Idli with Mutton Salna

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.

Cook the Masalas

• Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
• Add the finely chopped tomatoes and cook for 5-6 minutes until they become soft, mushy, and well-integrated.
• Reduce the heat to low. Add the red chili powder, coriander powder, and the remaining 0.25 tsp of turmeric powder. Sauté for one minute until the spices are fragrant.

Combine and Simmer the Salna

• Add the ground masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the masala darkens in color and oil begins to separate at the edges.
• Add the cooked mutton pieces and mix thoroughly to coat them with the masala.
• Pour in the reserved mutton stock and an additional 2 cups of water to achieve the classic thin consistency of salna.
• Add the remaining 1 tsp of salt, stir well, and bring the curry to a rolling boil.
• Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, allowing all the flavors to meld together beautifully.

Garnish and Serve

• Turn off the heat and garnish generously with freshly chopped coriander leaves.
• Let the salna rest for at least 15 minutes before serving. Serve hot with parottas, idiyappam, dosas, or idlis.