top of page

Idli with Hing Chutney

Writer's picture: Nandini R KiniNandini R Kini

Hinga Chutney is a popular Konkani recipe. In Konkani, hingu means asafetida. This chutney is a coconut-based chutney that has a good flavour induced by the addition of roasted asafoetida. This chutney is commonly served with idlis and dosas.


Ingredients

For idli:

1/2 cup urad dal / skinless black gram

1 cup idli rice

2 tbsp thick poha / Beaten rice

Salt to taste


For Hing/ asafoetida chutney:

1 cup grated fresh coconut

1 green chilli

2 dry red chillies

Chana dal size Hing/ asafoetida

2 tsp chana dal/Bengal gram

1/2 tsp oil

Little tamarind

Salt to taste


For the tempering:

2 tsp oil

1 tsp mustard

1 sprig of curry leaves



Procedure


  • Wash dal and rice separately until water runs clear. Soak them separately in lots of water for at least 6 hrs

  • Soak poha for about 2 hrs. After 4- 5 hrs drain water from the dal and rice.

  • Grind dal with poha in the grinder until smooth and frothy, occasionally scraping off the batter from the sides of the grinder

  • Add very little water whenever needed

  • Transfer the ground dal into a large utensil

  • Add rice in the same grinder with little water and grind a little coarsely

  • Pour this into the dal batter, add salt, mix both of them well

  • Set the batter aside closed in a warm place for at least 8 to 10 hrs until it ferments and rises well

  • Well fermented batter will yield good soft idlis

  • Heat the idli steamer with enough water, grease the idli moulds

  • Mix the batter gently, fill the moulds with the batter

  • When the water in the steamer starts boiling keep the moulds in the steamer and close the lid

  • Cover and steam for 10 mins on a medium flame

  • After 2 mins remove the idli stand or cups and set them aside

  • Once cooled remove the idlis with the help of a spoon

  • To make chutney in a pan heat 1/2 tsp oil roast chana dal, hing slit green chilli and red chillies

  • Grind coconut with roasted ingredients, tamarind, salt into a fine paste adding water as needed

  • Add the tempering with the ingredients mentioned

  • Serve with hot idlis

Recent Posts

See All
Ghee Dosa

Ghee Dosa

Comments


  • YouTube

© 2020  Kini's Kitchen by Nandini R Kini

bottom of page