Idlis are small, savory, steamed cakes originating from southern India. Traditionally made from rice and fermented black lentils, they are light, fluffy, and a staple breakfast food in India. Naturally gluten-free, Idlis are often served with coconut chutney and sambar, a spicy vegetable stew. They are also rich in probiotics, thanks to the fermentation process. I served them with Ethiopian lentil dhal .
Ingredients
Preparation
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Wash the rice and lentils separately. Soak the rice in water for about 4 hours. Do the same with the black lentils, adding the fenugreek seeds.
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Drain the water from the rice and lentils, then grind them separately into a smooth paste. You can use a blender for this, adding a little water if necessary.
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Mix the two batters in a large bowl, add salt, and leave to ferment for 8 to 12 hours, or overnight, in a warm place.
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Once fermentation is complete, the dough should have risen slightly. Stir gently.
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Place the dough in silicone muffin molds and steam for about 10 to 12 minutes. You can test cooking by inserting a toothpick: if it comes out clean, the idlis are ready.
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Serve hot with coconut chutney or sambar.
Gluten-free Indian bread, fermented rice flour bread
