Soft South Indian Idli

Steps

1. 1.

   1.

   Season The Batter** Taste the fermented batter. Stir in 1 tsp fine sea salt if it needs it. The batter should pour thick but still settle in the moulds.

2. 2.

   Blend The Coconut Chutney

   Add grated coconut, roasted chana dal, green chilli, ginger, coriander, 80 ml water, and 0.5 tsp salt to a blender. Blitz until mostly smooth. Loosen with a splash more water if it looks paste-thick.

3. 3.

   Temper The Chutney

   Warm 1 tsp oil in a small pan. Add mustard seeds and let them pop. Tip in curry leaves and the pinch of asafoetida. Pour the tempering over the chutney and stir.

4. 4.

   Grease And Fill The Moulds

   Lightly oil the idli moulds. Spoon batter into each cup, filling about three-quarters full so they have room to rise.

5. 5.

   Steam Until Soft

   Bring water in the steamer base to a steady boil. Set the filled stand inside, cover, and steam for 12 to 15 minutes. A toothpick should come out clean.

6. 6.

   Rest And Unmould

   Take the stand off the heat and rest 2 minutes. Wet a spoon and gently scoop each idli out. Serve warm with the coconut chutney.