Soft Steamed Idli with Coconut Chutney

Method

1. 1

   Soak

   Soak the idli rice separately from the urad dal and fenugreek seed in plenty of water for 5–6 hours or overnight.

2. 2

   Grind the batter

   Drain both and grind separately to a smooth, thick batter, adding water gradually. Combine the two batters, season with salt, and mix well by hand for a minute to help fermentation.

3. 3

   Ferment

   Cover and leave in a warm place for 8–12 hours, or overnight, until the batter has visibly risen and turned light and bubbly.

4. 4

   Steam the idlis

   Grease idli moulds lightly with oil, pour in the batter, and steam over boiling water for 10–12 minutes until a toothpick comes out clean.

5. 5

   Make the chutney

   While the idlis steam, blend the coconut, chana dal, green chillies, ginger and a little water to a smooth paste. Season with salt.

6. 6

   Temper the chutney

   Heat a teaspoon of oil, add mustard seed and curry leaves, and once they crackle, pour over the chutney.

7. 7

   Serve

   Unmould the idlis while warm and serve immediately with the coconut chutney.