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Idada (idli from Gujarat, "idada"): photo of the dish
Illustrative photo: Nitish Mehta — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Idada (idli from Gujarat, "idada")

Small fermented rice and black lentil cakes, soft and lightly tangy, steamed. They're eaten at breakfast or as a side, plain or with chutney.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the rice and the urad dal separately, then soak them together with the fenugreek in water for 6 hours.
  2. Drain, then blend the rice with a little water until you get a smooth, slightly grainy batter. Blend the beans with the rest of the water into a soft, airy batter, like a thick mousse.
  3. Mix both batters in a large bowl with the yogurt and salt. Cover and let ferment for 8 to 12 hours somewhere warm: the batter should double in volume and smell slightly sour.
  4. Just before cooking, add the baking soda and gently stir to make the batter foamy.
  5. Grease the idli moulds or a deep plate, then pour in the batter to three-quarters full.
  6. Steam over medium heat for 10 to 12 minutes. The idadas are ready when a knife blade comes out dry.
  7. Let them cool for 2 minutes before unmoulding. Serve warm with the coconut chutney.

Variations and tips

With what you can find here. Replace the fenugreek with a pinch of crushed cumin seeds and the food-grade salt with fine salt, without changing anything else.

Light version. Replace part of the rice with fine oat flakes for a milder taste and a more tender texture.

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Original Ecomely recipe.