Dahi Idly with Green Coriander-Pudina Chutney and Khatta Meetha Imli-Kajoor Chutney.

"Dahi Idly with Green Coriander ~ Pudina Chutney and Khatta Meetha Imli ~ Kajoor Chutney" .... A Delicious combination of Idly dunked in spiced curds and served topped with Chutneys ... Usually prepared with Urad Dal Vada's, I love to prepare these with Idlies in similar way ... They taste super when served chilled, specially when the temperature is high ... It is both cooling and good on stomach ... healthy too ... Yumz ....

Wash and soak one heaped cup of Urad dal in water for 3-4 hours. Wash well again, drain off the water. Remove and put in a colander and strain well.

Grind in a wet grinder with about 1 cup of water to a smooth paste. The paste should be thick and fluffy. Add water as and when necessary, keep mixing well in between.

Soak Idly Rava / Rice Rava for 20-30 minutes. Remove the water on top and add this to the urad dal batter. Add in salt and mix well.

Let the batter ferment for 8-10 hrs or overnight. It may take longer time during winter months in which case see to it that you keep it in a warm place for fermenting. You can also keep it inside the oven without keeping the machine on off course.

Apply oil to the Idly molds / vati. Pour in the batter gently upto 3/4th level of the molds, arrange in the Idly steamer and steam for 20 - 25 minutes depending off course on the quantity prepared.

Remove and let cool a bit a bit. Run a blunt knife through the rim of the mold and flip over the Idly gently into a plate. Be careful as if you do this roughly you will get broken Idly.

To make Dahi / Curd Idly.: Take 2 cups of thick curds, add one cup of water to it and churn well to make a thick semi liquid form of buttermilk. You can take buttermilk if you have it ready with you. But it should not be very thin.





Add in salt to taste, 3-4 chopped green chillies, ½ tsp hing powder, pinch of dhania-jeera powder, 2 tblsp of sugar and pinch of roughly crushed pepper powder. Mix this well till the sugar and other ingredients are well blended. Add 1 tblsp of freshly chopped coriander leaves.

For Seasoning : Heat 1 tsp oil in a small pan, when hot add in ¼ tsp of jeera, ½ tsp of rai (sasam) and 8-10 samll sized curry leaves. Pour this over the buttermilk and keep ready.

Now take a broad / flat tin with lid (roti dabba works fine). Keep the Idly in a layer (6-8) and pour over the prepared curds over it. See that it covers all the Idly. The idly should get immersed in the curd mixture. Cover with the lid and keep it in the fridge.

For Serving the Curd Idly : Keep the chilled idly on a plate and add some curd mixture over it then top it with a tblsp of each of Coriander-Mint Chutney and Khatta Meetha Imli-Kajoor Chutney. Sprinkle some red chilly powder and serve it cold. Tastes great.