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Idly (3) Recipe

Name: Mirchi Indian Cuisines IDLY (3) Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.5 cups parboiled rice (idly rice or sona masuri); 0.5 cups split black gram (urad dal, husked); 0.25 cups poha (flattened rice, optional); 0.5 tsp fenugreek seeds (methi); 1 cups water (for soaking & grinding); 1 tsp salt; 1 tsp cooking oil or ghee (to grease idly molds/plates); 1 l water (for steamer); 0.5 cups toor dal (pigeon peas); 2 tbs tamarind pulp; 1 tbs sambar powder; 0.25 tsp turmeric powder; 1 cups mixed vegetables (onion, carrot, drumstick pieces, tomato); 1 tsp salt; 2 cups water; 1 tbs oil; 0.5 tsp mustard seeds; 1 pinch asafoetida (hing); 6 to taste curry leaves; 0.75 cups fresh or frozen grated coconut; 2 tbs dry roasted chana dal (dalia/gram dal); 1 piece green chili; 0.5 tsp ginger; 0.5 tsp salt; 0.25 cups water; 1 tsp oil (for tempering); 0.25 tsp mustard seeds (for tempering); 0.5 tsp urad dal (for tempering); 4 to taste curry leaves (for tempering)

Inspired by Mirchi Indian Cuisine

Time2h 30m

Serves3

3 Savory cake made by steaming batter served with Sambar and chutney.

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Ingredients

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Idly batter

1 1/2 cups parboiled rice (idly rice or sona masuri)

1/2 cups split black gram (urad dal, husked)

1/4 cups poha (flattened rice, optional)

1/2 tsp fenugreek seeds (methi)

1 cups water (for soaking & grinding)

1 tsp Celtic sea salt

For steaming and assembly

1 tsp cooking oil or ghee (to grease idly molds/plates)

4 1/4 cup (1 l) water (for steamer)

Sambar (makes about 2 cups)

1/2 cups toor dal (pigeon peas)

2 tbs tamarind pulp

1 tbs sambar powder

1/4 tsp turmeric powder

1 cups mixed vegetables (onion, carrot, drumstick pieces, tomato)

1 tsp Celtic sea salt

2 cups water

1 tbs oil

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

6 to taste curry leaves

Coconut chutney (makes about 1 cup)

3/4 cups fresh or frozen grated coconut

2 tbs dry roasted chana dal (dalia/gram dal)

1 piece green chili

1/2 tsp ginger

1/2 tsp Celtic sea salt

1/4 cups water

1 tsp oil (for tempering)

1/4 tsp mustard seeds (for tempering)

1/2 tsp urad dal (for tempering)

4 to taste curry leaves (for tempering)

Method

Idly batter

Soak grains

Rinse rice until water runs clear. Rinse urad dal and fenugreek. In separate bowls, soak rice with poha and soak urad dal with fenugreek in enough water to cover for 4–6 hours or overnight.

Grind batter

Drain water from soaked urad dal and rice. Grind urad dal with about 1/4 cup water to a smooth, airy paste (add water sparingly). Grind rice and poha with about 1/2 cup water to a slightly coarse, smooth batter. Combine rice and urad batters in a large bowl, mix well by hand for 2–3 minutes to incorporate air. Adjust consistency: batter should be thick but pourable, similar to pancake batter. Cover and ferment at a warm place (25–35°C) for 8–12 hours until doubled and slightly airy.

Season batter

Once fermented, gently fold in 1 tsp salt. If batter is very thick, add up to 2–3 tbs water to reach the right consistency.

Steaming idlis

Prepare steamer or idly cooker: bring 1 liter of water to a rolling simmer. Grease idly molds or plates lightly with oil or ghee.

Fill molds: stir batter gently. Pour batter into 3 idly molds (or a 7–9 cm idly plate) filling each about 3/4 full to allow rise.

Steam: place filled molds in the steamer, close lid, and steam on medium-high heat for 10–12 minutes for small idlis (or 12–15 minutes for larger). Avoid opening the lid during steaming.

Check and remove: insert a toothpick or knife into center — it should come out clean. Remove molds and let rest 2 minutes. Use a spoon to gently lift idlis from molds onto a plate.

Sambar

Cook dal: rinse toor dal. Pressure-cook toor dal with 1 cup water and turmeric until soft (3–4 whistles) or simmer in saucepan until mushy. Mash and keep aside.

Cook vegetables: in a saucepan heat 1 tbsp oil, add mustard seeds and when they pop add asafoetida and curry leaves. Add mixed vegetables and sauté 2–3 minutes. Add 1 cup water, tamarind pulp, sambar powder, salt and simmer until vegetables are tender (8–10 minutes).

Combine with dal: add cooked mashed dal to the vegetable-tamarind mixture, adjust consistency with remaining water to reach a medium-thick stew. Simmer 5–7 minutes, taste and adjust salt and sambar powder. Turn off heat.

Coconut chutney

Grind chutney: combine grated coconut, roasted chana dal, green chili, ginger, salt and 1/4 cup water in a blender. Grind to a smooth or slightly coarse paste, adding small amounts of water if needed. Transfer to a bowl.

Temper chutney: heat 1 tsp oil in a small pan, add 1/4 tsp mustard seeds and 1/2 tsp urad dal. When mustard pops and urad dal browns, add curry leaves and immediately pour the tempering over the chutney. Stir and serve.