Idli

Method

1. 1

   Soak rice separately from dal and fenugreek for 6 hours. Drain and grind separately, adding water gradually to thick smooth batters.

2. 2

   Combine and leave in a warm place 8–12 hours until risen; fold in salt.

3. 3

   Grease idli moulds, fill and steam 12–15 minutes; rest 3 minutes before unmoulding.

House recipe