morsels45

morsels45 said

Idli

Steamed, sour, and lighter than anything that filling has a right to be.

Idli
Photo: Soumya dey at English Wikipedia, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make idli

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From scratch, with the waiting

40 minutes · serves 4 · Medium

What you need

  • 200g idli rice
  • 100g urad dal
  • 1/2 tsp fenugreek seeds
  • Salt

What you do

  1. 1Soak the rice, and separately the dal with the fenugreek, for 5 hours.
  2. 2Grind the dal to a light foam with a little water, then the rice to a fine grit. Fold them together with salt.
  3. 3Leave somewhere warm for 8 to 12 hours, until it has risen and smells sour.
  4. 4Ladle into greased moulds and steam 12 minutes. A skewer should come out clean.

From a bought batter

15 minutes · serves 2 · Very easy

What you need

  • Idli batter
  • Oil, for the moulds
  • Chutney or sambar, to serve

What you do

  1. 1Stir the batter and check it for salt.
  2. 2Grease the moulds and fill them two thirds full.
  3. 3Steam 12 minutes, then leave 2 minutes before turning them out or they tear.