Steamed Indian Lentil And Rice Cakes (Idlis) Recipe
- 2 cups uncooked rice
- 1/2 cup dry black lentils (husked removed)
- 2 cups water
- Kosher salt
- 1 tablespoon vegetable oil
- Soak the rice and lentils in water for at least 4 hours and up to 12. Drain, then combine in a blender with 2 cups water and blend on high speed until smooth, about 30 seconds. Transfer to a large bowl, season with 1 teaspoon salt, loosely cover, and leave at room temperature until doubled in size, about 8 to 12 hours.
- Grease a small, shallow bowl or deep plate that will fit into a bamboo steamer. Stir the batter and ladle it on to the plate, half way to the top. Steam until a toothpick inserted comes out fairly clean and the cake is spongy to the touch, about 15 minutes. Allow to rest outside the steamer for about 2 minutes. Then cut and serve in smaller squares with
- . Repeat with remaining batter. Idli can be stored in a sealed container in the refrigerator for up to 3 days.
rice, black lentils, water, kosher salt, vegetable oil
Taken from www.seriouseats.com/recipes/2013/09/beyond-curry-idlis-steamed-lentil-rice-cake-indian-recipe.html (may not work)