Brown Rice and Whole Moong Idli (steamed dumplings)

பச்சை பயிறு இட்லி

2 cups brown basmati rice, washed and soaked for 4 - 5 hours

2/3 cup whole moong (green gram/ lentils), washed and soaked for 3 hours

2 tsp salt

1 tsp baking soda

1 tblsp finely grated ginger or 1 tsp dry ginger powder

1 tsp coarsely ground cumin

1 tsp coarsely ground black pepper

Grind the drained rice in a blender, adding enough water to achieve a medium-coarse consistency (slightly coarser than a very smooth paste). Grind the dal separately with enough water to make a thick smooth paste.

Mix the rice and dal pastes, salt and baking soda together with hands, until well blended. (Note: Batter should not be thin; nor should it be so thick that it cannot be spooned into the moulds easily).

Place in a large container that will allow room for the batter to rise. Batter is ready when it has risen to more than double the original level. Mix with spoon until frothy. (It should be refrigerated if not using immediately after full fermentation).

When ready to make the idlis: Grease idli plates; add the ginger, cumin, pepper, and a couple of teaspoons of oil or melted ghee (clarified butter) to the batter. Steam in a pressure cooker (on the steam setting, without pressure), or an idli cooker for 15 - 20 minutes. Serve with any chutney or sambar.