Cumin and Coriander Infusion Coconut Chutney Idli

Method

1. Add ground cumin and coriander to the coconut mixture.
2. Soak rice and urad dal separately for 4 hours.
3. Grind both into a smooth batter with salt and water.
4. Let the batter ferment for 8-12 hours.
5. Cook idlis in an idli steamer for 10 minutes.
6. In a small pan, sauté cumin seeds until fragrant. Add grated coconut, chili powder, and tamarind paste. Cook for 2 minutes.
7. Mix in 1/4 cup water and simmer for 5 minutes. Adjust seasoning as needed.