Steamed IDLI – A very healthy, delicious, full of nutrients, light and most eaten in southern part of India as breakfast. A perfect vegeterian dish, now available and liked all around the world which is easily available in South Indian Restaurants. However when you cook it yourself at home, it’s more delicious. Idli goes well with Red Chutney (Onion & Tomato) or Coconut Chutney and Sambar (cooked with yellow lentil and vegetables). I prefer to have Idlis with Red Chutney. You too will love it.
(1) IDLI :
1 cup of whole Urad Dal (not the split one), without the black skin on it. Urad Dal is also known as Black Gram. Skin colour is black. This is easily available in any of the Supermarket selling Indian grossery products. Urad Dal without the skin is white in colour.
3 cups of Idli Rice or Boiled Rice.
1 tsp of Fenugreek seeds (Methi daana).
Soak 1 cup of whole Urad Dal and 1 tbs of Fenugreek seeds together in a bowl with sufficient water (water level should be above the Dal), for Eight hours in normal room temperature. Do this in morning.
Soak 3 cups of Idli Rice or Boiled Rice in another bowl with sufficient water (water level should be above the Rice), for Eight hours in normal room temperature. Do this in morning.
After Eight hours of soaking, first grind the Urad Dal and Fenugreek seeds in a traditional Stone Grinder. If Stone Grinder is not available, a normal Mixer & Grinder can be used. I use Stone Grinder. Keep adding water slowly while grinding, until the batter is fine and thick in consistency (not too watery or not too pasty). Remove this batter and keep it seperately in a bowl or utensil.
After Eight hours of soaking, then grind Idli Rice or Boiled Rice in a traditional Stone Grinder. If Stone Grinder is not available, a normal Mixer & Grinder can be used. I use Stone Grinder. Keep adding water slowly while grinding, until the batter is corse and thick in consistency (not too watery or not too pasty). Remove this batter and keep it seperately in a bowl or utensil.
Mix both the batters in a large bowl and add 1 tbs of salt. There should be enough space in the utensil to allow the mixed batter to swell after fermentation. Keep mixing these two batters well. You can even mix them in the Grinder for few minutes.
Leave the batter in this utensil for overnight at room temperature, allowing sufficient time for fermentation. Next morning, after fermentation, this batter will swell and rise above the normal level.
Take a Idli Utensil – specially designed for cooking Idlis. It is also called Idli Steamer.
Brush little Oil on the surface of Idli batter depressions(cup in shape) provided on the utensil.
Pour the mixed (fermented batter) on the Idli utensil depression. Level should be only 3/4th.
Place all this Idli utensil in a Steamer. Steam it for 20 minutes. Check whether Idlis are cooked by inserting a small knife or spoon. It should come out clean, not sticking with batter.
Serve hot with Red Chutney.
(2) Red Chutney:
4 medium sized Onions – chopped into square pieces.
4 medium sized Tomatos – chopped into square pieces.
1 tsp of Red Chilli powder.
1 tsp of Mustard (Rai) seeds.
Half tbs of Fenugreek (Methi) seeds.
1 tsp of salt.
8 cloves of Garlic.
2 sticks of green Curry (Kadipatta) leaves.
2 tbs of Cooking oil.
Take a Pan and heat it up. Pour cooking oil.
Add Mustard seeds and Fenugreek seeds into the hot oil.
Add chopped Onions. Cook the onions until transparent.
Add chopped Tomatos. Cook the tomatos until the rawness of it is gone. Taste and confirm.
Add Red chilli powder, garlic, salt and curry leaves. Cook this mixture for 5 – 7 minutes.
Turn off the heat. Allow it to cool completely.
Grind this to a smooth paste like consitency, without adding water.
Chutney is ready to be served.
This chutney doesnot spoil for 1-2 weeks if kept in the Refrigerator. This can also be used to thicken and add flavour to other gravys.