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Jain Idli

Idli Chutney

Serving : 2-3 Person (around 15 idlis)

Ingredients :

  • 1 1/2 Cup Broken Rice
  • 1/2 Black Gram Dal (Urid Dal) (Without Skin)
  • 1 Tablespoon Yogurt (Curd)
  • 1 Teaspoon Fruit Salt (Eno)

Method :

  • Wash Rice and Urid Dal seperately and soak them for atleast 3-4 hours.
  • Drain the Rice and Dal and grind it in a mixer grinder to a smooth paste using little water at a time.
  • Make the batter to a pouring consistency.
  • Add 1 Tablespoon warm curd (microwave it for 2-3 mins) and mix it nicely.
  • Cover the batter and place the container in a warm place to ferment for 6-8 hours.
  • The batter almost doubles up.
  • Add Salt and Fruit Salt and mix it well.
  • Add 1 Tablespoon of batter to greased idli mould and fill up rest of the mould in the same way.
  • Leave some space in the mould for Idli to puff up.
  • Steam Idli in an Idli Cooker for 10-15 minutes.
  • Remove the mould from cooker and allow it to cool for a Minute and then demould idli using a butter knife.
  • Serve hot steam idlis with coconut chutney and sambhar.

Tip :

  • You can grind rice and urid dal into a coarse flour and store it in an air tight container for frequent use. The proportion of rice to dal will be 3:1 . Add warm curd and water to the flour and allow it to ferment for 6-8 hours, this will cut down the time of soaking rice and urid dal seperately.
  • Cover the idlis in a moist muslin cloth to keep idlis soft for a longer time.

Keywords: Idly, Idli, Idlee, idali, iddly, idlis, iddli

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4 Comments on “Idli Chutney

  1. if it can be mentioned that the dhai to be used has to be warmed up first before mixing it with the batter, as it contains urad dal…