Rice Idli with Dal Chutney

Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain and soak in 3 cups of warm water for 3 hours. Wash and soak the dal with the fenugreek seeds in 1 cup warm water for 3 hours.

Drain the dal and grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep pan.

Drain the rice and grind, with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep pan as the ground dal.

Add the salt and mix both the batters. Mix thoroughly,so as to aerate the batter well. The batter should have a dropping consistency. Keep the pan covered with a tight lid in a warm place overnight to ferment.

Heat 2 cups water in a steamer. Lightly stir the batter and pour into lightly oiled idli trays and steam in the steamer for 10 minutes.

To make chutney, blend together soaked chana dal,coconut, green chillies, salt into a thick chutney.

Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add chana dal paste, asafoetida and curry leaves and add the tempering to the chutney. Mix well.
Transfer chutney into bowl and serve with hot idli.
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