Description
Soft, fluffy steamed rice cakes made from rice and lentils, perfect for breakfast or as a light snack. Gentle in flavor and endlessly versatile, they’re a comforting treat that pairs beautifully with chutneys and curries.
Ingredients
Scale
- 2 cups Parboiled Rice
- 1 cup Urad Dal (Black Gram Split)
- 1/2 teaspoon Fenugreek Seeds
- Water as needed
- 1 teaspoon Salt
- Vegetable Oil for greasing molds
Instructions
- Preheat Your Equipment: Heat water in your steamer until it begins to simmer.
- Combine Ingredients: Soak rice, urad dal, and fenugreek seeds separately for 4–6 hours. Grind urad dal into a fluffy paste, then grind rice into a slightly coarse batter. Mix both with salt and enough water to get a thick, pourable consistency.
- Prepare Your Cooking Vessel: Lightly grease molds with oil.
- Assemble the Dish: Pour batter into molds, filling them three-quarters full.
- Cook to Perfection: Place molds in the steamer, cover, and steam for 10–12 minutes until firm and springy to touch.
- Finishing Touches: Allow to cool for 2 minutes before unmolding with a spoon.
- Serve and Enjoy: Enjoy warm with chutney, sambar, or ghee.
Notes
- Use filtered water to improve flavor and freshness.
- Allow batter to ferment overnight for the fluffiest texture.
- Do not overfill molds, as batter will expand during steaming.
- Reheat leftovers by steaming for 3–4 minutes to restore softness.
Nutrition
- Serving Size: 1 rice cake
- Calories: 90
- Sugar: 0g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: steamed rice cakes, idli, puto, rice flour recipes, fluffy rice cakes