South Indian Rice Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 21 h.
Ready in
Ingredients
for
4
- For the idli
- 1 ⅔ cups Rice flour
- 1 ⅛ cups Urad Dal (split black gram)
- 1 Tbsp Oil
- For the sambar
- 1 ⅛ cups toor dal (washed and soaked in water for 1/2 hour.)
- 1 tsp red Chili powder
- ½ tsp Coriander
- ½ tsp Cumin
- ¼ tsp Coriander
- 1 pinch powdered Asafoetida
- ½ tsp Mustard seed
- 1 tsp Oil
- ½ carrot (chopped into 3 cm/1"chunks)
- 5 green chili peppers (chopped)
- 5 Okra (chopped into 3 cm/1" chunks)
- 3 small Eggplant (chopped into 3 cm/1""chunks)
- 1 Tomato (chopped)
- ¾ inch fresh ginger (peeled and chopped)
- ½ cup fresh cilantro
- 8 Curry leaves
- 1 Tbsp Lime juice
- 1 tsp Tamarind (soaked in water and crushed)
- 4 cups water
Product recommendation
If you do not have idli maker:
1 Take a wide, flat bottomed skillet. Pour in 2 cups of water. Invert a round cake-pan on the base of the skillet.
2 Take another round cake pan dish, lightly grease it and fill it to a height of about half centimeter with the mixture of step 6.
3 Place this dish on the inverted dish in the skillet. Cover the skillet with a plate.
4 Put the skillet on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
5 Remove the lid of the skillet, take out the idli dish and invert it to remove the idli. Cut into smaller pieces and serve hot.
Preparation
Kitchen utensils
1 Cutting board, 1 Sieve, 1 Large knife, 1 Small knife, 1 Peeler, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups
Preparation steps
1.
For the idli:
2.
Wash the rice rava. Soak in water for 8-10 hours.
3.
Wash the dal. Soak in water for 8-10 hours.
4.
Drain all the water from the dal and blend to a thick paste.
5.
Drain all the water from the rice rava and add to the dal paste. Add salt to taste (about 1 tsp). Mix well.
6.
Transfer the mixture to a deep skillet (it should not be more than half full. If your skillet is too small, divide the mixture between 2 skillets). Cover the skillet with a plate and set in a warm place for 8-10 hours to let the mixture ferment. The mixture will rise and fill the skillet.
7.
Grease the idli maker plates with the oil and fill with the mixture. Cook for about 10 minutes.
8.
For the sambar:
9.
Place the dal in a pressure cooker and add 450 ml water. Cook for about 8-10 minutes after the pressure is reached.
10.
Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a blender to make powder.
11.
Heat 2 tsp oil in a deep skillet. Add cumin seeds and fry over a medium heat. When the seeds pop, add all the spices including methi powder. Fry briefly and then add all the vegetables including coriander leaves and curry leaves. Stir and fry for 2-3 minutes. Add 450 ml water. Boil for 10 minutes.
12.
Add the dal and mix well.
13.
Serve the idli and sambar hot.
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