Chettinad Idli Recipe: 10 Steps To Make This Easy Dil Se Indian Breakfast

Chettinad Idli Recipe

Chettinad idli originates from the vibrant Chettinad region of Tamil Nadu, famous for its rich culinary traditions and bold flavours. Unlike the simple idlis you may be accustomed to, Chettinad idli is a delicious steamed cake that is often infused with aromatic spices and may even include cooked millet. This delightful variation is not only soft and fluffy but also bursting with a lively mix of spices.

When paired with a tangy sambar and a generous spoonful of coconut chutney, Chettinad idli elevates your breakfast from ordinary to extraordinary. Below, we present an easy recipe by Ranveer Brar for you to try.

How To Make Chettinad Idli At Home?

1. Start by rinsing 1 cup of idli rice and 1/4 cup of urad dal (split black gram) in water until the water runs clear. Then, soak the rice and dal separately in bowls filled with water for 4-6 hours or overnight. If you choose to include 1/4 cup of cooked millet, soak it with the rice.

2. After soaking, drain the rice, urad dal, and millet (if used). In a blender, combine the soaked rice, urad dal, fenugreek seeds (about 1/2 teaspoon), and the cooked millet. Add enough water to make a smooth batter with a consistency similar to pancake batter.

3. Transfer the blended batter to a large mixing bowl and add salt to taste. Stir the mixture thoroughly to ensure the salt is evenly distributed.

4. Cover the bowl with a lid or a clean cloth, and place it in a warm area to ferment for about 8-12 hours. The batter should rise and become airy, indicating that fermentation has occurred.

5. While the batter ferments, prepare the spice mix by dry roasting 1 teaspoon of black pepper, 1 teaspoon of cumin seeds, 1-2 dried red chilies (adjust to your spice preference), and 2-3 curry leaves (optional) in a small pan over medium heat until fragrant. Allow the roasted spices to cool.

6. Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. This spice mix will add a distinct flavour to your idlis.

7. After fermentation, gently fold the ground spice mix into the batter, being careful not to deflate it too much. The spices will infuse the idlis with a rich flavour.

8. Prepare your steamer or idli pot by filling it with water and bringing it to a boil. Grease the idli moulds with a little oil to prevent sticking.

9. Pour the prepared batter into the greased idli moulds, filling each mould about 3/4 full to allow for rising during cooking.

10. Place the idli stand into the steamer, cover it with a lid, and steam for about 10-15 minutes. To check if they are cooked, insert a toothpick into the centre of an idli; it should come out clean. Once done, remove the idlis from the moulds and serve them hot with tangy sambar and coconut chutney for a delicious breakfast!

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Credits: Freepik