Originally posted September 21, 2015


Idli by Sarah Xiong

Idli flour is available at Indian grocery stores. Use my fermented rice wine recipe mixed with equal parts rice flour as the starter: http://www.cookooree.com/u/sarah-kurniawan/recipes/fermented-rice-wine Once you make idli once, don't wash the container you mixed everything in. Just add more flour and water and a pinch of salt. The residual batter should have enough starter to do this again.


  • 7 oz idli flour
  • 7 oz water
  • 1/4 tsp salt
  • 1 tbsp rice starter


Mix ingredients and let it sit at room temperature for 2 days or til you see activity and batter doubles. Refrigerate if not ready to steam.

In the morning, grease small heatproof vessel with oil. Pour in a spoonful of idli. Steam for 15 minutes.



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