Idlis

Ingredients

• 220g white urad dhal lentils
• 110g white rice flour
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt

Steps

1. Put the uran dhal lentils in a bowl and cover with water. Soak for eight hours or over night.
2. Drain and place the lentils in a food processor with about 50ml of water and grind to a smooth paste. Don't rush this. I blend the lentils until very smooth – about five minutes.
3. Place the rice flour, fenugreek seeds and salt in another bowl and add just enough water to make a think paste.
4. Add this paste to the lentils and whisk to combine.
5. Store this batter, covered in a warm place for eight hours or over night. The batter should become quite foamy and double in volume.
6. When ready to cook, pour water into the bottom of your idli pan and bring to a boil.
7. Oil your idli trays lightly and then pour the batter into the moulds.
8. Carefully lower the trays into the idli pan, cover and steam for 20 minutes.
9. After 20 minutes, your idlis should be ready. Remove the trays from the steamer and remove the idlis from the trays. You may need a knife or small spoon to assist you with this.