Idli with Sambar and Coconut Chutney

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1. 1

   Wash idli rice and urad dal separately until the water runs clear.

   Cirka 5 min

   Kockens tips: This helps remove impurities and excess starch.

2. 2

   Soak idli rice in plenty of water for at least 6 hours or overnight.

   Cirka 6 tim

3. 3

   Soak urad dal and fenugreek seeds together in plenty of water for at least 6 hours or overnight.

   Cirka 6 tim

   Kockens tips: Fenugreek seeds aid in fermentation and give a good texture.

4. 4

   Drain the urad dal and fenugreek seeds, then grind them into a very smooth, fluffy paste using a wet grinder or high-speed blender, adding water little by little if needed.

   Cirka 20 min

   Kockens tips: The batter should be light and airy for soft idlis.

5. 5

   Drain the idli rice and grind it into a slightly coarse batter, similar to fine semolina, adding water as needed.

   Cirka 15 min

6. 6

   Combine the urad dal batter and rice batter in a large bowl, add the salt, and mix well with your hands for 5-7 minutes.

   Cirka 7 min

   Kockens tips: Mixing by hand helps incorporate air and aids fermentation.

7. 7

   Cover the bowl and let the idli batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and is bubbly.

   Cirka 8 tim

   Kockens tips: Fermentation time varies with ambient temperature. In cooler climates, use a warm oven (turned off) or a proofing setting.

8. 8

   Wash toor dal and pressure cook it with turmeric powder and enough water until very soft, for about 3-4 whistles.

   Cirka 15 min

9. 9

   Soak tamarind in a small amount of hot water for 10 minutes, then extract the pulp and discard any solids.

   Cirka 10 min

10. 10

    In a large pot, combine the cooked dal, tamarind pulp, bottle gourd, drumstick, onion, tomato, sambar powder, and salt.

    Cirka 5 min

11. 11

    Add enough water to achieve your desired sambar consistency, then bring to a boil and simmer for 15-20 minutes, or until the vegetables are tender.

    Cirka 20 min

12. 12

    For the sambar tempering, heat oil in a small pan, add mustard seeds and let them splutter.

    Cirka 2 min

13. 13

    Add cumin seeds, curry leaves, dried red chilies, and asafoetida, then sauté for a few seconds until fragrant.

    Cirka 1 min

14. 14

    Pour the tempering into the simmering sambar and stir well.

15. 15

    For the chutney, combine grated coconut, roasted chana dal, green chili, ginger, and salt in a blender.

    Cirka 2 min

16. 16

    Add a little water and blend to a smooth paste.

    Cirka 2 min

    Kockens tips: Adjust water for desired consistency.

17. 17

    For the chutney tempering, heat oil in a small pan, add mustard seeds and let them splutter.

    Cirka 2 min

18. 18

    Add curry leaves and sauté for a few seconds.

    Cirka 1 min

19. 19

    Pour the tempering over the prepared coconut chutney and mix.

20. 20

    Grease idli molds with a little oil.

    Cirka 1 min

21. 21

    Gently stir the fermented idli batter (do not overmix, as it will lose its fluffiness).

22. 22

    Pour the idli batter into the greased molds, filling them about three-quarters full.

    Cirka 1 min

23. 23

    Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until a toothpick inserted comes out clean.

    Cirka 12 min

    Kockens tips: Ensure the water in the steamer is boiling before placing the molds inside.

24. 24

    Let the idlis rest for 2-3 minutes before demolding them carefully with a spoon.

    Cirka 3 min

    Kockens tips: This makes them easier to remove without breaking.

25. 25

    Serve the hot idlis with warm sambar and fresh coconut chutney.