Idli with Coconut Chutney

Ingredients

• idli batter (store-bought or fermented)3 cups
• fresh grated coconut (or frozen, thawed)1 cup
• roasted chana dal2 tbsp
• green chiles2, stemmed
• fresh ginger1/2 inch
• fine sea salt1/2 tsp, plus more for batter
• neutral oil1 tbsp
• mustard seeds1/2 tsp
• urad dal1/2 tsp
• dried red chile1, broken
• curry leaves8
• asafoetida (hing)pinch

Steps

1. 1

   Grease steamer and fill wells.

   Lightly grease an idli steamer with oil. Stir the batter gently and ladle into each well, filling 3/4 full.

2. 2

   Steam the idli batter.

   Steam, covered, over medium heat for 12 minutes until a toothpick comes out clean. Let rest 2 minutes before unmolding.

3. 3

   Blend chutney ingredients.

   Meanwhile, blend the coconut, chana dal, green chiles, ginger, salt, and 1/2 cup water until smooth and creamy. Transfer to a bowl.

4. 4

   Prepare and pour tadka over chutney.

   Heat the oil in a small skillet. Add mustard seeds and let pop. Add urad dal and toast until reddish, then dried chile, curry leaves, and asafoetida. Pour the sizzling tadka over the chutney.

5. 5

   Serve the warm idlis with the chutney alongside.