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    Idli (Steamed Rice Cakes)

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    From Petrina Verma Sarkar

    List of Ingredients

    * 3 cups rice
    * 1 cup skinless urad daal (black lentils)
    * Salt to taste
    * 2 tbsps vegetable/ canola/ sunflower cooking oil


    * Wash the rice and lentils separately and soak overnight.

    * Grind each separately, into thick pastes (adding a little water at a time) in a blender.

    * Mix the pastes together and add salt to taste.

    * Keep the batter aside overnight to ferment.

    * Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.

    * Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.

    * Check the Idlis by poking with a toothpick. If it comes out clean they are done.

    * Serve piping hot with Sambar and Coconut Chutney (south Indian).

    Note from BL: An Idli pan looks very much like an egg poacher. It is a tray which sits on a lip over a pan of water so the cakes can be steamed. That's what I used and it worked great.




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