Idli is a small soft and fluffy cake made by steaming. Rice and lentil fermented batter are used. They are rich in probiotics and packed with proteins and fiber. It is a staple south Indian dish.

Prep Time

30 minutes

Prep Notes

First night:

• Soak split black gram in water
• Soak brown rice in water
• Soak fenugreek seeds in water

Next morning:

• Drain water from the soaked brown rice, black gram, fenugreek seeds and blend them separately into a batter in a blender. Fenugreek seeds can be blended together with the lentil. Mix both the batters together into one batter.
• Leave the batter the whole day covered with a lid for fermentation in a dark warm area. Depending on your room temperature you may leave for fermentation further in the night. Once fermentation is done keep it in the fridge.

Cooking Time

40 minutes

Yields

18 small cakes (idli)

Ingredients

• 3 cups brown rice
• 1 cup split black gram
• 1 tsp fenugreek seeds
• 2 tbsp oregano flakes
• 2 tbsp sesame seeds, roasted
• 2 sliced red chili
• 1 ½ tbsp red chili flakes
• 1 tbsp Himalayan salt or as per preference
• a bunch of fresh coriander, finely chopped
• Some ghee or coconut cooking oil

Directions:

• Add in the Himalayan salt to the fermented batter. make sure it is of a thick pouring consistency
• Grease plate with the steam cake molds (idli moulds) with ghee or cooking coconut oil.
• Use a hollow ladle to pour batter into the mould and steam for about 20 minutes until well done
• Remove from the mould and cut the cakes into half pieces
• In a pan heat some oil and saute the cut steamed cake pieces with the red chili for a few minutes
• Add in the oregano, chili flakes, sesame seeds, stir and mix well for a few moments
• Sprinkle with the chopped fresh coriander leaves and serve hot

Notes:

• After the cooking is done, turn off the heat and cover the pan with a lid and leave aside for some time to get the cakes more crispy
• For steaming you may use the method or utensil of your choice

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