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Idli (Steamed Rice Cakes)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Petrina Verma Sarkar


List of Ingredients




* 3 cups rice
* 1 cup skinless urad daal (black lentils)
* Salt to taste
* 2 tbsps vegetable/ canola/ sunflower cooking oil



Recipe



* Wash the rice and lentils separately and soak overnight.

* Grind each separately, into thick pastes (adding a little water at a time) in a blender.

* Mix the pastes together and add salt to taste.

* Keep the batter aside overnight to ferment.

* Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.

* Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.

* Check the Idlis by poking with a toothpick. If it comes out clean they are done.

* Serve piping hot with Sambar and Coconut Chutney (south Indian).

Note from BL: An Idli pan looks very much like an egg poacher. It is a tray which sits on a lip over a pan of water so the cakes can be steamed. That's what I used and it worked great.