Tuesday, September 15, 2009


3 cups parboiled rice
1 cup urad dal
1tsp methi, optional
salt to taste
oil for greasing

Method :
Wash and soak the rice and urad dal seperately for 4-5 hrs.
Drain, wash and grind urad dal and methi sees if using to smooth paste.Remove the urad dal paste and grind the rice to a medium fine(rava granule) consistency.
Let it ferment overnight. Add salt and mix well. Pour spoonfuls of the batter into greased idli moulds and steam for 10 to 15 mins in a idli steamer or pressure cooker.

Serve the fluffy smooth idli's along with sambhar and coriander chutney.

Lasuni chutney

The pic here is lasuni chutney pitti.
1 cup dry coconut( copra) shredded
20-25 red chillies
20-25 garlic cloves
Dry roast finely chopped garlic, coconut and red chilles, all separately. cool. Grind dry with coconut and salt to a coarse powder. Make sure to pulse grind since grinding all at one stretch may release moisture and turn into mush. This can be roasted again in a dry kadai to evaporate all the moisture if any.

This can be stored in a refrigerator for about a month.

This is another kind of chutney that has similar ingredients but is wet ground and mostly used immediately unlike the Puddi chutney recipe (above).

1 cup coconut
15 red chillies
15 garlic cloves/ lasun
salt to taste

Grind the coconut,chillies and garlic with the minimum required water. This does not require any other seasoning.
This chutney is great with pann-polo, as a masala spread for masala dosa and idli's.

Kothambari Chutney

Coriander leaves chutney

1 cup coconut
1 bunch kothombari/coriander leaves
6 green chillies
1/2 tsp tamarind paste
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
1 sprig curry leaves
2 teaspoon oil


Grind the coconut, green chillies, tamarind and salt to a fine paste. Temper with oil, mustard seeds, red chillies and curry leaves.