Idli and chutney
Idli is a steamed rice and lentil cake served with coconut chutney, a blend of coconut, spices, and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Idli Rice (soaked) | 300 | Grams |
| Urad Dal (soaked) | 100 | Grams |
| Fenugreek Seeds (soaked with urad dal) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Coconut (grated) | 1 | Cup |
| Green Chili (chopped) | 2 | Count |
| Ginger (chopped) | 1 | Inch |
| Coriander Leaves (chopped) | 1 | Bunch |
| Tamarind (soaked in water) | 1 | Tsp |
| Salt (for chutney) | 0.5 | Tsp |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Vegetable Oil (for tempering) | 2 | Tbsp |
Instructions
- Grind the soaked idli rice and urad dal with fenugreek seeds into a smooth batter. Allow it to ferment overnight.
- Add salt to the fermented batter and mix well.
- Grease idli molds and pour the batter into them.
- Steam the idlis for 10-12 minutes until cooked.
- For chutney, blend grated coconut, green chili, ginger, coriander leaves, tamarind, and salt into a smooth paste.
- Heat oil in a pan, add mustard seeds and curry leaves for tempering, and pour over the chutney.
Prep
- Soak idli rice for 4-6 hours.
- Soak urad dal and fenugreek seeds for 4-6 hours.
- Ferment the batter overnight.
Kitchen equipment
Idli SteamerBlender