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Idly (4 Pcs) Recipe

Name: Masala Indian Kitchen - Novis Idly (4 Pcs) Recipe
Cook time: 12 h
Total time: 12 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 1 cups parboiled rice (idli rice) or regular short-grain rice; 0.25 cups urad dal (split black gram, skinned); 0.25 tsp fenugreek seeds (methi); 1.25 cups water (for soaking and grinding, plus adjustments); 1 tsp salt; 0.5 tsp vegetable oil or ghee (lightly grease idli molds); 0.25 cups toor dal (pigeon peas), cooked and mashed; 1 tbsp tamarind pulp; 1 tsp sambar powder; 0.25 tsp turmeric powder; 0.5 tsp salt; 0.25 cups tomato (small), chopped; 0.5 cups water; 1 tsp vegetable oil; 0.25 tsp mustard seeds; 1 pinch asafoetida (hing); 4 pieces curry leaves; 0.5 cups fresh grated coconut (or frozen, thawed); 1 tbsp roasted chana dal (dalia/paasi paruppu); 0.5 pieces green chili (adjust to taste); 0.25 tsp ginger (small piece); 0.5 tsp salt; 2 tbsp water (for grinding); 1 tsp oil (for tempering); 0.25 tsp mustard seeds (for tempering); 0.5 tsp urad dal (for tempering); 0.5 pieces dry red chili (for tempering); 4 pieces curry leaves (for tempering); 0.5 pieces ripe tomato (small); 2 tbsp roasted peanuts

Inspired by Masala Indian Kitchen - Novi

Time12h

Serves1

steamed to perfection, these fluffy rice and lentil cakes are a South Indian breakfast staple. Served with a trio of chutneys and sambar, these soft and spongy idlis melt in your mouth, leaving behind a lingering taste of comfort and tradition.

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Ingredients

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Idli batter & steaming

1 cups parboiled rice (idli rice) or regular short-grain rice

1/4 cups urad dal (split black gram, skinned)

1/4 tsp fenugreek seeds (methi)

1 1/4 cups water (for soaking and grinding, plus adjustments)

1 tsp Celtic sea salt

1/2 tsp vegetable oil or ghee (lightly grease idli molds)

Rasam/sambar (single-serving small sambar)

1/4 cups toor dal (pigeon peas), cooked and mashed

1 tbsp tamarind pulp

1 tsp sambar powder

1/4 tsp turmeric powder

1/2 tsp Celtic sea salt

1/4 cups tomato (small), chopped

1/2 cups water

1 tsp Tuscany sunflower oil

1/4 tsp mustard seeds

1 pinch asafoetida (hing)

4 pieces curry leaves

Coconut chutney

1/2 cups fresh grated coconut (or frozen, thawed)

1 tbsp roasted chana dal (dalia/paasi paruppu)

1/2 pieces green chili (adjust to taste)

1/4 tsp ginger (small piece)

1/2 tsp Celtic sea salt

2 tbsp water (for grinding)

1 tsp oil (for tempering)

1/4 tsp mustard seeds (for tempering)

1/2 tsp urad dal (for tempering)

1/2 pieces dry red chili (for tempering)

4 pieces curry leaves (for tempering)

Tomato & peanut chutney

1/2 pieces ripe tomato (small)

2 tbsp roasted peanuts

1/2 pieces red chili or dry red chili (adjust to taste)

1/2 tsp tamarind (small piece) or 1 tsp tamarind pulp

1/4 tsp Celtic sea salt

1 tsp oil (for tempering)

1/4 tsp mustard seeds (for tempering)

1/2 tsp urad dal (for tempering)

3 pieces curry leaves (for tempering)

Method

Idli batter & steaming

Soak

Rinse 1 cup rice until water runs nearly clear. Rinse 1/4 cup urad dal and combine with 1/4 tsp fenugreek seeds. Soak rice and the urad dal separately in enough water to cover for 4–6 hours (or overnight).

Grind urad dal

Drain urad dal but reserve the soaking water. In a wet grinder or high-speed blender, grind the urad dal with about 3–4 tablespoons of the reserved soaking water to a smooth, airy batter (about 6–8 minutes in a wet grinder). The batter should be light and slightly fluffy.

Grind rice

Drain rice. Grind the rice with 2–3 tablespoons of fresh water (or reserved water) to a slightly coarse, soft, almost fine texture (not as smooth as urad). Combine the rice grind with the urad batter in a large clean bowl.

Ferment

Mix the combined batter well using your hand or spoon to incorporate air. Add 1 tsp salt. Cover and keep in a warm place (around 30–35°C / 86–95°F) to ferment for 8–12 hours or until the batter has risen and is airy and slightly sour. In cooler climates ferment longer (up to 14 hours) or use an oven with the light on to maintain warmth.

Prepare idli steamer

Once fermented, gently stir the batter down, maintaining the airiness. Add 1/2 tsp oil to lightly grease idli molds or small ramekins. Bring water in an idli steamer or large pot with a steamer insert to a rolling boil (about 1–1.5 cups water).

Steam idlis

Spoon batter into 4 idli molds filling each about 3/4 full. Place molds in the steamer, cover, and steam on medium-high heat for 10–12 minutes. Test by inserting a toothpick — it should come out clean. Remove molds and let rest 2 minutes, then unmold idlis gently with a spoon.

Rasam/sambar (single-serving small sambar)

If you don't have pre-cooked toor dal, pressure-cook 1/4 cup toor dal with 1/2 cup water and a pinch of turmeric until soft, then mash. In a small saucepan, heat 1 tsp oil over medium heat. Add 1/4 tsp mustard seeds; when they crackle add a pinch of asafoetida and 4 curry leaves. Add chopped tomato and sauté 2–3 minutes until softened.

Add mashed toor dal, 1 tbsp tamarind pulp, 1 tsp sambar powder, 1/4 tsp turmeric and 1/2 tsp salt. Add about 1/2 cup water to reach a thin soup consistency. Simmer 5–7 minutes to meld flavors. Adjust salt and sourness. Keep warm and serve alongside idlis.

Coconut chutney

Grind chutney

In a blender, combine 1/2 cup grated coconut, 1 tbsp roasted chana dal, 1/2 green chili (adjust), 1/4 tsp grated ginger, 1/2 tsp salt and 2 tbsp water. Grind to a smooth, slightly thick chutney, adding up to 1–2 tbsp more water if needed. Transfer to a serving bowl.

Temper

Heat 1 tsp oil in a small pan. Add 1/4 tsp mustard seeds; when they pop add 1/2 tsp urad dal and fry until golden, add 1 dry red chili broken and 4 curry leaves, sauté briefly. Pour this tempering over the ground coconut chutney and mix. Keep warm or at room temperature for serving.

Tomato & peanut chutney

Prepare base

Roast 2 tbsp peanuts in a pan until golden and aromatic (if not pre-roasted). In the same pan, lightly sauté 1/2 small tomato and 1/2 red chili about 2–3 minutes until softened. Let cool slightly.

Grind & season

In a small blender, combine roasted peanuts, sautéed tomato and chili, 1/2 tsp tamarind pulp, 1/4 tsp salt and 1–2 tbsp water. Grind to a coarse or smooth paste per preference. Transfer to a bowl.

Temper

Heat 1 tsp oil, add 1/4 tsp mustard seeds; when they pop add 1/2 tsp urad dal and 3 curry leaves, fry until the dhal turns light brown. Pour this over the peanut-tomato chutney and mix.