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The ingredients needed to make Rice Idli with Dal Chutney:
- Prepare For Rice idli-
- Get 1 cup parboiled rice
- You need 1/4 cup raw rice
- Provide 1/2 cup split urad dal
- Get 1/2 tsp methi seeds
- Use as per taste Salt
- Provide For Dal Chutney-
- Prepare 1/4 cup grated coconut
- Use 1/2 cup chana dal, lightly fried
- Take 1 tbsp cooking oil
- Get to taste Salt
- Use 2 green chillies (more or less)
- Prepare 1/2 tsp mustard seeds
- Prepare 1 pinch Asafetida (hing)
- Provide 6-7 curry leaves
Instructions to make Rice Idli with Dal Chutney:
- Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain and soak in 3 cups of warm water for 3 hours. Wash and soak the dal with the fenugreek seeds in 1 cup warm water for 3 hours.
- Drain the dal and grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep pan.
- Drain the rice and grind, with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep pan as the ground dal.
- Add the salt and mix both the batters. Mix thoroughly,so as to aerate the batter well. The batter should have a dropping consistency. Keep the pan covered with a tight lid in a warm place overnight to ferment.
- Heat 2 cups water in a steamer. Lightly stir the batter and pour into lightly oiled idli trays and steam in the steamer for 10 minutes.
- To make chutney, blend together soaked chana dal,coconut, green chillies, salt into a thick chutney.
- Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add chana dal paste, asafoetida and curry leaves and add the tempering to the chutney. Mix well. - Transfer chutney into bowl and serve with hot idli. - Thanks
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