Idlis are a staple in most South Indian kitchens and are essentially rice and lentil steamed cakes. This variation traditionally originates from Kanchipuram, a temple town in South India, with a twist to add more protein. —buenobenne
12 hours 15 minutes
Long grain white rice
De-husked black lentil (Urad dal)
Split pigeon peas (Toor dal)
Split chick peas (Chana dal)
Salt (to taste)
Ginger (minced fine)
In This Recipe
Soak the rice, lentils and fenugreek seeds in water and set aside for 4 hours.
Grind to a smooth paste with little water (1/4 - 1/3 cup). Add salt and let ferment in a warm place for 8 hours. The batter should double in size. If you live in a cold place, you can leave in the oven with the light on. Keep the batter in the refrigerator until ready to use.
Take 1 tbsp sesame oil in a pan, add ginger, black pepper, cumin seeds, cashew nuts and asafoetida and fry until the cumin changes color. Tear the curry leaves into two and add to the pan. Take off the heat and add to the batter.
Add water as needed to make the batter into a thick pancake batter consistency. Pour into greased moulds and steam for 10-12 minutes until a knife inserted in the middle comes out clean.
Serve hot with ghee (omit if vegan) poured on top with pickle or any chutney of your choice.