I am a fan of authentic South Indian foodstuffs. I have always loved spongy Idlis immersed in South Indian coconut chutney. My neighbour used to prepare lovely Idlis and I used to wonder how they turned out so soft. Since I have learnt the recipe for Idli and Chutney from her, I would like to share my knowledge with food crazy people who follow my blog. Hope the recipe is useful. All suggestions are welcome.
- Urad Dal- 1 ½ Cups
- Raw Rice- 1 Cup
- Fenugreek Seeds- 1tsp
- Beaten Rice- 1 Cup
- Idli Rice- 5 Cups
- Salt- to taste
Method of Preparation:
- You must wash and soak raw rice and Idli rice in water for around five to six hours.
- Wash and soak the beaten rice in water for roughly an hour.
- Soak fenugreek seeds and Urad Dal in water for three hours.
- Drain water from the urad dal and grind it in a grinder by adding water occasionally to make a fine batter. The batter has to be soft and fluffy. The grinding process may take some time.
- Transfer the batter to a huge container and keep aside.
- You must now drain water from the soaked rice and grind it along with the beaten rice occasionally adding water to make a smooth batter. The batter from rice and beaten rice is usually coarser.
- Add the rice batter to the container that has the urad dal batter. Mix the two with desired amount of salt using your hand. This aids fermentation. Leave it for eight to ten hours as this much time is required for fermentation process.
- Grease the idli palettes with oil and then pour the batter into the moulds.
- Steam for 10-15 minutes. Soft and fluffy idlis for your breakfast is ready.
Idlis go best when served with coconut chutney. Here is the recipe for typical South Indian coconut chutney. Check it out.
- Grated Coconut- 1 Cup
- Green Chilli- 1 in number
- Curry Leaves- A few
- Salt- to taste
Method of Preparation of Coconut Chutney:
- Grind all the ingredients in a mixer.
- You can serve it with soft and fluffy idlis.
- These chutneys are allowed even during fast.