Idli
From Cookipedia
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
- Drain the rice and the daal continuing to keep them separate
- Grind the dal 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 doneness - it should come out clean if the idlis are cooked
- 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
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https://www.cookipedia.co.uk/recipes_wiki/Idli