Idli and Chutney Platter

Then grind the rice and poha to a slightly coarse paste and add to the daal. Then grind everything together for 5 minutes till you have a fluffy paste or batter ready. Pour in the container and close properly. Keep in dry and warm place to ferment.

Ferment this for 8 hours till batter gets a air- holed texture and fermented aroma. Then add salt and mix well.

Then grease an Idli mold with oil. Pour laddlefulls of batter in each pocket of the mold. Adjust the plates so that the air holes are exactly below each idli filled pocket. (This will ensure proper steaming and air circulation)

Then place the stand in boiling water and close the lid without the pressure vent or whistle. Steam on medium high flame for 10 minutes. Let it stand for 5 minutes. Remove the stand, shake of any excess water in the pressure cooker. Then keep the plates separately to cool on counter.

Remove the idlis with a blunt knife dipped in hot water. Then store in cloth lined hot box till serving. Serve with chutneys and Sambar. I have served with tomato chutney and coriander chutney. Recipe is given below.

Tomato 🍅 Chutney:
Heat a pan. Add 1 tsp oil. Add 1 tablespoon urad daal, 1 tablespoon urad daal, 10 curry leaves, 2 dry red chillies, 1 chopped onion, 4 cloves of garlic, 1 small piece ginger, 2 tsp fresh grated coconut and fry well.

Then add 2 chopped red tomatoes, 1 small tamarind piece, 2 tablespoons roasted gram (futani), salt, and 1/4 tsp jaggery and fry well. Let it cook by adding some water if needed till soft. Then cool and grind to a smooth paste.