Idlis

My son decided to join in on this project and help with mixing and pouring the batter in a muffin pan.  He really loved the ‘biscuits’ and came up with some of his own recipes and snacks for eating them. They were a favorite and we will be including them in our meal rotation.

My friends invited me over for lunch the week I made these and they made garam masala with rice. It was perfect that I had an Indian side to contribute.

Ingredients:

1 cup red lentils

2 cups white basmati rice

2 tsp sea salt

2 tbsp lemon juice

Warm filtered water 

Date Prepared: October 28, 2017

Date Pureed: October 31, 2017

Date Cooked/Baked: November 3, 2017

Length of Ferment: 6 days

Modifications/Troubleshooting:

After cooking the first batch in muffin liners, it looked like the idlis were getting dry. I decided to cook the second batch without the liner and grease the muffin pan instead with avocado oil. The latter turned out much better and were not as dry (see picture below comparing the two batches).

What Would I Do/Try Differently Next Time:

I would add a little baking soda to cut down on the sour flavor and see if they will get fluffier. Since I let this ferment on the longer side, they were really sour but tasted great especially when mixed with other foods.

Rice and red lentils fermented in water with lemon juice for 3 days.

Strained the soaked rice and lentils, reserving a small amount to puree it together in the blender.

Covered and ready to ferment a few more days.

Fermented 6 days total. Smells pleasant and is ready to be made into fermented rice bean biscuits.

My 4 year old son decided to help with baking them.

Pouring the first batch into muffin liners.

Ready to bake at 350 degrees for 20 minutes.

Idlis look and taste a little dry but are still really good.

We baked the next batch without the muffin liners and oiled the pan with avocado oil instead. They turned out much better and had more moisture to them.

Not the traditional way of eating Idlis but Makai really wanted to try one with peanut butter and jam and he asked for one with his lunch. 
We also ate them with Garam Masala and various stir fry and curries.

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