Ingredients:

For Idli Batter:

·        2 cups rice (preferably idli rice)

·        1 cup urad dal (split black gram)

·        1 tsp fenugreek seeds (optional)

·        Salt to taste

·        Water as needed

For Coconut Chutney:

·        1 cup grated fresh coconut

·        2 tbsp roasted chana dal (dalia)

·        1–2 green chilies

·        1 small garlic clove (optional)

·        Salt to taste

·        ¼ cup water (adjust for consistency)

For Tempering (Chutney Tadka):

·        1 tsp mustard seeds

·        1 tsp urad dal

·        5–6 curry leaves

·        1 dry red chili (optional)

·        1 tsp oil (preferably coconut oil)

 Step-by-Step Instructions:

Step 1: Prepare Idli Batter

1.     Rinse and soak rice and urad dal (with fenugreek seeds) separately for 4–6 hours.

2.     Grind urad dal with some water to a fluffy batter. Then grind rice to a slightly coarse batter.

3.     Mix both together, add salt, and allow to ferment in a warm place for 6–8 hours or overnight.

Step 2: Steam Idlis

1.     Grease idli molds with a little oil. Pour batter into molds.

2.     Steam in a steamer or pressure cooker (without the whistle) for 10–12 minutes.

3.     Let it cool slightly before unmolding.

Step 3: Make Coconut Chutney

1.     Blend coconut, chana dal, green chilies, garlic, salt, and water until smooth.

2.     Adjust consistency with water as needed.

Step 4: Temper the Chutney

1.     Heat oil in a small pan, add mustard seeds. When they splutter, add urad dal, red chili, and curry leaves.

2.     Pour this tadka over the coconut chutney and mix.

 Manish Tip:

To speed up fermentation in colder climates, keep the batter in a pre-warmed oven or near a warm appliance. Always use fresh coconut for the chutney to get the best taste.

 Nutrition (Per Serving – 2 Idlis + 2 tbsp Chutney)