Malaysian Indian Steamed Rice Cakes with Tangy Lentil Vegetable Stew

Soft, pillowy steamed rice cakes paired with a tangy, aromatic lentil and vegetable stew make this Malaysian Indian classic a beloved breakfast or light supper. The mild fermented cakes soak up the spiced sambar beautifully, creating a comforting, protein-rich meal that is naturally gluten-free.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 72 gCarbs
• 11 gFiber
• 6 gSugar
• 17 gProtein
• 580 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4.2 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the steamed rice cakes

• 2 cups parboiled idli rice
• 1 cup split urad dal (skinless black gram)
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon fine sea salt
• 2 1/2 cups water for grinding, plus more as needed
• 1 tablespoon sesame oil for greasing the mold

For the tangy lentil vegetable stew

• 1 cup toor dal (split pigeon peas), rinsed
• 1 small onion, finely chopped
• 2 medium tomatoes, chopped
• 1 cup diced pumpkin or carrot
• 1 cup okra, sliced into 1-inch pieces
• 1 small eggplant, cubed
• 1 drumstick, cut into 2-inch pieces
• 2 tablespoons tamarind pulp soaked in 1/2 cup warm water
• 2 1/2 tablespoons Malaysian sambar powder
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons sea salt, or to taste
• 2 tablespoons sesame oil or ghee
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chilies
• 10 to 12 fresh curry leaves
• 1/4 teaspoon asafoetida powder
• 2 tablespoons chopped coriander leaves for garnish

Directions

1. Soak the rice, urad dal, and fenugreek seeds separately in plenty of water for at least 4 hours, or up to 6 hours. Drain well before grinding.
2. Grind the urad dal and fenugreek first with 1 cup of cold water until light and fluffy, about 8 to 10 minutes. Add the drained rice and grind to a smooth batter the thickness of pancake batter, adding water in small splashes as needed. Combine both batters, add salt, mix by hand for 2 minutes to incorporate air, then cover and ferment in a warm spot for 8 to 12 hours until the batter has doubled and is bubbly.
3. While the batter ferments, pressure cook the toor dal with 3 cups water and 1/4 teaspoon turmeric for 3 to 4 whistles until very soft. Mash the dal smooth and set aside.
4. Heat 2 tablespoons oil in a heavy pot. Add mustard seeds and let them pop, then add cumin seeds, dried chilies, curry leaves, and asafoetida. Stir in the chopped onion and sauté until translucent, about 4 minutes.
5. Add the tomatoes, pumpkin, eggplant, drumstick, and okra. Stir in the turmeric, sambar powder, and 1 cup water. Cover and simmer for 8 to 10 minutes until the vegetables are tender but still hold their shape.
6. Pour in the mashed dal, strained tamarind water, and salt to taste. Simmer uncovered for another 6 to 8 minutes until the stew thickens slightly and flavors meld. Adjust tanginess with extra tamarind or seasoning as needed.
7. Lightly grease idli molds with sesame oil. Stir the fermented batter gently without deflating; if thick, add 2 to 3 tablespoons water to loosen. Fill each mold about three-quarters full.
8. Steam the idlis in a steamer or pressure cooker (without the whistle) over rapidly boiling water for 10 to 12 minutes, until a toothpick inserted comes out clean. Let them rest 2 minutes before unmolding with a wet spoon.
9. Ladle the hot sambar into bowls, garnish with chopped coriander, and serve immediately with 4 warm idlis per plate alongside coconut chutney if desired.

Cook’s Notes

• Fermentation is non-negotiable for fluffy idlis: keep the batter in a warm, draft-free spot such as an oven with just the light on, or near a sunny window.
• In Malaysia, store-bought sambar powder (such as Aachi or Baba's brands) gives an authentic flavor, but you can toast and grind your own with coriander, cumin, dried chilies, and black pepper.
• For softer idlis in cooler climates, add 1 tablespoon of cooked rice or poha to the batter during grinding to aid fermentation.
• Drumstick (moringa) pods add traditional flavor and nutrients; substitute green beans if unavailable.
• Leftover idlis reheat beautifully in a steamer or microwave with a few drops of water, and stale ones can be pan-fried with a little ghee for a crisp evening snack called 'idli upma'.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

You might also like

Asian

Malaysian Pandan Coconut Rice Balls with Palm Sugar

Asian

Kelantan Blue Herb Rice with Spiced Fish and Sambal

Asian

Malaysian Spicy Bird’s Eye Chili Coconut Chicken

Asian

Malaysian Javanese-Style Spiced Noodle Soup