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Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

These fluffy, steamed savoury cakes, traditionally made from a fermented batter of black gram and rice flour, are perfect for mopping up curry sauces. Bamini uses semolina instead of rice flour, which makes hers extra soft. You’ll need to start this recipe at least one day before you want to serve it and you will need an idli steamer, which are available from Sri Lankan and Indian specialty stores. Bamini generously gave me her steamer as a parting gift.