Lentil Idli with Cucumber Chutney

25 mins
Prep: 15 mins | Cook: 10 mins | Servings: 2

Ingredients

To be soaked

  • ½ cup uraddaal(split black gram daal)
  • ½ cup Moong Daal
  • ½ cup brown rice
  • ½ cup white rice ( use parboiled rice)
  • ¼ cup toordaal
  • ¼ cup chanadaal
  • 2 tsp methi seeds (Fenugreek seeds)

 

To be added later:

  • 1 inch ginger
  • 1 dried red chili
  • handful of methi leaves(fresh fenugreek leaves)
  • salt to taste

 

Recipe

  • Soak all the to be soaked items overnight (12 hours)
  • Drain the water and grind the soaked lentils/grains along with ginger, dried red chili, washed fenugreek leaves and salt(1/2 teaspoon or more) with little water if needed.
  • If this mixture doesnt look fermented enough, add 1/4 tsp baking powder, or keep for another 4-6 hours in a warm place.
  • Grease Idli stand and mix and pour the batter.
  • Steam the idlis for 20-25 mins and let stand for another 10 before removing from idli stand.

 

Cucumber Chutney

  • 1 medium sized round cucumber
  • 4 green chilies slit
  • ½ tsp. cumin
  • Salt to taste
  • 1 tsp Lemon juice
  • Handful coriander leaves (chopped finely)

 

Tempering

  • 1 sprig curry leaves
  • ¼ tsp. mustard
  • ¼ tsp. cumin
  • ½ red chili broken
  • 1 garlic clove
  • ½ tsp. urad dal (optional)
  • ½ tsp. channadal(optional)
  • Pinch of hing
  • 1 tsp olive oil 

Process

  • Wash cucumber and peel off the skin
  • Cut it to 2 large pieces. Remove the seeds and discard.
  • Fry green chilies in oil for 1 to 2 min. Cool them.
  • Grind green chilies, cumin, salt, turmeric, garlic, and handful of the chopped cucumber pieces. Keep the rest of the cucumber pieces aside.
  • Add the blended mix with the rest of the cucumber pieces, add salt chopped coriander leaves
  • Heat the same pan with oil, add all the tempering ingredients and fry till the dals turn golden.
  • Add this to the chutney, check salt and tang. if needed you can add lemon
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