IDLY WITH COCONUT CHUTNEY
Idly is a South Indian breakfast staple. Light, fluffy cakes that are served with steaming hot sambhar or chutney. What’s not to love ? Making an idly starts with making the batter, which (if you wanna make the urad dal idly) is a little time consuming. But, although its a time consuming, it is still very easy. There are many ways of making an idly and many kinds of idly too (like my thatte idly). The recipe I have shared here today makes the classic airy and pillow like idlys. With the right proportions of the ingredient, you can breeze through the process of making idly.
Aside from being a great breakfast dish, this idly is light on your digestive system. So, if you are looking to keeping your diet simple, or are tending to someone sick, this idly really is the way to go.
I couldn’t possibly go on about idly, without giving you my coconut chutney recipe. Generally, coconut chutneys in restaurants always have onions. Which, I must say is a delightful addition to the chutney. However, I made this chutney on amavasya, so it is made without garlic or onions. But, this chutney is so tasty, you’ll forget about the restaurant chutneys in a jiffy. Do try this recipe.
Madurai city is famous for street food. It is available throughout the night. Idly is one of the famous dish available in Madurai city restaurants. Just check this video
- pressure cooker
- idly plate
- 1/2 cup grated coconut
- 1 Big green chilly or 2 medium sized green chillies
- 1/4 inch ginger
- 1 tbsp Roasted gram Pottu kadalai in Tamil
- 1/2 tsp Asafoetida
- Salt as per taste
- Coriander leaves
- 1 tsp Mustard seeds
- 1 tsp Whole urad dal
- Few curry leaves
- 1 tsp oil
- 4 cups Idly rice
- 1 cup Urad dal
- 1 cup Flattened rice Aval in Tamil, Poha in Hindi
- Salt to taste
- Water to soak and grind
- In a blender add coconut
- Add green chilly, ginger, roasted gram, asafoetida, coriander leaves and salt
- Blend it to a fine paste adding little water.
- Heat oil in a kadai. When it is hot add mustard. Allow it to splutter. Add urad dal and fry till it changes light brown, Switch off the stove and add curry leaves and mix well. Pour it over the chutney
Preparing Idly batter
- Wash and soak idly rice in enough water for 4 to 5 hours
- wash and clean urad dal and soak it in enough water for 2 hours
- wash and clean poha and soak it for ten minutes
- Drain urad dal and grind to a smooth consistency adding water little by little. Then add poha to it and grind. Now add drained rice to it and grind it to a smooth batter adding water at intervals.
- Add salt and allow it to ferment overnight or for 8 hours. Now idly batter is ready
- Grease the idly plate with little oil
- Pour idly batter in the plate and place it in pressure cooker and steam it for around 12 to 15 minutes
- Switch off the stove. after 2 minutes take out the idly plates. keep it for two minutes and then remove the idlies
- Serve it hot with chutney, sambhar and gun powder
- while preparing idly batter you can grind urad dal and rice separately. Mix it after grinding and add salt.
- Before preparing idlies, you can add 2 to 3 tsps of gingelly oil to the batter and mix it well. This makes idly lot more softer.
- If you like a tangy taste you can add 2 tsps of lemon juice to the chutney.