Idli with Karam Podi & Coconut Chutney

📝INGREDIENTS

Idly Batter

• 1 cup urad dal (black gram)
• 2 cups idli rava (or parboiled rice)
• Salt to taste
• Water as needed
• Oil or ghee (for serving)
• 2 tbsp Karam Podi (spicy lentil powder)

COCONUT CHUTNEY INGREDIENTS 📝

• 1 cup grated fresh coconut
• 2 tbsp roasted chana dal (dalia)
• 1 green chili
• 1 small piece of ginger
• Salt to taste
• Water as needed
• 1 tsp oil (for tempering)
• 1/2 tsp mustard seeds
• 4-5 curry leaves

👩‍🍳Recipe

Step 1

- Wash and soak urad dal for 4-5 hours. Grind it to a smooth batter.

Step 2

- Soak idli rava separately for 4 hours, squeeze out excess water, and mix it with the urad dal batter.

Step 3

- Add salt, mix well, and ferment the batter overnight or for 8 hours.

Step 4

- Grease idli plates and pour batter into them. Steam for 10-12 minutes on medium flame.

Step 5

- Once cooked, remove idlis from the moulds and serve hot.

Step 6

- Sprinkle Karam Podi over hot idlis and drizzle ghee or oil on top for an authentic spicy flavor.

Step 7

- For the chutney, grind coconut, roasted chana dal, chili, and ginger into a smooth paste with salt and water.

Step 8

- Heat oil in a small pan, add mustard seeds, let them splutter, then add curry leaves and pour over the chutney.

Pro Tip

- You can also mix Karam Podi directly into ghee and serve as a dipping chutney for idli!

Serving Tip

- Serve 3-4 soft idlis hot with a side of Karam Podi and fresh coconut chutney for a traditional Andhra-style breakfast!