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.