Recipes for Homemade Idli Batter and Idli With Coconut Chutney (Dip)

Idli with coconut chutney and sambhar is something everyone enjoys. My family too look forward to having idlis for breakfast very often, especially my 8 year old son, who enjoy it with tomato sauce (his most favored lunchbox item throughout the week at school). So I always make the batter at home as, I don't prefer the ready-made bater which is tangier than the homemade one (sharing the ingredients and process to prepare the batter too below along with the idli and coconut chutney recipes).

So lets get started with the batter recipe first since without it we cannot proceed with the main recipe for idli and chutney (dip).

Idli Batter and Idli Recipes

Soaking Time: 4-5 hours

Preparation time: 20-25 mins

Fermentation Time: 8-9 hours during Summer and almost for 18 hours during Winter (keep in a warm place)

Cooking Time: 25 mins.

Serving : 30-32 idlis

Ingredients for the Batter:

3 small cups of Split Urad dal or Black Gram skinned (Urad Dhuli in Hindi)

1 1/2 small cups of Par Boiled rice (you can make use of any other rice too including brown rice)

Salt to Taste

Preparation

1. Wash and soak the dal and the rice in two separate large bowls. Keep them aside for atleast 4 to 5 hours.
2. Now drain the water from both the rice and dal and keep the dal soaked water aside for later use.
3. Wet the inner surface of the grinder and put rice into it to grind in 2-3 small batches to a paste (not thick nor thin) (add 1-2 tbsp of the reserved urad dal water in between) not finely ground leave it slightly coarse as it will make your idli softer when you prepare it. (earlier I use to finely grind the rice into a smooth paste but 2 weeks ago I tried experimenting by leaving the rice paste slightly coarse, the idlis were softer than previously prepared ones).
4. Now turn to make the urad dal paste or batter. Wet the inner surface of the grinder and put the urad dal into it for grinding in 2 batches to a smooth paste (not thick nor thin) (add 2 or 3 tbsp of the reserved dal water in between the grinding process).
5. Now mix both ground paste properly and cover with a lid (No air-tight lids). Keep the paste aside overnight for fermentation (preferably for 9 hours). (the wild yeast in the urad dal as well as some anaerobic bacteria helps in the fermentation process along with the ideal temperature for the process which is between 30 degrees to 32 degrees. So the warmer the temperature the better for the fermentation process and your batter too).
6.  Next morning to your surprise you will find the batter double the original level or might even  reach the lid as it happens with me every time I prepare this bater.
7. Now in a pressure cooker pour some water and let the water boil.
8. In the mean time, grease the idli mould with oil. I use butter for my son, almost like butter idli for him).
9. Now take the batter and add some salt to taste to the batter and swirl the bater gently for few minutes.
10. Take a spoon and pour the batter into the the moulds.
11. Put the idli mould inside the cooker for 10 to 12 mins and steam removing the vent of the cooker lid.
12. In between check with a toothpick to see if the idli is done. If the toothpick doesn't come clean then keep it for few more mins. until it is done.( do not overcook else the idlis will become dry)

Turn to prepare our Chutney or Dip

Ingredients for the Coconut Chutney:

1 cup or 250 ml of fresh grated coconut

1 green chilly (optional)

1 or 2 Garlic Flakes

1/2" fresh Ginger

1 tbsp roasted Chana Dal (Split skinned Bengal gram)

1-2 tbsp Water

Salt to Taste

For Tempering:

1/2 tsp Black Mustard/Rai Seeds

3/4th tsp Urad Dal

1 sprig of Curry leaves

A pinch of Hing or Asafoetida

1 tbsp of Vegetable oil

Preparation:

1. Grind all the main ingredients for the Chutney (not the one meant for tempering) to a smooth paste. (Add water in between for a smooth paste).
2. Now heat oil in a pan and add the mustard seeds and urad dal.
3. Let the mustard seed splatter and the urad dal turn light brown in color.
4. Add the curry leaves and hing to it and fry for few seconds. (My curry leaves went out of stock today so didn't add any)
5. Pour the coriander-coconut paste and stir.
6. Serve this chutney with the idli. (See the post image, we have had it today morn for breakfast).

I am sure after going through this post your self-made idli batter and the healthy, tasty and filling breakfast out of it accompanied by the chutney or dip will leave the tummies happy and satisfied till lunch time.

Do get back and share your idli making and eating experience you have had with your loved ones. Share this easy recipe with your friends too. Until then happy serving and eating too!