Serves: 16
Total Calories: 37
1. Soak the rice and the dal in separate bowls overnight, in water to cover by 2 inches. Drain. In a blender or a food processor, grind the rice, adding about 2 tablespoons water until smooth yet some what grainy. Transfer to a bowl and grind the dal with about 2 tablespoons water until as fine as possible.
2. Mix the dal into the rice, along with the semolina, yogurt, and salt. With a whisk or a fork, whip well to incorporate air into the batter and make it fluffy, about 1 minute. Cover the bowl and set it in a warm, dry place about 8 to 10 hours to ferment.
3. Grease the iddli molds (or coat with non-stick spray) and keep them ready. Add the baking powder to the fermented batter and whisk well to make it fluffy. Little bubbles of air should be visible on the sides. Add more water if the batter seems too thick. Then pour 1/4 to 1/3 cup batter into each mold and place the iddli trays on the stand.
4. Put about 1 inch of water inside a pressure cooker or large pot, and place the iddli stand in the pot. Cover the pot, leaving the vent open if you're using a pressure cooker or the cover askew if you're using a regular pot, to allow the steam to escape. Cook over high heat until the iddli are soft and spongy, about 10 to 12 minutes. Allow the steam to escape from the sides, but do not remove the lid of the pot for 10 to 12 minutes.
5. Let cool, then remove each iddli from the mold with a spoon or clean fingers. Pry lightly with a knife or a small spatula if they get stuck. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Steamed Fermented Rice Cakes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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