Learn how to make soft and spongy Idlis from homemade Idli batter from our chef Smita Deo on Ruchkar Mejwani. <br /> <br />Idli is a popular healthy authentic South Indian breakfast recipe that is relished with coconut chutney and sambar. <br /> <br />Ingredients: <br /> <br />For Idli <br />1 Cup Urad Dal <br />2 & 1/2 Cup Idli Rava <br />Salt to taste <br />Water <br />Oil <br /> <br />For Chutney <br />1/2 tsp Oil <br />1/4th tsp Hing <br />2 Green Chillies <br />Tamarind <br />1 Cup Coconut <br />Salt to taste <br />Water <br /> <br />For Tempering <br />1/2 tsp Oil <br />1 tsp Urad Dal <br />1/2 tsp Mustard Seeds <br /> <br />Method: <br /> <br />To make the Idli Batter <br />- Soak the urad dal in water for 4 hours. <br />- Then grind it to a smooth paste. Add little water while grinding. <br />- Then add idli rava to the ground urad dal and mix well. <br />- Add water as required and mix well. It should be a pouring consistency batter. <br />- Keep this batter aside to ferment for 7-8 hours. <br />- Add salt to the fermented batter. <br /> <br />To make the Idlis <br />- Grease the idli molds with very little oil. Fill up the molds with the batter. <br />- Steam the idlis for 20-25 minutes. <br />- Once done let the idlis cool down. <br />- Serve the idlis with coconut chutney & sambar. <br /> <br />To Make the chutney <br />- In a small vessel heat some oil. <br />- Add hing and green chillies. Once it splutter pour this into a grinder. <br />- To the grinder also add grated fresh coconut and little water. Grind everything to a paste. <br />- Remove this chutney in a bowl. Add salt to taste and mix properly. <br />- For the tempering heat some oil. <br />- Add urad dal and mustard seeds. Once they splutter switch off the flame. Pour this tempering on the chutney. Mix well. <br />- Serve this quick chutney with Idlis.
