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 recipe needs further development

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

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

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

Serve with sambar, chutneys or dips

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