How to make Idli and Coconut Chutney

Welcome to my kitchen, Today we will make soft, fluffy idlis and Coconut Chutney, Idli is a traditional breakfast made in every South Indian household. Idli is popular not only in the whole of India but outside India too. Idlis are made for one of the healthiest breakfasts. Italy is a soft fluffy steamed cake made of fermented rice and lentil batter. idli is easily digestible. It is prepared by steaming the batter made of short-grain rice and protein rich urad dal. soft and spongy texture greatly depends on how its batter is prepared. idli is too tasty to eat and it is healthy also. so let''s come and see, how to make idli

Ingredients for Coconut Chutney

• 1 cup roughly chopped Fresh Coconut
• 1 teaspoon grated Ginger
• 2 Green Chillies, chopped
• 1 tablespoon Roasted Chana Dal (daliya)
• 1 tablespoon Curd
• 1 teaspoon
• Lemon Juice or Tamarind Paste
• 1/2 cup Water
• Salt

For Tempering the chutney

• 1/2 teaspoon
• Cumin Seeds 
• 1/4 teaspoon Mustard Seeds 
• 4-5 Curry Leaves 
• 1 Dry Red Chilli
• 1 teaspoon Oil

Making method of Coconut Chutney

Step 1:- Take chopped coconut in a small chutney grinder jar.

Step 2:- Grind it to make a medium coarse paste and transfer to a bowl.

Step 3:- In the same jar grinds the green chilies, roasted chana dal and ginger. Grind them to a smooth powder

Step 4:- Now add crushed coconut, curd, lemon juice, salt, and 1/2 cup water.

Step 5:- Grind them to make a medium coarse paste. Transfer it to a bowl.

Step 6:- Heat oil in a small pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chili, and curry leaves and sauté for 10 seconds.

Step 7:- Take away pan from flame and immediately pour tempering over the prepared coconut paste and mix well.

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Ingredients for Idli

• 2 cups idli rice, 2 cups parboiled rice. you can use 1 cup regular rice and 1 cup parboiled rice
• ½ cup whole or split urad dal  (husked black gram) 
• ¼ cup thick poha (flattened rice) 
• ¼ teaspoon fenugreek seeds (methi seeds) 
• 2 cups water for soaking rice and 1 cup water for soaking urad dal. 
• water as required  for grinding urad dal and rice 
• 1 teaspoon rock salt (sendha namak)
• oil as required to apply to the idli molds. 
• 2.5 cups water for steaming idli

The first Step is soaking rice and dal for making Batter

Step 1:- In a bowl takes 1 cup of parboiled rice and 1 cup of regular rice. otherwise, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice

Step 2:- Wash both the rice varieties for a couple of times. Drain the water and keep aside.

Step 3:- Take ¼ cup thick poha in a bowl. wash the poha once or twice with water.

Step 4:- Now add the poha to the rice. Add 2 cups of water. mix very well and keep aside covered to soak for 4 to 5 hours.

Step 5:- In a separate bowl takes ½ cup urad dal along with ¼ teaspoon fenugreek seeds. wash a couple of times. Add 1 cup of water. Cover and soak for 4 to 5 hours.

Now we will prepare Batter for Idli

Step 1:- Grind the urad dal, methi seed with. Grind till you get a smooth and fluffy batter. you can add water as you required at the time of grind the dal.

Step 2:- Now Remove the urad dal batter in a bowl and keep aside.

Step 3:- Now Grind the rice in the same grinder jar.  For make a smooth batter. grind the rice in batches.

Step 4:- Mix both the batters together in a large bowl. Add salt and mix well.

Step 5:- Cover and let the batter allow ferment for 8 to 9 hours or more if required.

Now we will be steaming Idli.

Step 1:- First grease the idli molds with oil.

Step 2:- Pour the batter in the molds and steam the idli in a pressure cooker or steamer.

Step 3:- If you are using the pressure cooker to remove the whistle.

Step 4:-Steam for 12 to 15 mins or until the idli is done.

You can store the remaining batter in the refrigerator for a couple of days.

Serve the steaming hot idli with coconut chutney and sambar.

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