By: Esther Vasa
Ingredients:
Black Gram - 1 cup
Cracked Rice or Idli Rava - 2 cups
Water to soak both the lentils and cracked rice
Himalayan Salt to taste
Idli cooker (an appliance)
Preparation:
 |
| Idlis served with Peanut Chutney |
Soak the lentils and cracked rice separately for 4-5 hours. Blend the lentils in a blender until smooth adding just enough water to make a smooth paste (DO NOT ADD TOO MUCH WATER!). Drain the water from the soaked cracked rice or idli rava. Mix the blended lentil paste into the cracked rice. Add salt and let it ferment for six hours or so. This is your idli mix.
 |
| Sandwiched Idlis |
When ready, add a glass of water into the idli cooker. While this gets heated up fill up each idli plate with a spoon of idli mix you prepared above. Slowly place the idli stand with the plates filled into the idli cooker. Let the idlis steam for 10-15 minutes. Don't open the cooker's lid right away. Let the idlis cool down in the cooker for 20 minutes or so. Then remove each idli with a spoon carefully.
You can serve idlis with
Peanut Chutney or
Peanut Powder.
To serve with peanut powder, mix the peanut powder in a teaspoon or two of olive oil and apply to each idli on one side and make it like a sandwich.
