an indian breakfast: idli
from Wikipedia: Idli is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. In addition, idlis have been considered one of the top ten most healthiest foods in the world due to the ingredients it is made from.
INGREDIENTS
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing
DIRECTIONS
- Pick, wash and soak the daal overnight or for 8 hours.
- Pick, wash and drain the rice. Grind it coarsely in a blender.
- Grind the daal into a smooth and forthy paste.
- Now mix the grinded rice and daal together into a batter.
- Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
- Idlis are ready to be cooked when the batter is well fermented.
- Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
- Steam cook idlis on medium flame for about 10 minutes or until done.
- Use a butter knife to remove the idlis.
