These steamed rice cakes kept popping up for breakfast all over the show.  We’d prefer an omelette, quite frankly, but hey, when in South India…

You’ll need a special idli plate thing to cook these.  If you don’t have one, we can totally recommend a great restaurant in Hong Kong where you can feast on these for brunch 🙂 Alternatively, you could go to South India.

Ingredients:

• 3 cups par boiled rice
• 1 1/2 cups split black gram
• 1 tsp fenugreek seeds
• salt to season

And then:

1. Soak the rice in water for 40 minutes and the split black gram for 20 minutes (the water level should be way above the rice).
2. Grind seperately the rice and the split black gram (add the fenugreek seeds when grinding the gram).  Both should be finely ground.
3. Mix the two batters with salt and keep aside to ferment for 10-12 hours.  Keep in a warm place for it to rise.
4. Pour the batter into the receptacles in idli plates and steam in a cook for 7 minutes.  Repeat until the batter is used up.  Serve hot with coconut chutney.