Idly and Coconut Chutney

There was a time when I used to hate Idlys.. Yes, as a child I never touched it but now, as an adult, this is one of my favourite breakfasts.... Easy to prepare and very healthy too!!!

Raw Rice: 3 cups

Urud dal: 1 cup

Fenugreek: 1/2 tsp

Cooked Rice: 3 cups

Salt: as required

(If you are using Idly rice instead of raw rice, then make sure it is 4 cups of idly rice and no need to add the cooked rice)

Soak the urud dal and fenugreek  for 2  hours.

Soak the raw rice for 3 hours

Grind the urud dal and fenugreek to a smooth paste adding a little water.

Now grind the raw rice and cooked rice to a very smooth paste adding required water.

Mix the ground urud dal and rice properly and add required salt and keep it aside to ferment. (this should take 8-9 hours)

Once the batter is well fermented, (yes, very important- otherwise idlys wont come out soft and fluffy) grease the idly plates and pour the batter and steam for 10 to 12 minutes on medium flame  (do not use the weight, if you are using the pressure cooker to steam)

Wait for 5 minutes, open the lid and again wait for 5 minutes and then you can remove the idlys from the plate with the help of a spoon.

Serve hot with Sambar or Chutney or both.

Chutney

Grated Coconut: 1 cup

Fresh Green Chillies/Red Chillies : 2

Ginger: 1/4 inch

Salt: as required

For Tempering:

Mustard seeds: 1/2 tsp

Dried Red Chilly: 1

Oil: As required

Curry Leaves: 1 sprig

In a blender, make a fine paste of the coconut, fresh chillies ginger and salt adding little water.

In a kadai, heat oil and splutter the mustard, dried red chilly, curry leaves and pour the blended mixture into it adding half cup water.

Switch of the Stove when the chutney gets slightly warm.