A classic breakfast item in the cuisine of South India, where people have been enjoying these soft cakes since at least the 13th century. According to historian K.T. Achaya, today’s idli recipe may have its origins in Indonesia, while according to historian Lizzie Collingham, the recipe may have been brought to India by Arab traders. Regardless of its precise point of origin, we can all agree that idli is super tasty. I’ve also included the recipe for a complementary sauce that combines dates and tamarind (or plum).
Ingredients for Idli
- 1 cup rice
- 1, 5 tsp salt
- 1 tsp dry parsley
- 1 bunch dill
- 150 gr pitted dates
- 50 gr tamarind or plum
- 200 ml water
- 1/2 tsp ground cumin
- 1 pinch chilli pepper
- 1 tbsp ginger
How to Make Beautifully Soft Idli
- Soak rice for 10-12 hours.
- Drain water, grind in a blender or food processor. If the mixture does not grind well, add a little water.
- Cover with a wet towel, leave in a warm place for 12 hours
- Add salt, greens, mix again in a blender.
- Lightly spread form with nonstick spray. Place the dough and steam for 15 minutes. Also the dough can be fried in a cast-iron frying pan.
- Soak the dates in water for 20 minutes. Put in a blender or food processor with the pitted tamarind or plum add spices and water.
- Place the sauce in a frying pan over low heat for 4-5 minutes and serve.