Idli

A special steamer is essential for making these soft little pillows of rice and lentil. They’re eaten at breakfast in Sri Lanka and across southern India, often with a spicy lentil and vegetable

• 100g (31/2oz/1/2 cup) urid dal (split black gram)
• 400g (14oz/2 cups) uncooked white rice (basmati or patna)
• 250ml (9 fl oz/generous 1 cup) water (50ml/13/4 fl oz/scant 1/4 cup for the urid dal and 200ml/7 fl oz/generous 3/4 cup for the rice)
• salt

Special utensil

• idli steamer

1. Wash the urid dal and rice separately and soak them in water in two separate containers for at least 5 hours.
2. When soaked, drain and keep the urid dal and rice separate. Put the urid dal in a blender and liquidise, adding about 50ml of water little by little, until you have a thick, smooth paste. Set aside.
3. Repeat the process with the rice, adding the remaining water little by little, until you have a similar thick, smooth paste.
4. Mix both pastes together, stirring well, and season with salt. Leave this to ferment at room temperature for about 8 hours, ideally overnight.
5. Make the idli
6. Fill the base of the idli steamer with water and bring to the boil. Lightly oil the idli moulds with your fingers. Spoon the mixture into the moulds, place the tray on the base, cover with the lid and steam for 10–12 minutes. To check if the idli are cooked, gently press them with your fingertips. Your fingers should not stick to the rice.
7. Take the mould tray out of the steamer and the idlis are ready to serve.