Idli with Coconut Chutney

The night before, soak 2 cups idli rice (or parboiled short-grain rice) and 1/2 tsp fenugreek seeds together in a large bowl of water for 6 hours. Soak 2/3 cup split black lentils (urad dal) separately in another bowl of water for 4 hours.

Drain the split black lentils (urad dal) and blend it with a small amount of water until very smooth and fluffy, about 4 minutes. Transfer to a large container. Drain the idli rice (or parboiled short-grain rice) and blend coarsely with a small amount of water until a slightly grainy batter forms. Combine both batters and stir well.

Add 1 tsp salt to the batter, cover, and let ferment at room temperature for 8 hours or overnight until bubbly and risen.

Make the chutney: blend 1 cup shredded unsweetened coconut (fresh or frozen), 2 roughly chopped green chili (serrano or Thai), 1 inch peeled, chopped fresh ginger, 1/2 tsp salt, 2 tsp fresh lemon juice, and 6 tbsp water until smooth. Transfer to a bowl.

Heat 2 tsp coconut oil (or neutral oil) in a small skillet over medium-high heat. Add 1/2 tsp black mustard seeds and let them pop, about 30 seconds. Add 10 leaves fresh or dried curry leaves and 2 broken in half dried red chili and sizzle 15 seconds. Pour the tempering over the chutney and stir to combine.

To steam idlis, grease idli molds with a little oil. Stir the fermented batter gently and pour into molds, filling each about three-quarters full.

Fill a steamer pot with 2 inches of water and bring to a boil. Place the idli stand inside, cover tightly, and steam over medium heat for 12 to 15 minutes until a toothpick inserted in the center comes out clean.

Remove the stand and let rest 2 minutes before scooping out the idlis with a spoon. Serve hot with coconut chutney.