Ukde Sheet

1. 1
   prep

   Wash and soak the rice.

   1.Wash the ukde rice in 3-4 changes of water until the water runs clear.

   2.Soak the washed rice in enough water to cover by 2 inches for at least 6 hours at room temperature.
2. 2
   prep

   Wash and soak the urad dal and phen.

   1.Wash the urad dal thoroughly until the water is no longer cloudy.

   2.Wash the phen in a small sieve under running water and let it sit for 5 minutes to drain.

   3.Soak the urad dal and drained phen together in a bowl with enough water to cover for 4-6 hours.

   TIPSoaking dal and phen together helps achieve a lighter, fluffier texture in the final batter.
3. 3
   mix

   Grind the dal-phen mixture to a smooth paste.

   1.Drain the soaked urad dal and phen, reserving the soaking water.

   2.Transfer the dal-phen mix to a wet grinder or blender.

   3.Add about 1/4 cup of the reserved water and grind to a smooth, fluffy paste.

   4.Pulse in short bursts if using a blender to avoid overheating the batter.

   5.Pour the paste into a large mixing bowl.

   TIPThe paste should be light and airy with a glossy sheen. Drop a small ball in water — it should float.
4. 4
   mix

   Grind the rice to a slightly coarse paste.

   1.Drain the soaked ukde rice, reserving the water.

   2.Transfer the rice to the grinder and add about 1/2 cup reserved water.

   3.Grind to a slightly grainy, semolina-like consistency — not as fine as the dal paste.

   4.Pour the rice batter into the same bowl with the dal paste.

   TIPUkde batter is traditionally ground a touch coarser than regular idli batter. This gives the sheets their signature texture.
5. 5
   mix

   Combine the batters, add salt, and mix well.

   1.Add salt to the combined batters.

   2.Use a clean hand or whisk to mix the two batters together vigorously for 2-3 minutes.

   3.The batter should be thick but flowing — it should thickly coat the back of a spoon.
6. 6
   rest

   Cover and ferment the batter overnight.

   1.Cover the mixing bowl with a lid or clean kitchen towel.

   2.Place in a warm, draft-free spot for 8-10 hours or until the batter has risen noticeably and smells lightly sour.

   3.If fermenting in a colder climate, place the bowl in an oven with just the pilot light on.

   TIPThe batter should double in volume and look frothy on top. Do not over-ferment or the idlis will be too sour.
7. 7
   prep

   Prepare the steamer and moulds.

   1.Fill the idli steamer base with about 1.5 inches of water and bring to a rolling boil over high heat.

   2.Lightly grease the idli mould plates with a few drops of oil.

   3.Give the fermented batter a gentle stir to knock out large air bubbles.

   TIPDon’t over-stir the fermented batter or you’ll deflate it. 2-3 gentle folds are enough.
8. 8
   steam · ~11 min

   Pour the batter and steam the idlis.

   1.Ladle the batter into each idli mould depression, filling about 3/4 full to allow room for rising.

   2.Place the filled idli stand in the steamer, cover with the lid, and steam on high heat for 10-12 minutes.

   3.Check doneness by inserting a toothpick in the center — it should come out clean.
9. 9
   rest · ~3 min

   Rest and unmould the ukde sheets.

   1.Turn off the heat and let the idli stand rest in the steamer for 2-3 minutes.

   2.Remove the stand and let it cool for another minute.

   3.Use a wet spoon or butter knife to gently loosen the edges and scoop out the idlis onto a serving plate.

   TIPA wet spoon prevents the soft idlis from sticking and breaking apart during unmoulding.
10. 10
    serve

    Serve the ukde sheets warm.

    Serve the soft, fluffy ukde sheets immediately with coconut chutney and a bowl of hot sambar. They are best eaten fresh off the steamer.

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