Idli with Coconut Chutney
For the Idli
- 11/2 cups idli rava (cream of rice)
- 11/2 cup urad dal, split and skinned
- 1 teaspoon sea salt
Rinse idli rava under warm water until liquid runs clean. Place in a large bowl and cover with several inches cold water. Let stand about 2 hours. Do the same with the urad dal. Drain both idli rava and urad dal. Combine urad dal and 1/2 cup water in the bowl of a food processor and pulse until smooth. Transfer to a clean bowl. Squeeze out water from drained idli ravi. Then place in the bowl of food processor and pulse until smooth. Add idli ravi to urad dal and stir to combine. Stir in salt. Cover bowl so mix is airtight. Set in a warm place and let stand overnight.
Assemble idli steamer and cook idli according to manufacturer's instructions. Alternatively, idli can be cooked on a lightly oiled griddle as one would a traditional pancake with good success.
Coconut Chutney
- Flesh from 1/4 fresh coconut - rind removed, coarsely chopped
- 2 tablespoons tamarind paste
- 1 1/2 teaspoons salt
- 1 inch piece fresh ginger, peeled and coarsely chopped
- 6 green chilis
- 1/2 cup gram dal
- 1/2 cup plain yogurt
- 1 cup cold water
- 2 tablespoons olive oil
- 1 teaspoon urad dal
- 1 teaspoon mustard seed
- 1 teaspoon cumin
- 1 dried red chili
- 1/2 teaspoon ground turmeric
- 10 fresh curry leaves
Combine coconut, tamarind paste, salt, ginger, green chili, gram dal, yogurt and water in the jar of a bar blender and process until smooth. Transfer to a serving bowl. Heat olive oil in a skillet over low flame and add urad dal, mustard seed, cumin, red chili, turmeric and curry leaves. Toast until oil is aromatic - stirring so not to scorch. Spoon hot spice mix over coconut chutney and serve immediately with idli.