Step-by-Step Instructions

1. 1.Prepare Idli Batter Base

   Take 1 cup of sama rice and 1/4 cup of sabudana. Wash them thoroughly 3-4 times and soak them separately for 3 hours. After soaking, drain all the water from both (visible at 00:07).

2. 2.Grind Idli Batter

   Transfer the soaked sama rice into a blender jar (visible at 00:26). Add the soaked sabudana to the same jar (visible at 00:32). Add 1/2 cup of curd (visible at 00:37). Blend everything into a smooth paste without adding any water (visible at 00:42).

3. 3.Season and Rest Batter

   Pour the smooth idli batter into a glass bowl (visible at 00:57). Add 1 teaspoon of rock salt and mix well (visible at 01:02). Cover the bowl and let the batter rest for 15-20 minutes (visible at 01:08).

4. 4.Prepare Coconut Chutney

   In a blender jar, add 1 cup of fresh grated coconut (visible at 01:18), 2 tablespoons of roasted peanuts (visible at 01:25), 1 inch of crushed ginger, and 2 green chilies (visible at 01:29). Add 1/2 teaspoon of rock salt (visible at 01:35). Squeeze in 1 tablespoon of fresh lemon juice (visible at 01:39). Add 1/4 cup of water (visible at 01:47). Blend until smooth (visible at 01:50). If needed, add another 1/4 cup of water to adjust consistency.

5. 5.Transfer Chutney

   Pour the smooth coconut chutney into a small black bowl (visible at 02:03).

6. 6.Prepare Chutney Tadka

   Heat 1 teaspoon of peanut oil (or ghee) in a small tadka pan on low flame (visible at 02:14). Once hot, add 1/2 teaspoon of cumin seeds and let them crackle (visible at 02:26). Turn off the gas. Add 10-12 curry leaves (visible at 02:38) and a few dried red chilies (if consuming during fast) (visible at 02:41). Stir well.

7. 7.Finish Chutney

   Pour the prepared tadka over the coconut chutney in the bowl (visible at 02:53). Mix gently (visible at 02:57).

8. 8.Prepare Idli Molds

   Grease the idli molds with a little oil (visible at 03:14). Spread the oil evenly in each mold (visible at 03:21).

9. 9.Activate Batter and Fill Molds

   Just before steaming, add 1 packet (approx. 1 tsp) of Eno fruit salt to the idli batter (visible at 03:32). Add a few drops of water over the Eno and mix gently until it becomes frothy (visible at 03:39). Spoon the batter into the greased idli molds, filling them about 3/4 full (visible at 03:49).

10. 10.Steam Idlis

    Boil water in a steamer. Once the water is boiling, carefully place the filled idli molds into the steamer (visible at 04:02). Cover with a lid (visible at 04:15). Steam on medium heat for 12-15 minutes.

11. 11.Demold and Serve

    After 15 minutes, check if the idlis are cooked (visible at 04:24). Carefully remove the idli molds from the steamer (visible at 04:29) and let them cool for 2-3 minutes. Demold the soft and spongy idlis and serve hot with the prepared coconut chutney (visible at 04:40).