Idli with Hing chutney


For idli:
1/2 cup urad dal / skinless black gram
1 cup idli rice
2 tbsp thick poha / Beaten rice
Salt to taste

For Hing/ asafoetida chutney:
1 cup grated fresh coconut
1 green chilli
2 dry red chillies
Chana dal size Hing/ asafoetida
2 tsp chana dal/Bengal gram
1/2 tsp oil
Little tamarind
Salt to taste

For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves


  • Wash dal and rice separately until water runs clear. Soak them separately in lots of water for at least 6 hrs
  • Soak poha for about 2 hrs. After 4- 5 hrs drain water from the dal and rice.
  • Grind dal with poha in the grinder until smooth and frothy, occasionally scraping off the batter from the sides of the grinder
  • Add very little water whenever needed
  • Transfer the ground dal into a large utensil
  • Add rice in the same grinder with little water and grind a little coarsely
  • Pour this into the dal batter, add salt, mix both of them well
  • Set the batter aside closed in a warm place for at least 8 to 10 hrs until it ferments and rises well
  • Well fermented batter will yield good soft idlis
  • Heat the idli steamer with enough water, grease the idli moulds
  • Mix the batter gently, fill the moulds with the batter
  • When the water in the steamer starts boiling keep the moulds in the steamer and close the lid
  • Cover and steam for 10 mins on a medium flame
  • After 2 mins remove the idli stand or cups and set them aside
  • Once cooled remove the idlis with the help of a spoon
  • To make chutney in a pan heat 1/2 tsp oil roast chana dal, hing slit green chilli and red chillies
  • Grind coconut with roasted ingredients, tamarind, salt into a fine paste adding water as needed
  • Add the tempering with the ingredients mentioned
  • Serve with hot idlis


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