This is the first in a three part series of how to make idlis, with Shan Parmley, the owner of India Bazaar (the longest surviving Indian restaurant in Honolulu). This is our first day of making the idli. Three ingredients are necessary for the Idlis:
Rice (It does not have to be idli rice though idli rice works well)
After washing the rice and urad dal, Shan soaks the rice and urad dal separately in water for about 12 hours. He uses 3 parts rice to every one part urid dal. He puts about 2.5 parts water to 1 part rice or urad dal. Lastly, he adds a small amount of fenugreek seeds in the rice container and the urid dal container. We will let it sit (open to the air) overnight for about 12 hours. Shan says that it is best to be kept open to the air so yeast can come in and help the fermentation process. Stay tuned for our next episode: Day 2 of making idlis with Shan Parmley!
If you’d like to learn more about Idlys in the meantime, check out this link!