Vrat Vali Idli with Coconut Curry leaves Chutney 

Do try this soft yummy and melt in mouth Idli during your fasting times. Its easy to make with only few ingredients and can help to try a new variety during fasting. The Idli was served with Coconut Curry leaves chutney since one cannot eat sambhar during fasting times. From the leftover Idli batter you can also try and make mini Uttapam or crispy dosa. Do check the recipe below and try it out 


Ingredients:

For the Idli:

  • 1 cup samak rice or bhagar
  • 1/2 cup Sabudana
  • Sendha namak as per taste (Used in fasting if you don't have it use normal salt) 
  • Groundnut oil or ghee for greasing the idli stand plates 
  • 1/2 cup dahi 
  • 1/2 cup water to adjust the batter consistency 
  • 1 pinch of baking soda (If you don't eat baking soda in fasting then ferment the batter overnight) or 1 small pouch of Eno

For the chutney:

  • 1/2 cup of grated coconut 
  • 1 tablespoon of groundnut 
  • 8 to 10 curry leaves 
  • 2 green chillies 
  • 1 small piece ginger 
  • 1 teaspoon of sugar (optional my dahi was sour so added to balance and enhance the taste) 
  • 2 tablespoon of dahi
  • 2 tablespoon of water 
  • Sendha namak as per taste (Used in fasting) 
  • 1 teaspoon of oil for tempering
  • 1/2 teaspoon of jeera 

Method: 

Idli Making 

Soak 1 cup samak rice or bhagar and 1/2 cup Sabudana separately for 3 to 4 hours 

Once they turn soft, drain the water, put it in a mixture grinder add both, dahi and water and grind it into soft paste. Add water only if needed or else you can add post fermentation

Remove the batter in a bowl and cover the lid. Ferment it for another 1 hour if you adding soda. Ferment it overnight if you not adding soda. 

I have added soda so after one hour you will find small bubbles in the batter.  Now add salt, pinch of soda and 1 tablespoon of hot water on soda to activate soda and mix gently 

Grease the Idli plates and boil it on medium flame for 10 to 15 mins 

Chutney making 

In a mixture grinder add 1/2 cup of grated coconut, 1 tablespoon of groundnut, 8 to 10 curry leaves, 2 green chillies, 1 small peice ginger, 1 teaspoon of sugar, 2 tablespoon of dahi, 2 tablespoon of water and Sendha namak as per taste

Grind it, remove it in a bowl and heat the oil, add jeera and once jeera turns brown pour it on the chutney 

Notes: 

Adding soda or Eno and eating it during fasting is a personal choice some eat it some don't 

If you not adding soda then ferment the batter for longer time I think you will be able to make Idli 

Adding sugar in chutney is again a personal choice. My dahi was sour so added to balance and enhance the taste

Make Dosa and Uttapam from same batter

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