Experiment with fermented batters. Rich, complex flavors, easier to digest and more nutritious. Fermented foods are rich in vitamin B12.
Ayurveda Notes (help)
Idlys are sour, fermented and therefore pitta provoking if left to ferment too long. Depending upon the daal used, Idlys can be astringent and drying for the colon. Served with sambar and mint chutney, Idlys can be tridoshic.
Dosha: Vata+ Pitta+ Kapha+
Qualities: Heavy, Dry, Heating
Tastes: Sour, Astringent
Recipe - (Help with Cooking)
Makes 6 idlys -
Fermentation – 2 days.
Preparation – 20 minutes.
1/2c rice
1/2c mung daal
Special Equipment
6 ramekins or small bowls.
Steamer
Soak rice and mung daal overnight in separate containers with 1 cups water each. Next morning strain mung daal and add to rice and water. Blend until smooth. Wait 2 days or until bubbles form and mix has a fermented smell. In warm climates, fermentation will take as little as 8 hours.
Grease the ramekins. In India, they have special plates for steaming Idlys but otherwise pour batter into the ramekins. Steam for ten minutes or until light and fluffy.