Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
Prep20 min
Cook20 min
Soak360 min
Ferment600 min
Servings10
Serving size: 3 pieces
89cal
3gprotein
15gcarbs
Ingredients
2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)
Aromatic and spicy lentil stew from the Chettinad region of Tamil Nadu. Made with freshly ground spices, tamarind, and mixed vegetables, it's a flavorful twist on the classic sambar, perfect with rice or idli.
A fiery and tangy South Indian condiment made with fresh garlic, red chilies, and tamarind. This bold-flavored chutney is the perfect spicy accompaniment for idli, dosa, and uttapam.
Soft, gut-friendly idlis with aromatic Chettinad Sambar – a fiber-rich and satisfying breakfast!
This chettinad dish is perfect for breakfast. With 593.81 calories and 20.86g of protein per serving, it's a nutritious choice for your meal plan.
2gfat
Soak the Rice and Dal (6-8 hours)
In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grind the Batter (30-40 minutes)
Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
Next, drain the water from the rice and poha. Add them to the same grinder.
Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
Pour the ground rice batter into the same pot with the dal batter.
3
Mix and Ferment the Batter (8-12 hours)
Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4
Steam the Idlis (10-12 minutes per batch)
Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your idli mold plates with oil.
Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5
Rest and Demold (5-7 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.
Servings
4
Serving size: 1 cup
347cal
14gprotein
52gcarbs
12gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
0.5 tsp Turmeric Powder
3 cup Water (For pressure cooking the dal)
2 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dry Red Chillies (For the masala powder)
3 tbsp Grated Coconut (Fresh or desiccated)
1 tsp Sesame Oil (For roasting masala)
20 g Tamarind (Seedless, about a small lemon-sized ball)
1 pcs Drumstick (Cut into 2-inch pieces)
1 pcs Brinjal (Small, quartered)
0.5 cup Yellow Pumpkin (Peeled and cubed)
15 pcs Sambar Onions (Peeled, also known as pearl onions)
1 pcs Tomato (Medium, chopped)
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, to balance flavors)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
1 pcs Dry Red Chilli (Broken, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Lentils
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2
Prepare the Chettinad Masala
Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3
Cook the Vegetables and Tamarind
While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.
In a large pot or kadai, add the prepared tamarind extract, chopped vegetables (drumstick, brinjal, pumpkin), sambar onions, and chopped tomato.
Add 1 more cup of water and the salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape. The raw smell of the tamarind should also be gone.
4
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir well to combine.
Add the freshly ground Chettinad masala powder and the optional jaggery. Mix thoroughly, ensuring there are no lumps.
Check the consistency. If the sambar is too thick, add up to 1 cup of hot water to reach your desired consistency.
Allow the sambar to simmer gently on low heat for 8-10 minutes, allowing all the flavors to meld together beautifully.
5
Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
Add the broken dry red chilli, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and the mixture is fragrant.
6
Garnish and Serve
Immediately pour the hot tempering over the simmering sambar. This will create a sizzle and release a wonderful aroma.
Garnish with freshly chopped coriander leaves, give it a final gentle stir, and turn off the heat.
Serve hot with steamed rice, idli, dosa, or pongal.
Add the curry leaves (stand back as they may splutter) and the hing. Sauté for another 10-15 seconds until the leaves are crisp.
4
Combine and Serve
Carefully pour the hot tempering over the ground garlic chutney paste.
Mix everything together thoroughly until the tempering is well incorporated.
Let the chutney rest for 10 minutes for the flavors to meld.
Serve this spicy and tangy Poondu Chutney with hot idlis, dosas, uttapam, or even plain rice.
