Delicate Spinach Idlis with Urad dal Chutney

Urad Dal Chutney

Ingredients:

Urad dal 1/2 cup ( I use urad dal with black skin)

Dry red chilli - 3

Grated Coconut 2 tbsp

Gingerly oil 1 tsp

salt to taste

Method:

·         Heat oil in a pan and  when the pan is medium hot, add the urad dal and roast it. Keep  it under low flame and stir for few minutes.

·         Once the dal started turning brown add the red chilli, and roast it along with the  dal. When it gets roasted,  remove them out from the pan and keep it aside.

·         Now add the coconut in the same pan and roast it. Let them cool down for some time.

·         Grind the coconut and the chilli at first without water.  Then add dall ,tamarind and salt with little water.

Secret Ingredient to this chutney is HING. When you add urad dal to the oil, add a tsp of hing to it.. This will give a nice aroma to the chutney.

Spinach & Carrot Mini Idlis (South Indian Appetizer)

Ingredients

1.       Idli rice – 3 Cups

2.       Urad Dal – 3/4 Cup

3.       Fenugreek – ½ tsp

4.       Water – As needed to grind

5.       Salt – to taste

6.       Carrot – 2 cups

7.       Spinach – 2 cups  

Wash and sock Rice, Urad dal & Fenugreek min 6 hours. Drain water from urad dal and Fenugreek and grind with 1/2 cup of water. Add more water if needed.  It will take around 25 minutes to grind urad dal and Fenugreek.  And then grind rice in the same way.Grind to smooth batter.  Mix Rice batter, Urad Dal batter and add Salt.  Mix well Keep closed in a warm place for fermenting minimum of 12 – 14 hrs. 

Grind carrot and Spinach separately and keep it aside. 

Mix small portion of batter with carrot and another small portion with spinach.

Grease idli plates with ghee or oil. Pour the idli batter with carrot and then spinach in separate idli plates. Make some plain idlis too. Decorate well.