Fluffy Idli with Coconut Chutney

1Rinse the idli rice (2 cups) and urad dal (1 cup) separately a few times in cold water. Add fenugreek seeds (½ tsp) to the dal and soak both in separate bowls with enough water for at least 4 hours or overnight.

2Drain the water from the dal and rice, then grind them separately to a smooth paste adding water as needed. Combine the two pastes in a large bowl, add salt, and mix well. Allow the batter to ferment in a warm place for 8-12 hours until it doubles in volume.

3Grease the idli molds with oil and pour the batter into them. Steam the idlis in a steamer for 10-12 minutes until a toothpick inserted comes out clean. Remove from heat and let them cool slightly before unmolding.

4To prepare the coconut chutney, blend grated coconut (1 cup), green chilies (2-3), ginger, curry leaves (10-12), roasted chana dal (½ cup), and salt together to a fine paste. You can temper it with mustard seeds, urad dal (1 cup), and curry leaves (10-12) for added flavor if desired.

5Serve the fluffy idlis hot with the coconut chutney on the side. Enjoy the authentic flavors of South India!