Idli, Muttai Sambar and Idli Podi

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.

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.

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.

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.

Combine and Simmer

• Pour the cooked, mashed dal into the pot with the vegetables. Stir well to combine everything.
• Add another cup of water, or more, to achieve your preferred sambar consistency. It should be a thin gravy, not too thick.
• Bring the sambar to a gentle simmer over low-medium heat. Avoid boiling it vigorously at this stage to preserve the aromas.
• Gently slide the slit hard-boiled eggs into the simmering sambar. Let it simmer for another 5 minutes, allowing the eggs to soak up the flavors of the stew.

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the remaining 1 tbsp of sesame oil over medium heat.
• Add the mustard seeds and wait for them to splutter. Immediately add the urad dal and fenugreek seeds, and fry until the dal turns a light golden brown.
• Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices.

Garnish and Serve

• Pour the hot tempering over the sambar. Stir gently to incorporate.
• Garnish with freshly chopped coriander leaves.
• Turn off the heat and let the Muttai Sambar rest for at least 10-15 minutes before serving. This allows the flavors to meld beautifully.
• Serve hot with steamed rice, idli, dosa, or vada.

Grind the Podi

• Once cooled, transfer the entire mixture to a dry spice grinder or a powerful blender jar.
• Add the hing and salt.
• Grind in short pulses to achieve a slightly coarse, sand-like texture. Avoid grinding continuously, as it can release oils and make the podi clump together.
• If using, add the jaggery powder at the very end and pulse just once or twice to mix it in.

Cool and Store

• Spread the freshly ground podi back onto the plate for a final cooling, allowing any heat generated during grinding to dissipate.
• Once at room temperature, transfer the Idli Podi to a clean, dry, and airtight glass jar.
• Store in a cool, dark place. It will stay fresh for up to a month.