Rinse the rice and the urad dal with fenugreek separately, then soak each in fresh water for 5 to 6 hours.
Serves 4 (about 16 idlis)
Ingredients
- 1 1/2 cups idli rice or parboiled rice
- 1/2 cup whole skinned urad dal
- 1/2 tsp fenugreek seeds
- 1 1/2 tsp salt
- Oil for greasing the idli molds
- 1 cup fresh or frozen grated coconut
- 2 tbsp roasted chana dal (or unsalted roasted peanuts)
- 1 green chili
- 1/2 inch fresh ginger
- 1 tsp coconut oil, 1/2 tsp mustard seeds and 8 curry leaves for tempering
- Water as needed
Instructions
- Rinse the rice and the urad dal with fenugreek separately, then soak each in fresh water for 5 to 6 hours.
- Grind the urad dal with a little water to a very light, fluffy batter, then grind the rice to a slightly grainy batter; combine both in a large bowl with the salt.
- Cover and leave in a warm spot for 8 to 12 hours (overnight on a weekend works well) until the batter has risen and smells pleasantly sour.
- Grease the idli molds, fill each cavity about three-quarters full and steam over simmering water for 10 to 12 minutes, until a toothpick comes out clean.
- Rest the idlis 2 minutes, then run a wet spoon around the edges to release them.
- For the chutney, blend the coconut, chana dal, chili, ginger, a pinch of salt and about 1/2 cup water until smooth.
- Heat the coconut oil, pop the mustard seeds and curry leaves, and pour the sizzling tempering over the chutney.
- Batter keeps 4 to 5 days in the fridge; steamed idlis freeze well and re-steam or microwave with a damp towel in about 1 minute for weekday mornings.
- Idli is one of South India's oldest breakfasts, a naturally fermented, gluten-free cake that families steam fresh every morning. Making one big batch of batter on Sunday turns it into the easiest school-day breakfast of the week.
Nutrition (estimated, per serving)
- Calories: 290 kcal
- Protein: 9g
- Fat: 9g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 2g
- Sodium: 520mg
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