Millet idli or dosa

This Indian fermented batter of millet and urad dal (black gram) is in itself a leaven. When it is freshly fermented and full of gases it can be used to make small, light-textured steamed cakes called idli, which are often served for breakfast. The same batter can be thinned out and used to make delicate, crispy dosa (pancakes). 

Traditionally, all the ingredients for the batter were stone-ground, producing a smooth and fluffy result. A high-speed blender or good food processor will do the job but the texture may not be quite as fine. The batter must be made a day in advance, giving it proper time to ferment, develop its unique light texture and the all-important sour note. Once fermented, the batter can be stored in the fridge for up to five days, and during this time the sourness will intensify. 

To cook idli, ideally you will want an idli steamer, which can be sourced online or from an Indian grocery store (one good source is buyindiankitchen.com.au, which sells Indian appliances including wet grinders, blenders and idli steamers).