Claire's Idli (steamed rice & lentil dumplings)

Submitted by clairelaine

Makes 20 servings

This very light, traditional Indian dish is made with urad dal (black lentils), available at Indian grocery stores. It's a fermented batter that is steamed in small molds. Special idli molds are available on line, but I use an egg poacher with 6 cups. The tricky part is to keep the batter bubbly and light and not deflate it.

Ingredients

2	cups rice, long grain
1	cup lentils, black
1	teaspoon salt, table
3	tablespoons oil, vegetable

Directions

Soak the rice and lentils in separate bowls for 2 hours. Water should cover them by about an inch
Drain.
Put the lentils into a blender and add about 3/4 cups of water. Blend until the mixture is smooth, pale and very airy.
Empty into a large bowl.
Put the drained rice into the same blender and add 6 tablespoons of water.
Blend until it is a fine, granular paste.
combine it with the lentils in the bowl.
Add the salt and mix well
Cover and allow to ferment in a warm place (80 degrees farenheit), covered, 12 to 15 hours
The batter should be bubbly and doubled in volume.
Bring the water in your steaming aparatus to a rolling boil.
Oil the molds and fill with batter being careful not to deflate it
Cover and steam for 15 minutes.
Remove from the molds using the tip of a knife.
Continue until all the batter is used.
Serve hot