Idli and Chutney Platter

#indianrecipes
#southindian
#Idli
#chutney
#Breakfast
When we say South Indian food, the first dish which comes to mind is delicious, soft and spongy Idli with spicy chutney for a quick and filling breakfast. Enjoy!
Idli and Chutney Platter
#indianrecipes
#southindian
#Idli
#chutney
#Breakfast
When we say South Indian food, the first dish which comes to mind is delicious, soft and spongy Idli with spicy chutney for a quick and filling breakfast. Enjoy!
Cooking Instructions
- 1
First, wash the rice and Daal thoroughly. Then add methi seeds to the urad daal. Soak in sufficient water in separate vessels. Keep for 8 to 10 hours.
- 2
Then drain the urad daal and grind in stone grinder (or electric grinder) till you get a smooth paste. Use water only to make a thick paste and not more. Remove in a large vessel.
- 3
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.
- 4
Ferment this for 8 hours till batter gets a air- holed texture and fermented aroma. Then add salt and mix well.
- 5
Fill a steamer or pressure cooker with 2 cups water and keep a stand at base. The stand should be immersed in water. Let the water reach a boil.
- 6
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)
- 7
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.
- 8
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.
- 9
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. - 10
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.
- 11
Coriander Chutney:
Heat a pan. Add 1 tsp oil. Then add 1 tsp chopped garlic,1 tsp chopped ginger, 2 chopped green chillies, and fry well. Then add 1 cup washed and chopped coriander leaves and 1/2 cup washed and chopped mint leaves. Cook while stirring till soft. Then pour in mixer jar. Add 2 tablespoons futani or roasted gram (without husk), 2 tsp fresh grated coconut and 1 tablespoon tamarind water. Grind to a smooth paste. - 12
Tempering or tadka for Chutney:
Heat a small karahi or tempering spoon. Add 2 tablespoons oil. When it heats, add 1 tablespoon mustard seeds, 1 tsp urad daal, 1 tsp chana daal, 2 red chillies, 1/2 tsp hing, 8 curry leaves and mix well. When it all sizzles, pour equal amounts on each of the Chutney. Serve with steaming hot Idlis. Enjoy.
Similar Recipes
-
Idli with Badam and mirch chutney Idli with Badam and mirch chutney
Usually people have Idli with Sambhar but as I don't like sambhar much, I added some different dips to have with my Idlis in the Lunch #agfoodseries Abhishek Kumar Singh -
Rava idli with dahiya pudina chutney Rava idli with dahiya pudina chutney
#favouriteHealthy and no oil steamed food. Love to have while dieting. #favourite Muskan Chaurasia -
Oats & Carrot Instant Idli | Coriander Mint Chutney Oats & Carrot Instant Idli | Coriander Mint Chutney
#kidstiffinOats and carrot tastes amazing in Idli and the light yellowish orange colour makes the kids tiffin so interesting. PV Iyer -
Coconut Chutney: Coconut Chutney:
This coconut chutney is comforting and can pair with any South Indian dishes. Soft idlis paired with creamy coconut chutney – a timeless South Indian classic that never fails to comfort. Shruti Naik -
Spot Idli Spot Idli
#IdliDayIdli is comfort food anyday. There are even many ways of recycling those left over idli batter. You can make idli podi, idli manchurian, idli chilli, etc. Leftover idli batter can be used to make paniyaram, etc. I love to make spot idli from it.It can also be made from fresh idli batter. Asiyah Naveed Roghay -
-
Rava Idly Rava Idly
#bf2Rava Idly is a popular South Indian breakfast recipe made with ground urad dal and idli rava batter. In this recipe, only urad dal is soaked and grounded which is later mixed with idli rava to form a thick idli batter. The addition of coarse idli rava gives a nice texture to the final idli. Serve this with any Chutney/sambar. Aswani Vishnuprasad -
Idli & coconut chatney Idli & coconut chatney
Popularly made in south india ,can be eaten for breakfast Safura Banaeem -
-
Idli Sambar Idli Sambar
A South Indian theme just isn't complete without Idli Sambar—it's my favorite dish! Everyone has their own way of making sambar, so try my method too. Vandana MathurTranslated from Cookpad India -
Bread Uttapam and Milagai Podi (south indian chutney) Bread Uttapam and Milagai Podi (south indian chutney)
Milagai Podi is south indian chutney Kuldeep Kaur
More Recipes
Comments (27)