Cooking Time Required: 20-25 mins
Cost of preparation: 30-35 rupees
Ingredients:
For Idli: Urad dal ( de-husked, 1 cup ), rice rawa ( 3 cups ).
For Chutney: Coconut pieces( 1 cup ), channa dal( 1/2 cup ), red chilli ( 3 nos ), green chilli ( 2 nos ), curry leaves ( 3-4 sprigs), asafoetida ( 2 pinches ), cumin seeds ( 1/5 tsp), coriander seeds ( 1/5 tsp), tamarind ball ( a tiny one or according to taste), oil ( 3 tsp ), salt to taste.
Preparation: Wash and soak the urad dal for 5 hours. Grind into a smooth paste.
Soak the rawa for about 1-2 hours. Wash and drain completely. Add to the urad dal paste along with salt and keep aside for 3-4 hours. Do not let it become sour.
Cooking: Heat a pan. Add 2 tsp oil followed with the green chilli, cumin seeds, coriander seeds, 2 sprigs curry leaves and green chilli. Add the coconut pieces and channa dal.
Fry for 5 mins. Transfer to a mixer-grinder and add some water, salt and the tamarind. Grind into a little coarse paste. Transfer to a mixing bowl.
Heat the remaining oil in a pan. Add the broken red chillis, 1 tbs channa dal and curry leaves. At the asafoetida at last and pour the tempering over the contents of mixing bowl.
Delicious chutney is ready.
Bring water to a boil in the idli maker.
Grease the idli plates with a little oil. Pour a the batter into the holes. Put the idli plates inside the idli stand and steam for 12-15 minutes.
Remove the idlis from the idli plates using a spoon or a knife.
Serve the hot idlis with the chutney.
Note: I have reduced the fermentation time to 3-4 hours as the idlis in Orissa are generally made from fresh batter. They do not have the distinct ( not sure if i can call it a little sour ) taste which is found down South.
If one prefers the fluffy idlis from the South, then leave the batter overnight to ferment. Also add abt 1/3 tsp of fenugreek seeds while grinding the urad dal.
Check out the idlis made from the same batter after fermenting for 10 hours:
