Yummy Soft And Spongy "Urad Dal + Chana Dal + Idly Rava .... Idly" ...... With Coconut Chutney And Ambat (Magge-batato-mashinga saanga ani bikkand ghalnu Ambat / South Indian Cucumber-Potato-Drumsticks And Jackfruit Seeds Curry Seasoned With Onions) ......
My craze for mix and match combinations of Dals for Idly continues. I want to try as many combinations as possible for making of Idly. The making of Idly bug has really caught me on. I have posted many Idly combinations to date, this one is one more combination that has turned out soft and spongy that I myself was surprised that addition of chana dal did not somehow spoil it texture. These Idly's can also be served with simple dalitoy (A very well know regular GSB / Konkani Saraswat's preparation of Dal) and any coconut chutney. You can always serve Idly’s with any spicy or medium spiced curries too instead of rice. They too turn out to be an awesome combination. I do so many a times. I like Idly and curry combination very much. I have served this Idly with Ambat a semi spicy curry adding dal and ground masala to which onion seasoning is added.
Urad Dal : 1 cup
Chana Dal : 1 cup
Idly Rava : 3 cups (2 cups if using mixer grinder)
Methi seeds : 1 tsp
Salt to taste.
Soak Idly rava in plenty of water just before you start grinding the soaked urad dal and chana dal. About 20-30 minutes. Wash and soak urad dal and chana dal together with methi seeds in plenty of water for 4-5 hours. Rinse well and drain off all the excess water. Grind to a fine paste with about 1 cup of water. I use wet grinder method, you can use any method. Add more water if necessary only. The batter should become fluffy and increase in quantity. Remove and pour in a large vessel.
Drain off excess water from Idly rava, by gently tilting the vessel. Add the Idly Rava to the urad + chana dal mixture in the vessel and mix well. See that there are no lumps. The batter should be of thick consistency. Lastly add salt to taste, cover with a tight lid and keep aside near a warm place to ferment for 6-8 hours or overnight. The fermentation process defers from place to place. Where the weather is hot it may take lesser time and vice versa.
Once the batter has fermented mix it well once again. Gently pour the batter with the help of a rounded spatula into the moulds to ¾ th level only. You should leave gap on top of the moulds as the batter will rise when getting steamed. I have used steel vati / katori / gindla here to get evenly small shaped Idly. Remember to apply oil to the moulds before adding in the batter. Applying of oil to the moulds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the steel vaties / katori one by one and cover the lid tightly.
Increase the heat and steam for 5-10 minutes or till you see steam passing through the sides of the lid, then lower the heat to medium and steam for 15 minutes.
Remove and cool a bit. Run a blunt knife through the edges on the inner side of the vati / katori and gently flip over and tap it a bit to bring out the steamed Idly in one go.
Idly is usually served with sambar / dal / chutney or any spicy curry as an accompaniment. Idly is also served with Hinga (Asafoitida) water though this is almost a forgotten practice nowadays. But this Idly I served with coconut chutney and Ambat – a medium spicy curry prepared with veggies adding Dal and coconut masala to which onion are used as tempering. I have already posted the recipe of Ambat, will also share the link below of both Ambat and coconut chutney. Please follow the links for the recipe.
** Note: The proportions mentioned above of Rava is when using the wet grinder method. If using mixer then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad when ground were as the mixer does not do the same. So you can decrease the amount of Idly Rava by half to one glass if using mixer grinder method. Ie. 1 cup of Urad dal : 1 cup chana dal : 2 cup Idly Rava.
** For the Coconut Chutney Recipe, Please follow the link given below ……
** For the Ambat (Magge-batato-mashinga saanga ani bikkand ghalnu Ambat / South Indian Cucumber-Potato-Drumsticks And Jackfruit Seeds Curry Seasoned With Onions ) Recipe, Please follow the link given below ….