Large Serving Spoon

Southern India food: Steamed rice cakes What are they called and how are they made?
I went to an Indian restaurant in Texas with friends from Bangalore. They said this restaurant served authentic Indian food. I really liked the rice cakes they served. It seemed like they were made from cooked jasmine rice in the shape of the bowl of a ladle or a Large Serving spoon and they were very light.
Does anyone know what they are called and how to make them?
I checked out Idli before asking this question. I’m not certain this rice cake was Idli because it was not stuffed with anything and the rice was whole and not ground.
The rice isn’t actually ground into a powder. It’s coarsely ground. The tips of the rice grains get broken off in the grinding process but the rest of the rice grain is left pretty much intact.
Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing
How to make idli sambhar:
Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a Butter Knife to remove the idlis.
Serve them with sambhar or chutney.
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1847 ROGERS BROS INTERNATIONAL SILVERPLATE REMEMBRANCE LARGE SERVING SPOON $7.00 |
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