Guntur Idli

1. 1

   Step 1

   • a.Prepare the Idli Batter (Requires 8-12 hours fermentation)
   • b.Wash the idli rice and urad dal separately until the water runs clear. In a large bowl, soak the rice. In a separate bowl, soak the urad dal and fenugreek seeds. Ensure both are covered with at least 2 inches of water. Soak for 4-6 hours.
   • c.Drain the urad dal mixture. Grind it in a wet grinder or high-speed blender, adding small amounts of cold water, until you have a very smooth, light, and fluffy batter. Transfer to a large container.
   • d.Drain the rice and grind it to a slightly coarse, semolina-like texture, adding water as needed. Add this to the urad dal batter.
   • e.Add 1 tsp of salt and mix both batters thoroughly with your clean hands for 2-3 minutes. This helps in fermentation.
   • f.Cover the container and place it in a warm, dark place to ferment for 8-12 hours, or until the batter has doubled in volume and has a pleasant sour aroma.
2. 2

   Step 2

   • a.Make the Guntur Podi (Spice Powder)
   • b.Heat a heavy-bottomed pan over low-medium heat. Add 1 tsp of sesame oil and roast the Guntur red chilies for 2-3 minutes until they are crisp and slightly puffed up. Remove and set aside to cool.
   • c.In the same pan, dry roast the chana dal and urad dal on low heat, stirring continuously until they turn golden brown and aromatic.
   • d.Add the coriander seeds and cumin seeds to the pan and roast for another 60 seconds until fragrant.
   • e.Turn off the heat and let all roasted ingredients cool down completely to room temperature.
   • f.Transfer the cooled ingredients, along with the unpeeled garlic cloves and 1 tsp of salt, to a blender or spice grinder. Pulse until you get a coarse, fragrant powder. Your Guntur podi is ready.
3. 3

   Step 3

   • a.Steam the Mini Idlis
   • b.Once the batter is fermented, gently stir it once or twice. Do not overmix, as this will deflate the air pockets.
   • c.Prepare your idli steamer by adding water to the bottom and bringing it to a boil. Grease the mini idli plates with ghee or oil.
   • d.Carefully pour the batter into each mold, filling it up to the brim.
   • e.Place the idli stand in the steamer, cover, and steam on medium-high heat for 8-10 minutes. The idlis are cooked when a toothpick inserted into the center comes out clean.
   • f.Turn off the heat and let the idlis rest in the steamer for 5 minutes before opening. This prevents them from becoming sticky. Carefully demold them using a wet spoon.
4. 4

   Step 4

   • a.Toss the Idlis in Podi
   • b.Heat 4 tbsp of ghee in a large pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
   • c.Add the curry leaves and asafoetida. Sauté for 20-30 seconds until the leaves are crisp.
   • d.Reduce the heat to low. Add 4-5 tablespoons of the prepared Guntur podi (or more, to your liking) and sauté for just 30 seconds. Be careful not to burn the powder.
   • e.Immediately add the steamed mini idlis to the pan. Toss gently but quickly to ensure all idlis are evenly coated with the ghee and podi mixture.
   • f.Continue to toss for 1-2 minutes until the idlis are heated through and well-coated.
5. 5

   Step 5

   • a.Serve
   • b.Transfer the Guntur Idlis to a serving plate. Garnish with a sprinkle of extra podi if desired.
   • c.Serve hot, either on their own or with a side of coconut chutney or sambar.

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