Idlis or steamed rice cakes are by themselves quite healthy because firstly, they are steamed. Secondly, they are made by grinding soaked rice and lentils and then left overnight to fermentate. The fermentation process ups their nutrition even more. It produces lactic - acid producing bacteria or lactobacilli which aids digestability and Increases their vitamin levels. I tweaked the basic lentil and substituted it with lentils with skin. Like in the photo below. Doesn't that increase the fibre of these rice cakes as well? I have read that you can even add in oats and other dry grains too.
These cakes are eaten for breakfast or dinner or sometimes even during lunch. It's a very light dish. Anand ate 6 all at one sitting! Accompanied by coriander chutney or Podi.
Ingredients (20 standard size Idlis)
1 cup Idli Rice (available in Indian Grocery Stores)
1/2 cup Urad Dal with Skin
2 tbsp. beaten rice flakes
1 tbsp. cooked rice
1/2 tsp Yeast
Wash and soak the rice separately in a bowl and the urad dal with the beaten rice flakes in another bowl around 9 am in the morning.
Around 8 at night, grind them separately. Soaked rice with a tbsp. of cooked rice and urad dal with beaten rice. Place the rice batter and the urad dal batter in a big metal bowl and mix in the yeast.
Stir and leave in a warm area to fermentate overnight.
The next morning, mix in the salt and steam in a n Idli Steamer for 20 mins.
Serve hot with Coconut Chutey, Sambar or Podi.