Idli is one of the healthiest breakfast item in Indian cuisine. There are many variations in the idli recipe. I’m posting the basic rice lentil recipe.

RECIPE :

Ingredients

  • 1/2 cup split black gram( urad dal)
  • 1/2 cup parboiled rice ( ukda tandul/ chaval)
  • 1/2 cup regular rice ( I used Sona Masoori)
  • 1/2 tsp fenugreek seeds
  • Salt to taste
  • Oil to grease the idli rack or idli moulds

METHOD :

  • Rinse the rice and parboiled rice well and soak in water for about 6 hours. Rinse split black gram and fenugreek seeds well and soak in water for about 4 hours.
  • Drain the rice and grind to make a coarse batter adding little water. Drain the dal and grind to a smooth batter adding water as required. This batter should be smooth and frothy.
  • Combine both the batters, add salt, mix well and set aside in a vessel covered in a warm place to ferment for 8 hours. The batter should be of thick pouring consistency. Add more water if necessary and beat the batter well.
  • Grease an idli rack or idli moulds ( I used idli moulds) with oil. Pour batter in each depression/ mould till 3/4th full. Place the idli rack/ moulds in the steamer or pressure cooker( without the weight) and steam for 18 to 20 minutes. Insert a toothpick into the idli to check if its cooked. If it comes out clean its cooked. 
  • Allow the rack/ moulds to cool for about 2 minutes and remove the idlis with blunt edge of a knife. 
  • Serve hot with chutney or sambar of your choice.

NOTE :

  • Left over idli batter can be used to make dosas, uttapams or even appe. Left over idlis can be roasted on tawa with ghee and served with chutney, taste great. 
  • Fermentation is very important to get perfect idlis.

Coconut Coriander Chutney
RECIPE :

Ingredients

  • 1 cup fresh grated coconut
  • 1 tbsp roasted bengal gram
  • 4 green chillies
  • 1/4th” piece of chopped ginger
  • 5 sprigs of coriander leaves
  • A piece of tamarind
  • Salt to taste

For the tempering

  • 1 1/2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • A sprig of curry leaves
  • 1 dry red chilli cut into pieces

METHOD :

  • Combine coconut, roasted bengal gram, green chillies, ginger, tamarind,coriander leaves, salt and grind to a smooth paste adding water. 
  • Heat oil in a seasoning pan add,mustard seeds, when they splutter add asafoetida,curry leaves, red chilli, mix well and pour over the chutney. Mix well and serve with idlis,dosas, pancakes, vadas etc

NOTE :

  • Adjust thickness of chutney to individual choice by adding more or less water.