Iddlis

1 cup basmati rice

1/2 cup urad dal

1 cup warm water

1 teaspoon salt

Scant 1/4 teaspoon baking soda

Vegetable oil or melted ghee for brushing the molds

Place the rice in a bowl with water.  Wash, rubbing the grains between your palms and changing water as it becomes cloudy, until the water is almost clear.  Drain rice and add 3 cups water.  Repeat the process with the dal.  Soak for 6 to 8 hours, or overnight.

Drain the rice.  Place in a food processor and process until it resembles coarse cornmeal.  Add a scant 1/2 cup of warm water and continue to process for 1 minute.  Scape down the sides of the work bowl, and process for 3 to 4 minutes more.  Scrape the rice puree into a 2-quart glass or ceramic bowl.  Place the drained dal into the food processor, add a scant ½ cup of warm water, and process in the same way as the rice, for 3 to 4 minutes or until the puree is light and airy. 

Combine the dal with the rice, add the salt, and mix well.  Cover with plastic wrap and set aside in a warm place for 12 to 36 hours.  When the batter has expanded in volume and is covered with bubbles, it is ready.

Gently stir the batter to remix, then test consistency.  Place 1 1/2 tablespoons batter in an oiled iddli mold.  It should spread out slowly and be thick enough not to fall through the perforations.  If necessary, add 1 to 2 tablespoons water or self-rising flour to reach the desired consistency.  Just before steaming, gently fold the baking soda into the batter.

Oil the iddli molds.  Heat 1 inch of water in a large pot.  Place 2 to 3 tablespoons of batter in each small iddli mold.  Assemble the tiered rack and place it in the pot.  Cover securely and steam for 12 to 15 minutes, or until a toothpick inserted into an iddli comes out clean.  Remove the rack, disassemble, and ease the iddlis out with a rubber spatula.  Repeat process with remaining batter, adding more water to the pot as necessary.  Iddlis keep well for 1 to 2 days refrigerated, or for up to a month frozen.  To reheat, line a steaming basket with a napkin and steam, covered, for about 10 minutes.

From Lord Krishna’s Cuisine by Yamuna Devi