A healthy savoury pancake. Perfect on its own with dhal or stuffed with dried potato curry.
Serves: X people | Prep time: X mins | Cooking time: XX mins | Ready in: XX mins
Vegan | Nut-Free | Gluten-Free
Ingredients
1 cup of urud dal
4 cups of idli rice
Water
1 tsp of fenugreek seeds
Method
Wash the urud dhal 3-4 times until the water is clear and then soak for 6 hours in the water.
Add 1 tsp of fenugreek seed to the idli rice. Fenugreek will trigger the fermentation process. Wash the idli rice 3-4 times until water is clear and soak for 6 hours.
Use a table top wet grinder or a high speed good blender. First blend the urud dhal until it turns to a soft paste. Ad a little water when you are blending. Do the same with the rice.
Then mix both together with your hand, place a lid on and leave to ferment for a few days in a warm area.
The mix must not be too thick and not too runny when you leave it to ferment. A medium consistency. You will see the batter rising.
When you think the batter has risen enough (about double - overnight), mix it thoroughly with your hand and leave it in the fridge.
You can keep this batter in the fridge for a week to week and a half.
