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

4 Comments Add yours

  1. Anonymous says:

    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…

    1. Jain Foodie says:

      Thanks for reminding, The change has already been made.

  2. snehakataria says:

    hopin to learn grt jain recipies further

  3. Bhavana jain says:

    Those who dont eat bassi idly.. Wat can dey do to mke idly as soft as normal idly???

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