The nominated letter for this month’s Alphabakes challenge is “I” and as hosts Ros from “The More Than Occasional Baker” and Caroline from “Caroline Makes” have already put the kibosh on the use of “icing” that leaves….erm…..well let’s just say it makes things very tricky.
Idli are, according to Sweet Artichoke, little South Indian steamed savoury cakes. To make proper idli, you really need a proper idli pan and whilst I have a whole host of random kitchenalia, an idli pan is not amongst them.
Attempting the recipe using dariole moulds instead met with mixed success. Idli made my way were much bigger than Sweet Artichoke’s version and rather than her delicate fluffy cakes, my idli were rather dense. To be honest I could have built a small architectural structure with them if I had wished, they were that solid.
But sturdiness aside, I have to say that the spicing of these idli is beautiful. The fragrance that rises up as you toast the spices in the pan is stunning and whilst I can’t claim to cook a lot of Indian food, to me the balance of flavours was spot on. Sturdy as they were, I still enjoyed them, dipped into an assortment of chutneys.
Either in future I am going to have to track down a proper idli pan or I am thinking I might fold the spice mix through my favourite Hugh F-W cornbread recipe instead. I also reckon the spice blend would make a wonderfully aromatic side dish if cooked simply with some basmati rice. For the recipe and to see what a proper idli should look like, visit Sweet Artichoke’s post here.