Relished mostly with sambhar and/or chutney, this palatable dish is not only light on stomach but also a healthy option. It can be prepared easily and does not require too much preparation on your part.
Preparation Method of Idly
2 cups of idly rice
A cup of lentil dal (urad)
A tablespoon of fenugreek seeds.
Salt to taste
A cup of yoghurt or a pinch of baking soda (for fermentation)
Procedure of Making Idly
Soak urad dal in water for about 4-5 hours. You can also keep it overnight. Also soak fenugreek seeds alone/separately.
Drain the excess water from lentils and keep the dal aside.
In a blender, grind rice by repeatedly adding water so that it forms a thick batter. Avoid grinding too much so that the batter does not become too fine or it will become difficult to make idlies. Remove the paste from the blender and store it in some container.
Now, soak urad dal and fenugreek seeds together; add the required amount of water and make a smooth batter. The process takes about half an hour to make the smooth paste.
Now mix pastes of dal-fenugreek and rice; blend them together. Allow it to ferment for about 7-8 hours; it is better to keep the mixture overnight. You can add a pinch of baking soda or some yoghurt to quicken the process of fermentation. Do not add too much of the soda or it will mar the taste of idlies. In winters when temperatures are too low, you will require more hours for the mixture to get fermented.
Now that the idli paste is ready, you can start preparing them. This will require an idly mould (idli-maker). Grease all the moulds with some oil or butter. Start pouring the fermented batter over each of these moulds. Avoid overfilling them with the batter. After you are done, place the holder in a pressure cooker. Close its lid and let the idlies cook for about 15 minutes.
Now, carefully take out the holder from cooker; with a spoon, remove the idlies from the moulds.
How to Make Coconut Chutney
A coconut with outer cover peeled off
½ spoonful of garlic paste
A few green and red chillies
Salt to taste
2 tablespoons of tamarind
A spoonful of chana dal
¼ cup mustard seeds
A big spoonful of oil
Procedure of Making Chutney
Grate a coconut. To it add some chopped green chilies, salt to taste, garlic paste (or grated one), and chana dal (roasted). In a blender, mix these ingredients to form a thick paste. Add a little bit of water also. In a pan, heat some oil. When warm enough, saute mustard seeds, red chillies (chopped), and curry leaves. When the mixture starts spluttering, remove the pan from the flame. Add this tempering mixture to the coconut paste prepared earlier. Mix well.
Serve idlies with this chutney.
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