Idli

IDLI

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Idly rice	3kg
2	Urad dal	1kg
3	Salt	40gms
Coconut chutney
4	Grated coconut	50gms
5	Roasted channa dal	5gms
6	Green chili	2gms
7	Salt	to taste
8	Ginger	2gms
Tomato chutney
9	Tomato	50gms
10	Red chili	2gms
11	Cumin seeds	1gm
12	Channa dal	1gm
13	Coriander seeds	1gm
14	Curry leaves	1gm
15	Turmeric powder	a pinch
16	Salt	to taste
17	Refined oil	2ml
18	Urad dal	1gm
Coriander chutney
19	Coriander chop	50gms
20	Green chilies	3gms
21	Channa dal	1gms
22	Urad dal	1gms
23	Salt	to taste
24	Curry leaves	2gms
25	Onion slices	5gms
26	Tamarind	2gms
27	Sambhar	150ml

METHOD:

1) Soak the rice and urad dal separately for 4 hours.(Ratio of rice and dal 3:1)

2) Grind it separately to smooth texture at last mix it together with the salt.

3) Keep it under the room temperature for minimum 5hours for natural fermentation.

4) After fermentation don’t mix the batter, by using the round ladle   scoop out the batter, pour it on the idly tray and then steam it for 10mintues.

5) Once it is cooked take it out from the tray keep three numbers per portion serve with the accompaniment of sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.