Step-by-Step Instructions

1. 1.Prepare the Idli Batter

   In a large bowl, combine 1 cup jowar atta, 1 cup suji/semolina, and 1 cup curd. Mix well until combined. Gradually add 1 cup of room temperature water, mixing continuously to form a smooth batter. Ensure there are no lumps.

2. 2.Rest the Batter

   Cover the bowl and let the batter rest for 15-20 minutes. The semolina will absorb liquid and the batter will thicken.

3. 3.Adjust Batter Consistency and Add Salt

   After resting, the batter will be thick. Add 3-4 tablespoons of water, or as needed, to achieve a smooth, pourable consistency. Add 1 teaspoon of salt (or to taste) and mix thoroughly.

4. 4.Prepare and Add Tempering for Idli

   Heat 1 tablespoon of oil in a small pan for tempering. Add 1/2 teaspoon of mustard seeds, 1-2 chopped green chilies, and a few chopped curry leaves. Cook for a few seconds until fragrant. Pour this tempering over the idli batter and mix well.

5. 5.Activate Eno and Steam Idlis

   Just before steaming, add 1 teaspoon of Eno to the batter, followed by 1 teaspoon of water over the Eno to activate it. Gently mix the batter until the Eno is incorporated; do not overmix. Grease the idli molds with oil. Pour the idli batter into the greased molds, filling them about three-quarters full. Place the idli stand in a preheated steamer with boiling water. Cover and steam for 10-12 minutes on low to medium flame until the idlis are cooked through and fluffy.

6. 6.Remove Idlis from Molds

   Once steamed, carefully remove the idli stand from the steamer. Let it cool for a minute. Using a spoon, gently scoop out the idlis from the molds. They should come out easily. Repeat the process for the remaining batter.

7. 7.Prepare Coconut Chutney Paste

   In a mixer grinder, combine 1 cup fresh chopped coconut, 1-2 green chilies, a small piece of ginger, 2-3 small onions, a handful of curry leaves, and salt to taste. Add 2 tablespoons of water and grind to a smooth paste.

8. 8.Prepare and Add Tempering for Chutney

   Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of mustard seeds, 1-2 green chilies, and a few curry leaves. Cook for a few seconds until the mustard seeds splutter and the curry leaves are fragrant. Add the ground coconut paste to the pan.

9. 9.Cook the Chutney

   Add 1/2 cup of water to the chutney mixture in the pan. Cook on low to medium flame, stirring occasionally, until the chutney starts to boil. Once it begins to boil, switch off the flame and mix well.

10. 10.Serve

    Transfer the Kerala-style coconut chutney to a serving bowl. Serve the soft jowar idlis hot with the prepared coconut chutney.