This traditional recipe for steamed Kerala idli or rice cakes make for a great breakfast meal

A  traditional breakfast delicacy made with rice and urad dal (lentil), idli calls for a great breakfast. The batter is made by mixing the two using a food processor and then leaving it to ferment overnight. This is then steamed in batches till soft and fluffy idlis are achieved - anywhere between 9 to 12 minutes. It does come with health benefits and are perfect to eat with coconut chutney, sambar or spiced lentil curry and a steaming cup of filter coffee.

So, here's how you can make your batch at home...

Step 1: Wash the rice and urad dal thoroughly till the water runs clear. Soak it along with fenugreek seeds for about 4 to 5 hours.

Step 2: Soak the rice flakes for about 10 to 20 minutes. Rice flakes help in making the idli soft and fluffy.

Step 3: After 4 to 5 hours, drain the urad dal. However, don't discard the water, as we will be using the same while grinding.

Step 4: Grind the urad dal and fenugreek into a smooth paste, in a food processor. Transfer the batter to a bigger bowl.

Step 5: Grind the idli rice and rice flakes to a semi-fine consistency. Pour the rice batter into the bowl containing the urad dal batter.

Step 6: Mix it well and cover it. Allow the batter to ferment in a warm place overnight for about 8 to 10 hours or till the batter rises in volume with a slightly sour aroma.

Step 7: Once done, add ginger, green chillies, curry leaves and salt in the batter and then mix it gently. The batter is now ready to be cooked.

Step 8: Using an idli mould, place greased banana leaves, using clarified butter or sesame seed oil, in each mould slot. Now with a spoon pour a portion of the batter into the banana leaves.

Step 9: In a steamer, add 3 to 4 cups of water and heat the water until it comes to a boil. Keep the idli mould in the steamer and then steam it for 7 to 8 minutes. Cook until the skewer comes out clean.

Step 10: Remove the idlis and place it in a casserole. Serve and enjoy!