Idli with Coconut Chutney

Method

1. Soak the rice, and the urad dal with the fenugreek seeds, separately in water for 5 hours. Drain. Grind the urad dal for 5 min, adding cold water little by little, until light and fluffy like foam. Grind the rice a little coarser and mix the two. Add salt and ferment in a warm place (around 30°C) for 10 hours. It is ready when it has grown to 1.5 to 2 times its volume.

   Add in this stepRice (non-glutinous, idli rice if possible) 150 gUrad dal (skinned split black gram) 50 gFenugreek seeds ¼ tspSalt (for the batter) ¾ tsp

2. Pour 3 cm of water into a 22 cm steamer and heat over high heat for 5 min until it is steaming well.

   high heat

3. Grease the idli moulds thinly with oil and spoon in the batter without stirring it, filling them ¾ full. Put them in the steamer, cover and steam over medium heat. This amount is steamed in 1 batch(es) and takes 12 min in total. They are done when a skewer comes out clean. Let them cool for 2 minutes, then lift them out with a wet spoon.

   Add in this stepCooking oil (for greasing the moulds) 1 tsp

   medium heat

4. Put the coconut, roasted chana dal, green chili, ginger, salt and water in a blender and grind until smooth to make the chutney.

   Add in this stepCoconut (fresh or frozen, grated) 50 gRoasted chana dal (split chickpeas) 2 tbspGreen chili 1Fresh ginger 5 gSalt (for the chutney) 1 pinchWater (for the chutney) 70 ml

5. Heat the oil in a small pan over medium heat, add the mustard seeds and, when they pop, add the curry leaves and fry for 1 min. Pour over the chutney.

   Add in this stepCooking oil (for tempering) 1 tspMustard seeds ½ tspCurry leaves 6

   medium heat