Jun 5, 2012

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

39 comments:

  1. Idli flower looks amazing

    Event: Dish name starts with M

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  2. I simply love idlis .. my mouth is watering.

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  3. Soft and delicious ..my favourite combo of idli and chutney:)

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  4. Looks nice and perfect combo..
    happy to follow u.. do visit and join my space in ur free time:)
    http://indiantastyfoodrecipes.blogspot.com

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    Replies
    1. Thank You Rekha. Happy to follow to you too.

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  5. There's an award waiting for u at my blog.. Click here to pick them up.
    - Delicious Adventures

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    Replies
    1. Thanks Meghna for the awards as well as the comments.

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  6. Soft Idlis.. Thanks for letting me know about your blog.. Keep Visiting.. Happy to follow u..
    http://www.poornirecipes.blogspot.com

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  7. thanks for leaving a comment on my blog...those idlis look nice and airy...would you be kind enough to send some for breakfast tomorrow :) Kalyan

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    Replies
    1. Thanks Kalyan ofcourse I will make fresh ones for you.

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  8. Hai supri your blog is getting better n better day by day nice idlies

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  9. Replies
    1. Thanks Shabana glad to follow you dear.

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  10. they look extremely spongy. great click!

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  11. idlis are looking super soft and spongy..perfectly done!
    Spicy-Aroma

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  12. Looks yum
    http://www.followfoodiee.com/

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  13. Hi Supriya,

    Your recipe tempts me a lot:) :)

    Nice presentation..

    Good to see and it'll tastes YUMMY :-)

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  14. My all time fav breakfast!! Liked your posts.. Thanks for visiting my blog.. Glad to follow you back.. Cheers

    http://aromaticdining.blogspot.com

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  15. Lovely idlis my fav one. Thanks for visiting my space dear, happy to follow you.

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  16. Supriya! The idli's look perfect. I have never used basmathi rice in the battter but this has come out so well.
    Thankyou for sending this entry to the CWS-Black Gram event for June, hosted at TiffinCarrier Antic/que's. :-)
    http://tiffincarrierantiques.blogspot.com/2012/05/cooking-with-seeds-june-2012-event.html

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    1. Shri thank you for the comments. The idlis were very soft and tasty.Do try with basmati rice and let me know.

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  17. Idli looks perfect !! All time comfort food :))

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  18. Supirya, the round-up has been posted on my blog; have sent you a mail too. http://tiffincarrierantiques.blogspot.com/2012/07/cooking-with-seeds-june-2012-black-gram.html

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