Idlis are small, savory, steamed cakes originating from South India. Traditionally made from rice and fermented black lentils, they are light, fluffy, and a breakfast staple 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 .

Idli (India)

India

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Preparation time: 10 minutes Cooking time: 12 minutes Rest time: 15 minutes Total time 37 minutes

Difficulty: Beginner Servings: 5

Ingredients

Portions

• 200g of rice ideally basmati or parboiled rice)

• 100g of black lentils ( urad dal)

• ^1/2 _tsp fenugreek seeds​

• Salt to taste

• Water

Preparation

1. 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.
2. 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.
3. Mix the two doughs together in a large bowl, add salt, and let it ferment for 8 to 12 hours, or overnight, in a warm place.
4. Once fermentation is complete, the dough should have risen slightly. Stir gently.
5. Place the batter in silicone muffin molds and steam for approximately 10 to 12 minutes. You can test for doneness by inserting a toothpick: if it comes out clean, the idlis are ready.
6. Serve hot with coconut chutney or sambar.

Keywords: Gluten-free Indian bread, fermented rice flour bread

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