Idli Recipe

Instructions

1. 1

   Rinse the urad dal and idli rice separately under running water for 2-3 minutes.

2. 2

   Soak the urad dal along with fenugreek seeds in water for about 4-6 hours.

3. 3

   Soak the idli rice in another bowl for the same duration.

4. 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. 5

   Grind the idli rice to a coarse paste, adding water as needed, then mix it into the urad dal batter.

6. 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. 7

   Once fermented, gently mix the batter without deflating it. Grease the idli molds and pour the batter into each mold.

8. 8

   Place the idli stand in a steamer and steam for 10-12 minutes, or until a toothpick inserted comes out clean.

9. 9

   Cool slightly, then carefully remove them from the molds.

10. 10

    In a blender, combine the roasted groundnuts, green chilies, grated coconut (if using), and salt. Blend until you achieve a coarse paste.

11. 11

    Gradually add water to reach the desired consistency.

12. 12

    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.