Idli and Daal Chutney

Name: Idli and Daal Chutney
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Idli Batter:; 4 cups Washed Idli rice; 1/2 cup Washed flattened rice; Whole urad daal/ black gram lentils 1 cup; 2 tsp Methi seeds; 1 tablespoon Salt; Water as needed to wash and soak; For Chutney:; 1/2 cup roasted grams or dalwe; 1 tsp Bengal gram or channa daal; 1 tsp Urad daal; 3 Dried red chillies; 8-10 Curry leaves; 4 Garlic cloves; 1 " piece of Ginger; 1 small piece Tamarind; 1/4 cup Grated fresh or dry coconut; 1 tsp Coconut oil or choice of oil; 1/4 tsp (hing) asafoetida; 2 tablespoons Coriander leaves; Salt to taste; 1/2 cup water or as per desired thickness; For tadka or tempering; 1 tsp Coconut oil; 1 tsp Mustard seeds; 1/2 tsp Urad dal; 1/2 tsp Channa dal; 1 Dried red chilli; 5-6 Curry leaves; 2 pinches Hing

Vaishali Suhas @HealthisWealth

Bangalore , India

When we say breakfast in south india, the first dish which comes to mind is soft, luscious, Idli! We all love them in all their variations. They are just so delicious and wholesome! Idlis are best food for gut and digestive health as they are fermented and rich in probiotics. They are also high protein, rich in vitamin B complex, calcium, iron and zinc. Make them a part of your daily diet. I have served them with high protein daal and roasted gram chutney. Try it out.
#feb #w2 #cookpadindia #idli #daalchutney #lentils #digestive #immunity #guthealthy #uraddaal #rice #steamed #fermented #breakfast #lunch #dinner #tiffin #kids #tamil #karnataka #malyalam #kerala #andhra #telangana #telugu #highprotein #highvitamin #highfibre #highenergy

Vaishali Suhas @HealthisWealth

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Ingredients

20 minutes

4 servings

For Idli Batter:
Kanchipuram Idli / Tamilnadu special
4 cupsWashed Idli rice
Stuffed Idli Sandwich Party Snack
1/2 cupWashed flattened rice
Oats Idli
Whole urad daal/ black gram lentils 1 cup
2 tspMethi seeds
1 tablespoonSalt
Water as needed to wash and soak
For Chutney:
1/2 cuproasted grams or dalwe
1 tspBengal gram or channa daal
1 tspUrad daal
3Dried red chillies
8-10Curry leaves
4Garlic cloves
1" piece of Ginger
1small piece Tamarind
1/4 cupGrated fresh or dry coconut
1 tspCoconut oil or choice of oil
1/4 tsp(hing) asafoetida
2 tablespoonsCoriander leaves
Salt to taste
1/2 cupwater or as per desired thickness
For tadka or tempering
1 tspCoconut oil
1 tspMustard seeds
1/2 tspUrad dal
1/2 tspChanna dal
1Dried red chilli
5-6Curry leaves
2 pinchesHing

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Steps

20 minutes

1

First, soak the washed rice, flattened rice, along with 1/2 tsp methi or Fenugreek seeds in equal measure of water. Cover and keep in a cool and dry place.
2

Also soak the urad daal with 1/2 tsp methi seeds in 2 cups of water and keep covered in cool and dry place.
3

In the morning, take out excess water from urad daal and grind it along with the methi seeds to a smooth and creamy paste. Use a stone grinder or a wet mixer grinder jar.Add very little water. Transfer to a large container.
4

Also, take out excess water from rice and grind it to a thick, grainy paste. Add water in small batches to keep a thick consistency. Then add the urad daal to this mix and grind everything together for 5 minutes till you have a thick and smooth batter ready.
5

Transfer this to the large container and cover. Keep in a warm place to ferment for 8 to 10 hours till the batter is raised and gives a typical sour aroma. At this point mix the salt to prevent further fermentation. If batter has not risen well, then cover with a towel and ferment for a couple of hours more.
6
7

Steaming of Idli : Now take a pressure cooker or idli steamer. Place the stand at bottom. Add 2 cups water and allow to boil. Grease the idli molds with ghee or oil. Fill the molds with prepared batter with a laddle, keeping some space to rise up.
8

Place this in the steamer or pressure cooker. Steam without the whistle or weight for 10 minutes on medium heat.
9

Then remove from heat. After 5 minutes, carefully open lid. Allow to stand for 5 minutes. Then remove the idli stand by shaking off excess water. Cool the idlis for 5 minutes in the stand.
10

To remove them, dip a blunt knife or curved spoon in cold water. Then loosen the edges and take the idlis out carefully. Store in a hot box lined with kitchen towel to keep them soft and moist.
11

To make the chutney:
Heat coconut oil or any choice of cooking oil in an iron kadhai. Add the urad dal, channa daal, roasted gram and saute for 5 minutes till golden.
12

Then add curry leaves, red chilies, tamarind, salt, hing, and saute further till crisp. Add grated coconut, coriander leaves and switch off flame.
13

Cool the mixture to room temperature. Then grind it to a powder. Add desired amount of water and grind to a smooth paste. Transfer to a serving bowl.
14

For tempering or tadka:
Heat 1 tsp oil. Add the given ingredients. When they splutter and pop, pour this on top of the chutney. Now your delicious high protein chutney is ready.
15

Enjoy with steamed hot fluffy and soft Idlis!
Check out my other Idli recipes too! ❤️🙏

Linked Recipes

Kanchipuram Idli / Tamilnadu special

Stuffed Idli Sandwich Party Snack

Saved

Cooksnaps

Saved

Vaishali Suhas @HealthisWealth

on February 09, 2023 12:34

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc