Idli Sambar

Method

1. 1

   About Idli Sambar: Idli are soft, steamed South Indian rice cakes that are light, healthy and easy to digest. They are always served with sambar and coconut chutney. The batter needs overnight fermentation so plan a day ahead.

2. 2

   Prepare the batter: Wash and soak 2 cups idli rice (or parboiled rice) and half cup urad dal (split black lentils without skin — they are white and available at Indian stores) separately for 6-8 hours. Also soak 2 tbsp poha (flattened rice) for 30 minutes — this makes the idli softer.

3. 3

   Grind the batter: Grind the urad dal first in a wet grinder or blender with cold water, a little at a time, for 15-20 minutes until it becomes extremely smooth, white and fluffy like thick cream. This long grinding is crucial — the more air incorporated the softer the idli. Then grind the rice and soha together to a slightly grainy batter. Mix both batters together with 1.5 tsp salt. The consistency should be like thick pancake batter.

4. 4

   Ferment overnight: Cover the batter and leave in a warm place overnight or 8-12 hours. In cold climates keep inside the oven with just the light on. The batter will rise, develop bubbles and smell slightly tangy. It should nearly double in volume. Do not stir before using.

5. 5

   Prepare the idli steamer: Grease the idli moulds lightly with oil. Fill each mould with the fermented batter to about three-quarter full — they will expand during steaming. If you do not have an idli steamer use a large pot with a rack inside and small cups or bowls greased with oil.

6. 6

   Steam the idli: Add water to the steamer pot and bring to a boil. Place the idli stand inside, cover tightly and steam on medium heat for 10-12 minutes. Do not open during steaming. Check doneness by inserting a wet knife — it should come out clean.

7. 7

   Remove idli: Turn off heat, wait 2 minutes then open. Let cool slightly before removing — wet idli stick to the moulds. Use a wet spoon to scoop them out gently. They should be perfectly round, white, soft and springy.

8. 8

   Make quick coconut chutney: Blend 1 cup fresh grated coconut, 2 green chillies, 1 inch ginger, salt and a little water to a smooth paste. Temper with mustard seeds, curry leaves and dried red chilli in oil and pour over the chutney.

9. 9

   Serve: Arrange 3-4 idli on a plate. Serve hot with sambar in a bowl and coconut chutney on the side. The proper way to eat is to break an idli, dip into sambar and eat. Idli are best eaten fresh and hot.

10. 10

    Storage tip: Leftover batter keeps in the refrigerator for 4-5 days and gets more sour as it ages, which is perfectly fine.