In my last post I mentioned starting a batch of idli/dosa batter by washing and soaking rice, urad dal and fenugreek seeds. Here is the rest of the story:
After the rice, dal and fenugreek seeds had soaked in water most of the day I blended them into a smooth consistency and combined all in a bowl. The batter was left in a warm place to ferment overnight.
In the morning I blended some cooked rice with a little of the fermented batter, then added curry leaf paste* and coconut chutney and continued blending.
*Curry leaf paste consists of fresh curry leaves blended with vinegar, coconut oil, kosher salt and a bit of sugar. It keeps well in the refrigerator or freezer.
I added this mixture to the fermented batter and folded it in along with kosher salt and baking soda.
I spooned the batter into idli molds which had been greased with coconut oil.
The idli stand was placed in a large pot with a little boiling water and a lid and steamed for 20 minutes.
The steamed idli were soft and spongy just as I had hoped, and the flavor was pleasant and mild.
I didn’t take the time to prepare rasam or sambar so we enjoyed idli with salsa and Greek nonfat yogurt. We ate them all for breakfast. Some batter was leftover to be enjoyed another day, either as idli or dosa.