• Traditional, fluffy steamed rice cakes

Groundnut Chutney

• A rich peanut-based dipping sauce that's savory and slightly spicy

Let’s dive into the recipe for the idlis.

Fluffy Idlis with Groundnut Chutney

Backstory: Idlis have a special place in South Indian cuisine, often enjoyed as a breakfast or snack. They are made from a fermented batter that results in a light, fluffy texture, perfect when paired with tangy coconut chutney or spicy peanut chutney.

Ingredients

For Idlis:

• 1 cup urad dal (split black gram)
• 2 cups idli rice (or parboiled rice)
• 1/2 teaspoon fenugreek seeds (optional)
• Salt, to taste
• Water, as needed for soaking and blending

For Groundnut Chutney:

• 1 cup roasted groundnuts (peanuts)
• 1-2 green chilies (adjust to taste)
• 1-2 tablespoons grated coconut (optional)
• Salt, to taste
• Water, as needed for blending
• Tempering: 1 teaspoon mustard seeds, a few curry leaves, and a pinch of asafoetida (hing)

Cooking Instructions

For Idlis:

1. Rinse the urad dal and idli rice separately under running water for 2-3 minutes.
2. Soak the urad dal along with fenugreek seeds in water for about 4-6 hours.
3. Soak the idli rice in another bowl for the same duration.
4. Drain the urad dal and rice. Grind the urad dal with a little water until smooth and fluffy, then transfer to a large bowl.
5. Grind the idli rice to a coarse paste, adding water as needed, then mix it into the urad dal batter.
6. Add salt to taste and mix well. Cover and let the batter ferment overnight or for about 8-12 hours until it doubles in size.
7. Once fermented, gently mix the batter without deflating it. Grease the idli molds and pour the batter into each mold.
8. Place the idli stand in a steamer and steam for 10-12 minutes, or until a toothpick inserted comes out clean.
9. Cool slightly, then carefully remove them from the molds.

For Groundnut Chutney:

1. In a blender, combine the roasted groundnuts, green chilies, grated coconut (if using), and salt. Blend until you achieve a coarse paste.
2. Gradually add water to reach the desired consistency.
3. In a small pan, heat a tablespoon of oil and add mustard seeds. Once they crackle, add curry leaves and a pinch of asafoetida. Sauté for a few seconds, then pour this tempering over the chutney and mix well.