Saturday, February 28, 2009

Idly 'n' Chutney


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


  • 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:


  • 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.


  • 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.

1 comment:

  1. idlis look very puffy and soft :) and do i need to say anything abt coconut chuteny? i simply love it:)