Rainbow idli
Idli is a steamed fermented rice cake made from fermented rice and lentil batter. If you've never heard of or seen this type of rice cake before, do not worry, I haven't either until I went through my fermentation certification.
In 2019 while in New Delhi, India, this was the first thing I ate for breakfast, as idli is a common breakfast staple in South Indian cuisine.
Idlis originated in southern Indian cuisine over 1,000 years ago. The word Idli comes from two Tamil words - "Ittu" and "Avi" (To lay the steam). The first mention of idlis, in writing, was in 920 A.D.- cooked from black lentils. There is no record of rice being added to the recipe until the 17th century. The addition of rice may have been to help speed up the fermentation process.
Although the ingredients of idlis have changed over the years, the preparation process and name have remained the same. There are various ways to make idlis, depending on the region, access to ingredients, or preferences.
Today I present to you my way of making idlis. I make them quite often since I find them the perfect vessel for my curries or stews, which I also make often. Idlis are easy to make- like with everything fermented, you need time, patience, and sometimes some weird utensils.
RECIPE
Ingredients
1 cup red lentils, organic
2 cups white basmati rice, organic
1 Tbsp pink Himalayan salt
2 Tbsp apple cider vinegar
water
Idli steamer- you can find this on Amazon. As you can see in my pictures, I have a 4-rack one that makes 16 idlis at once.
Instructions
Wash lentils and rice well and place them in a glass bowl. Cover them with water, add the vinegar, and leave to soak for two days at room temperature;
After 2 days, drain your grains and lentils- don't rinse and don't throw away all the water;
Grind the rice mix in a food processor using some of the water they have been soaking in until you get a thick soup consistency or a pancake batter
Blend the lentils and rice dough with salt. The salt must be non-iodized, or the batter will not ferment!
Cover and leave in a warm place to ferment for 2 days. You know it's ready when the dough has risen significantly, and the odor has gone from harsh and beany to mild and savory. Fermentation time will depend on the ambient temperature;
Grind the mixture again before cooking to get it as smooth as possible;
If you want to make rainbow idlis, here is when you divide the batter and add different powders for color. You can use turmeric, paprika, beet, or other culinary powders you want to experiment with. You can also use dried herbs or keep the idlis simple;
Get your idli steamer ready and oil the cups to make sure the idlis won't stick;
Fill the well-oiled idli steamer with the rice-lentil mixture;
Get your soup pot ready, add 1/2 inch of water on the bottom, and make sure it won't spill into the idli rack;
Cover the pot with a lid, and cook on the stove for 20 minutes at medium heat allowing the idlis to steam- do not lift the lid!
After 20 minutes, remove the pot from the stove, take out the idli rack, and allow to cool for 10 minutes;
Handle with care!
Enjoy with your choice of curry or stew!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana