Idli with Coconut Chutney

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup rice
• •1/4 cup split urad dal (black gram)
• •1/2 tsp fenugreek seeds
• •Salt to taste
• •Water as needed
• •Fresh coconut (grated) - 1 cup
• •2 green chilies
• •1/2 inch piece of ginger
• •1 tbsp roasted chana dal (optional)
• •1/2 tsp mustard seeds
• •1-2 dried red chilies (for tempering)
• •Coriander leaves (for garnish)
• •1 tbsp oil for tempering (optional)

Instructions

1. 1

   Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.

2. 2

   Drain the soaked ingredients and blend them into a smooth batter, adding water as necessary. The batter should be thick yet pourable.

3. 3

   Add salt to the batter, mix well, and let it ferment in a warm place for 8-12 hours or until it has risen.

4. 4

   For the chutney, blend the grated coconut, green chilies, ginger, and roasted chana dal with a little water until smooth. Add salt to taste and set aside.

5. 5

   Grease the idli steaming trays and pour the fermented batter into each compartment until about 3/4 full.

6. 6

   Steam the idlis in a steamer or large pot with boiling water for about 10-12 minutes or until a toothpick inserted comes out clean.

7. 7

   In a small pan, heat oil and add mustard seeds. Once they crackle, add dried red chilies and sauté for a few seconds. Pour this tempering over the chutney and mix well.

8. 8

   Serve the idlis warm with coconut chutney and garnish with coriander leaves.