Foamy White Steamed Rice and Bean Dumplings

Idlee is the world-famous south Indian breakfast or tiffin treat. It is made with a fermented batter containing soaked black gram bean paste and rice semolina (cream of rice). The batter is poured into the depressions in the idlee molds and steamed to yield porous, spongy cushions called idlee. The proportion of beans to rice is the most crucial element in making light and airy idlees: The rice is always twice the quantity of beans. The dumplings expand when they are steamed, and their nutritive value goes up with the fermentation of the batter; they become rich in proteins that are easily digestible. These dumplings are traditionally served with coconut chutney and Red Gun Powder. Children usually like to eat them with palm jaggery syrup, which is somewhat difficult to find. However, unsulphured molasses, natural honey, and maple syrup make wonderful substitutes. The best way to keep the dumplings warm is to put them in another steamer over hot (not boiling) water.

Preparing Time: -
Total Time: -
Served Person: Makes twenty-eight to thirty 2 1/2-inch round dumplings

Indian Bean Rice Side Steam Vegetarian Diwali Vegan Sesame Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Carbohydrate 19 g(6%)
Fat 9 g(13%)
Fiber 0 g(1%)
Protein 1 g(3%)
Saturated Fat 1 g(3%)
Sodium 18 mg(1%)
Calories 158

rice wheat/gluten-free soy free tree nut free vegetarian bean kidney friendly dairy free vegan kosher sugar conscious pescatarian side diwali peanut sesame steam

Step-by-step

Pick clean and wash the beans. Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours. Drain and rinse the beans.
Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them. The puree should be extremely smooth, light, and fluffy. Transfer to a large bowl.
Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it. Hold the sieve under cold running water right in the kitchen sink. Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth. Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste. Beat the bean and rice mixture thoroughly. Add salt if desired. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula. (Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.) Let the batter rest for 4 to 5 minutes.
While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks. Each piece of cheesecloth lining can be used twice. Therefore you will need half as many pieces for lining as the number of dumplings. The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
Line the dumpling racks with the pieces of cheesecloth. Brush them lightly with oil. Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack. Attach the racks and place in the steamer.
Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean. Remove the racks from the steamer apparatus and separate the dumpling racks. Pick up each dumpling with the cloth and gently peel away the cheesecloth. Place the steamed dumplings in another steamer or a covered dish to keep them warm.
Turn the cheesecloth pieces over and line the racks with the smooth reverse side up. Brush lightly with oil. Proceed with the remaining batter the same way.
To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter. Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon. Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.

My South Indian Breakfast Adventure: Fluffy Idlis!

As a busy working mom, finding time to cook healthy and delicious meals is always a challenge. But lately, I've been exploring the wonderful world of South Indian cuisine, and I've stumbled upon a breakfast gem that's changed my mornings: Idlis! These fluffy, steamed rice and lentil cakes are incredibly versatile and easy to make, even with my packed schedule.

The first time I tried Idlis, I was blown away. The texture is so unique – light, airy, and almost spongy. They're surprisingly satisfying, too. One of the things that I really appreciate about this recipe is that it is a very healthy breakfast option. The fermentation process helps to increase the nutritional value of the rice and lentils, and idlis are naturally low in fat and calories. They're a great way to start the day with a satisfying meal without feeling weighed down.

What I love most about idlis is their simplicity. Once you've prepared the batter (which is best made the night before), the cooking process is surprisingly quick and easy. The steaming is a breeze, and cleanup is minimal. It's the perfect breakfast for those mornings when you're short on time but still want something nutritious and delicious.

I've experimented with different toppings and accompaniments. Sometimes I serve them plain, simply drizzled with a little ghee (clarified butter) or coconut oil. Other times, I make a simple chutney, or I'll add a dollop of yogurt and some chopped fresh cilantro. The possibilities are endless! They’re equally delightful served with sambar (a lentil-based vegetable stew) or a simple raita (yogurt-based condiment). The fluffy texture holds up well to any topping.

Making idlis has become a weekly ritual in my household. It's a fun activity to do with the kids on the weekends, allowing them to participate in the preparation. It makes breakfast prep feel less like a chore and more like quality time spent together. And the best part is? Everyone loves them!

I've found that the secret to truly light and fluffy idlis lies in the fermentation process. Letting the batter rest overnight allows the flavors to develop, making the idlis even more flavorful and delicious. Don't skip this step – it's crucial to the final result.

Beyond the taste, I appreciate the cultural aspect of cooking Idlis. It's introduced a new dimension to my meal routine and allowed me to connect with a different culinary tradition. This dish perfectly shows how a simple breakfast can be both nourishing and enjoyable, even on the busiest of mornings.

So, if you're looking for a healthy, delicious, and easy breakfast option that's a little bit different, give Idlis a try! You won't regret it. The recipe is simple enough that even a beginner cook can easily tackle it. But be warned – once you taste these light and airy little cakes, you'll be hooked!

I encourage you to try this recipe. It's a fantastic way to incorporate more whole grains and legumes into your diet. Let me know in the comments how your Idli experience goes!