Idly & Dosa Part 2 Recipe Video

FOR IDLI
GETTING READY
1. In two separate bowls, soak the rice and urad dal in water for overnight. Spray cooking spray on idli moulds.

MAKING
2. In a blender, add rice with water. Blend for 5-10 minutes. Add urad dal and blend until smooth.
3. Transfer the batter into a large bowl, add salt and mix well. Set aside for 5-6 hours to ferment the batter.
4. Ladle the batter into the idli moulds.
5. In the idli maker, pour water in the bottom and bring to a boil. Place the idli moulds and steam for about 20 minutes.

SERVING
6. Serve the Idli with sambar, coriander chutney and urad dal chutney.

FOR CORIANDER CHUTNEY
MAKING
1. In a blender, add water, coriander leaves, green chilies, lemon juice, lime wedge, cilantro, ginger, turmeric powder, cayenne pepper, salt, sugar and black pepper.
2. Blend until smooth. Transfer it to a serving bowl.

SERVING
3. Serve the Coriander Chutney with dosa or idli.

FOR URAD DAL CHUTNEY
MAKING
1. In a pan, heat oil over medium heat. Add urad dal and sauté well.
2. Stir in the coconut, ginger, green chilies, salt and pepper. Keep stirring and sauté until light brown.
3. In a blender, add in the sauteed mixture. Blend until smooth chutney. Transfer the chutney into a bowl.

SERVING
4. Serve the Urad Dal Chutney with dosa or idli.

FOR POTATO FILLING
MAKING
1. In a pan over medium heat, pour oil. Add mustard seeds, cumin seeds, onion, green chilies, green onion, ginger and garlic. Saute well.
2. Stir in the potatoes and peas. Mix well and add turmeric powder, red pepper powder, salt, cumin coriander powder and sugar.
3. Stir occasionally and cook for 2-3 minutes.
4. Transfer it to a serving bowl. Add lemon juice and mix well.

SERVING
5. Serve this Potato Filling as a filling for dosa and enjoy!