Veena Store's Dip Idli Chutney Recipe

Soak rice and dal

Rinse the idli rice until water runs almost clear. Rinse the urad dal and fenugreek seeds together. Soak the rice and the dal+fenugreek separately in enough water to cover for 4–6 hours (or overnight).

Grind batter

Drain soaked urad dal and reserve soaking water. Grind urad dal with about 1/2 to 3/4 cup of the reserved water to a smooth, light, airy paste (about 8–12 minutes in a wet grinder; a high-speed blender will take longer and you may need to scrape). Transfer to a large bowl. Next, drain rice and grind with 3/4–1 cup fresh water to a slightly grainy, smooth but bodyful batter. Combine rice and urad batter in the large bowl.

Ferment

Add salt and mix thoroughly with a wet spatula. Cover and keep in a warm place for 8–12 hours (4–8 hours in very warm climates) until the batter has risen and is slightly bubbly. Stir gently down to make an even batter for steaming.

Steam idlis

Grease idli molds lightly with oil or ghee. Pour batter into molds about 3/4 full. Steam in a steamer or pressure cooker (without whistle) over boiling water for 10–12 minutes for small idlis, 12–15 minutes for larger idlis. A toothpick inserted should come out clean. Remove and cool 2 minutes, then unmold gently with a spoon.

Prepare ingredients

Measure and have ready grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and water for grinding. Adjust green chilies for desired heat.

Grind chutney

In a blender, add grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, salt, and about 1/4 cup water. Grind briefly to start, then add remaining water as needed to reach a smooth but slightly thick dipping consistency (not too watery). Scrape down sides and blend again until smooth. Taste and adjust salt or tamarind. Transfer chutney to a serving bowl.

Heat oil and season

Heat oil in a small pan over medium heat. Add mustard seeds and wait until they pop. Add urad dal and chana dal and fry until golden brown, then add broken dried red chilies, curry leaves and a pinch of hing. Fry briefly (10–20 seconds) until fragrant and the curry leaves crisp up. Turn off the heat.

Temper the chutney

Carefully pour the hot tempering over the prepared coconut chutney. Stir gently to combine so the spices and oil distribute through the chutney. Taste and adjust seasoning. Garnish with chopped cilantro if using.

Place warm idlis on a plate, optionally brush a little ghee or melted butter on them. Serve immediately with the tempered coconut dip chutney on the side for dipping each idli. Chutney can be served at room temperature or slightly warm.