Ingredients with Measurements:
- 2 cups of idli rice
- 1 cup of urad dal
- 1 teaspoon of fenugreek seeds
- Salt to taste
- Water as needed
- 1 cup of grated coconut
- 1 teaspoon of cumin seeds
- 2-3 green chilies
- 1/2 inch of ginger
- 1 tablespoon of oil
- 1 teaspoon of mustard seeds
- A few curry leaves
- 1/4 teaspoon of asafoetida
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- Idli maker
- Blender or food processor
Step-by-step instructions:
For Idli Kukus:
1. Rinse the idli rice and urad dal separately and soak them in water for 4-5 hours.
2. Grind the urad dal with fenugreek seeds and some water to a smooth and fluffy batter.
3. Grind the idli rice with some water to a slightly coarse batter.
4. Mix both the batters together and add salt to taste. Mix well.
5. Cover and let the batter ferment overnight or for 8-10 hours.
6. Grease the idli plates with oil and pour the batter into each mold.
7. Steam the idlis in an idli maker for 10-12 minutes or until a toothpick inserted comes out clean.
8. Remove the idlis from the mold and let them cool for a few minutes.
9. Serve hot with coconut-cumin chutney.
For Coconut-Cumin Chutney:
1. Grind the grated coconut, cumin seeds, green chilies, and ginger to a smooth paste with some water.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter, add curry leaves and asafoetida.
4. Pour this tempering over the chutney and mix well.
5. Garnish with chopped coriander leaves.
- Time:
Preparation time: 4-5 hours (for soaking the rice and dal) + 10-12 hours (for fermentation)
- Cooking time: 10-12 minutes (for steaming the idlis)
5. Temperature:
- Steam the idlis in an idli maker on medium heat.
Serving size:
- This recipe makes around 16-18 idlis and serves 4-6 people.
Nutritional information:
- Idli Kukus: Calories - 70, Fat - 0.2g, Carbohydrates - 14g, Protein - 3g
- Coconut-Cumin Chutney: Calories - 50, Fat - 4g, Carbohydrates - 3g, Protein - 1g
Substitutions for ingredients:
- Idli rice can be substituted with regular rice or parboiled rice.
- Urad dal can be substituted with split yellow lentils (moong dal).
- Fenugreek seeds can be omitted if not available.
- Green chilies can be substituted with red chilies or chili powder.
- Mustard seeds can be substituted with cumin seeds or coriander seeds.
- Curry leaves can be omitted if not available.
- Asafoetida can be substituted with garlic powder or onion powder.
Variations:
- Add some grated carrots or chopped spinach to the idli batter for a healthier version.
- Add some chopped onions or grated carrots to the coconut-cumin chutney for a crunchy texture.
- Add some roasted peanuts or cashews to the chutney for a nutty flavor.
Tips and tricks:
- Use a wet spoon to scoop the idli batter into the mold to prevent sticking.
- Do not overfill the mold as the idlis will rise during steaming.
- Use fresh coconut for the chutney for a better taste.
- Adjust the amount of green chilies according to your spice level preference.
- Add some water to the chutney if it is too thick.
Storage instructions:
- Store the leftover idlis in an airtight container in the refrigerator for up to 2-3 days.
- Store the leftover chutney in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Steam the leftover idlis in an idli maker or microwave them for a few seconds before serving.
- Microwave the leftover chutney for a few seconds and mix well before serving.
Presentation ideas:
- Serve the idlis on a plate with a small bowl of chutney on the side.
- Garnish the chutney with some chopped coriander leaves or grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
- Roasted peanuts or cashews
Pairings:
- Sambar
- Tomato chutney
- Mint chutney
- Coconut chutney
Suggested side dishes:
- Masala chai
- Filter coffee
- Fresh fruit salad
Troubleshooting advice:
- If the idlis are hard, the batter may be too thick. Add some water and mix well.
- If the idlis are flat, the batter may not have fermented enough. Let it ferment for some more time.
- If the chutney is too thick, add some water and mix well.
Food safety advice:
- Rinse the rice and dal well before soaking to remove any dirt or debris.
- Store the leftover idlis and chutney in the refrigerator to prevent spoilage.
Food history:
- Idli is a traditional South Indian breakfast dish that is believed to have originated in Tamil Nadu.
- It is a popular dish in other parts of India as well as in Sri Lanka and Indonesia.
Flavor profiles:
- Idli Kukus: Soft, fluffy, and mildly tangy.
- Coconut-Cumin Chutney: Creamy, nutty, and slightly spicy.
Serving suggestions:
- Serve the idlis and chutney on a banana leaf for an authentic South Indian experience.
- Serve the idlis and chutney with some ghee or clarified butter for a richer taste.
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Region: Indian