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Idli (Fermented Rice Cake)

Idli (Fermented Rice Cake)

cooking.nytimes.com
Fluffy, tender and slightly tangy, idli is a South Indian breakfast staple. The wild fermentation of idli rice, along with urad dal and fenugreek seeds, makes for nutrient-rich and protein-packed steamed rice cakes. The addition of poha (flattened rice flakes) ensures that the idlis turn out soft and fluffy. Use an Indian wet grinder or a blender to grind the ingredients, along with their yeast-rich soaking water, into a thick paste. For the right texture and requisite tangy flavor, the batter needs up to 24 hours to ferment. (In colder climates, you might need to soak the ingredients longer; in the hotter ones, you might need less time to ferment.) The fermented batter will keep, covered, in the fridge for up to 5 days, so you can whip up idlis as you like. To steam the rice cakes, you’ll need an idli stand. (They’re available at Indian markets and online, as are the ingredients.) Serve idlis with coconut chutney and sambar, or any chutneys you like, such as mango-tamarind, cranberry or cilantro-date, for a satisfying and energizing breakfast or lunch.
  • Preparation:
  • Cooking:
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  • Serves: 36 persons

Ingredients

Instructions

  1. Step 1

    In a fine-mesh sieve, rinse the rice with cold water and drain. Transfer the rice to a large bowl, cover with plenty of water (about 6 cups) and soak for 6 hours, loosely covered, away from direct heat or sunlight. 

  2. Step 2

    In a fine-mesh sieve, quickly rinse the urad dal, poha and fenugreek seeds. (You don’t want to over rinse the urad dal and fenugreek because it will wash away their natural yeasts.) Transfer to a medium bowl and cover with 4 cups of water and soak for 6 hours.  

  3. Step 3

    Drain the rice and save the soaking water. Place the soaked rice in a blender and add 2/3 cup of the soaking water. Blend until you have a thick, grainy paste. Stop and scrape along the sides as needed. Test the rice paste; it shouldn’t be too thick or too runny and should pour into a bowl in thick ribbons. If needed, add more water, 1 tablespoon at a time, and blend. Transfer to a large glass or plastic bowl. (During fermentation, the volume of batter will double.) 

  4. Step 4

    Drain the urad dal, poha and fenugreek seeds and save the soaking water. Place them in a blender and add 2/3 cup of the soaking water. Blend to a smooth, thick but pourable paste. Transfer to the bowl with the rice paste and mix well with your hands. (The natural bacteria on your hands will aid in the fermentation process.) Cover with a plate. For fermentation, the cover should not be airtight. Place in a warm spot (like a cold oven with the oven light turned on) to ferment for 12 to 24 hours, depending on the climate.

  5. Step 5

    Check the batter. It should have doubled in size with tiny air bubbles on the surface and have a distinct tangy, fermented scent. (If not, continue fermenting a little longer.) Sprinkle on the salt, and very gently mix it into the batter with a spatula or spoon. Do not overmix, so the fluffy batter doesn’t deflate. Transfer to the fridge and store, covered, until ready to use. The batter will keep in the fridge for up to 5 days. 

  6. Step 6

    Select a lidded pot that is large enough to hold the idli stand (see Tip). Add enough water to steam the idli. The lower tray of the idli stand should not come into contact with the water. Bring the water to a boil. 

  7. Step 7

    Lightly grease the idli stand molds with oil. Fill the molds almost to the top with batter, leaving enough room for expansion (about 1 slightly heaping tablespoon). Place the idli stand in the pot and cover. If the lid doesn’t have a steam vent, leave it slightly ajar. Adjust heat to medium-high and steam for 10 minutes. Turn off the heat and leave the idli in the pot for 2 to 4 minutes. 

  8. Step 8

    Carefully remove the idli stand and let cool on the counter for 2 to 4 minutes. A skewer or toothpick inserted into the idli should come out clean and the top should be soft and springy, not tacky. (If they’re not done, steam them for 1 to 2 minutes more.) Gently nudge the soft, springy idli out of the mold by hand, or use a butter knife to run along the sides and remove. Idlis are best served right away, but will keep, covered, in the fridge for up to 3 days. 
NY Times
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