200g by Gits. Idli (Rice Lentil Cake Mix) a traditional breakfast of South Indian origin, made from fermented batter of rice & lentil.
If you don't have a traditional idli cooker don't worry, good results can be made with using a muffin tray (fairy cake tray) and steaming in a wok. Use a steamer large enough for your cake tray or place the cake tin in a colander and steam like you would vegetables in a wok. Alternatively try baking them.
Ingredients: Rice flour, lentil flour, salt, raising agents (citric acid, sodium bicarbonate), fenugreek powder & acidity regulator (sodium acetate).
1) Put to boil approx. 1ltr water in a large steaming vessel or pressure cooker. Mix contents of this pack with 320ml water and 15ml refined edible oil. Stir to smooth batter
2) Lightly grease mould with oil . Stir batter gently and pour thin layer into each mould.
3) Place Idli mould tray inside vessel. Cover and steam on high heat for 15mins.
4) Serve steaming hot, fluffy side up with Gits Instant Sambhar and coconut chutney.
Alternatively try baking.
TIP: For tasty variation, cut steamed/baked idlis into halves and deep fry. Serve them with tomato ketchup
Try this Accompaniment Recipe for serving Idli
Ingredients: Dessicated coconut 60g, Green chilies to taste,
Coriander leaves, Salt to taste, Lime juice to 1/2 TBSP, Sugar (optional to taste as preferred)
Method: Grind all ingredients for the Chutney along with 1-2 tbsp of water (or less depending on thickness you require)