Ingredients

For Idli Batter:

·        1 cup urad dal (split black gram)

·        2 cups idli rice (or parboiled rice)

·        1/2 tsp fenugreek seeds (optional)

·        Salt to taste

·        Water for grinding and soaking

For Coconut Chutney:

·        1 cup fresh grated coconut

·        2 tbsp roasted chana dal (daliya)

·        1–2 green chilies (adjust to taste)

·        1/2 inch ginger piece

·        Salt to taste

·        Water (as needed)

Tempering for Chutney:

·        1 tsp oil

·        1/2 tsp mustard seeds

·        1 dry red chili

·        5–6 curry leaves

Step-by-Step Method

How to Make Idli:

1.     Soak Ingredients:
Soak urad dal with fenugreek seeds in water for 4–5 hours. Soak rice separately.

2.     Grind Batter:
Grind urad dal into a smooth paste. Grind rice coarsely. Mix both together with salt and allow to ferment overnight or 8–10 hours in a warm place.

3.     Steam Idlis:
Grease idli plates. Pour batter and steam for 10–12 minutes. Let cool for a few minutes before removing.

 How to Make Coconut Chutney:

1.     Grind Chutney:
Blend coconut, chana dal, green chilies, ginger, and salt with a little water into a smooth paste.

2.     Tempering:
Heat oil in a small pan, add mustard seeds, dry red chili, and curry leaves. Pour over the chutney.

Pro Tip:

For extra soft idlis, use ice-cold water while grinding and let the batter ferment in a warm, undisturbed place. Add 1 tbsp of cooked rice or poha while grinding for fluffier texture.

Nutritional Values (Per 100g Approx.):