. Grease the idli moulds and fill a steamer base with water
10. Bring the water to the boil and divide the mixture between the moulds
11. Place in the steamer and cook for 8-12 minutes
12. Use a cocktail stick to test for doneness - it should come out clean if the idlis are cooked
13. Remove the idlis from the moulds - they should be light and fluffy

Serving suggestions

Serve with sambar, chutneys or dips

See also

• Idli steamer
• Idli rice
• Wet grinder