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Ingredients:
For Idli:
1 cup rice
1/4 cup urad dal (split black gram)
1/4 tsp fenugreek seeds (optional)
Water (for grinding and steaming)
Salt (to taste)
For Coconut Chutney:
1 cup grated fresh coconut
2 tbsp roasted chana dal (dalia)
1-2 green chilies (adjust to taste)
1 small piece of ginger
Salt (to taste)
1/2 tsp mustard seeds
1-2 dried red chilies
A pinch of asafoetida (hing)
1 tbsp oil (for tempering)
Fresh curry leaves
Instructions:
Making Idli:
Soak Rice and Dal: Wash the rice and urad dal together in water. Add fenugreek seeds if using. Soak for 4-6 hours or overnight.
Grind the Batter: Drain the rice and dal mixture and grind them separately. Use water as needed to form a smooth batter (rice batter should be slightly coarse, and dal batter should be smooth).
Fermentation: Mix both batters together in a large bowl. Cover and let it ferment for 8-12 hours (overnight works best).
Steam the Idlis: Grease idli molds and pour the batter into the molds. Steam them in an idli steamer or pressure cooker (without the weight) for about 10-12 minutes, or until a toothpick comes out clean.
Making Coconut Chutney:
Grind the Chutney: In a blender, add the grated coconut, roasted chana dal, green chilies, ginger, and salt. Add a little water and blend to a smooth paste.
Prepare Tempering: Heat oil in a small pan. Add mustard seeds, dried red chilies, curry leaves, and a pinch of hing. Let the mustard seeds splutter.
Combine: Pour this tempering over the prepared chutney and mix well.
Serving:
Serve the idlis hot with coconut chutney on the side. You can also add sambar or tomato chutney if you like.
Enjoy your traditional South Indian breakfast!
Source - OhWomen
