Soft Idli with Chotus Chutney Pudi
Steamed to perfection, idlis are soft rice cakes that define healthy South Indian breakfasts. But they’re incomplete without the right accompaniment. Instead of traditional chutneys, try our Chotus Chutney Pudi—a spicy dry powder mix packed with roasted lentils, red chilies, and secret spices. Add a spoon of ghee, and you’ve got the ultimate flavor bomb. This recipe will walk you through making perfectly fermented idlis at home and pairing them with a side of podi that turns simple into sensational.
Soft Idli with Chotus Chutney Pudi
Steamed to perfection, idlis are soft rice cakes that define healthy South Indian breakfasts. But they’re incomplete without the right accompaniment. Instead of traditional chutneys, try our Chotus Chutney Pudi—a spicy dry powder mix packed with roasted lentils, red chilies, and secret spices. Add a spoon of ghee, and you’ve got the ultimate flavor bomb. This recipe will walk you through making perfectly fermented idlis at home and pairing them with a side of podi that turns simple into sensational.
Ingredients :
2 cups idli rice
1 cup urad dal
1 tsp fenugreek seeds
Salt to taste
Chotus Chutney Pudi
Ghee or oil for serving
Instructions :
Soak & Grind: Soak rice and dal with fenugreek separately for 6–8 hours. Grind to a smooth batter and mix.
Ferment: Leave overnight in a warm place until it rises.
Steam: Pour into greased idli molds and steam for 12–15 minutes.
Serve: De-mold and drizzle ghee over hot idlis. Sprinkle Chotus Chutney Pudi generously.
Bonus Tip:
Add a spoon of ghee directly to chutney pudi for an instant dipping sauce.