Hyderabadi Keema with Idli

Ingredients

• 2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
• 0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
• 0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
• 1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
• 1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
• 3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
• 1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)

Instructions

1. 1

   Soak the Rice and Dal (6-8 hours)

   • In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
   • In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
   • Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2. 2

   Grind the Batter (30-40 minutes)

   • Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
   • Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
   • Next, drain the water from the rice and poha. Add them to the same grinder.
   • Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
   • Pour the ground rice batter into the same pot with the dal batter.
3. 3

   Mix and Ferment the Batter (8-12 hours)

   • Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
   • The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
   • Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
   • The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4. 4

   Steam the Idlis (10-12 minutes per batch)

   • Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
   • Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
   • While the water heats, lightly grease your idli mold plates with oil.
   • Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
   • Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5. 5

   Rest and Demold (5-7 minutes)

   • Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
   • Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
   • Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
   • Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.