Steamed fermented rice cakes (Idli)

1. Soak the rice and, in a separate bowl, the urad dal with the fenugreek seeds in cold water for 6 hours.

2. Grind the urad dal in a blender with a little cold water until you have a very light, foamy, fluffy batter: this is the secret of soft idlis. Grind the rice separately until slightly grainy (like semolina).

3. Mix the two batters together by hand (the warmth of your hand helps fermentation), add salt and leave covered in a warm place overnight, 10-12 hours, to ferment until almost doubled.

4. Lightly oil an idli mould (or small ceramic cups) and fill them three-quarters full with batter, gently, so the bubbles don't escape.

5. Steam in a steamer over boiling water, covered, for 10-12 minutes until a toothpick comes out clean. Rest for 2 minutes, then lift them out of the mould with a wet spoon.

6. Serve hot with sambar and coconut chutney.

Tip: South India's favourite breakfast: made without oil, in steam, so it is light and easy to digest. Without an idli mould, an egg-poaching insert or small silicone muffin moulds in a steamer will do.