Prep time
10 hours (including soaking and fermenting time)
Cook time
15 minutes
Servings
2 - 3 People
Category
Veg
What You'll Need
Steam Idli
A classic South Indian delicacy of soft and fluffy steamed rice cakes, perfect for breakfast or as a snack, served with coconut chutney or sambar.
Ingredients :
For Idli Batter
1. Idli rice 1/2 cup
2. Urad dal (split black gram) 1/8 cup
3. Fenugreek seeds 1/4 tsp
4. Salt To taste
5. Water As needed
For Coconut Chutney
1. Grated Coconut 4 tbsp
2. Green chilli 1, slit
3. Mustard seeds 1/2 tsp
4. Curry Leafs 1/2 tsp
5. Salt 1/2 tsp
6. Tamarind 1/2 tsp
7. Water As needed
Procedure :
1. Wash and soak the idli rice, urad dal, and fenugreek seeds separately in water for 4-5 hours. Drain and grind them together with water to a smooth, thick batter. The consistency should be similar to pancake batter.
2. Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment for 8-10 hours or overnight in a warm place until it rises and becomes airy.
3. Grease the idli mould with a little oil. Pour the fermented batter into the moulds, filling each cavity about three-quarters full. Steam the idlis in the multi kadai for 10-12 minutes, or until a toothpick inserted comes out clean. Carefully remove the idlis from the moulds and set aside.
4. For the coconut chutney, blend grated coconut, green chilli, tamarind, and water to a coarse consistency. Heat oil in a small pan, add mustard seeds and curry leaves, and let them splutter. Add the tempering to the chutney and mix well.
5. Serve the soft, warm steamed idlis with coconut chutney or sambar for a comforting and traditional South Indian meal.
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