Set out a scale and the equipment for Steamed idli. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh urad dal, rice flour, baking powder, water, fresh coconut, kosher salt, olive oil. Steamed idli is cooked in Tamil Nadu as its own plate, not as a copy of a restaurant menu. Mix a thick rice and dal batter and steam it in cups until the cakes are spongy. A fermented batter is the classic. Baking powder lifts this one. Amounts are for 4 from foods this library can count.
