Ingredients with Measurements:
- 2 cups of idli batter
- 1/2 cup of water
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 tablespoon of oil
- 1 onion, chopped
- 2 green chilies, chopped
- 1/2 cup of grated coconut
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of urad dal
- 1/2 teaspoon of chana dal
- 1/4 teaspoon of asafoetida
- 1 tablespoon of oil
- Salt to taste
Special equipment needed:
- Idli steamer or pressure cooker with idli plates
- Blender or food processor
Step-by-step instructions:
For Idli Kukus:
1. In a mixing bowl, add idli batter, water, baking soda, salt, and oil. Mix well.
2. Grease the idli plates with oil and pour the batter into each mold.
3. Steam the idlis for 10-12 minutes or until a toothpick inserted comes out clean.
4. Remove the idlis from the steamer and let them cool for a few minutes.
5. Use a spoon or knife to remove the idlis from the mold and transfer them to a serving plate.
For Onion Chutney:
1. In a blender or food processor, add chopped onion, green chilies, grated coconut, cumin seeds, and salt. Blend until smooth.
2. In a pan, heat oil and add mustard seeds, urad dal, chana dal, and asafoetida. Fry until the mustard seeds start to pop.
3. Add the blended mixture to the pan and cook for 5-7 minutes or until the chutney thickens.
4. Remove from heat and let it cool.
5. Serve the chutney with idli kukus.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Idli steamer or pressure cooker: Medium heat
- Pan for chutney: Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- Idli batter can be made at home or bought from a store.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped coriander leaves to the chutney for a fresh flavor.
- Add grated carrots or beetroot to the idli batter for a colorful twist.
Tips and tricks:
- Make sure the idli batter is not too thick or too thin.
- Grease the idli plates well to prevent the idlis from sticking.
- Use fresh ingredients for the chutney for the best flavor.
Storage instructions:
- Idli kukus can be stored in an airtight container in the refrigerator for up to 3 days.
- Onion chutney can be stored in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Steam the idlis for a few minutes to reheat them.
- Microwave the chutney for a few seconds to warm it up.
Presentation ideas:
- Serve the idli kukus on a banana leaf for an authentic touch.
- Garnish the chutney with chopped coriander leaves or grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
Pairings:
- Sambar
- Coconut chutney
- Tomato chutney
Suggested side dishes:
- Masala chai
- Filter coffee
Troubleshooting advice:
- If the idlis are too hard, reduce the cooking time.
- If the chutney is too thick, add a little water to thin it out.
Food safety advice:
- Make sure the idli batter is fresh and not expired.
- Wash all the ingredients well before using them.
Food history:
- Idli is a traditional South Indian breakfast dish made from fermented rice and lentil batter.
- Onion chutney is a popular accompaniment for idli and dosa in South India.
Flavor profiles:
- Idli kukus are soft and spongy with a mild flavor.
- Onion chutney is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the idli kukus and onion chutney hot for the best taste.
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Region: Indian