Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented lentils and rice. I am not an idli expert.. but once in a while I cook up some combination of lentils and grains and come up with some tasty idlis! There are a lot of idli recipes with all sorts of grains, vegetables and other things all over the food blogging universe.. Check out some varieties at Srivallis and Priyas blogs!
To be soaked:
- 1/2 cup urad daal(split black gram daal)
- 1/2 cup brown rice
- 1/2 cup white rice( i used basmati.. typically should use parboiled rice)
- 1/4 cup toor daal (split pigeon pea)
- 1/4 cup chana daal (split Bengal gram)
- 2 teaspoons methi seeds(Fenugreek seeds)
To be added later:
- 1 inch ginger
- 1 dried red chili
- handful of methi leaves(fresh fenugreek leaves)
- salt to taste
- Soak all the to be soaked items overnight (12 hours) .. its quite cold here right now.. so i usually let it be for 12-16 hours.
- Drain the water and grind the soaked lentils/grains along with ginger, dried red chili, washed fenugreek leaves and salt(1/2 teaspoon or more) with little water if needed.
- If this mixture doesnt look fermented enough, add 1/4 teaspoon baking powder, or keep for another 4-6 hours in a warm place.
- Grease Idli stand and mix and pour the batter.
- Steam the idlis for 20-25 mins and let stand for another 10 before removing from idli stand.
- Serve with sambhar (Pigeon Pea curry), coconut chutney or any podi (dry chutney)! Serve in breakfast or lunch! There are other lentils or oats and grains, vegetables can be added as well. Check out Priya’s recipe index for some great ideas!