Idly 'n' Chutney

Ingredients:

• 1 Cup Urad dal
• 1/4 cup Poha*
• 2 cups Idly ravva (usually dal and ravva are taken in 1:2 ratio)

Method:

• Soak Urad dal,poha together and idly ravva separately for 6-8 hours.
• Drain and grind the soaked urad dal to smooth batter to a medium tight consistency.
• Drain out all the water from the soaked idly ravva by squeezing it tightly and add to the batter and mix well.
• Leave this to ferment overnight or at least 8hrs.
• You can see an increase in the volume of the batter.
• Add salt as required and mix well.
• Put the batter in the idly plates and steam them for about 10-13 mts.(pierce a knife to check, if idly is not cooked completely batter will stick to the knife)
• Remove and leave it for a minute.Now run a spoon under each idly carefully to remove it from the idly plate.
• Serve hot with sambar, coconut chutnet or idly karam podi.

* Adding poha will give very soft idlies.

Coconut chutney:


Ingredients:

• 1 cup Fresh coconut, grated
• 1/4 cup Putnalu (roasted chick peas/dalia)
• 4-5 Green chillies
• 1/2 tbsp Tamarind pulp
• Salt to taste
• 1/4 cup milk

For Seasoning:

• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Cumin seeds
• 2 red chillies
• A pinch of Hing
• Few Curry leaves
• 1 tsp oil.

Method:

• Grind coconut, putnalu, green chillies, tamarind pulp , salt and milk together to a very smooth paste.
• heat oil in a pan and add mustard seeds & cumin seeds,when they start crackling add urad dal, red chillies, hing and curry leaves.
• When urad dal changes color pour this on the coconut chutney and Serve.