Steamed Indian Lentil and Rice Cakes

Special equipment

Blender, bamboo steamer

Ingredients

serves Makes 15 Idlis, serving 8, active time 20 minutes, total time About 12 hours

• 2 cups uncooked rice
• 1/2 cup dry black lentils (husked removed)
• 2 cups water
• Kosher salt
• 1 tablespoon vegetable oil

Procedures

1. Soak the rice and lentils in water for at least 4 hours and up to 12. Drain, then combine in a blender with 2 cups water and blend on high speed until smooth, about 30 seconds. Transfer to a large bowl, season with 1 teaspoon salt, loosely cover, and leave at room temperature until doubled in size, about 8 to 12 hours.
   
2. Grease a small, shallow bowl or deep plate that will fit into a bamboo steamer. Stir the batter and ladle it on to the plate, half way to the top. Steam until a toothpick inserted comes out fairly clean and the cake is spongy to the touch, about 15 minutes. Allow to rest outside the steamer for about 2 minutes. Then cut and serve in smaller squares with mint chutney. Repeat with remaining batter. Idli can be stored in a sealed container in the refrigerator for up to 3 days.