Apr 9, 2008

Idli & Coconut Chutney

The idli (IPA:ɪdlːi), also romanized "idly" or "iddly", is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

Ingredients for Idli

3 Cups of raw rice
1 Cup Urad dal
Salt to taste


Wash and soak dal and rice seperately for 5- 6 hours. Grind the dal till very fine. Remove and kept aside. Then grind the rice fine to sooji consistency. Remove and mix well with dal paste and add salt to taste. Cover and keep it for fermenting for 8 hours.( or overnight ) Grease the Idli stand with a little oil. Pour the batter and steam for 15-20 minutes in Idli cooker. Idlis will be more tasty if you add 2 tablespoon leftover cooked rice while grinding Urad dal.

Coconut Chutney

1/2 coconut grated
2 green chillies
2 sambar onions
2 teaspoon Tamarind Juice
Salt to taste
1 inch Ginger

For seasoning
1/2 oil
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilly
1 spring curry leaves

Make a paste of all the chutney ingredients with little water. Season with oil, mustard seeds, urad dal, red chilly and curry leaves.

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