MINI IDLI N COCONUT CHUTNEY

Idli is a traditional breakfast in a Southern Indian household, specifically in Southern Indian households. It is a savoury cake popular throughout India and few of her neighbouring countries. Made by steaming a batter consisting of fermented black lentils /de-husked urad dal and rice, they are extremely healthy.

Idlis were not made at our home. As memory goes whenever I and our mom went for shopping she would have a plate of it or dosa. Idli and Dosa being pretty popular in Kolkata, there is a South Indian restaurant at every corner. Honestly, I was not fond of Idli or Dosa earlier. I developed a liking for them after our son was born. I was being warned by my doctor for having too much of fried stuffs. Hence, these healthier options. When I got my first microwave, I got a microwave proof idli maker free with it. Thereafter, I started my tryst with home-made idli. 

Here in Singapore, there are good South Indian restaurants and eateries. Here, I have learnt that South Indian food is not only about idli & dosa. I venture there quite often. Besides, having South Indian colleagues, I get to taste them on a regular basis. One of my colleagues got mini idlis one day, I became fan of it instantly. So much so that I got a mini idly stand from an Indian super market. They are usually dipped into Sambar or fried in spices, but I love having them with my favourite coconut chutney.

INGREDIENTS[for the Idli]

Idli Rice : 4 cups
Black Gram : 11/2 cup
Fenugreek Seeds : 2tsp
Cooked Rice : 2tsp
Salt : As required
Oil : To grease the mini idli moulds

INGREDIENTS[for the Coconut Chutney]

Shredded Coconut : 1 cup
Roasted Peanuts : 1/4 cup
Curry Leaves : 6-7
Mustard Seeds [black] : 1/2 tsp
Black Gram  Dal [skinless] : 1/4tsp
Bengal Gram Dal : 1/4 tsp
Dry Red Chilli : 2
Green Chilli : 1
Oil : 1tsp
Salt : As required

METHOD :

Soak the rice and black gram separately in water for at least 6 hours. Add the fenugreek seeds to the black gram. Drain the water and rice and grind coarsely along with the cooked rice.

Grind skinless black gram dal smoothly and mix with the rice batter along with salt. Keep the batter in a warm place allowing it to ferment. It may take 8-10 hours.

Grease the specially designed mini idly plates with few drops of oil and fill with idli batter with help of a tablespoon. Steam them for about 10 minutes until they rise and become firm. Our soft, fluffy idli is done.

Now the chutney. This is the way I love it, may not be authentic. Blend the shredded coconut and peanuts along with a green chilli and salt as required. Heat 1 tsp oil in a pan. Temper with mustard seeds, skinless black gram dal and bengal gram dal, halved dry red chillies, curry leaves. Pour over the coconut chutney.

Enjoy a health loaded snacks!