Idli with Coconut Chutney

Instructions

1. 1

   Rinse the rice and urad dal separately in water until the water runs clear.

2. 2

   Soak the rice and urad dal separately in water for at least 4-6 hours. Add fenugreek seeds to the urad dal while soaking.

3. 3

   Drain the soaked rice and urad dal. Grind the urad dal and fenugreek seeds to a smooth batter, adding water as needed.

4. 4

   Grind the rice to a slightly coarse batter, adding water as needed.

5. 5

   Mix both batters together in a large bowl. Add salt to taste and mix well.

6. 6

   Cover the bowl and let the batter ferment overnight or for 8-12 hours in a warm place.

7. 7

   Once fermented, stir the batter gently. Grease the idli molds with a little vegetable oil.

8. 8

   Pour the batter into the idli molds and steam in an idli steamer for 10-12 minutes or until a toothpick inserted comes out clean.

9. 9

   For the coconut chutney, grind the grated coconut, green chilies, and salt with a little water to a smooth paste.

10. 10

    Heat the vegetable oil in a small pan, add mustard seeds, and let them splutter. Add this tempering to the coconut chutney.

11. 11

    Serve the hot idlis with the freshly prepared coconut chutney.