Preparation Time: 15 minutes (plus the idle time for soaking and fermenting)
Cooking Time: 15 minutes
No of Servings: 20 Idli
- 1/2 cup UradDal
- 1/2 cup IdliRice
- 1/2 cup whole RagiGrain
- 1 1/2 + 1/2 cup Water
- Wash and drain urad dal, idli rice, and ragi, and soak in 1 1/2 cups of water.
- After 4 hrs, drain the grains (keep aside the water), and grind to a batter adding back the water a little at a time.
- Leave the batter to ferment for 6-8 hours (overnight). Add 1/2 cup water, salt and mix well.
- Grease the idli moulds with oil.
- Pour the batter into the moulds and steam cook in the idli cooker
- 10-15 mins of steam should cook the idlis. A skewer should come out clean when inserted.
Six Pepper Medley Coconut Chutney
- 2 cups grated coconut (1/2 coconut grated)
- 1 or 2 green chillies
- 1/4 teaspoon cumin seeds
- 2-3 dry red chillies
- 1/2 teaspoon mustard seeds
- 5 medium shallots
- 1 tablespoon Sprig Six Pepper Medley (coarsely ground)
- 2 sprigs curry leaves
- 2 tablespoon oil
- In a food processor or mixer, grind together the grated coconut, green chillies, and cumin seeds to a medium coarse paste adding a little water (use 1 cup) at a time.
- Add salt and mix well.
- Heat some oil in a pan and pop the mustard seeds.
- Lower the flame and add the finely sliced shallots and curry leaves.
- Once the shallot starts turning brown, add the dry red chillies and fry for a few more seconds.
- Add the Six Pepper Medley, mix well, and switch off. We want to retain the flavours of the pepper medley without overcooking them.
- Empty the ground coconut paste to the pan and mix well.
- Add more salt if required.
- Enjoy the six pepper medley coconut chutney with some hot, steaming ragiidlis.