Recipe detail

Name: Idli - Indian rice and bean cakes
Yield: 12
Cuisine: Indian
Ingredients: 100.0000 g Urad Dal (geschälte, halbiert Urd-Bohnen); 100.0000 g Langkornreis (Idli Reis); 20.0000 g Kichererbsen, halbiert; 0.5000 tPcs Bockshornkleesamen (TL); 100.0000 ml Wasser; 1.0000 tPcs Salz (TL)

Vegan dishes Idli - Indian rice and bean cakes

1. 7. 2022

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Vegan dishes

Cuisine: Indian

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Program steps

Preheating:
99 °C

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Steaming

Termination by time

00:15 hh:mm

99 °C

50 %

Ingredients - number of portions - 12

Name	Value	Unit
urad dal	100	g
basmati rice	100	g
chickpeas	20	g
fenugreek seeds (tsp)	0.5	pcs
water	100	ml
salt	1	pcs

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Na, P, Zn
Vitamins: A, B, C, E

Nutritional value of one portion	Value
Energy	64.5 kJ
Carbohydrate	12.1 g
Fat	0.3 g
Protein	3.1 g
Water	0 g

Directions

*urid dal (peeled, halved urd beans)
Wash the rice, beans, chickpeas and fenugreek seeds very thoroughly,
then put it in a bowl, cover it with clean water and let it soak for 24 hours.
The rice should be soaked separately from the other ingredients.
Then drain and rinse and allow to drain.
Then add the water (100 ml) and puree everything into a fine mass.
Let the mixture stand and ferment at room temperature again for 24 hours.
Finally, mix in the salt well.
Then pour the dough into a coated hollow plate (Retigo Snack) - approx. 3 teaspoons per hollow.
Using the trough plate has the advantage that no release grease is necessary. If you use other uncoated molds, they must be brushed with oil or sprayed with release grease.
Then steam the cakes in the preheated combi steamer at 99 °C in steam mode with 50% fan speed for 15 minutes.
Various chutneys are typical as a side dish.