Soft Steamed Idli With Coconut Chutney

Ingredients

• Urad dal (black gram) - 1 cup
• Idli rice - 2 cup
• Fenugreek seeds - 1/4 tsp
• Salt to taste
• Grated coconut - 1 cup
• Dry red chilies - 3 whole
• Shallots - 2 whole
• Mustard seeds - 1/4 tsp
• Curry leaves
• Coconut oil

Instructions

1. 1Soak the urad dal and the idli rice separately in plenty of water for at least 4 hours, so the grains soften evenly.
2. 2Drain the soaked urad dal and grind it with the fenugreek seeds to a smooth, slightly airy batter; separately grind the rice to a slightly coarser paste, then combine both batters in a large bowl and add salt, mixing thoroughly until the texture is even.
3. 3Cover the bowl and allow the batter to ferment overnight in a warm place until it has risen and smells mildly sour.
4. 4Lightly grease the idli molds with a little oil, pour batter into each mold, and steam in an idli cooker for 10-15 minutes until the idli are set.
5. 5Remove the idli from the cooker and let them rest in the molds for a minute, then unmold and transfer to a plate so they cool just enough to handle.
6. 6To make the coconut chutney, grind the grated coconut with the dry red chilies and the shallots to a fine paste, adding a little water to reach a spreadable consistency, then season with salt and mix well.
7. 7Heat the coconut oil in a small pan, splutter the mustard seeds and curry leaves, and pour this tempering over the chutney, stirring to combine and release the aroma.
8. 8Optional: serve the idli hot with the coconut chutney and sambar, or sprinkle a little chutney powder for extra kick.