andhraMediumvegetarian

Guntur Idli

Name: Guntur Idli
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: andhra
Ingredients: 2 cup idli rice (soaked); 0.5 cup urad dal (whole or split, soaked); 0.5 tsp fenugreek seeds (soaked with the dal); 0 water (for grinding); 0.5 tsp salt (for the batter); 1 tsp oil (for greasing the idli plates); 2 tbsp ghee; 1 pcs onion (medium, finely chopped); 3 pcs green chili (finely chopped); 0.5 tsp mustard seeds; 10 pcs curry leaves; 3 tbsp idli podi (Guntur-style spicy podi); 0.5 tsp red chili powder; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A fiery Andhra-style idli dish where soft steamed idlis are tossed with spiced podi, onions, green chilies, and a quick tempering. It is bold, comforting, and perfect when you want regular idli with a punch of heat.

PREP

25m

COOK

25m

SERVES

1 PIECE

273 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the rice and dal.
1.Rinse the idli rice well until the water runs mostly clear.
2.Soak the rice in enough water for 6 hours.
3.Rinse the urad dal and fenugreek seeds together.
4.Soak the urad dal and fenugreek seeds in enough water for 6 hours.
TIPUse fresh urad dal for a lighter, fluffier batter.
mix · ~20 min
Grind the batter.
1.Drain the urad dal and fenugreek seeds, reserving a little soaking water if needed.
2.Grind the urad dal mixture with water for grinding to a smooth, airy batter.
3.Drain the rice and grind it separately with water for grinding to a slightly grainy batter.
4.Mix both batters well in a large bowl.
rest · ~480 min
Ferment the batter.
Add salt for the batter and mix well. Cover loosely and let the batter ferment in a warm place for about 8 hours, until risen and light.
TIPLeave enough room in the bowl because the batter will rise as it ferments.
steam · ~14 min
Steam the idlis.
1.Grease the idli plates lightly with oil.
2.Pour the fermented batter into each mold, filling them about three-quarters full.
3.Steam the idlis in an idli steamer over medium heat until cooked through, 10 to 12 minutes.
4.Rest for 2 minutes, then unmold the idlis gently.
TIPDo not oversteam or the idlis can turn dry instead of soft.
prep · ~5 min
Cut the idlis and prep the finishing ingredients.
Once slightly cool, cut each idli into bite-size pieces. Keep the chopped onion, green chili, coriander leaves, idli podi, and lemon juice ready near the stove.
temper · ~2 min
Make the tempering.
1.Heat ghee in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add the urad dal and cook until lightly golden.
4.Add curry leaves and green chili, then stir for a few seconds.
TIPKeep the heat medium so the dal turns golden without burning.
saute · ~4 min
Cook the onion and spices.
1.Add the chopped onion and cook until just soft, 2 to 3 minutes.
2.Add red chili powder and stir quickly.
3.Add the idli podi and mix for a few seconds so it coats well.
mix · ~3 min
Toss the idlis in the spice mix.
Add the idli pieces to the pan and toss gently until they are evenly coated with the spiced ghee mixture. Sprinkle in the lemon juice and half the coriander leaves, then mix once more.
garnish · ~1 min
Garnish with the remaining coriander leaves.
serve
Serve hot.
Serve the Guntur Idli right away while the edges are warm and coated in the spicy tempering.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Ferment the batter in a roomy bowl; a well-risen batter gives the soft idlis this dish needs.
2
Keep the rice batter slightly grainy, not fully smooth, so the steamed idlis hold shape when tossed.
3
Cool the idlis briefly before cutting; hot idlis can crumble in the pan.
4
Use a wide pan for tossing so the podi coats each idli piece evenly without breaking them.
5
Add the red chili powder on low heat and stir quickly to prevent it from turning bitter.
6
Finish the lemon juice after coating the idlis, not earlier, so the tang stays bright.
7
This dish tastes best right after tossing, when the edges are warm and lightly crisp from the tempering.