Soft spongey idlis, coconut chutney, tomato chutney, Mango/Amla chutney

Soft and spongy idli. A  tasty breakfast relished by our family.

Soft, spongy Idli

Ingredients

1 cup Urad dal 

1 cup Aval (poha/flattened rice)

3 cups idli rice

1tablespoon methi seeds

Salt as required (I use tata salt, added 1and a 1/2 teaspoon.)

Method 

* In a bowl add urad dal and poha, wash three times add water and soak.

*In another bowl add methi seeds, rice, wash three times and soak for 3bto 4 hours.

 * In a wet grinder first add urad dal and poha,grind for about 30 to 45 minutes, by adding just enough water, until it's fluffy and bubble starts forming. 

*You can see bubbles when you stop the grinder for a minute. If you see big bubbles coming and bursting  that means your urad dal is ready to be removed. The quantity will be 3 times of urad dal you added. Remove from grinder keep aside.

*Next add rice and methi seeds, grind by adding water little by little about 15 to 20 minutes. 

*The rice batter will be almost done, add this point add urad dal batter, salt and grind for about 5 minutes. This process is needed for the even distribution of rice and urad dal mixture.

*Allow both the batter to grind together for about 10 minutes, Add salt. Carefully remove the batter in a large vessel. The batter will be double the quantity you grind when fermented. So make sure your vessel is big enough. 

*We are going to allow the batter to ferment overnight for about 8 hours. 

*Morning prepare soft idli in  idli maker.Use a little oil to moist the idli tray. Pour just one big laddle full of battar. Allow the battar to cook for about 10 minutes in medium flame

*Remove from the idli tray using a clean ladle. Careful you may break the idli as its very soft and fluffy!

Your spongy idlis are ready to be served with chutney of your choice. 

 Coconut chutney 

Ingredients

1 cup Grated coconut 

3 green chilies

1 tablespoon of puffed bengal gram

1 garlic pod

2 small baby onions

Few springs of coriander leaves(optional)

1 small piece of ginger 

salt - as required

For the tadka

1 tablespoon Oil 

1/4 teaspoon of mustard seeds

1/4 teaspoon of urad dal

1 red dry chili broken

Method 

* Add all the ingredients and grind by adding just enough water. Grind coarsely. Remove from mixer and add little more water if required for pouring consistency.

* In a small heated pan add oil and add mustard,urad dal and red chili. Allow mustard to splutter. Pour in top of the chutney. Serve with fluffy, spongy idli.

 

Tomato chutney

2 green chilies

1 medium sized tomato

A small piece ginger

3 to 4 tablespoons of coconut grated

Salt as required

1 tablespoon of pottu kadalai(fried gram dal)

1/4 cup water/curd

Method

Grind all the ingredients in the mixer. Adjust consistency and salt if required.

For tadka

1 teaspoon coconut oil

1/4 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red dry chili broken

Method

In a heated pan pour oil, mustard seeds and urad dal, let mustard splutter. Add broken chili and mix well. Pour it on the prepared chutney. Serve with idli/dosa. 

Mango chutney and Amla chutney

2 green chilies

1 medium sized mango/ 4-5 raw amla

A small piece ginger

3 to 4 tablespoons of coconut grated

Salt as required

1/4 cup water

Method

Grind all the ingredients in the mixer. Adjust consistency and salt if required.

For tadka

1 teaspoon coconut oil

1/4 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red dry chili broken

Method

In a heated pan pour oil, mustard seeds and urad dal, let mustard splutter. Add broken chili and mix well. Pour it on the prepared chutney. Serve with idli/dosa.