Idli and Chutney

Simple yet chic title exactly fits to the famous breakfast combo Idli chutney. We all follow the standard procedure of making Idli. So I also did the same soaking, fermenting and steaming.

Ingredients:
White rice - 2 cups (I used India gate Basmati rice)
urad dal - 1 cup
salt
cooked rice - 1/4 cup
fenugreek seeds (methi dana) - 1/4 tsp

Method:

• Soak rice and urad dal in different bowls add methi to urad dal and soak for 4 to 5 hrs
• Drain the rice and grind along with cooked rice into a smooth paste add little water.
• Now drain and grind the urad dal to a smooth paste by adding little water
• Mix both the batters add a little salt and ferment overnight in a large vessel
• Morning you will find the batter ready.
• Stir the batter carefully check for salt if required add some.
• I made the idlis in my pressure cooker so add water and boil without putting the weight.
• In the mean time separate the plates in idli stand apply some oil and pour a spoonful of the batter in the round impressions ( I usually fill 3/4 of the round as it gives space for the idli to rise well )
• Steam the idli for 15 min on medium flame 
• Once done sprinkle some water and carefully demold the stand.
• Soft and fluffy Idlis are ready.They go well with chutney and sambhar.

Chutney

Ingredients:

Coconut - 1 cup grated

fresh coriander - handful

green chilli - 2 

ginger - 1"

lemon - 1 small

roasted bengal gram ( chana dal ) - 1 tbs

salt -to taste

water - to grind

Method:

Grind all the above listed in the ingredients list to a fine paste add little water.

This chutney goes well with idly or any pakoda recipe.

Sending the post to Shri of http://tiffincarrierantiques.blogspot.fr/2012/05/cooking-with-seeds-june-2012-event.html and Priya of  http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html