Idli (Plain/ traditional)

Idli , sambar, vadai, coconut chutney

 

Idli with mutton leg paya kulambu

Ingredients:
Black gram dhal – 1 cup
Idly rice – 3  1/2cups
Fenugreek seeds – 1 tbsp
Salt (rock) – 3 tsp
(This measurement is for those who use Indian Mixer . If you use an Indian grinder take 4 cup Idly rice and 1 cup urad dhal, 1 tbsp fenugreek / methi seeds)

Method:

Soak rice separately for 8 hours. Dhal and fenugreek seeds need to be soaked together for about 3 hours. After that grind dhal till it becomes smooth. Add ice cold water while grinding to get soft idly. Rice should be ground separately.Don't add lot of water. The batter should be thick like softened butter. Add salt and mix the ground urad dhal with the rice mixture .

Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. In India the room temperature is enough to ferment. But here, I usually keep warm the oven , switch off and keep inside overnight. Some people keep it inside microwave too. Both are good, the thing is we need to prevent cold air to come in contact, that's it. The next day,the batter will double. Mix the batter well and pour in to greased idli plates and steam for 10 minutes in a pressure cooker (without pressure valve).

Water should not be added the next day after it ferments. Dhal should be ground preferably in a grinder for at least 20 minutes and rice for 30 minutes.
The batter can also be made using an "Indian Mixer". It will take only 10 minutes.

Tips:
Adding a very little yeast solution will help in winter times (USA). I don't use yeast.
Before making idli on the first day,  mix gently and divide it in 3 small containers, if we want idly everyday.
From second day, adding 1/4 tsp baking soda to the batter will give very soft idli and dosa.

Serving suggestions:
Makes about 40 idlis, vary ingredients to reduce or increase number of Idlies.
If you want to make Idlies for 3 days, then just separate the batter in to three portions on the first morning itself and keep them refrigerated.
Serve hot steamed idlis with coconut chutney or Sambar.
See my recipes for coconut chutney and sambar here: Coconut Chutney.Idly sambar

Approximate cal:
1 Idly gives 60 Kcal.

Coconut Chutney .

Chutneys are similar to  dippings like blue cheese or tomato sauce. Indian dishes like Dosa and Idly are mostly served with coconut chutney.
Here is my mother's special thengai chutney.

To grind:
Fresh grated coconut - 1/2 cup
(You can substitute it with frozen coconut also. But the original chutney flavor comes with full coconut newly grated only.)
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
tamarind - 1 inch bit.
salt- 1/2 tsp.

To garnish:
Mustard seeds- 1/2 tsp,
Urid dhal - 1/4 tsp.
curry leaves - 1 sprig.
Red chilli -1 (cut in to 2 pieces)
shallot onion (small onion)- 1 .(chopped)
oil- 1 tbsp.
Method:
We need an Indian mixer to grind the chutney. Put all the items given for grind in a small jar of the mixer.Close the lid. First run the mixer without adding water. Then after a second add 1/2 cup water and grind the chutney in to a fine thick paste.
Heat a frying pan. Add urid dhal and mustard seeds. wait to hear the cracking sound of mustard. Add chopped onions , red chilli and curry leaves. Put off the flame. Then add the chutney (while pan is hot, but switched OFF). Mix well.
Then transfer it to the serving bowl.
Serving suggestions:
Makes nearly 200 ml or 1 cup chutney.
It can be served as a side dish / dipping for Dosa, Idly, Vada, Pongal etc.
Note:
My mother inlaw would bring it to a boil before switching off. That too tastes good.
Instead of pori kadalai, we can use roasted groundnut too.