Toast the semolina on low heat until fragrant, which removes the raw taste and helps make the idlis fluffier. Let it cool completely, then transfer to a large bowl.
2
Add salt and yogurt to the cooled semolina. The yogurt makes the idlis soft and fluffy while adding a mild tangy flavor similar to fermentation.
3
Rest the mixture for 15 minutes to allow the semolina to fully absorb moisture, which ensures soft and spongy idlis. Adjust the consistency with water if needed after resting.
4
Add the fruit salt (Eno) to the batter and gently mix. The batter will immediately become fluffy.
5
Pour the batter into greased idli molds, leaving some space as the idlis will double in size while steaming.
6
Place the idli stand in the steamer and steam on medium heat for 10 minutes until fully cooked. Let cool slightly before removing.
7
Make the chutney: blend fresh coconut, roasted chana dal, green chili, ginger, tamarind, and salt in a mixer until smooth.
8
Add cilantro and a little water, then pulse once more to enhance the color and fresh flavor. Transfer to a bowl and adjust the consistency as desired.
9
Prepare the tempering: heat oil in a small pan, add mustard seeds and dried red chili, then immediately pour into the chutney while hot. This enhances the flavor and aroma for an authentic restaurant-style taste.
PrimedTableBETA
