Ingredients
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1 cup Split and Skinless Lentils (Urad Dal)For Idli:-
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3 cup Rice
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1/2 cup Poha (Flattened Rice)
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2 tsp Fenugreek Seeds (Methi)
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Salt as per taste
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1/2 tsp OilFor Chutney:-
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2 Garlic Cloves
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3 Green Chillies
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2 chopped Onion
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1 small piece of Tamarind
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2 tbsp mildly roasted Peanuts
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2 tbsp Daliya
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Coriander
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Few Curry Leaves
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Salt as per taste
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1/2 cup + more 1/2 cup Water
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2 tsp OilFor Tadka:-
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1 tsp Urad Dal
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1 tsp Rai
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2 Dried Red Chillies
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Few Curry Leaves
About
“Street style” Idli refers to a variation of the traditional South Indian Idli that’s often prepared and served in bustling street food stalls across India. They are usually smaller in size, making them easier to eat on the go. Accompanying these Idlis is often Murugan Chutney, a popular variant of chutney that omits coconut but packs a punch with flavors from daliya, green chilies, ginger, and spices. This chutney’s texture is smooth and its taste is tangy and spicy, perfectly complementing the Idlis.
Steps
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1
Done
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Thoroughly wash 1 cup of rice, 1/2 cup of urad dal, 1/4 cup of poha (flattened rice), and 1/4 tsp of methi seeds (fenugreek seeds). Soak them together in water for 5-6 hours. |
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2
Done
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Drain the soaked ingredients and transfer them to a mixer jar. Grind them to a smooth batter, adding a little water as needed. Grind in batches if necessary to ensure a smooth consistency. |
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3
Done
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Transfer the ground batter to a large vessel. Mix it well with your hands. Cover the vessel and leave the batter to ferment overnight or for 8-10 hours, or until it doubles in volume. |
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4
Done
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Once fermented, add salt to taste to the batter and mix gently. |
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5
Done
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Prepare the idli steamer by greasing the idli moulds. Pour the batter into the moulds. Steam the idlis in a steamer for 15-20 minutes, or until a toothpick inserted comes out clean. |
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6
Done
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Heat 1/2 tsp of oil in a pan. Add 2 cloves of garlic, 3 green chilies, and 2 chopped onions. Partially fry them until onions turn translucent. |
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7
Done
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To the pan, add a small piece of tamarind, 2 tbsp of mildly roasted peanuts, and 2 tbsp of daliya (roasted gram dal). Mix well and turn off the heat. Let it cool down. |
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8
Done
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Transfer the cooled mixture to a mixer jar. Add a handful of coriander leaves and a few curry leaves. Add salt to taste. Start blending, adding approximately 1/4 cup of water gradually until you achieve a smooth texture. Add more water (up to 1/2 cup) if needed for a thinner consistency. |
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9
Done
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Heat 2 tsp of oil in a pan. Add 1 tsp of urad dal, 1 tsp of rai (mustard seeds), 2 dried red chilies, and a few curry leaves. Let them splutter. Pour the blended chutney into the pan. Mix well and turn off the heat. |
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10
Done
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Remove the steamed idlis from the moulds and place them on a serving plate. Pour the prepared Murugan Chutney generously over the idlis. |
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11
Done
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Serve hot and enjoy your super soft Idlis with delicious Murugan Chutney! |
