While making Idli at home can seem tricky, in this course Julius Fiedler shares the practical techniques and fermentation knowledge he developed through his travels and research, helping you achieve consistently light and fluffy results.
During this hands-on session, participants will:
- Learn how to prepare a naturally fermented Idli batter from scratch
- Understand the principles of successful fermentation
- Master the techniques for steaming perfectly soft Idli
To complete the dish, Julius will also demonstrate two classic South Indian accompaniments:
- Sambar – a fragrant lentil and vegetable stew
- Coconut Chutney – a fresh, cooling chutney that perfectly balances the warm sambar and soft Idli
This course is ideal for anyone interested in plant-based cooking, fermentation, and South Indian cuisine, whether you're new to fermentation or looking to refine your skills.
Julius' award-winning book Naturally Vegan is also available to purchase at Le Cordon Bleu London.
Included in the price:
- 3-hour group practical lesson
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
Purchasing as a gift?
Are you looking to purchase this course as a gift for someone, but you're not sure if the dates are suitable or whether this is the right course for them? You can alternatively purchase a Gift Card to the value of this course or a value of your choosing. The Gift Card can be redeemed against this course, any of our other short courses (subject to availability), or at La Boutique and Café Le Cordon Bleu London.
