Monday, 10 October 2011


3cup Rice
1 cup Urad Daal
(white) 2tbsp Salt (depends on taste)
Oil (for greasing the pans) the idili stand
• Pick, wash and soak the daal for ¾ hoursPick, wash and soak the rice for 4-5 hoursGrind the daal into a smooth and forthy paste. (until the bubble comes)
• Gring the rice not fully paste…
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

Grated coconut - 1 cup
green chillies3 nos
Red chillies-1 no
Ginger - 1/2" piece
Tamarind—a little
Hink- a pinch
Salt - As reqd

For seasoning:-
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Red chillies(Kollamulaku) - 1 no
Curry leaves - A few

Preparation Method of Naadan Coconut Chutney Recipe
1)Grind together coconut, chillies, ginger tamarind, hink and salt along with 1 cup of water.

2)Heat oil in a pan or a kadai.

3)Splutter mustard seeds.

4)Add broken red chillies and curry leaves and saute for a second.

5)Pour it over the chutney.

:- Serve with idlis.

:- For added taste, you can add chopped small onion, while seasoning.

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