Idli with sambar and coconut chutney

Name: Idli with sambar and coconut chutney
Total time: 12 h
Yield: 4 servings (about 12 pieces)
Cuisine: Indian
Ingredients: 300 g parboiled rice; 100 g skinned urad dal (black gram); 1 tsp fenugreek seeds; salt; for the sambar and chutney: split pigeon peas, mixed vegetables, tamarind, desiccated coconut

Time: 12 hr (mostly fermenting) (about 35 min hands-on)4 servings (about 12 pieces)approx. 300 kcal / serving (estimated)approx. 12 g protein / serving

Idli with sambar and coconut chutney (illustration)

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Ingredients

300 g parboiled rice
100 g skinned urad dal (black gram)
1 tsp fenugreek seeds
salt
for the sambar and chutney: split pigeon peas, mixed vegetables, tamarind, desiccated coconut

Method

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Soak the rice and the urad dal (with the fenugreek seeds) separately for 4-6 hours.
Drain and grind each smooth with a little water in a food processor or grinder, then mix them together and season with salt.
Ferment in a warm place for 8-10 hours, ideally overnight, until the batter rises and puffs up.
Spoon into greased idli moulds and steam for 10-12 minutes until set.
Serve with vegetable sambar and coconut chutney.

A Receptnaptár original recipe. Calories and protein are estimated.

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