Idli

What to get ready

• Rice 240 g
• Hulled urad beans 100 g
• Salt 12 g
• Oil 20 ml

Method

1. 1 Soak the rice and urad beans separately in water for 6 hours.
2. 2 Grind the urad beans until fluffy, grind the rice slightly coarse, then mix them together with salt.
3. 3 Let the mixture ferment for 8 hours in a warm place until the dough rises and develops a mild sour smell.
4. 4 Grease the idli pan with oil, then spoon the batter into the pan, filling it about two-thirds full.
5. 5 Steam for 12 minutes, let cool for 5 minutes, then remove and serve with sambar and coconut chutney.

With an appliance

• Pressure cooker 25 min

  Replace step 5: steam the idli mold at low pressure for 6 minutes, then quickly release the pressure and let it cool for 5 minutes; steps 1–4 remain the same.