This is my entry for the Medicinal Gourmet Cooking Collective challenge week 3, fermented foods for good gut health! India's favourite fermented food has to be the dosa and idli (at least in the South). Idli is made from rice and lentils and is fermented naturally to form a foamy white 'batter'. The main difference between idli and dosa is that idli is steamed in round dumplings whereas dosa is fried thin like a pancake. Idli is served with tasty and often spicy dips, called sambar and chutney.
Full disclosure is that I didn’t make the batter this time! I am able to buy freshly made batter in town. If you want to make the batter please check out 
https://steemit.com/eco-train/@shielashraf/the-medicinal-cooking-collective-challenge-week-3-probiotic-and-gut-fermented-rice-south-indian-dosa-batter-c54a94095489e
Idli Ingredients
- Rice 3 glass
- Urad Dal / Black lentils 1 glass
- Fenugreek seeds 1/2tbsp
- Cooked rice 1 glass
- Salt
- Baking soda ( Optional )
- Garnishes
How I made It:
You will need an idli steamer for this! If you don’t have one, then you need one to make idli! Simply grease each idli cup with some oil and add the batter slowly until almost full. Garnish with desired toppings.
Carefully load the steamer with the plates and steam gently for 25 minutes. They are ready when firm to the touch. Let cool to firm up even more. Serve with your chutneys and enjoy!
You can make any kind of samba or chutney, and I made a coconut chutney and a lime and coriander chutney. They were both delicious!
You can see how to make it here
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