Idli
Ingredients
- 300 gParboiled white rice (soaked)
- 100 gurad dal (soaked)
- 1 tspfenugreek (whole)
- 1 tspGray sea salt
- 500 mlMineral water
Method
Snow-white rice and lentil cakes with a spongy, honeycombed texture. A light fermented scent rises when steam escapes the pot.
- 1
Wash the rice and lentils separately until the water runs clear. Cover generously with mineral water. The grains must be fully submerged and double in size.
- 2
Blend the lentils with a bit of soaking water until you get a light foam. Blend the rice more coarsely. Mix both batters by hand; the texture should be smooth and coat the back of your hand.
- 3
Add salt. Let it rest in a warm place for 12 hours. The batter should double in volume, be full of air bubbles, and have a hint of acidity.
- 4
Pour the batter into the molds without overworking it to keep the air. Steam for 10 to 12 minutes. The idli should bounce back when touched and not stick to the mold.
Frequently asked questions
How do you get this dish right?
- Use mineral water; the chlorine in tap water can inhibit fermentation.
- Mix the batter by hand: the heat from your skin helps start the fermentation process.
- Do not fill the molds to the brim; the batter will rise during cooking.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat by steaming to maintain softness.
