MY SECRET PLATE

MY SECRET PLATE

Idli Chutney / Steamed rice lentil cake

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 ( idli rice)
  • 1/2 cup regular rice
  • 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.

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