Steamed rice and lentil idli

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1/2 cup skinned urad dal
• 1 cup idli rice or suitable parboiled rice
• 2 tbsp thick poha, flattened rice
• 1/2 tsp non-iodised salt
• 120 ml chilled water for the dal, plus 2–4 tbsp if needed
• 120 ml water for grinding rice
• Water for soaking and steaming; oil for greasing moulds

Step-by-step method

1. Rinse dal and rice separately and soak each in plenty of water for at least 6 hours.
2. During the final 30 minutes, rinse and soak poha. Drain dal, rice and poha.
3. Grind dal and poha with chilled water into a very smooth, frothy batter; pause to prevent the mixture heating up.
4. Grind rice with its water, leaving a fine semolina-like texture. Combine both batters and salt in a large bowl.
5. Cover loosely and ferment in a warm place for about 8–14 hours, until risen and aerated.
6. Boil water in a steamer. Grease idli moulds, fold the batter very gently and fill the hollows.
7. Steam for 10–12 minutes; turn off heat and wait 2 minutes before removing the moulds. Cool briefly and loosen with a spoon.
8. Serve with chutney or sambar; repeat steaming if the moulds cannot hold all the batter.