Claire's Idli (Steamed Rice & Lentil Dumplings) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This very light, traditional Indian dish is made with urad dal (black lentils), available at Indian grocery stores. It's a fermented batter that is steamed in small molds. Special idli molds are available on line, but I use an egg poacher with 6 cups. The tricky part is to keep the batter bubbly and light and not deflate it. Ingredients:
2 cups rice, long grain |
1 cup lentils, black |
1 teaspoon salt, table |
3 tablespoons oil, vegetable |
Directions:
1. Soak the rice and lentils in separate bowls for 2 hours. Water should cover them by about an inch
2. Drain.
3. Put the lentils into a blender and add about 3/4 cups of water. Blend until the mixture is smooth, pale and very airy.
4. Empty into a large bowl.
5. Put the drained rice into the same blender and add 6 tablespoons of water.
6. Blend until it is a fine, granular paste.
7. combine it with the lentils in the bowl.
8. Add the salt and mix well
9. Cover and allow to ferment in a warm place (80 degrees farenheit), covered, 12 to 15 hours
10. The batter should be bubbly and doubled in volume.
11. Bring the water in your steaming aparatus to a rolling boil.
12. Oil the molds and fill with batter being careful not to deflate it
13. Cover and steam for 15 minutes.
14. Remove from the molds using the tip of a knife.
15. Continue until all the batter is used.
16. Serve hot
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