Fried Idly’s

Idly’s are traditionally steamed cooked. By frying them, they turn into an incredible snack!

2 cups dried whole peas, or urad dahl
2 cups rice
1 tsp fenugreek

Place all the ingredients into a large bowl. Traditionally idly’s are made using urad dahl but because I cannot get that dahl where I live, I used whole dried peas, and it works just as nicely.

Wash the grains until the water runs clear and then fill the bowl with water for soaking overnight, or 8 hours.

After 8 hours, drain the old water out and rinse the grains nicely.

Then place the grains into a blender, only fill the blender 1/3 part grains. Add a little water to the grains, like this.

Now blend until nice and smooth. It took about 5 minutes to get this consistency. If the batter is too thick in the blender, just add more water. The mixture should have a nice continuing spin in the blender. Continue grinding the remaining grains.

When you have finished, put a lid over the mixture and leave on the counter for an additional 8 hours, or overnight.

Here is what it should look like. It should have fermented slightly, expanded a bit and feel more airy. Stir it up and use immediately or store in the fridge until use.