Idlies: Soft Steamed Rice and Lentil Cakes

A classic relatively light steamed rice and lentil cake that is a popular breakfast item on Indian tables. Idlies are served with fresh coconut chutney and or a light lentils stew called sambhar. Idlies are made with a naturally fermented sourdough batter, that can be also used for dosas and uthapams. In short, a very versatile and useful batter.

IDLIES: SOFT STEAMED RICE AND LENTIL CAKES [VEGAN]

INGREDIENTS

• 2 cups idli or other parboiled rice (do not use Basmati rice for this)
• 3/4 cup white lentils
• 1/2 teaspoon fenugreek seeds
• 2 teaspoons salt
• Water for soaking
• Oil for greasing the molds

PREPARATION

1. Soak the rice and the lentils for at least six hours with about 2 cups of water each. Add the fenugreek seeds and the salt with the rice.
2. In either a stone grinder or the blender, first, blend the lentils with very little water until light and fluffy.
3. Remove and set in a large container or in the steel insert of the pressure cooker.
4. Add the rice mixture and blend until smooth with just a hint of texture. Mix with the lentil mixture. You can use your hands to mix, the bacteria from your hands actually assists with the fermentation.
5. Place the mixture in a warm place or in your pressure cooker. If using the pressure cooker, set the pressure cooker to the yogurt setting. Let it ferment for 8 hours. Open the lid to be greeted with well-fermented batter.
6. Grease the idli molds and pour the batter into the molds until about 3/4 filled.
7. Place an empty pot in your pressure cooker and fill with about 1 and 1/2 cup of water. Place the idli stand in the pressure cooker.
8. Steam for about 7 minutes and let the pressure release naturally.
9. Remove and serve hot with your favorite chutney.

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