Ingredients:

• 2 cups basmati Rice
• 1 cup Urad Dal
• For Coconut Chutney:
• 1/2 fresh Coconut
• 2 Cloves Garlic
• 1 small onion, chopped
• 1 tsp chopped Ginger
• 2 tbsps crushed pepper
• 1 tsp Tamarind paste
• A few Curry leaves
• 2 tbsps oil for baghar
• 1 tsp Mustard Seeds

Method:

1. Soak rice and dal together for about 6-8 hours.
2. Grind rice and dal to a smooth batter that is not too watery or too doughy.
3. Put the paste in a glass or steel bowl, cover and let it sit in the oven or a warm place in your kitchen.
4. Keep aside overnight for the batter to be fermented.
5. Add salt to the batter and steam the idlis in the idli cooker.
6. For coconut chutney:
7. Finely grind together coconut, garlic, ginger, pepper, salt and tamarind.
8. Heat oil in a saucepan, then add mustard, onion and curry leaves.
9. When they turn slightly brown, add the ground paste.
10. Serve with fresh hot idlis.

Recipe courtesy of Susan Abraham