Idli (India)

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 .

Preparation time: 10 minutes

Cooking time: 12 minutes

Rest time: 15 minutes

Total time 37 minutes

Difficulty: Beginner

Servings: 5

Ingredients

200 g rice (ideally basmati rice or parboiled rice)
100 g 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 batters in a large bowl, add salt, and leave to 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 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.
6
Serve hot with coconut chutney or sambar.

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