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Indian Steamed Rice Cakes
PAIR WITH
South Indian Sambar
(PAGE 47)
Called
idli,
these little steamed breads are often served for breakfast alongside lentil
sambar
(see page 47)
in southern India. Idli are made with a variety of ingredients—from complicated fermented rice and lentil concoctions to simple preparations like this one, made with plain farina (such as Cream of Wheat). Idli are traditionally steamed in purpose-built metal molds, but it’s much easier to microwave them in ramekins
.
MAKES
12
BREADS
SERVES
6
ACTIVE TIME
10
MINUTES
TOTAL TIME
20
MINUTES
3 Tbsp melted coconut oil or safflower oil
1 tsp brown mustard seeds
1
/
2
tsp cumin seeds
2 tsp minced fresh ginger
1 serrano chile, finely chopped
1 cup [170 g] farina
1
/
3
cup [80 g] plain yogurt
3 Tbsp chopped fresh cilantro
1
/
4
tsp baking soda
1
/
2
tsp sea salt
1.
Heat 2 Tbsp of the coconut oil in a medium sauté pan over medium heat.
Add the mustard seeds and cumin seeds and cook until they begin to pop, about 20 seconds.
Add the ginger and serrano and sauté until fragrant, another 30 seconds.
2.
Add the farina to the pan and cook, stirring constantly, until it smells toasty, about 2 minutes.
Transfer the mixture to a medium bowl.
Add 1 cup [240 ml] water, the yogurt, cilantro, baking soda, and salt and whisk thoroughly until there are no lumps.
3.
Brush 12 small (1
1
/
2
-oz/45-ml capacity) microwave-safe ramekins (I use soy sauce dipping dishes) with the remaining 1 Tbsp coconut oil.
Spoon about 2 Tbsp of batter into each ramekin and arrange them closely together in the microwave.
Dampen a small wad of paper towels with water and place it alongside (but not touching) the ramekins; this will create steam, which will help cook the breads.
Microwave on high for 2 minutes.
(Alternatively, place the ramekins in a two-level bamboo steamer with a lid and steam the breads over boiling water for about 10 minutes.
You may need to do this in batches, depending on the size of your steamer.
Wrap the first batch of steamed idli in foil to keep them warm while steaming the second batch.)
4.
Check for doneness by pressing the tops of the idli; they should be firm (not liquid) to the touch.
If any idli are liquid in places, rearrange them and microwave on high in 30-second intervals (or steam them) until completely cooked.
5.
Run a knife around each idli and turn them out onto a serving plate.
Serve the idli warm.
GET AHEAD:
Store the idli in an airtight container in the refrigerator for up to 3 days. To reheat, arrange on a plate, cover with a few damp paper towels, and microwave on high until heated through, about 30 seconds. Alternatively, you can steam the idli on a lightly oiled steamer rack.