Lentil Idli with Cucumber Chutney
Preparation time 15 mins
Cooking time 10 mins
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
- 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.
1 medium sized round cucumber
4 green chilies slit
½ tsp. cumin
Salt to taste
1 tsp Lemon juice
Handful coriander leaves (chopped finely)
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
- 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