Ingredients
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Method
- 1
Soak the rice in one bowl and the urad dal and fenugreek in another for 5 hours.
300 min - 2
Drain the dal and blend with 120 ml cold water until very smooth and fluffy. Tip into a large bowl.
- 3
Drain the rice and blend with about 80 ml water to a fine, slightly grainy paste. Mix into the dal batter with the salt.
- 4
Cover and leave somewhere warm for 8 to 10 hours until doubled and bubbly.
540 min - 5
Lightly oil an idli tray. Fill each mould with batter, without stirring the batter first.
- 6
Steam in a covered pan over boiling water for 12 minutes until a skewer comes out clean.
12 min - 7
Rest for 2 minutes, then ease out with a wet spoon. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.